BARCELONA BEER FESTIVAL 2025
GASTRONOMYHere we present the two gastronomic branches that are presented during the Festival: The Gastroshow, where several establishments in Barcelona present their gastronomic proposals paired with a beer from the Festival. These are highly interesting projects in which character, creativity and high quality raw materials are the main features. The Showcooking: We firmly believe in LIQUID GASTRONOMY and during the Festival we invite top chefs to train us and show us dishes in which craft beer plays a prominent role.
We are glad to announce that we are cooking new dishes for 2025! In the meantime, we leave you with the great variety and quality that delighted palates at the 2024 Festival. We hope to surprise you with more flavors and experiences next year!
GASTROSHOW 2024
AL KARBON
Catalan yellow chicken croquettes, crispy on the outside, creamy on the inside with a final touch of caramelized onion.
PAIRING: Witbier. A wheat beer with citrus and spicy notes is a great option to enhance the smoothness and creaminess of these croquettes. The contrast of high final carbonation offers a lot of play.
EL CAU DEL VERMUT
Crispy Catalan yellow chicken wings, originally caramelized with local vermouth, with spicy barbecue sauce for dipping.
PAIRING: Amber Ale. The roasted and caramelized notes of these beers match with barbecue flavors. The caramelization of the dish plays in favor of this winning combination.
IL BIRRINO
Authentic Italian cuisine: Artisan focaccia (simple dough of flour, oil, and water) filled with homemade porchetta (the fatty and lean part of the pork, flavored and slow-roasted).
PAIRING: Porter or Stout: A dark beer, with its touches of coffee, chocolate, and roasted, harmonizes by contrast fantastically with the intense flavors of the porchetta, well supported by the focaccia.
DON CHINGÓN
Tacos de birria, a typical Mexican dish, is a food originating in the Cocula area, in the state of Jalisco. Shredded pork cooked with spices, accompanied by barbecue sauce, finished with pico de gallo and corn tortilla.
MARIDATGE:American IPA. The citrus and tropical hop notes can counteract the sweetness of the barbecue sauce and cut through the mellowness of the pork cooked this way.
MAMA PIZZA
Pizza Margherita wallet, is the typical Neapolitan street dish, folded into quarters and characterized by a soft and elastic dough.
PAIRING: Helles. The most elegant beer among the German low fermentation. Balance and subtlety, fits perfectly with the simplest and at the same time complex pizza.
OSAKA
Takoyaki, wheat flour balls filled with pieces of octopus, tempura scraps, pickled ginger, and green onion, topped with mayonnaise and a special takoyaki sauce.
PAIRING: Saison. A beer with a dry, slightly sour finish, and often with a spicy or fruity complexity, complements the unique flavors of takoyaki, enhancing the overall experience.
ROOSTER & BUBBLES
Grilled Lamb served on pita bread, pickled onions, red radish, cucumber, feta cheese, green sprouts, yogurt sauce with fresh herbs.
PAIRING: Wild Ale with fruit: Combination of wild yeast acidity and fruit sweetness to balance an already complex dish full of acidic, meaty and spicy shades.
ARKADELICATESSEN
SACHER Chocolate with a touch of strawberry, with layers of chocolate sponge cake soaked in a juicy strawberry jam, all covered with a semi-bitter black chocolate glaze.
PAIRING: Imperial Russian Stout. A like with like pairing. Double dose of chocolate where the roasted, coffee, and maltiness of the beer are enhanced and multiplied. The jam acts as a counterpoint.
NOMAD COFFEE
LA CERVESERA ARTESANA
Visit the booth of La Cervesera Artesana, where you can enjoy a pairing with oysters from the Ebre Delta and Oyster Stout, an English style beer where oysters are a main ingredient of the recipe. You can’t miss it, discover new combinations that you will never forget!
SHOWCOOKING 2024
Year after year, the Barcelona Beer Festival is giving more strength and power to the presence of craft beer in quality cuisine. We firmly believe in the LIQUID GASTRONOMY and during the Festival we invite top chefs to train and show to our audience, some dishes where craft beer plays a prominent role.
This BBF24 we have introduced a new space for Show Cooking and training:
Training: “Cervesa, oli i sal”: We rediscover the values of beer also as an ingredient in the kitchen. Marc Puig-Pey has been head of the kitchen at Fundació Alícia since 2006. From 1989 to 2006 he worked at the restaurant El Bulli as head of kitchen and pastry in different years, as head of catering and was part of the R & D, the Bullitaller, he has also given many lectures and courses at gastronomic, nutrition and medical congresses. He has received additional training in various fields such as food safety, HACCP or collectivities.
Training: “Construcció d’una proposta gastronòmica amb cervesa “Construction of a gastronomic proposal with beer. Presented by Jordi Vilà Chef Alkimia (3 SOLAS Repsol and 1* Michelin) and Albert Vilaplana HeadBrewer Moritz, since June 2016, the Alkimia restaurant is located on the main floor of the Moritz factory building, brewery with which Vilà collaborates since 2011 as Gastronomic Director of the group. The award-winning Chef gives us an exclusive training for the professionals who visiting the festival, presenting a menu proposal with craft beer as the headliner, where he demonstrates the great variety of product and its versatility in gastronomy.
Show Cooking Nectari Restaurant (1*Michelin). Chef Jordi Esteve dresses his signature cuisine with the enriching nuances provided by local raw materials, as he works very closely with small producers. He always uses seasonal products as a base, and his cuisine is based on quality and creativity, with the tradition of Catalan cuisine as a backdrop. Catalan cuisine with imagination and power. For this edition of the Festival, he presents a pairing with the Festival beer L’Agosarada sponsored by Samanta Villar, taking advantage of the acidity of the beer and its salty point, he prepares a steak tartar (with veal from the Pyrenees) with foie and spherifications of the L’Agosarada beer, local vegetables and seasonal sprouts.
Show Cooking with Edgar Rodríguez and Toni Romero. Bart Gastroburger and Dejàvins have prepared a set of dishes centred on the artichoke (artichoke Prat). They present 3 pairings that focus on the pairing of a product that can sometimes be complicated due to its range of flavours. In each of the pairings we will be able to see how to approach the dish taking into account its organoleptic characteristics and at the same time different original ways of using a product such as the artichoke.
Show Cooking la Gormanda Restaurant: Chef Carlota Claver of La Gormanda, who wants to promote the taste of traditional cuisine with today’s new healthy cooking techniques, at La Gormanda we find a gastronomic refuge that pays tribute to homemade, fresh ingredients and above all to good food. A contemporary cuisine that never renounces tradition. Market cuisine that adapts to the season and surprises us with each new season. Exclusively designed for the Festival, Carlota pairs the Festival beer Hops&Hopes (Ales Agullons) and prepares a seasonal fish such as mackerel (blue fish from Tarragona) presented on a bed with a mash made with local produce such as Celery, cooked with Agullons beer (sour beer) and the sauce of the fish juices and seasonal sprouts. The fish is marinated in sea salt..
