This Friday, as part of the start of the university semester, from 6:30 pm, in Carrera 34 # 3-59, in the Parque del Perro sector, a new cultural space will be presented where gastronomy, music live and seven classes of beers created with all the technology, science and dedication of a university.
The ‘Cervecería Usaca’, a spin off of the Santiago de Cali University, will have a place open to the public in the Parque del Perro, one of the most touristic places in the capital of the Valley. There you can taste seven different types of these drinks that have the support of an accredited institution with High Quality, and enjoy the pairing with typical Valle del Cauca food, ribs and baked pizza, as well as live rock music in Spanish, American, hip hop, pop and alternative music.
This ‘spin off’ (derived company from another) was born as a project led by professors and students of the Santiago de Cali University and is characterized by the production of craft beers, brewed by Carlos Marino Orejuela, master brewer, BJCP international certified judge in beer tasting, sensory analysis expert, founder of the Craft Brewers Club of Valle del Cauca, trainer of home and craft brewers and winner of national and international competitions.
They come packaged in recyclable cans, which retain flavor and cool four times faster than a glass bottle.
Orejuela, creator, designer and executor of the beers, says that all faculties were involved in this project, from basic sciences to law. “In the BJCP brewer’s manual there are more than 138 defined and distinguishable styles. The inspiration for the Usaca beer was teamwork with the rector, Carlos Andrés Pérez. Each of our beers has a unique personality,” says Orejuela.
For his part, Diego Galindo, director of the Usaca brewery, says that it was inaugurated in 2020, “it is a craft beer production venture that is created under the ‘spin off’ modality and that generates 120 jobs, becoming the first institution in the country to carry out this type of project”.
Galindo says that it was after a process with researchers with postdoctoral and doctoral training in physical chemistry, microbiology, pharmaceutical chemistry, industrial engineering, marketing, among others; and of a great investment in his laboratory, that the Santiago de Cali University presented the project as a result of the teamwork of several faculties of the institution”.
These craft beers —with probiotics—, are made in the brewery that has state-of-the-art technology, within the institution. “This business project permeates the industry and contributes to the economic and commercial reactivation of the country, generating a new market line that contemplates all the processes of the country’s productive and commercial chain with new employability positions in production, packaging, logistics, distribution and marketing”, adds Galindo.
Types of beers Usaca
On: golden, with aromas of tropical fruit, fresh citrus and malt support, hops are the protagonist; It has spicy touches, perfect for meats, simple meals, wings, pizzas, hamburgers, cheeses.
Crimson: deep caramel-colored amber style with dried fruit aroma; on your palate are dehydrated, sweet malt with sweet touches of caramel, biscuit, muffies. It goes well with red and aged meats, spicy foods and desserts.
Sauer: interpretation of a historic beer with our plus, an addition of passion fruit. Acid with a salty touch that makes it refreshing; its high carbonation, light palate, notable acidity and low alcohol content make it perfect for a Cali afternoon. Perfect with traditional foods.
Lecter: loaded, spicy aroma, leaves on the palate sensations of mango, passion fruit, soursop and slight touches of white grape. Ideal with seafood, oriental and pasta.
Tramadora: with cocoa, coffee, dark chocolate and red fruit, velvety on the palate. Ideal for grilled meats and seafood.
Benefactor: low in alcohol with aromas of caramel, medium body and high carbonation, ideal for thirst.
10: with fruity aromatic notes, caramelized from the malts and floral notes from the honey. With pork dishes, grills, soft cheeses, Iberian ham, moderately spicy foods.
Retail
“The Usaca brewery has a very advanced brewing science research laboratory, state-of-the-art technology, equipment imported from Europe and North America,” says brewmaster Carlos Marino Orejuela, “we use raw materials from all over the world and malts from England, the Republic of Czech, German, North American; German, Czech, English, American hops; yeast from Austria, France, Norway, the best ingredients”.
“The tasting is a sensory experience, first you sniff, all the aromas that come out of the glass or glass are collected: fruit (green or red apple, tropical fruit, ripe, stone fruit, malt), phenolic (banana, chewing gum, cinnamon ). Next comes the visual inspection, although rarely does a craft beer reveal what is in the liquid. The important thing is the flavor, how it feels going down the palate, what flavors it delivers, what organoleptic characteristics it provides, the malt, the balance, the bitterness, the acid, the sweetness. There is one more point that is the aftertaste, what remains after the drink: herbal, spicy, it depends on the taste of the beer“, explains the brewmaster.
We work with selected malts, high quality hops and freshness, ultrapure treated water and special yeast; selected and heavy malts to be milled at their optimum point.
Address or phone information 313 481 4116.
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