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Brazilian brewers protect biodiversity
Trias showed three Brazilian brewers, who create beers using coffee and unknown fruits, around four Flemish craft breweries.
Two years ago, seven small entrepreneurs from the Brazilian state of Minas Gerais founded the Experimentobeer project. Despite their limited resources, Experimentobeer has already brought four types of beer to market.
‘We brew one coffee-based beer. Our other beers are inspired by fruits local to Brazil, such as umbu and murici. The fruits we use come from all over the country, including the Amazon, and are largely unknown among Brazil’s city dwellers,’ said Marcelo Terça-Nada, a graphic designer in daily life.
‘Our dream is to gradually expand Experimentobeer,’ added Artur Schuler. ‘We are currently producing 2,500 litres of beer a month. We still rent the brewing facility, but one day we hope to build our own brewery. Brazil’s craft beer market is growing rapidly and we firmly believe in our project.’
The innovative brewers of Experimentobeer buy the coffee and fruits for their beer from agricultural cooperatives that are supported by Trias through its partner Unicafes. ‘We pay over market price, but in exchange we expect good quality products. We also try to share the stories of the isolated farming communities with our customers. Consumers in Brazil are increasingly interested in the origins of their food,’ said Marcelo.
In order to acquire more expertise and experience, Experimentobeer aims to establish partnerships at home and abroad. ‘We want to keep on innovating. We have many new recipes up our sleeves, all inspired by the many fruits that are still virtually unknown’.
The Brazilian brewers were very enthusiastic about their visit to Timmermans, Cantillon, Jessenhofke and Oud-Beersel. ‘In Brazil temperatures are too high for spontaneously fermenting beer and due to technical limitations we cannot brew organic beer either. Nonetheless, our visit to Flanders was very informative and useful. We saw different craft business models and we definitely hope to keep in touch with some of our Flemish colleagues,’ concluded Rei Barros.