Permanent innovation is one of the great responsibilities of leading companies. Damm never stops exploring new techniques and elaborations to energize the competitive beer market and in recent years has focused on the high-end segment of the market, with the launch of products with a strong gastronomic accent, such as Inedit beer, ---which it developed with Ferran Adrià and the team of sommeliers from elBulli--- or Malquerida ---created together with the Adrià brothers---.
"This methodology allows us to understand from a scientific point of view the 'why' of a pairing; it's about identifying the molecules that cause an aromatic synergy, that is, that optimize the pairing between a food and a drink," explains Chartier. According to the expert, who has achieved international recognition in the field of flavors, "when we eat, 90% of reactions are caused by aromas, so this science of molecular harmonies allows us both to create new recipes and to optimize pairings. The challenge is to bring together aromas that produce a multiplying effect of flavors in the mouth."
This methodology allows us to understand from a scientific point of view the 'why' of a pairing; it's about identifying the molecules that cause an aromatic synergy, that is, that optimize the pairing between a food and a drink
With this science, the dominant molecules or aromas in a drink are identified, and then foods that share them are sought. Thus, until now, when a beer was brewed, sommeliers looked for which food it paired best with. For the development of Equilater, the process has been inverted: the ingredients chosen are optimal to make the beer very versatile, that is, to pair with a wide variety of dishes, for all tastes. "It's a beer with four different aromatic profiles, which allows us to approach four types of pairings," explains Chartier.
With the help of the expert and sommelier, Damm's master brewers have chosen to give prominence to four aromas in the new Equilater. It contains the molecule anetole, from fennel, which pairs with fresh dishes like ceviche. The molecule solerone is also present, found in dried figs and combining with caramelized flavors, such as a crispy tart with foie or a caramelized apple with curry. The third predominant molecule is cyclotene, a toasted aroma that pairs, for example, with grilled octopus or confit bacon. Finally, the molecule furfural, which comes from barrel aging, is perfect to combine with a traditional mini-cannelloni of chicken and truffle.
And how has this aromatic complexity been achieved? Thanks to the selection of four malts and an aging process in chestnut wood barrels, which gives Equilater a very special character and makes it ideal as a beer for eating.
An intense, full-bodied Stout
In Stout-type beers, originally from England, roasted malts predominate. Equilater has a dark brown, almost black color, thanks to being made with roasted malt and roasted barley. It also contains caramel malt (gives body and cereal notes), pale ale malt (structure and fruity and sweet aromatic notes) and abbey malt, responsible for chocolate nuances and enhancing notes of nuts and honey.The elaboration process ends with a two-month aging in a chestnut wood barrel from Montseny, and also has a characteristic Mediterranean touch provided by fennel and dried figs.
The result: a very dense and opaque, almost black beer, with a compact, abundant, and creamy-looking foam. Intense on the nose, with toasted aromas, like coffee and notes of caramel, walnuts, and vanilla. On the palate, Equilater is very expressive, powerful, full-bodied, yet balanced and complex. Notes of walnuts, licorice, coffee, cocoa… but with a counterpoint of fennel that reveals a very fresh, pleasant, and long finish, achieving the perfect balance to create excellent gastronomic pairings.
Equilater should be served at between 8 and 10º C and its alcohol content is 11%. It can now be purchased in Damm's online store, but the goal is for it to soon reach restaurants and also selected establishments. It is sold at a price of 5.5 euros per unit, in 33cl bottles and boxes of twelve units.
François Chartier, a Canadian based in Barcelona
François Chartier was born in Montreal (Quebec) and has been living in Barcelona for four years, a city he has been visiting for 25 years and where he has always had good friends. He was a regular collaborator of Ferran Adrià to develop more than 60 recipes for elBulli and has worked for other chefs such as Albert Raurich and for Catalan companies, such as the Familia Torres winery or the new Hotel Sofia in Barcelona. One of his latest projects was commissioned by DO Cava, for whom he carried out a scientific analysis of the molecular profiles of different types of cava. He is now doing similar work with Álvaro Palacios' wines.
He is very satisfied with the collaboration initiated with Damm. "I really enjoyed working with Damm to develop their first Stout based on aromatic science; it has been a year and a half of work to create a beer with very versatile aromas and a Mediterranean touch," explains Chartier.
"I am very happy in Barcelona, it's a city I love," says the expert, who is also very connected with Japan and is passionate about sake. Since 2018, he has been master blender for Tanaka Shuzo, one of the oldest distilleries in the country, and collaborates with SONY Music on an artificial intelligence project applied to gastronomy.
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