Vive las verduras

The secrets of beer

Master brewer Carlos Cervantes.

Led by master brewer Carlos Cervantes, we discovered the world of beer and its use in the kitchen.

At the same event, the Damm Group presented the first beer created especially to be drunk with meals: the “Estrella Damm Inedit”.

Beer is the most widely-consumed drink in Spain, “but very little is actually known about it”. These words came from master brewer Carlos Cervantes, the head of training in the Damm Group's hotel and catering division and an expert brewer, who revealed some of the secrets of its history and brewing techniques to participants in the 2nd International 'Vive las Verduras' Conference, as well as the properties of what is regarded as the oldest alcoholic beverage in the world.

Carlos Cervantes revealed his knowledge in a fascinating talk held in the Baluarte aimed mainly at conference delegates, trade professionals and trade fair attendees.

As well as taking a look at its thousand-year history, Cervantes tried to encourage attendees to see beer from a different perspective, “because it's not just a soft drink.” Indeed, the Damm Group, which owns Cervezas Keler, the Conference's co-sponsor, has just brought out the first beer designed to be drunk with meals - Estrella Damm Inedit - in collaboration with Juli Soler, Ferrán Adrià and the sommeliers at their restaurant, El Bulli.

The world of beer still to be discovered

Tablets dating back six thousand years already indicated the existence of beer, and it is known that the Egyptian pharaohs used to drink it. For centuries beer was regarded as an elitist drink because it was difficult to brew, while anyone could make wine in their own home. Industrial manufacturing turned these roles around: beer became popularized while wine gained more prestige.

Carlos Cervantes maintains that Spain is lacking a proper 'beer culture', while in Anglo-Saxon and Central European countries, consumers are aware of the numerous varieties available and make choices depending on their individual preferences. “Here we just ask for a beer, though it wouldn't occur to us to go a restaurant and just order ‘wine’ we would ask for a white or a red, or a Reserva, or one from a specific region,” argues Carlos Cervantes.

The expert brewer pointed out that beer is not trying to compete with wine; rather, they are two complementary drinks. Beer is usually drunk with snacks and informal meals, but its characteristics mean it has a greater affinity than wine with vegetables, vinegars and pickled products.

« Back to public programme