Im looking to get some insight into what North Americans and Europeans would want from a South American Brewery located in Brazil. I have brewed professionally in Europe and some here will be aware and will have tried my beers in the past. I have been doing research regarding what the locals in Brazil would want. I know what I would want too but I am looking to find out what an outsider would like to see regarding image and styles coming from a Brazilian craft brewery. A brief overview of Brazilian brewing shows that the average drinker likes the normal Macros. The majority of craft breweries here have some sort of German identity. They all produce good Pils and Weizens with a Weizenbock often being their flagship. Even though they present a German identity they are not too afraid to make Belgian Ales of various styles. There are a couple of new breweries who are focusing more on American Ipa style beers. So what would you like to see?
I kid, of course. We see nothing but lagers from South America for the most part around here, so anything else might stand out.
have you had beer from this brewery? http://beeradvocate.com/beer/profile/10729 I had the DIPA, the RIS, and the brown and thought they were all very good to excellent. i would buy these beers if i could.
I was born in Brazil but lived my whole life in the United States. I was in Brazil pretty much the whole summer and enjoyed some great Brazilian Craft beer. I've realized that the craft movement in Brazil is just beginning and more of the locals are starting to get into craft. Most companies such as Colorado, Invicta, 2 cabeças, Bodebrown have released pale ales, stouts, IPAs. The one style that i did not see much of were farmhouse, saisons, and sours. I know that Wals has some saisons, but i didn't see many and when i saw a bottle or two the price was a little to much. I would like to see some whiskey barrel stouts from Brazilian companies or even cachaca barrel stouts. The cachaca barrel beers would be something else!
As Christopper suggested, anything using indigenous fruit, seeds, and plants would be nice. Especially aged sours! I'd imagine they have good ingredients for stouts, as well.
Use some of that funky wood down there.. And you must have some of the coolest plant/fruit additives.
This is what I was coming here to say. I almost picked up two, but the $9 price tag for each kept me away for now. Still, they intrigued me.
Personally, I think a local spin on ales would be enough. What would make an IPA or a Belgian from Brazil different? Different hops, yeast, malt, fruit, etc.? That sounds interesting to me.
Why kid around when he can actually do that. Plenty of non poisonous exotic woods over there. Also if they brewed sours they could use tropical fruits think papaya or guava sours or he could go really crazy and use jabuticaba or platonia fruits. They possiblitiys are endless when you brew beers that incorporate locally sourced ingredients. Limitations that can really encourage a lot of creativity. My suggestion to the OP would be to brew some solid beers you know you can sell in your market then just start to go nuts with the ingredients you have around you. Being in Brazil you would have access to ingredients that most brewers have only dreamed of using and I'm sure some that no one ever even thought to.
Why would it matter what Europeans and North Americans want? I would think it would be important to try to appeal to the locals rather than worry about export or tourists. You have a large, increasingly affluent populace in Brazil and that translates to a huge market for craft beer waiting to be converted from the international light lagers that dominate everywhere in South America.
It's not that I think they are poisonous (?!), it's just that using Amazonian wood doesn't exactly sound politically correct, thus the joke. I have had beer brewed with poison, and it ain't pretty: Cool Colt, brewed with menthol-tasting pit-viper venom.
Ingesting venom won't hurt you its only toxic if it gets into your blood so I could see that but I'm not sure why you would brew with it though or even want to ingest it. I see what you mean't now but DFH uses Palo Santo wood to make Palo Santo Marron which is a fenominal brown ale. Some exotic hard woods are poisonous to people though like cocobolo or pernambuco (used to make violin bows) they are mostly used for musical instruments. Some can be used for both though. I was just say even though you where kinda joking he could actually do that with potentially awesome results.
