Editorial

La ofrenda

Production desing: fff / photo: felipe soto / text & production: sergio rebaza / Production desing: fff / photo: felipe soto / text & production: sergio rebaza / Production desing: fff / photo: felipe soto / text & production: sergio rebaza / Production desing: fff / photo: felipe soto / text & production: sergio rebaza / Production desing: fff / photo: felipe soto / text & production: sergio rebaza /

Ícaro

Sergio mentioned a home brewing course, and guess what? I ended up on the 23rd floor in Miraflores, with a view of a sky garden full of succulents! The other guys in the class were an economist, his architect wife, and a guy who looked like Mr. Magoo.

cata

Little did I know that the fifth guy washing cans and bottles was Jorge, the original Icaro. This bearded guy made the best gin I’ve ever had in Peru. It had a unique twist with a Palo Santo smoky flavor. He was our teacher and was super excited about pizzas that were arriving. He explained that for creating flavors, it’s best to pair ingredients that you think will go well together.

la ofrenda

Mr. Magoo look-alike guy started cleaning with a garden hose one of the big cylinders in the hottest sun. In a Fassbinder Spanish-speaking tone, he explained how important it is to be clean when making beer. Looking over his ph reader on the boiled water, he invited me to take a swipe canned of his homemade edition with a passion fruity unforgettable taste.

en un techo

Jorge and Mr Magoo were serious guys, by that time they were producing “La Ofrenda” beer for the number one restaurant of the world Central. The cleanest and balanced best gasified barley wheat drink you can imagine. With some more pizza pairing challenge, we tried other locals beers in the idea of learning to read complexity in these lagers as we understand in other spirits.