Making known the details behind the elaboration of a beer and involving those who wish to participate in its cooking process is the objective of Manos a la Birra, a program developed by Cerveza Patagonia, of Fábricas Nacionales de Cerveza (FNC), that was born in a pandemic with the purpose of giving fans of this drink the possibility of preparing a specialized recipe.
On this occasion, the instance took place in the Patagonia de La Paloma Shelter, located on the main street of the Rochense resort, and was led by the expert Nacho Abreu.
There, the participants cooked 50 liters of Kölsch beer, a recipe that is characterized by fermenting like an Ale and maturing at low temperatures, like a Lager, as well as containing a subtle hoppy aroma and a clean character. A guided tasting of different varieties of beers accompanied by their ideal pairing was also carried out. All those who came to the instance were able to participate in the cooking process step by step and in the different games that were held on Sunday night.
Participants producing Kölsch beer
The Manos a la Birra program, which is part of the Patagonia ecosystem, has been carried out on different occasions involving clients, work teams, participants in events and groups of friends. In this new stage, it aims to reach the brand’s new refuges, which opened during 2021, reaching La Paloma in this case.
The event will be repeated in other shelters of the brand during the summer and is open to the public. The new dates will be informed on the networks of the brand @cervezapatagonia.uy
