Write: David Varela Naranjo, from 'La Barra de Birra, your blog about beer'
Paul Garayo is the founder of Beards Beer Project. The original idea was geared towards homebrew beer. He sold his beer in a bar in Valladolid called Blow, which he owned, which unfortunately closed in 2016.
During its heyday, the brewery Blow It featured up to twelve taps in continuous rotation. In this bar Pablo He gave courses, tastings and other activities related to the new concept of beer. It was a pioneer local in working the Craft beer, since when it opened in 2006 there was hardly any market in Spain.
«Our journey through this world began in Belgium, Germany, Holland and France, above all. Every month and a half we traveled by van directly to the factories there to manufacture with them, learn and stock up for the bar »
Thus explains Paul Garayo How it all started. This brewmaster from Beards Beer Project decided to take his beer to festivals. Also prepare both collaborative and own cooking in large teams.
Transhumant Manufacturing
«In the summer of 2016 we left the bar to dedicate ourselves solely to what we liked the most: the transhumant manufacturing. Currently we do not manufacture in a single place, but, depending on what we want to do, we move a lot through several places: Catalonia, Murcia, Madrid and Asturias among other places ", says the founder of Beards Beer Project.
They barely have fixed beers. They make different recipes throughout the year because they adapt the style of beer to the time in which it will be drunk.
We tested Ray of Soslayo, one of the first beers to Beards Beer Project made. In contrast to other references, Rayo is easier to find on the market. It is a season, a beer with a Belgian profile but with a personal touch of hops. We proceed to the tasting.
Ray of Soslayo. Barbas Beer Project
Beer top-fermented style hoppy farmhouse ale (classic Belgian fermentation with modern North American hops). Made with hops citra and mosaic, barley malt, yeast season and water.
It goes from crystalline gold to dull orange when served whole. Yeast produces slight cloudiness. Solsayo ray it is soapy and abundant foam. The aroma of hops appears as soon as you open it. It transmits freshness. It gives off herbal, citrus and fruity aromas reminiscent of grapefruit and melon.
They are countered by a soft caramel. Regarding the taste, Ray of Soslayo It is not a sweet beer, but a bitter one. It has notes of peach. Yeast stands out. Leaves a dry finish. Its percentage of alcohol by volume is 6%.
