I miss living in a wine region, there I said it. Since spending considerable time living near some of California’s most renown wine regions, such as Napa and Sonoma Valleys, and some underrated wine regions (i.e. great values) such as within the sub-appellations of the Sierra Foothills AVA, and half of a year in Mendoza, Argentina, I had become quite accustomed to recognizing the scent of the soil in my wines. Although there are many excellent wine-growing regions in Chile, none of them extend quite as far south as my new home in Patagonia. However, the region was host to a wave of German immigrants who brought with them the knowledge and appreciation of that highest of crafts: beermaking. Today there is a beer renaissance happening in Chile, and I’m living at ground zero. There are quite a few interesting beers being brewed in our backyard, and this is the first in a multi-part review of a few of our favorites.
Three Patagonian Beers to Try
- Patagonian beer produced since 1997 by a German immigrant family in Valdivia, with beer flights available at their brewery on the road to the Valdivian coast. A local favorite, and all of their beers can hold their own. Kuntsmann has great distribution, and can be found in Santiago and throughout Chile.
- Best Bet: Torobayo Unfiltered. This balanced amber beauty has aromas of almonds, chestnuts, and a long finish where the slightly bitter hops shine through the clean malt.
- Also headquartered in Southern Chile, they are the new kid on the block. They opened their brewery in 2009, and are now producing four beers with a daily volume of 2,000 liters in their main brewery in Frutillar. Earlier this year they opened a smaller brewery in Valdivia, which produces two beers for local consumption. Salzburg also has wide distribution, and ships 40% of their beer to Santiago, with the rest remaining down South.
- Best Bet: Doppelbock. This very dark beer has dark toasted malt and acorn aromas, and is best on draft. Creamy upfront, with a dominant dark roast barely flavor, and a toasted chestnut finish. Medium body, not too syrupy.
- This brewery is also newcomer, created in 2008 and produced in small quantities at a Patagonian nature reserve. Their production is 5,000 liters a month for their four varietals, which are not widely available outside of the reserve. When we discovered them at a gourmet expo, my husband was as excited as a kid in a candy store. We bought a few bottles, and at the end of the afternoon emptied our pockets to buy as many more precious bottles as possible. Something is telling me that a roadtrip is soon to follow.
- Best Bet: Pozo de Oro. Very floral blonde ale, with aromas of wild blossoms, spice, dried apricots and quince. Waves of creamy, salty sweet malt, apricot, with clean hops and hints of ginger on the finish. It has it all, balance, complexity, and a great finish.
