During a recent trip to visit friends in Serra Negra, a town in the countryside of São Paulo, we managed to shake off our Saturday morning hangovers just in time to make a lunchtime pit stop at Cervejaria Dortmund, the town’s local microbrewery.
Marcel Longo, the microbrewery director, kindly showed us around the site and also provided some generous tasters from a variety of the beers Dortmund produces. He also kindly offered to answer some questions by way of an interview, which you can find in English below and Portuguese at the bottom of this page. Continue Reading
As I’ve mentioned previously, the majority of Brazilian beers are macrobrewed and labelled as Pilseners – albeit watery and quite bland. However, Brazil’s burgeoning microbreweries are increasingly introducing a wide variety of styles and flavours to the market.
One style in particular that I’ve enjoyed recently is Rauchbier – a smoky lager that originates from Bamberg in Germany. Its smoky flavour comes from the drying of malt (one of beer’s key ingredients) over open flames before its use in the production of the beer.
At last week’s first ever Brazilian Beer Competition in Blumenau, two Rauchbiers were adjudged to be Brazil’s best smokey beers, and by chance I happened to have one of each in my fridge!
And they are? Well, the silver medal went to: