The award winner Molina for Brewing of the Barcelona Beer Challenge 2022 it is very special. Is named Dolca Sour and captivated those attending the contest. This was created in 2020 with the aim of highlighting creativity and innovation in the beer creation process. Thus, despite the youth of the craft beer sector in Spain, every year we find surprising news. The sector grows more every day while it falls in love with gastronomy enthusiasts.
Dolça Sour, trip to the past
Sticking to the matter, Dolça Sour falls within the style sweet sours It is through this that the brewers of Mager, manufacturers of the award-winning wine, want to "pay homage to past family traditions and our advances, making a wine for the masses in boilers, based on a reduction in the content and concentration of sugars." This is called "I saw boiling" o "vimblanc" and has almost disappeared. This is a very old method.
Thus, the manufacturers of the protagonist of the article have carried out their own version using the raw materials of the beer. As a result, they have obtained a beer made from blat malts y d'ordi. Without a doubt, a gourmet drink to enjoy after a meal or an aperitif.
How is it done?
To get this beer sweet y sour at the same time it is necessary to use a method that consists of two phases. The primera It consists of preparing a must looking for a high density to bring it to the boil. When boiling, a little bit of hop as a preservative without flavor or aroma. Once it has fermented we have a sour beer of 14 degrees of alcohol!
In the same way as in the first, in the second phase They also make a must in parallel. They do it with the base malt mixture that will be fermented during a process of between three and four hours. Meanwhile, the sugar is concentrated and the water is evaporated in order to reduce the liquid by half. Without a doubt, this moment is crucial since it decides the level of sweetness. Then it is necessary to mix both musts and bring them to the boiling point in order to sterilize them. It's ready to bottle!
How does Màger take care of the land?
La Mager beer came into the world in 2019. The name comes from the castle of Vilademager, In the llacuna. It is a small brewery led by Aleix Puig that specializes in sour, wild and mixed fermentation beers. "I was born in a
land of wines and cavas, in the middle of the Penedès, working in some cava cellars and always having a relationship with this world”, says Puig.
They always respect the environment when it comes to making beers, since they consider it paramount. Above all, they work with bacteria y yeast wild to get unique profiles. These bacteria and yeasts come from the skins of nearby fruits or from the nature. Other times they come from wine barrels in the region, between Ali Penedès and Anoia. Do you dare to try the winner of the latest Molina for Brewing award?
