nwdiver wrote:Drink local beer, beer only travels well if loaded with stabilizers and preservatives, not just grain (of one sort or another, malted or not), hops and water made with yeast.
Unfortunately, there is a serious lack of quality local beer to drink. Most of the local craft brews can't hold a candle to what's being made these days by breweries in the States and other countries like Belgium and Denmark. The majority of Chilean microbrews either have fairly tame flavor profiles and/or problems with contamination and off flavors.
While it is true that most beer styles are best enjoyed as fresh as possible, world class craft beers made with good QC standards can hold up fairly well for 6-10 months as long as they aren't exposed to warm temps for a significant period of time. On the other hand, beers such as barleywines, imperial stouts, and strong ales can be aged for several years just like a fine wine. IMHO a good imported craft beer still beats the vast majority of Chilean beers, even if the import has lost a bit of it's freshness.
admin wrote:For the record, I don't drink Guinness. I use it for some recipes.
I have a local gringo brewer out of Puerto Varas, Chester beer that brews a better stout. I've invited Chester to stop by the forum and post some advertising. Among others, he has a real IPA also. The hops are so aggressive, I am not sure any Chilean would be able to drink it. I love it.
Next time I'm in Puerto Varas I'll have to try this guy's IPA. Another issue with the beer scene here is the price of hops, they're all imported, so making highly hopped beers isn't too good for the brewery's bottom line.