The concept remains, but it evolves. The space is consolidated as a meeting point where breweries, cider houses, gastronomy, and activities come together to go beyond the glass. Participating breweries: Drunken Bros, Tito Blas, Laugar, Baias, Brewery Land, Garagart, Meta Edabeak, Boga, Iparra, Byra, Basqueland, Gross, Zampano. And cider houses: Zelaia, Zapiain, Bereziartua, Itxasburu, Petritegi, Altuna, Astarbe, Aburuza, Isastegi, Oiharte, Zabala

The approach is clear: to showcase the real diversity of the Basque scene, combining established projects with more emerging ones, while highlighting cider culture as an inseparable part of the whole.

The activities program follows a very specific direction: guided tastings, pairings, and conversations that connect product and territory. It’s not about empty technical sessions, but about creating context.

You’ll find formats that work especially well, such as comparative tastings between styles or producers, pairings with gastronomic products like cheese, hybrid beer–cider sessions, and more relaxed moments like “pintxo-pote” or live music.

There is also a clear focus on more transversal content: the relationship between craft and gastronomy, the evolution of consumers, and the connection between tradition and new generations.

Gastronomy plays a key role. Not as a complement, but as a structural part of the experience. That’s why the space includes a food truck featuring Basque-style burgers, crafted with quality products and intention, designed to pair with the beers and ciders on offer. It’s a natural extension of what Euskadi represents: product, quality, and coherence.

At the same time, a necessary reflection is introduced through the “Basque Washing” campaign promoted by Basque Beer. A critical взгляд on the superficial use of Basque identity in the beer world, defending authenticity, real roots in the territory, and the value of projects built from within. It’s not just communication: it’s positioning.

The result is a lively space, with energy throughout the day, driven not only by the bar service but by its ability to create experiences. Euskadi doesn’t come just to serve beer and cider. It comes to tell its story. And in 2026, it does so with more tools, more voices, and a stronger proposal. Cheers!

L'entrada Basque Country Area ha aparegut primer a Barcelona Beer Festival.

Each year we like to do this exercise: imagine how we would experience the Barcelona Beer Festival if we weren’t working. No walkie-talkies, no schedules, no responsibilities. Just criteria, curiosity, and the desire to go with the flow.

This is our impossible route of 30 beers. It’s not a list of “the best”, but a selection of moments we’d like to live inside the festival. Some beers draw us in for their track record, others by intuition, and a few simply because we don’t want to be left wondering.

5 essentials (this is where we’d start the day)

Ales Agullons – Hop&hopes – Pale Ale – 5.5%
A beer that is much more than a recipe. It celebrates a relationship built over the years, based on respect and complicity. 15 years of BBF and 15 of Hop&hopes, and the feeling that this is only just getting started.

Montseny – Mala Vida – Imperial Stout – 11%
A beer that shouldn’t be improvised. This is where we stop, find the right moment, and give it space. Dense, complex, and persistent, it shapes the rest of the journey.

Paulaner – Salvator – Doppelbock – 7.9%
Going back to the classics is also a way of moving forward. Salvator is living history, and we like to revisit it to remember where we come from and why some styles remain benchmarks.

BIRRA08 – Mescladís – American Pale Ale – 4.9%
Some beers go beyond what’s in the glass, and this is one of them. Mescladís is born from the coming together of projects and perspectives, and you can feel that in every sip. Starting here is also a reminder that the value of a beer goes far beyond the liquid itself.

Unibroue – Fin du Monde – Belgian Tripel – 9%
An elegant tripel full of nuance that always delivers. When we want to play it safe without giving up enjoyment, this is one of those names that naturally comes to mind.

Ten that don’t fail (when we want to get it right without overthinking)

Cerveses Althaia – Heliodora – Berliner Weisse + blood orange – 4.2%
Refreshing and precise, with that light acidity that cleans the palate and keeps you going. A key piece to maintain the festival rhythm.

DosKiwis – Black Swan – Nitro Dry Stout – 4.5%
Creamy, smooth, and dangerous because of how easy it is to drink. One of those that disappears from the glass before you notice.

OSO Brew – Ursa – Session IPA – 4.8%
Balance and moderation done right. A beer that lets us keep going without giving up on flavor.

Staropramen – Unfiltered – Unfiltered Lager – 5%
When everything gets intense, going back to a well-made lager is almost an act of clarity. Clean, balanced, and necessary.

BOGA – Tosta – English Brown Ale – 5.5%
A beer that starts gentle but unfolds with depth. Caramelized notes and a silky body make it rewarding if you give it attention.

Cloudwater – Kraai – Black IPA – 6.5%
The balance between darkness and hops isn’t always easy, but here it works. There’s intent, balance, and a certain elegance in the contradiction.

Brouwerij ’t IJ – IPA – India Pale Ale – 7%
Pure balance and drinkability. In the noise of a festival, finding an IPA that doesn’t tire you out is almost a luxury.

Les Clandestines – Atheus – Dubbel – 7%
A dubbel with identity, where honey and yeast esters build a rich and approachable profile. Territory and style in natural dialogue.

Cervesa Espiga – Funky Berry – Fruity Farmhouse BA – 7.5%
Acidity, fruit, and barrel in constant conversation. One of those beers that asks for time and attention beyond a single sip.

Oud Beersel – Sparkling Lambic – Lambic – 7%
Complexity and tradition in liquid form. No shortcuts here, just time and craft.

10 discoveries (where we really like to get lost)

Leplan-Vermeersch – D-0 Virgin Dark – Alcohol Free Stout – 0.3%
This genuinely sparks our curiosity. How far can a well-made alcohol-free stout go today? One we want to try without prejudice.

Pivovar Vinohradsky – Káranská 9 – Czech Pilsner – 3.9%
Low alcohol, maximum technical precision. These are the beers that truly test a brewery.

Kinnegar – Devil’s Backbone – Irish Red Ale – 4.9%
Apparently simple, but with that malt-driven profile that makes it especially gastronomic. A beer that grows in context.

Van Steenberge – Fourchette – Belgian Tripel – 7.5%
A tripel designed to work with food. We’re curious to see how it behaves in a festival setting.

Birrificio Renton – Hop Invaders – Double IPA – 7.6%
Structure and balance. An IPA that doesn’t rely on excess, but on consistency.

Red Hoof – Base Camp DIPA – West Coast DIPA – 8%
Clean and direct, with hops leading the way through citrus and resin, supported by a firm bitterness. It’s also one of Vila de Gràcia’s best-kept secrets, the kind of place and beer worth discovering before it becomes widely known.

Salvador Brewing – The Throne – Double NEIPA – 8%
Big hop load and intense aromatics. The challenge here is finding balance within that exuberance.

Menno Olivier – Crema Catalana – Barley Wine – 10.37%
Sweetness, alcohol, and memory playing together. It might be a treat or a surprise, and that’s exactly why we’re interested.

Oitava Colina – Aduela – Barley Wine Madeira barrel aged – 10.5%
Barrel, oxidation, and time. Here we look for depth and nuance rather than immediacy. Probably the most internationally minded new brewery in Portugal.

Basqueland – Omako Basoa – Imperial Pastry Stout – 17.5%
Excessive and indulgent, almost like a liquid dessert. Not something to repeat, but definitely something we want to experience.

5 rare / geeky (the ones that break the logic)

CoolHead Brew – Tropical Sour – Fruit Sour – 4%
An explosion of fruit and freshness. Direct, fun, and perfect to reset the palate.

Cerveza 7 Vidas – Rosé Brut – Fruit Beer – 6.8%
A hybrid between wine and beer, with an elegant and contemporary profile. The kind that sparks conversation.

Bierboi – Encantada – Gruit Beer – 7.5%
No hops, just herbs and history. An invitation to step outside the usual framework and rethink what beer can be.

The Kernel Brewery – Imperial Brown Stout London 1856 – Imperial Stout – 9.6%
A look into the past that still resonates today. The recipe that, over a century ago, gave birth to the Imperial Stout style.

Arriaca – Barleywine 18º – Barleywine – 18%
A beer at the limit. Beyond immediate pleasure, this is about curiosity and exploring how far things can go.

L'entrada Our impossible route ha aparegut primer a Barcelona Beer Festival.

Barcelona Beer Festival takes another step forward in its gastronomic vision with a new proposal that goes beyond what happens at the bars. This year, the festival introduces a high-level pop-up restaurant: Maridatge by Jordi Àvila and Pep Nogué, an experience designed to demonstrate—clearly—that beer can hold a central place in top-level cuisine.

Driven by Girona Excel·lent, the project focuses on high-quality local produce as its starting point. It’s not just a menu, but a carefully curated selection of ingredients that represent Girona’s gastronomic potential, handled with precision and paired with beers from the same territory. The result is a genuine dialogue between food and beer, with a clear identity.

The format offers a full gastronomic journey, where each dish is built in direct relation to its beer. The pairing does not accompany—it becomes part of the dish. There are contrasts, aromatic continuities, and balanced intensities that aim to go beyond obvious combinations and explore the real potential of beer at the table.

At the helm are Jordi Àvila and Pep Nogué, two professionals with solid backgrounds in gastronomy and quality produce. Àvila, a chef experienced in contemporary cuisine and product-driven cooking, brings a technical and modern perspective. Nogué, a gastronomic communicator and deep expert in the territory and its producers, adds context, narrative, and a strong connection to the origin of ingredients.

Together, they shape a proposal that goes beyond execution: there is intention, knowledge, and a clear will to give meaning to every decision. Their approach highlights both producers and brewers, with the goal of placing beer naturally within contemporary gastronomic language—without forcing the discourse.

The selected beers—from projects such as DosKiwis Brewing, Marina, and Cervesa Albera—reinforce this shared territorial narrative. They are not just quality choices, but a natural extension of what is served on the plate.

All of this takes place within the festival itself, but in a completely different format. The Maridatge pop-up restaurant is a limited-seat experience, designed to be enjoyed at a slower pace, offering a contrast to the usual rhythm of BBF. A chance to pause, sit down, and understand beer from a different perspective.

This new proposal complements the Gourmet Food Trucks offering, expanding the festival’s range of experiences and reinforcing a key idea: craft beer doesn’t just accompany food—it can play a central role in high-level cuisine.

Seats are limited, priced at a very accessible €49, and require prior reservation. They won’t last.

GIRONA EXCEL·LENT PAIRED MENU
Anchovy gilda DE L’ESCAT – Albera – Dolmen – Dark Mild
Olot-style potato with romesco – 2Kiwis – Ideal – Hazy IPA
Semi-cured foie gras with buckwheat carquinyoli – Marina – Vinya Hop
Cod brandade with confit tomato from l’Hort de les Mulleres and black olive pâté Can Bech – Albera – Nippon – Lager
Beef with mushrooms from Jotri – 2Kiwis – Heartbreaker – Sour (4.5% kettle sour with raspberry and blackberry)
Xuixo from Girona – Marina – Kremat

L'entrada Girona Excel·lent drives the new BBF gastronomic restaurant to claim beer’s place at the table ha aparegut primer a Barcelona Beer Festival.

When a brewery wins the award for Best Brewery at the Barcelona Beer Challenge, it’s no coincidence. It’s the result of years of work, clear criteria, and a very defined way of understanding beer. 7 Vidas arrives at BBF following this recognition, but above all as one of the most solid and respected projects on the international scene today, with awards around the world and particularly at the World Beer Cup.

From Tacna, in southern Peru, they have built a proposal that combines technical foundation, sensory sensitivity, and a firm commitment to barrel aging. It’s not an add-on — it’s a core part of the project. Since 2019, they have been working with their own barrel program, including dozens of bourbon and wine barrels, with thousands of liters aging and a very clear idea behind it: each barrel is a unique piece, with its own evolution and character. This slow and demanding way of working largely explains the level they have achieved.

At the head of the project is Marco Malaga, a key figure in understanding what 7 Vidas is. His career is not only extensive, but also diverse: a background in food science and engineering, time at UC Davis, more than a decade at Anheuser-Busch, and long-standing experience as an international beer judge. All of this translates into a highly precise approach to beer, especially in the sensory field, and an uncommon ability to turn complex concepts — such as barrel work or mixed fermentations — into balanced and coherent results.

His presence at the festival will go beyond the beers themselves. Marco Malaga will lead two activities that will allow attendees to dive deeper into this world through hands-on experience. In a context where barrel aging is often discussed superficially, having someone with this level of expertise explaining it is an opportunity worth taking.

There is also a broader reading beyond beer. The presence of 7 Vidas connects with a strong Peruvian community in Barcelona, who will see how a project from their country is not only participating in the festival, but doing so as one of its standout references. At the same time, this emotional connection doesn’t exclude the wider audience; on the contrary, it reinforces the idea that talent and rigor have no fixed origin, and that beer is a global language.

As for what they bring to the festival, 7 Vidas presents a selection that reflects the different layers of the project, combining more approachable beers with highly complex barrel-driven creations.

• Rose Brut: A fine, dry beer with a vinous profile and delicate carbonation. An elegant and distinctive entry point.
• Breakfast Oatmeal Stout (WBC silver, BBF bronze): Roasty and creamy, with notes of coffee and cocoa. A very well-executed classic stout.
• Cat IPA: Fresh and hop-forward, bringing balance within a lineup dominated by longer processes.
• Russian Imperial Stout 2025 (BBF gold): Intense and structured, with depth and strong control in a high-gravity style.
• Dark Addiction – Barrel Aged Imperial Pastry Stout with vanilla and coffee: Dense and expressive, with a clear barrel presence and adjunct character, in the realm of liquid dessert.
• White Solera – Barrel Aged American Wild Ale (BBF gold): Complex and elegant, with mixed fermentation and acidity beautifully integrated with the wood.
• Fleur de Prairie – Barrel Aged Fruited Sour Ale (BBF silver): Tart and fruity, with a layer of barrel character that adds depth without losing freshness.

Altogether, this is a proposal that aims not only to impress, but to build a narrative. 7 Vidas does not come to the Barcelona Beer Festival as an exotic novelty or a distant curiosity. It arrives as what it is: one of the most exciting breweries of the moment, with a coherent project, a strong identity, and a clear ability to take beer to another level.

And ultimately, that’s exactly what a festival like BBF is about.

L'entrada 7 Vidas: from Peru to BBF ha aparegut primer a Barcelona Beer Festival.

We’ve known each other for many years. We’ve shared projects, festivals, joys, challenges and countless moments within the craft beer world. We’ve helped each other many times along the way and, without being entirely sure when the tradition became official, we’ve been brewing a beer together since the very first edition of the festival. This year marks the fifteenth.

A few weeks ago we met again at the brewery to do it once more. No rush, and with the same spirit as always: spending a day together brewing beer, talking about life and remembering old and new stories. For this edition we decided to return to a more classic approach after a few years of barrel-aged beers: a fresh, balanced and very drinkable Pale Ale. A beer made to be shared, to stretch conversations and to enjoy in good company.

The recipe also reflects a clear commitment to our territory. More and more, we believe craft beer only truly makes sense when it looks to its surroundings and connects with like-minded projects. That’s why we used malt from the Maltería Arbequina and hops grown by two local projects: Lo Vilot and Lupulina. Farmers who are helping build, from the land itself, a real foundation for local craft beer.

The beer is called, as always, Hops & Hopes. A name we love because it sounds great, but above all because it captures the spirit of this story. Hops hardly need explaining, and we’re full of hope and confidence that, by working together, meaningful things can be built.

This beer is not just a recipe. It’s a way of celebrating friendship, our territory and the long journey we’ve shared around beer. And, most importantly, it’s the perfect excuse to raise a glass together once again. Cheers!

L'entrada Hops & Hopes 2026 ha aparegut primer a Barcelona Beer Festival.

ICE Gaming Barcelona 2026, held on January 19, 20, and 21, has reinforced the city’s position as one of the leading international hubs of the gaming industry. In this context, Beer Events played a significant role alongside Uplatform, transforming the beverage service into a distinctive experience within the event.

The Uplatform space featured a specialized bar managed by Beer Events, offering up to 14 different beer varieties, combining local references with international options. This carefully curated selection, together with the engaging service, turned the area into an ideal meeting point for professional interaction, networking, and the creation of synergies.

In addition, Beer Events, in collaboration with Uplatform, created a special edition craft beer, combining creativity and technical expertise. The project, with a batch of 2,000 liters, included recipe design, production, and promotion through social media, making the beer a memorable storytelling element that enriched the audience’s experience.

Beer Events’ participation was completed with the installation of a food truck outside the venue, bringing the service into a more informal, open-air format designed to complement the overall experience of the fair.

Beyond beer pouring, the Beer Events team focused on technical guidance and beer education, highlighting product quality and expertise as key elements for connecting professionals. A proposal built on excellence, professionalism, and creating the best possible atmosphere at one of the most demanding trade shows on the international scene.

L'entrada Beer Events at ICE Gaming Barcelona 2026 ha aparegut primer a Barcelona Beer Festival.

Mister Andreu’s creation perfectly captures the spirit of the Barcelona Beer Festival, reflecting the energy, diversity, and open character that define the festival days in Barcelona. Through a fresh and recognizable visual language, the poster conveys the festive and celebratory mood that characterizes BBF, highlighting the connection between professionals and the public, as well as the shared passion for craft beer.

This new design serves as an invitation to relive the festival’s unique atmosphere and to start warming up for the upcoming edition. The poster presentation also marked a symbolic starting point for BBF26, which is already preparing to offer an even more complete experience, featuring new proposals, surprising flavors, and, as always, a carefully curated selection of beers.

This unveiling was just a first taste of what awaits at the Barcelona Beer Festival 2026, which promises once again to be a must-attend event for craft beer lovers and gourmet enthusiasts alike.

L'entrada BBF26 Poster Unveiling ha aparegut primer a Barcelona Beer Festival.

This year, the Euskal Garagadoa Elkartea (EGE) association, under its BASQUE BEER brand, will lead the representation of Basque craft beer with a spectacular selection. Visitors will be able to sample creations from leading breweries such as Baias, Baobeer, Basqueland, Boga, Brewery Land, Byra, Drunken Bros, Garagart, Gross, Iparra, Laugar, Meta, Tito Blas and Zampano. A sensory journey through the innovation and excellence of the Basque beer sector.

In addition, the presence of Euskal Sagardoa reinforces the commitment to the diversity of fermented products. The Basque cider designation of origin will carry an exceptional selection of artisan ciders made exclusively with native apples and natural fermentation. Big names such as Astarbe, Zapiain, Oiharte, Zelaia, Bereziartua, Iparragirre, Itxasburu, Petritegi and Gartziategi will showcase the richness of a product that fits perfectly into the BBF scene. This year, as a novelty, several of these ciders will be available for tasting.

And, of course, Basque gastronomy will play a prominent role thanks to TXP – Txomin Parrilla, which will offer an irresistible culinary proposal. This year the focus will be on burgers, which have been so successful in previous editions. You’ll find beef, chicken, pork and tuna burgers with spectacular dishes such as the one with piquillo peppers.

This unique experience will be completed with exclusive activities that will allow you to delve deeper into the Basque beer and gastronomic culture. The Euskadi – Basque Country Space at BBF 2025 promises to be an essential meeting point for lovers of good beer, cider and good food. Bertako Plazerra – A real treat!

L'entrada Euskadi – Basque Country Space ha aparegut primer a Barcelona Beer Festival.

Abarka: Activist Cuisine

More than just a restaurant, Abarka is a non-profit social cooperative that fights for the labor integration of migrants and racialized people while showcasing the culinary richness of West Africa. The work of Khady and Malamine, its creators, has been recognized across the country, and last year it was considered one of the best cooperatives in Catalonia.

Àcid Bar: Explosive Street Food

With experience in high-end restaurants like Via Veneto, Dos Palillos, and Nobu London, Max (sommelier) and Jhaysson (chef) channeled their talent into a venue in Sant Cugat del Vallès. Their commitment to street food translates into powerful, vibrant dishes with plenty of personality.

Osaka Bang: Japan, Here

Jasmine Angel’s passion for Japanese food has taken her to Catalonia’s major festivals and events. Having trained at culinary schools in Japan as well as at the Hoffman School in Barcelona, she offers authentic street food that transports you directly to the bustling streets of Osaka.

Pulponeta: Sea and Creativity

Seafood flavors are reinvented with Asian touches at Òscar and Noèlia’s food truck, which has been surprising foodies with original and unexpected recipes for a decade. For those looking for a creative twist on classic seafood, this is a must-stop.

Rooster & Bubbles: Revisited Catalan Tradition

The classic rotisserie chicken has made a powerful comeback to the Born thanks to Marc and Fredy. Finalists for the Most Innovative Restaurant of Barcelona award in 2023, they have created an exceptional offering that combines tradition and innovation, always made with local products.You will find it in the area of Catalunya, Regió Mundial de la Gastronomia.

Takearte: The Art of the Taco

As authentic as it gets, Magel’s is an icon in the Barcelona neighborhood of Sant Antoni. At his taquería and also at Piñata Cantina cocktail bar, Mexican flavors are experienced intensely, a recognition supported by the prestigious Taco de Oro award.

La Fundente: The Revolution of Cheesecake

After working in renowned kitchens like the Roca brothers’ and Quique Dacosta’s, Karlos found his second opportunity in pastry. At La Fundente, he transforms the classic Basque cheesecake into countless surprising varieties.

Pipol Coffee: Coffee for All

A good coffee is much more than a drink, and Tato and Guille knows this well. At Pipol Coffee, his specialty coffee shop in Ciutat Vella, he has won over a loyal clientele in record time with warmth and extraordinary coffee.

Espai Euskadi – Basque Country, led by Txomin Parrilla, offers a selection of grilled hamburgers with an authentic and tasty touch from the Basque Country which you can pair with any of the fine variety of beers and ciders from the Basque Country available at the Espai Euskadi.

Espai Girona Excellent, the agro-food quality seal of the Diputació de Girona, offers a small tasting of products made entirely in the Girona regions and selected through blind tastings by top chefs, winemakers, and food critics. Right at the stand, you’ll also find the best pairings for these dishes. Let the experts at the stand recommend you.

Cheers and enjoy!

L'entrada Gastro Show ha aparegut primer a Barcelona Beer Festival.

The response from the sector has been extraordinary. We have received dozens of messages of support and offers of help that have touched us deeply and have reaffirmed the strength of the beer community. This wave of solidarity has been key to overcoming these difficult times, demonstrating that, united, we are truly strong.
Among the many gestures of support, one has stood out for its impact and strategic value: The technological sponsorship agreement with OneKeg. This company, exclusive importer of the manufacturer Talos, is recognized as a leader in the beer dispense and single-use keg sector, thanks to its commitment to innovation, quality and cutting-edge design in its systems. Founded with the mission to transform the experience of serving beer, OneKeg has been working for years to offer advanced and sustainable technical solutions, adapted to large events, specialized venues and home consumption.

With this agreement, OneKeg offers the Barcelona Beer Festival its know-how, state-of-the-art equipment and consolidated experience in the field of dispensing. This collaboration not only allows us to recover and overcome the obstacles arising from the theft, but also opens the door to a new era for the festival. We are confident that this partnership will bring a significant improvement in the quality of service, as well as in the technological innovation applied to every corner of our event.

In addition, this alliance allows us to work together in the development of new technologies and processes that will make the Barcelona Beer Festival continue to be a benchmark in the sector, both locally and internationally. The collaboration with OneKeg thus becomes a strategic pillar to ensure that each edition of the festival becomes a unique experience, both for industry professionals and craft beer lovers.

With this initiative, we would like to express our gratitude both to OneKeg and to the entire beer community, whose trust and support drive us forward with strength and passion. We are convinced that this joint path, designed to last for many years, will allow us to grow and innovate, taking the Barcelona Beer Festival to new horizons.

Thanks to OneKeg and to all of you who make this shared dream possible. Together, we make every sip of beer tell a story of resilience, passion, innovation and togetherness.

L'entrada OneKeg, technological partner of the Barcelona Beer Festival ha aparegut primer a Barcelona Beer Festival.