Broeders Craft Beer

November 5, 2013 by · Leave a Comment 

Francisco and Marcelo Terren share their beer-brewing secrets

Francisco Terren of Broeders Beer

While Buenos Aires has a well-established reputation as a city of fine wines, the typical Argentinian lager will leave any beer lover disappointed. Few bars have beer on tap and while the ubiquitous litre bottles of the local lager Quilmes score points for being cheap and invariably served cold, they get few for taste.

But beer-guzzlers need not panic. The good news is high-quality artesanal beer can be found in Buenos Aires. Following a growing trend in microbreweries in the city led by the likes of Antares and Buller, Bröeders produces some of the best cerveza artesenal (craft beer) around. Being beer enthusiasts, the BuenosTours team jumped at the chance to join Francisco and Marcelo Terren of Bröeders one Tuesday evening to watch them in action and learn about the beer-making process.

Craft Beer in Buenos Aires: Starting out

For just over a year, brothers Francisco and Marcelo Terren have been brewing Bröeders at their home brewery at their mother’s Palermo home, when they were inspired to make their own beer after taking a beer-making course. While on holiday in New York, wine-loving Francisco hoped to bring back a beer-making kit he had read about as a birthday present for Marcelo, who had always been keener on beer. But when he was unable to find the kit, back in Buenos Aires the present became signing-up for a beer-making course instead.

Soon they were hooked on brewing. After starting out in the kitchen, brewing in a 20 liter pot on their mother’s hob, the brothers later converted the roof top shed into a compact micro-brewery, a well-organised space from which they currently produce 320 liters a month of various beers including Indian Pale Ale, Scottish Ale, Porter, Honey Beer and Barley Wine. All that was missing was the name. Marcelo and Francisco chose the name Bröeders before finding out that broeder means brother in dutch, which served to confirm their choice.

Marcelo put his background in graphic design into use in developing a logo and brand and the brothers started a weekly beer night with NOLAchef. Bröeders Beer Night is every Thursday night at the puertas cerradas (closed door) restaurant, where a selection of 4 different Bröeders beers is teamed with Cajun and Creole food.

Beer brewing equipment at Broeders in Buenos Aires

Beer brewing process

Working from their expanding folder of beer recipes compiled by experimenting with classic recipes, tweaking and adapting them and taking tips from the network local brew-masters until they are happy with the taste, Marcelo and Francisco get together to ‘cook’ every Tuesday night. For a beer-lover, peeking inside their impeccably organized micro brewery is akin to Charlie’s first glimpse of the inner workings of Willy Wonka’s chocolate factory.

In front of me I saw shelves with labelled containers of various hops and malts, neatly stacked brown bottles of beer, barrels, kegs and a large gas burner with a 20 liter pot brewing. There was a tempting aroma that smelt like a sweet, malty porridge; we could hear the liquid bubbling and the hiss of the gas burner, and there was an intense heat emitted from the burner.

Brewing Broedsers beer in Buenos Aires

“Jesse, we have to cook!”

With a glass of Bröeders IPA in my hand (pulled from a keg on the terrace), I tried to pay attention and fight-off drunkenness as Francisco talked me through the brewing schedule. Each week they begin at about 5pm with the maceration process. After selecting the malts according to the recipe they are using (the flavor of the malts depends on how long they have been toasted, and at what temperature), the next step is to heat the malt and brew it into a big ‘tea’ for about an hour and half, during which time the bulk of the grain is removed and discarded.

The Terren brothers brewing Broeders beer in Argentina

At around 7pm Marcelo and Francisco begin “boiling and hopping” – the hops are added and the  wort (unfermented beer) is boiled for an hour and gently stirred. The brothers use local hops in their ales; cascade hops from El Bosón.

After one hour of boiling, the next stage is to separate the remains of the grains and hops. “This is the whirlpool stage, a key part of the process,” Marcelo explained. “What you do is stir the mosto (wort) for a long time so that the centrifugal force draws the trub (brewing term from the German for sediment, the unwanted remains of the hops and the grains) into the middle, where they form a kind of cake. This way we make sure the beer is not astringent.”

Brewing Broeders in Buenos Aires

With the trub gathered into a cake in the center of the pot, the wort is drained and rapidly cooled on its way from the pot to the barrel by passing it through a hose with a second hose containing cold running water adjoined (see photo above).

Brewing beer in Buenos Aires: yeast comes to the party

Let the fermentation begin!

The next step was to add the yeast. There was an air of excitement as Marcelo went downstairs to fetch it from the fridge. “Wait and see how it foams up when you add the yeast, it’s like a big party in there,” he said. The brothers explained that the type of yeast used is key to the flavor of the beer and they experimented with several types before finding Nottingham Dry Yeast. As promised, as soon as the yeast was added the liquid frothed up dramatically. And with that the barrel was sealed and left to ferment for two weeks.

The Terren brothers of Broeders artesanal beer in Argentina

Keep it clean

By now the fine details of the beer making process were becoming hazy, as I helped myself to another drink from the Bröeders keg. But for Marcelo and Francisco the work wasn’t over yet – there was cleaning to do. As soon as the wort was being cooled the brothers took a great deal of care to ensure all the equipment was clean and sterile, spraying taps and nozzles with alcohol and working in a methodical and organized way. This level of meticulousness about cleanliness had come from experience, after they initially had to throw out several barrels that had become ‘contaminated’.

With the brewery clean and tidy there was just time to finish the night with a taste of Porter on the terrace. A drink well earned by the Terrens.

More info on Bröeders Beer Night and how to book

To read more about the Bröeders Beer night at Nola see these write-ups on Pick up the Fork, the Argentina Independent, Anuva Wines and Gringo in Buenos Aires.

To make a reservation for Bröeders Beer Night (location in Palermo Viejo provided upon booking), please check:

http://www.nolabuenosaires.com/craft-beer-night-buenos-aires/
OR
http://broedersartesanal.com/

You can also buy pints of Bröeders on tap at a decent price, at the Fukuro Noodle Bar in Palermo Hollywood (Costa Rica 5514, corner with Humboldt).

Cheers!

Buller Pub and Brewery Recoleta

February 16, 2007 by · 19 Comments 

The Great Buenos Aires Beer Hunt

Buller Pub and Brewery Recoleta

The Buller brewpub in Recoleta is one of the few places in Buenos Aires where you can get a proper pint of beer. ‘Proper’, of course, refers to two things. Firstly, beer served in a traditional pint glass. That is key. Beer just tastes better that way. But secondly, and far more importantly, the BEER MUST TASTE GOOD, and not like the mass-produced, sub-standard brews that are served in the majority of bars across the world, and is especially prevalent in Argentina, where Quilmes, high on preservatives and additives but low on any kind of taste whatsoever, prevails.

Beers at Buller in Recoleta, Buenos Aires

A Short Introduction to Beer in Buenos Aires

Asado Argentina wrote an excellent introduction about beers that are available in Argentina, although it doesn’t make for great reading for a beer fan… there is not a whole lot of flavorful beer to be found easily here, and most of the time you will have to make do with the usual suspects of Quilmes, Isenbeck, Brahma (from neighbors Brazil), and some ‘international’ beers that are actually made under license in Argentina and are closer to Quilmes than anything else: Heineken, Warsteiner, Budweiser and Stella Artois. In fact, it’s probable that Quilmes brews most or all of those in Argentina too!

There are fortunately some far better beers to be found in Buenos Aires, but you are going to have to hunt them down. An excellent starting point for such a search is this beer ‘scooping’ report on Buenos Aires, which shows that there is a large amount of small breweries and brewpubs dotted around Buenos Aires, waiting to be found… but also that many are closing, probably due to lack of business.

Anyway, Buller, is as good as any place to start.

Buller Pub Beer Garden with parasol

Buller: The Beer

For a more in depth description of each of Buller’s six brews, check out  BA blogger Ken’s review. To sample the full Buller range, you needn’t drink six pints (although it is tempting), instead order the sample taster that Buller do for an affordable price, with cute little quarter pint glasses, as seen in the pictures above and below, with names shown on the table placemat underneath:

Name that beer!

As you will note from Ken’s posting of his over-the-top tasting notes, the best beers at Buller are the refreshing Light Lager, the deceptively alcholic and complex Honey Beer and the coffee-chocolate Dry Stout, with the ‘Cotton Candy’ Oktoberfest not far behind. Really the Cream and Indian Pale Ales are nothing to write home about, and did not contain the level of hoppiness that beers in that style should.

Nice patio area for drinking Buller beer on a sunny day

Buller: Recoleta Location, Recoleta Prices

The pub is located in the ‘tourist strip’ of bars, clubs and restaurants that runs along calle R. M. Ortiz, right in front of that most famous (and fascinating) of Buenos Aires tourist attractions, the Recoleta Cemetery.

However, Buller is probably one of the most pleasant places along this strip, almost completely due to the nice patio area it has out the front (see right).

Prices may run a little steep for the home-brewed beer, especially if you are comparing a pint at Buller to a liter of Quilmes at your local supermarket. However, it does taste two to three times better than Quilmes, so keep that in mind. And combatting the higher prices are the happy hour specials, which last from 6-9pm every day.

Bottoms up!

Location of Buller Pub and Brewery

Presidente Roberto M. Ortiz 1827, between Guido and Quintana, Recoleta
[Other location: Paraguay 428, City Center]

Tel: 4808-9061/2

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