Of the vocation of a б and a brewery's desire for innovation craftswoman an avant-garde idea is born that brings together the world of Cocktail with that of the beer. Two concepts so apparently distant from each other turned out to be more in tune than it seemed. As a result of this professional union of the mixologist Yeray Monforte and the brewery Cierzo Brewing, was released in October 2020 Tropical garden. A collaboration that aims to go one step further and offer a totally new product. Do you want to know more about this merger? Keep reading!
Tropical Garden, a marriage between cocktail and beer
The beer -which is part of an edition called Beer Cocktail Series- It is the work of Cierzo's team led by Sergio Ruiz, brewmaster. It is, in itself, a real novelty. It is a Double IPA -a subclass of the India Pale Ale, which mainly means that it has a much more intense flavor- whose base is made of barley malt, wheat and oats. What gives it that intensity and complexity is the mix of three types of hops: Sabro, Amarillo and Styrian Wolf.
But what makes this beer truly special is the aromatic touch that has been given. The basil and peppermint they are part of a recipe in which the bitterness of hops meets the freshness of these herbs. Thus, both flavors complement each other and give it that unique taste. This is the essence that this new beer seeks to give a new perspective to the art of craft beers and also to the world of cocktails.
Beer takes the leading role
Because the novelty does not end in that mixture of flavors, but resides in the fusion that practically started from scratch and that has been a creation pioneer in the countryside. And it is at this point that the aforementioned Yeray Monforte, which partnered with the Aragonese brewery to give a complete spin on how cocktails had been consumed so far. The result? Tropical garden as the first recipe fruit of such cooperation.
Beer hadn't played the main role in preparing a cocktail; up to now. “If we have quality products and we respect them, they are complementary, not exclusive: it is like a liquid kitchen”, Yeray said about the little use of this product in his profession. For this reason, he himself has created five cocktails in which the Tropical garden has the starring role. Vodka, gin, vermouth and rum are the drinks with which the mixologist mixes the beer and that give a result fresh and novel.
In fact, the Castellón, after his collaboration, looks with optimism to the future of craft beer in the Cocktail. “If you make the drink easier for the average customer at first, their natural evolution will be to take it alone and dare with more different styles ”, he said. In the end, that is your intention in creating the Tropic Garden.
What differentiates it from everything else
In the end, what united Yeray and Cierzo is that passion for creativity and for doing things differently. They knew how to use factors such as bubbles or the Density of beer, which they can apparently play against, as a point of differentiation. The extensive knowledge of Monforte on chemistry and fermentation have allowed him to give his Personal Touch not only to the taste, but to the presentation of the cocktails.
The experience of б has been the icing on the cake for this pioneering idea. The one from Castellón started in cocktails in 2012, and his eagerness to learn and grow led him to the top in Dr Stravinsky (Barcelona), place where he worked for years. There he created recipes like his dry Martini redistilled in frozen pork blood. His creative restlessness has accompanied him to Madrid, where he opened his own cocktail bar, Bad Company 1920.
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Tropical Garden, with its two consumption options - alone or in a cocktail - means breaking down borders. It involves changing, savoring, experimenting. So now that you know about this avant-garde collaboration, visit the official channel of North wind and learn the mixes that Yeray offers to discover beer from another point of view. The bar awaits you!
