In the world of drink exports, Chile is internationally recognized for its wine production. The last Imagen de Chile study carried out in 12 cities around the world showed that wine is Chile’s most recognized product, with 51% of the vote.
While our wine has always been an excellent ambassador in opening up markets and exploring them with products from growing sectors, there is now another product that is generating increasing interest among Chilean producers. We are talking about craft beer, a product where the importance of origin and place of production are emphasized in the stories told by producers, highlighting its craft character.
We invite you to discover four national craft beers that are currently promoting the consumption (in moderation) of this local beverage.
Cervecería Guayacán was founded in 2009 and began production in Elqui Valley, in the Coquimbo Region, some 500 kilometers north of Santiago. The company has since stood out for its seal of sustainability and commitment to the local community. The brewery has grown with a purpose and vision that the companies of the future are those that can stand the test of time and survive in that future. “We believe that the only way to be sustainable over time is to have the conviction that we exist for a reason and that this has a positive impact on our surroundings, economically, socially and environmentally,” explains Andrés Toro, founder of Cervecería Guayacán.
Addressing this commitment to the local community, Andrés added, “we built a brewery for tourism in a town like Diaguitas to contribute to the community’s well-being. Tourism has really grown in the town because of our project, which has meant local development, increased activities for our neighbors and a low environmental impact.” The brewery has also incorporated solar power in its productive processes, which has made them more competitive and harnessed the use of non-conventional natural resources for the production of its beers.
One of the features that sets Chile’s beer industry apart is that a lot of companies are building on their Chilean identity, uniting entrepreneurial strength with talent and territory. Cervecería +56 was established in 2013 and one of the brand’s salient attributes is that its name includes Chile’s international dialing code. A code that speaks of the Chilean people, is easy to remember, and is simple and in its own language. A code that seeks to connect the essence of Chile through craft beer. “Our goal has always been to promote locality, which is reflected in our beer’s label. We want to give our consumers the full experience, share our history, our typical expressions and our beer,” explains Francisca Pacheco, Cervecería +56’s Business Director.
In recent times, more and more enterprises are women-led. HathorCraftBeer, a craft brewery named in honor of the Egyptian goddess of festivities, pleasure and beer, creates its products in the valley of Curacaví using the area’s underground water. The brewery is led by an all-female team. “Working with women is an experience that has been lost over time. It was much more common before, and the great complicity that exists among women has been erased. Working with women takes place within what I hope is a horizontal space,” Marcela Jiménez, the brewery’s founder, told ComuniBeer.
If there is one thing that sets Chileans apart, it is their resilience in hard times or the ability to see the silver lining in every cloud. This has certainly been the case for Miga Beer, a Chilean beer created from bread waste, which emerged in the middle of the COVID-19 pandemic. “At some point I was looking at foreign beers and there was a guy who made a product like this in another country. It drew my attention because I really like beer. I found it really interesting to connect these two worlds: breadmaking, which is my profession and trade, and beer, which is something that I love,” Benjamín García, owner of La Benjamina bakery in Las Condes, explained to Diario Financiero.
Benjamín says that his dream is to install a plant in downtown Santiago and produce three types of beer this year. His idea is to offer restaurants a deal to make use of the waste they generate for the production of his beer. He says that they have managed to stop over 400 kilograms of bread from ending up in the garbage over ten months of trials and small-scale production.
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