CERVECERIA Y MALTERIA QUILMES
Quilmes brewery was founded by German inmigrant Otto Bemberg in Quilmes (a city in the province of Buenos Aires).
It all started in Quilmes, where the quality of water and the proximity to the train station made it a suitable place to start his brewery.
There, he worked hard to brew a balanced, light-bodied lager that lived up to its German heritage. Finally after two years of trial and error, electricity arrived in Argentina, and that same year, the first Quilmes chopp was thrown!
He arrived in Argentina from Europe with the idea that, over time, it would become the most important beer in Argentina.
Quickly became Argentina's favourite beer.
Our brand is closely connected to all things Argentine, notably sport and culture.
~ Changed everything, but nothing changed ~
Offering the best beer since 1890.-
HOW WE MAKE OUR BEER
-FROM SEED TO BOTTLE-
COUNTRYSIDE | SOAKING, GERMINATION AND DRYING
After obtaining the barley grains, they are taken to our malthouses where the process begins.
GRINDING AND MACERATION
The barley grain is broken to take advantage of all its nutrients. It is mixed with water to obtain the must, a thick liquid with a sweet taste. After adding the water, we add the corn to the process.
COOKING AND COOLING
Here we boil the must at more than 100° and add another ingredient: hops, then we create the necessary conditions to start fermentation and maturation.
FERMENTATION AND RIPENING
Fermentation is a process that lasts 14 days in which we add lager-type yeast, which is responsible for generating carbonation and natural alcohol in the must. Then the must is left to stabilize, mature and rest.
FILTERED AND BOTTLED
Filtering allows us to obtain the bright, golden color of our Quilmes, to then move on to the stage in which we bottle and pasteurize our beer. This process is what allows us to optimize its conservation.
SALUD!
QUILMES IS FOR SHARING!
@quilmes.uk
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