Let’s get a number of issues out of the way in which.
First, I’m totally conscious of who owns this enterprise.
It’s Anheuser-Busch. You understand this, I do know this, everyone is aware of this, the those that work there don’t attempt to conceal it, everyone knows AB-InBev.
Even with such deep pockets, Veza Sur is way from the flashiest or most extravagant brewery in Wynwood. It’s comparatively down house, and the within faucet room is sort of a enjoyable library-esque wood shelving house crammed with books and knick-knacks.
They both gave their brewers free reign or have achieved a good bit of analysis, as you positively get a variety of very Central and South American-focused beer types on the menu.
Certain, they’ve received a bunch of different drinks, and once we have been there they have been doing a variety of work prepping elements for his or her vast number of beer-centered cocktails and such.
However after I walked in, I seen that there have been two faucet areas. One was a big wall of 16 to twenty faucets, however there was additionally a two-tap stand on the bar. Simply two handles, with slightly little bit of handles, and a big amount of ice on high. I wasn’t positive if it was actual or precise ice, nevertheless it was sufficient to the place these two faucets set themselves other than the remainder of the beer choices.
And that was these two faucets that intrigued me, as they have been two of the requirements that yow will discover at Vesa Sur served chopp (or chope) model.
This one’s going to take some explaining. First, this isn’t ‘chop’ as in Iron Chef. That is two syllables, pronounced SHOW-pea.
It’s a really Brazilian model of serving, because the Brazilians are likely to desire close to beers fairly darn near frozen. Clearly it’s not frozen, however it’s tremendous chilly and served in a smaller glass in order that the beer doesn’t stick round lengthy sufficient to heat up.
Apparently sufficient, they went a step additional and talked about on the signage that the beers will preserve coming till you signify you might be achieved by inserting a coaster over the glass.
Now I’ve had Spanglish (Lager, 4.2% ABV, 18 IBU) earlier than, however I used to be slightly intrigued and needed to attempt it with this new methodology.
To be sincere, it’s not dangerous. Wynwood was heat as common that day, and to have a light-weight lager with an exceptionally pronounced earthy bitterness to it served in such a method really works wonders. They use this on their amber lager as nicely, and I’d return to attempt that once more.
Now, if there are any Brazilian readers that may confirm any of this, I’d be vastly appreciated. Within the meantime, if you happen to’re within the space, it’s value a cease. Not going to lie, I used to be pleasantly stunned.
And faucets on ice on a sizzling summer season day is all the time welcome.
Drink Florida Craft,
Dave
@floridabeerblog
[email protected]
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