UJ#22 - Peru, local flavor

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A PERUVIAN PINT The science behind brewing is very precise. which stands out from the rest. These efforts are reflected in the prizes that Peruvian breweries have won in competitions abroad. It is the science behind micro-breweries that have brought them greater prestige than the industrial giants, so that drinking a craft beer is an experience similar to tasting a fine wine. Nowadays we can talk about the pairing of food and beers, or specialised tastings, and a complete artisan beer movement that has built a strong following over the last few years. “A good beer is not just something to sell. It should have a good flavour, colour, aroma and head or froth, but it also needs a memorable name, an image and a story behind it. For us, it is a complete experience: a quality product which complements the food that the drinker can enjoy”, says Ted Alexander, founder of the Sierra Andina brewery in Huaraz. Packaging process in the Sierra Andina brewery in Huaraz. Sacred Valley Brewing Sierra Andina 46 Saenz Peña Ave. 208, Barranco. Lima
Sierra Andina Craft beers can create exciting new flavour combinations. Robert Mathews en Unsplash Although the consumption of craft beer in Peru is still low, it is set to grow. PERUVIAN BREWING In Peru, beer is the most popular alcoholic drink and is available in almost all bars and restaurants. Since 2010, when craft beer production began to establish itself, a new public has learned to appreciate it. They are knowledgeable and demanding customers, who can recognise the various styles and enjoy the different flavours of each type. It is these people, inevitably, who are leading the call for improved quality to which the artisan brewers must respond. “When we began, there were fifteen or twenty national brewers. Now there are almost fifteen in the Cusco region alone”, comments Mayorga. “It continues to grow, with a more knowledgeable public and greater quality products, which means we have to continue improving.” Nevertheless, Alexander concludes that passion is not enough in this business. “You have to understand the process from the inside, the science and chemistry of the product. The customer used to drink whatever was on sale, but they are growing more demanding. Without skill and knowledge, a new producer is not going to last long”, he insisted. . THE ARTISAN BEER MARKET IS WORTH MORE THAN 38 MILLION DOLLARS WORLDWIDE, ACCORDING TO THE REPORT GLOBAL CRAFT BEER MARKET - GROWTH, TRENDS AND FORECASTS (2018 -2023). THE USA IS THE PRINCIPAL PRODUCER. Sacred Valley Brewing’s bar in Cusco. They will soon be opening in Lima. Sacred Valley Brewing 47
Page 1 and 2: PERU LOCAL FLAVOUR HUARIQUES THE SO
Page 3 and 4: Giving renewed value to the world a
Page 5 and 6: This edition of Ultimate Journeys -
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Page 9 and 10: LimaTours @MatthewSchueller LIMATOU
Page 11 and 12: Km Cero COOKING FROM THE HEART THER
Page 13 and 14: Traditions remain strong, especiall
Page 15 and 16: Km Cero Young chefs experiment with
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Page 19 and 20: COFFEE PRODUCTOS ESTRELLA If our fo
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Page 23 and 24: Cusco Restaurants The first restaur
Page 25 and 26: Cusco Restaurants Kion, Cusco Resta
Page 27 and 28: From the kitchenware to the lightin
Page 29 and 30: MAP CAFÉ Have an extravagant dinin
Page 31 and 32: Sergio Salazar TO EAT WELL IN PERU,
Page 33 and 34: The Lima coastline offers a unique
Page 35 and 36: LimaTours and its Viceroyalty. As t
Page 37 and 38: Sergio Salazar Causa, a simple and
Page 39 and 40: Ceviche mixto, mixed seafood cevich
Page 41 and 42: PICARONES These are Peruvian doughn
Page 43 and 44: Sergio Salazar CRAFT BEER SEEKS THE
Page 45: Care in the selection of ingredient
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Page 53 and 54: A flavourful journey Tease your pal
Page 55 and 56: Intu Sacred Valley Brewing DAY 5 Li

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