After lifting the glass and examining the color of the drink, the sommelier smells the aroma and then savores it. She reports the sensations she experienced, the sweetness, the bitterness, the acidity and the saltiness of the liquid. A ritual so widespread among wine lovers is also followed by beer lovers, who, although quite common in other countries, are still crawling in Brazil.
And it is in order to captivate more fans of the consumption of special beers that the beer sommelier Cilene Saorin travels through bars and restaurants, so that Brazilians have other pleasure with the fermented drink prepared based on grains, in addition to simple refreshment.
“Today, there is no sophistication in beer consumption. People are not concerned with perceiving the quality of the drink. It is necessary to get out of the trivial “cold blonde”. Tasting starts from the premise of care, of sharpening sensitivity. It can be beer, wine, coffee, cheese … People have little habit of tasting what they are eating and drinking, and of verbalizing what they are tasting. Sensitivity comes from exercise ”, he argues.
Cilene Saorin explains that the variety of flavors and aromas is endless: there is beer with a banana flavor, another with a green apple taste, without the addition of these fruits in the production of the drink. It is the result of the combination of yeasts and types of cereals, mainly barley, which allows these results. “This diversity allows us to have great experiences, both complementing and contrasting with the flavors of the food. The right beer improves the flavor of your dish ”, he adds. Thus, there are ideal beers to drink eating fish, oysters, pasta, barbecue and even sweets.
There are also beers very similar to sparkling wines (it even comes in a bottle of the same shape as a champagne and even with a stopper). Or even a liqueur and sweet beer, very similar to a liqueur.
Beers that look like sparkling wines are produced using the champenoise method, the same used in champagnes. The drink goes through two fermentations, one in industrial vats and another in the bottle itself, which undergoes the remuage process (it is rotated 45 degrees twice a day).Another beer, dark in color and with an alcohol content of 30.47%, has a mild flavor, with a flavor reminiscent of chocolate, coffee and vanilla. It is considered ideal for an aperitif and to accompany desserts.
Matter of habit
For Cilene Saorin, it is a matter of time for Brazilians to adopt the habit of enjoying special beers, drinking in moderation, giving priority to quality rather than quantity. “With wine it was the same thing, 15 years ago the wine consumer was not so informed and demanding”.
According to her, the drink can accompany any type of dish. “There is always a beer to harmonize with each type of food. It is easier to harmonize a cheese with a beer than with a wine ”, he guarantees. “Beers are versatile and diverse in style, flavor, aroma, body, color, bitterness, acid and alcohol content, among other characteristics”.
The sommelier explains that there are more than 120 types of beer, divided into Old World and New World. From the Old World, Germany, Czech Republic and Belgium stand out, as well as England, Scotland, Ireland and Denmark. “The producers are orthodox, strictly following the traditions in the preparation of the drink.
The conservatism that Cilene refers to means strictly following the Law of Purity (Reinheitsgebot), sentenced in 1516 by William IV, the Duke of Bavaria, according to which the only ingredients used to make beer must be barley malt, hops and water . “Anyone who neglects, disrespects or transgresses these determinations will be punished by the court authorities, who will confiscate such kegs of beer, without fail,” the law says.
New World producers, on the other hand, allow “poetic licenses” in the preparation of the drink, including introducing other grains, such as coffee. Of this group, producers from the USA, Canada, Australia, New Zealand and Brazil stand out. In Brazil, the most reputable breweries are located in Blumenau, Porto Alegre, São Paulo and surroundings and Belo Horizonte.
The beer sommelier considers the Prohibition positive, “because, in addition to helping to reduce the number of accidents, it will stimulate you to have pleasure with the drink not only for the volume, but for the quality”.
Despite the large number of traffic accidents associated with drinking, Brazil is not among the largest beer-consuming countries. In Brazil, the consumption rate is 56 liters of beer per person, per year. The Czech Republic has the largest in the world, 168 liters per person, per year.
According to her, the Brazilian beer industries are now eyeing China, due to the size of the potential consumer market. “Today, consumption is 23 liters per person per year. If it increases by one liter per person, it means having one more beer factory per year ”.
The first records of the existence of beer go back 9,000 years ago, among the Egyptians. The history of beer runs parallel to that of wine. Strictly speaking, wine is a drink obtained by fermenting fruits, including grapes. Beer is a drink obtained by fermenting grains (wheat, rye, barley, oats…)
Each style of beer is best perceived in specific types of glasses. The characteristics of the glass (curvature, thickness, height) help to better understand its properties.
Vision – shine and foam
Taste- sweetness, bitterness, acidity and salty.
Touch – there are sensations that are perceived in the mouth, by touch, through effervescence, due to the action of carbon dioxide.
Bitterness- The human being is conditioned to feel repulsion for bitter products, because instinctively, he associates him with poison. But enjoying bitterness is a pure habit of consumption.
“Beer gives belly”
“Evidently it is a myth, I am the proof of that”, says Cilene. “The problem is what you eat with beer. Nobody asks for a salad to accompany the beer, but codfish cakes, pastries, french fries … Then, the big culprit is beer ”.
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