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We often approach the colorful world of beer with curiosity and a good dose of approximation. Beer's product culture is currently at a "pop" level and nonetheless, is not very vast. Most of us think of beer in terms of color, knowing there are blonde beers, red beers and dark beers, reducing it all to this aspect rather than to flavor, ingredients or of its history. In reality, behind this elementary approximation there are dozens of different procedures, countless mixes of ingredients, geographical influences and years of tradition that open up a range of choice opportunities that we will look at briefly in this...

The history of India Pale Ale is curious and interesting. It was first produced in England in 1700, as a Pale Ale beer destined to be sent to the Indian colonies, for consumption by English subjects. Since this beer had to endure a long voyage by ship, it was loaded with a high hop content and a higher alcohol content, because these two factors ensured its good preservation. The result was a very bitter and hoppy Pale Ale with an alcohol content of around 6°-7°. The final balance of this type of beer was also due to the use of very...

Grenache is among the most planted grape varieties in the world and in particular, it extends in various forms throughout Spain and Southern France. Its initial diffusion was indeed in the western Mediterranean and it is now ascertained that it had its origin, with the name Garnacha, in the northern province of Aragon in Spain. It later invaded Rioja and Navarra before colonizing the Pyrenean area, in particular, the French Roussillon, subject to Spain until the seventeenth century. From that point, it spread eastward into the Languedoc and southern Rhone. Thanks to the robustness of the stalk, it is suitable for...

When you are invited to dinner, you usually think of asking about the menu in advance in order to decide which bottle of wine to bring to your hosts. For some years now, beer has been making its way into pairings with our gastronomy, creating harmonious and surprising encounters that exit classic schemes that have always appreciated the grape over hops. In some places, beer and food pairing is much more widespread. It's enough to think of countries such as Germany, Belgium or England, countries that among other things, produce excellent, well-known and less famous craft beers. In any event, to understand a...

  Dimethyl Sulfide (DMS) is a chemical compound with a potent aroma that can be found in many foods and beverages. In fact, it can be found in wine and beer, but also in cooked meat, cheese, tomatoes, citrus, melons, truffles, cereals, and vegetables.  But, as an aromatic component is it a good attribute or a defect? When perceived in high concentration DMS has an odor which can be very unpleasant leading it to often be considered giving an "off" flavor with notes of cooked corn, tomato and asparagus. However, interestingly, in lower concentrations it can often enhance the complexity of the bouquet...