Beer Tasting – Curitiba

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Before entering college, I hated beer. Then what everyone says when they hear someone say that happened. “Ah, but when you enter college, you will start to like it. Wait and see ”. Well, I don’t know what happened, but that was it: I started taking it and, sip by sip, the ice cream won me over. The problem is that I didn’t really care about the difference between the brands, I just knew that Heineken was more bitter, Skol was going round, Bud was one of the queens of beers and there were some that I couldn’t even say the name, because they looked like water.
If I didn’t even know what pilsen, lager and ale meant, who knew how to appreciate good craft beer. Okay, I confess I didn’t know that until last week, when I went to a tasting combined with a quick – but very interesting – lecture on beer harmonization. We are used to associating this with wines, although the latter course is getting used to sharing space with collar drinks. For a few years now, the world of beers opened its doors and entered, as if it wants nothing, the world of gastronomy.
beer 1
In Curitiba, Gaudenbier started producing craft beers in an Italian and super traditional neighborhood – Santa Felicidade -, but the success was so great that today they don’t even consider themselves craft beer producers, since they distribute to large markets in the city. Even so, the production line remains in the micro-enterprise category, with 38 thousand liters per month. The lecture was given by the sommelier of Gaudenbier, Allan Cunha, and the harmonization was made by chef Edson de Moraes, from the bakery Saint Germain Ecoville, where the event was held. Just by being at Saint Germain you could imagine the success that the event would be, because this place is simply divine.
Well, tasting! To begin with, harmonization is when two elements together work better than when separated, according to Allan Cunha. Therefore, it is important to try beer first, then food, and finally both together. All of this to realize that both will work as one. And then you will feel that explosion of sensations, like the cute little Ratatouille mouse, you know? He gave a book tip to anyone who wants to learn more about the taste of each ingredient: The Flavor Bible. Write it down!
beer 4
We started with Lager Natutrübe (4.7% alcohol), ideal for those who are used to industrial beers (like me hehe). It is not filtered, so it has a cloudy appearance and straw color. It’s very light and tasty, especially when paired with the best shrimp quiche I’ve ever had.
The second was the Heffe-Weiss (4.2%), a more full-bodied and aromatic wheat beer. The sommelier told us to smell the drink and try to recognize those who came first. I was really surprised when I smelled cloves in my beer. And it was … very tasty. When I added the buffalo mozzarella with tomato and pesto sauce (the famous and always delicious caprese), everything seemed to be quite right in life. Then I, who wrinkled my nose just to hear about wheat beer. Yeah, things change.
Well, the last two pairings became just tasting for me, because I didn’t eat either the salami or the pork foot carpaccio. Even so, the beers were tasty – and strong. THE Pale Ale Belgian type (4.7%) was more bitter due to the Styrian Golding hops, and had a copper color. The last was Bock and to close with a flourish it was the strongest of the team, with 6.4% alcohol content. At this point I don’t even have to comment that the joy was at the height of the night and the cheeks were a little flushed. According to the sommelier, Bock is more suitable for winter, because of the denser and more marked flavor in the bottom of the tongue. The aroma of toffee and vanilla is very pronounced, but I’m not going to lie: I didn’t even distinguish that part very well. What was most striking was that this beer is too bitter for my taste.
beer 2
beer 3
I learned a lot that I won’t even be able to express here, but here is a little of my experience. I hope that if you, like me, did not know anything about the subject, you have learned some curiosities! At least I left there knowing that Ales are high fermentation beers, which is why you can feel the bitterness more, and Lagers are low fermentation and are better for refreshing ?
Gaudenbier website:
Saint Germain website:
The most beautiful photos are by photographer Elaine Skowronski.

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