Cervecería Feroz will be open soon to the public with its taproom with around 70 seats. The idea is that people can come and have a fresh beer right where it’s made, at building 215 in front of La Plaza.
Craft vs Industrial
Now that I have the palate to enjoy a good beer I took the opportunity to speak with the Founding Partner and head brewer of Cervecería Feroz, Antonio González Ruíz, who explained that a craft beer is usually made with traditional ingredients, using 100% malt without additives such as sugars, and corn or rice and enzymes to be able to transform the sugars. It is produced in small quantities (less than 2.5% of liters sold in the country according to the Panama Craft Brewing Association, ACAP) and encourages innovation with a sense of adventure, seeking to make distinctive beers or in some cases trying to recreate old styles.
“Mass produced beers generally use between 30% and 50% of corn or rice as an additive in the ingredients of the macerate and 6-row barley malt in order to reduce production costs, in addition to having a totally aggressive and combative attitude towards the competition. Craft beer seeks to use barley malts of 2 rows, without using these additives,” he explained.
Antonio and his team started making beers at home, trying out styles that were not available in Panama while they experimented. With the passing of the years, the passion for beer grew more and more and they started gaining invaluable learning through courses and trainings, collaborating with other brewers, participating in international festivals and getting awars for their beer.
Cervecería Feroz has that name because they were looking for something that would convey that wild, indomitable and adventurous spirit that is complemented by being close to the jungle and the Canal. “We want our beers to be an adventure. We want to make experimental, but easy to drink, beers” he added.