{"id":3040,"date":"2015-07-16T16:31:05","date_gmt":"2015-07-16T16:31:05","guid":{"rendered":"http:\/\/rtodos-santos.mx\/?p=3040"},"modified":"2015-07-16T16:35:48","modified_gmt":"2015-07-16T16:35:48","slug":"367-cerveceria-costa-azul","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=3040","title":{"rendered":"Cervecer\u00eda Costa Azul: De la granja a tu cerveza"},"content":{"rendered":"

Costa Azul is making Baja’s first fresh hop beers.<\/p>\n

 <\/p>\n

Por Stanton Kowalski | Todos Santos<\/p>\n

 <\/p>\n

\"costa\"Si hay una gran diferencia en calidad entre la cerveza comercial y la cerveza artesanal, tambi\u00e9n la hay entre estas \u00faltimas. El secreto est\u00e1 en el uso de l\u00fapulos frescos o deshidratados. Es como comparar una pasta hecha con albahaca fresca o una con la especia deshidratada.\u00a0<\/span><\/p>\n

Carlos Castillo, copropietario de la cervecer\u00eda Costa Azul<\/a> en Ensenada junto con su hermano, conoce esa diferencia. Pionero del movimiento cervecero artesanal de Baja California, Castillo fue uno de los primeros en producir cervezas artesanales hechas con l\u00fapulo fresco, una rareza propia del oto\u00f1o, cuando comienza la cosecha del l\u00fapulo. Y lo hizo creando su propia granja de l\u00fapulo, en asociaci\u00f3n con su hermana Marisol y su socia Dora.<\/span><\/p>\n

\u201cCuando cosechas el l\u00fapulo tiene una vida muy corta, pero vale la pena. Hay tres aceites esenciales en el capullo del l\u00fapulo que hacen que la cerveza tenga un picor m\u00e1s agradable al paladar, y no s\u00f3lo lo sientes en tus papilas, sino que tambi\u00e9n otorga aromas frescos y c\u00edtricos, algo que no encuentras en cervezas comerciales\u201d, explica Carlos. <\/span><\/p><\/blockquote>\n

Consciente de que hace m\u00e1s de 40 a\u00f1os, la cervecer\u00eda Cuauht\u00e9moc Moctezuma obten\u00eda l\u00fapulo de algunos cultivos en el Valle de Guadalupe, Castillo decidi\u00f3 experimentar sembrando seis variedades de l\u00fapulo en su granja en San Antonio de las Minas: Cascade, Chinook, Nugget, Galena, Saaz y Mt.Hood. <\/span><\/p>\n

Las plantas se adaptaron bien al terru\u00f1o, y Castillo se convirti\u00f3 en quiz\u00e1 el primer cervecero de Baja California en producir una cerveza con l\u00fapulo fresco, o fresh hop beer. <\/span><\/p>\n

\u201cQued\u00e9 impresionado. Estamos haciendo la Sierra de Ju\u00e1rez Pale Ale, Pino Colorado Red Ale, Cabrillo American Ale y La Giganta Stout. En estas dos \u00faltimas tuvimos la oportunidad de agregar tambi\u00e9n frambuesas, ar\u00e1ndanos y moras frescas de la empresa Berrymex, y el resultado es asombroso\u201d.<\/span><\/p><\/blockquote>\n

\"hops\"[English]<\/span><\/p>\n

If there\u2019s a noticeable contrast in quality beetween commercial and craft beers, there\u2019s an even more subtle difference in the later. The secret is hops, the cones that infuse beer with its bitterness, aroma and flavor. <\/span><\/p>\n

Let\u2019s say it\u2019s like comparing pasta made with fresh or dried herbs. <\/span><\/p>\n

Carlos Castillo, founder of Costa Azul craft brewery<\/a> in Ensenada, knows that difference. Castillo was one of the first brewers in Baja, and has become now one of the firsts to make fresh hop beers, a rarity only made after the late summer hops harvest, and he did it by planting hops in his farm in San Antonio de las Minas. <\/span><\/p>\n

\u201cHops have a very short life after they are harvested, but it\u2019s worth it. There\u2019s three essential oils in the cone that make beer have a spicier, edgier taste, as well as a citric aroma you cannot find in commercial beers,\u201d says Castillo. <\/span><\/p><\/blockquote>\n

During a trip to Portland, Oregon, Castillo explored many of the hops farms that supply many of his favorite breweries, say, Sierra Nevada. He decided he wanted to do the same. Aware that Cuauht\u00e9moc Moctezuma, the maker of Tecate beer, had a supply of hops in Valle de Guadalupe over 40 years ago, he decided to experiment by planting 6 varieties: Cascade<\/em>, Chinook<\/em>, Nugget<\/em>, Galena<\/em>, Saaz <\/em>and Mt.Hood. <\/em><\/span><\/p>\n

\"dir\"The plants adapted well to San Antonio\u2019s terroir<\/em>, and now Carlos is perhaps the first Baja brewer to make fresh hop beers, although he acknowledges that he was only the third person to have a hop farm here, behind Marcelo Castro and Miguel Loza, so it wouldn\u2019t be long before the trend takes off in Ensenada, too. <\/span><\/p>\n

\u201cI am impressed. We are using fresh hops in our Sierra de Ju\u00e1rez Pale Ale, Pino Colorado Red Ale, Cabrillo American Ale and La Giganta Stout. We also used fresh berries from our friends of Berrymex to produce La Giganta and Cabrillo, and I must say they\u2019re pretty fine beers.\u201d<\/span><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Costa Azul is making Baja’s first fresh hop beers.   Por Stanton Kowalski | Todos Santos   Si hay una gran diferencia en calidad entre la cerveza comercial y la cerveza artesanal, tambi\u00e9n la hay entre estas \u00faltimas. El secreto est\u00e1 en el uso de l\u00fapulos frescos o deshidratados. Es como comparar una pasta hecha con albahaca fresca o una con la especia deshidratada.\u00a0 Carlos Castillo, copropietario de la cervecer\u00eda Costa Azul en Ensenada junto con su hermano, conoce esa […]<\/p>\n","protected":false},"author":3,"featured_media":3041,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[1039,1093,1042,1092,1097,1094,1098,961,1096,1095],"yoast_head":"\nCervecer\u00eda Costa Azul: De la granja a tu cerveza — Revista Todos Santos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.rtodos-santos.mx\/?p=3040\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cervecer\u00eda Costa Azul: De la granja a tu cerveza — Revista Todos Santos\" \/>\n<meta property=\"og:description\" content=\"Costa Azul is making Baja’s first fresh hop beers.   Por Stanton Kowalski | Todos Santos   Si hay una gran diferencia en calidad entre la cerveza comercial y la cerveza artesanal, tambi\u00e9n la hay entre estas \u00faltimas. El secreto est\u00e1 en el uso de l\u00fapulos frescos o deshidratados. Es como comparar una pasta hecha con albahaca fresca o una con la especia deshidratada.\u00a0 Carlos Castillo, copropietario de la cervecer\u00eda Costa Azul en Ensenada junto con su hermano, conoce esa […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.rtodos-santos.mx\/?p=3040\" \/>\n<meta property=\"og:site_name\" content=\"Revista Todos Santos\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TodosSantosENS\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-07-16T16:31:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-07-16T16:35:48+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.rtodos-santos.mx\/wp-content\/uploads\/2015\/07\/costa.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1326\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Redacci\u00f3n Todos Santos\" 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