The beer made from Herbón peppers, like those that will follow, will be a limited edition marketed in half litre bottles and barrels across Spain, both in the food and hospitality channels, but with a careful selection of establishments. For this launch, they expect a production of between 10,000 and 15,000 litres, for which they needed about 300 kilos of peppers, supplied by the producer A Pementeira.
For its creation, they used whole and raw Herbón peppers. The process was long and laborious, especially when it came to getting the right point of spiciness, according to master brewer Luis Alvar. This is achieved with the right amount of peppers and their maceration. The product also contains ground cayenne and cascade hops produced in Galicia. The result is an amber beer with copper reflections and bone-coloured froth, an intense aroma and 6.2% alcohol content.
Estrella Galicia plans to launch a second beer made from another seasonal product this year and launch four or five more in 2018. "We will see how our consumers respond to these seasonal beers; if they are successful, we'll build a strong brand," stated Ignacio Rivera.
Source: expansion.com
