Patagonian Beers - Artesanal Beer
Patagonian Beers - Stout
In spite of the international popularity of the stout, it has not a uniform style but it is rather a conjunction of sub-styles. The range of varieties of the stouts is amazing. They not only offer an unbeatable intensity of flavours but also an ample variety of remembrances of other foods, like shells or chocolate. The smells of malt and toasted barley are prominent. It may also bring some remains of cocoa. The smell of hop is very soft.
Patagonian Beers - Ale
It has a sweet aroma of malt combined with a complex blend of dry fruits, wine, caramel, walnut, honey and more aromas of special malts. You can also distinguish some soft notes of alcohol like the one found in cherry or port wine. The smell of hop is not usually found due to the aging.
Patagonian Beers - Kolsch
The word "Kölsch" has three meanings in the dialect of the German city of Köln (Colonia). As an adjective, it means "from Colonia". As a noun, it is the name of such dialect and of the local beer. It is a stronger and bitter variety of the Pale Ale.
Patagonian Beers - Porter
It smells toasted malt and it may have a chocolate quality. It may also taste caramel, bread, walnuts and sweet. It has a soft smell to hops and fruits.
Patagonian Beers - Bock
It has a moderate to strong smell of malt. It often has a soft toasted character. It smells hop. A soft toasted taste is present too. The smell of hop is moderate, with a spicy character. The fruity flavours are low. You can perceive some smell of alcohol. It can also have a light smell of Pilsen malt.
Patagonian Beers - Dark Lager
The aroma of malt is very low. So is its toasted aroma. the hop flavour is very delicate and spicy. It can contain a soft taste of yeast.
Patagonian Beers - Pils o Pilsen
This beer originally comes from the city of Pilsen in the Czech Republic. It is distinguished by its clear color. Its content of alcohol as well as its extract is medium (from 3 to 5%) . It is made with a kind of malt called Pilsen and low-hardness water. The primitive extract, that varies from 11 to 13,5%, is fermented with low-fermentation yeast.
