Qui som? (Who are we?)

Abans de començar a explicar les nostres històries i xafarderies, seria una bona idea presentar-nos i fer una breu introducció dels nostres “passats”.

L’Anna, la meva xicota. La vaig conèixer al lloc on actualment treballem, i d’una manera bastant estúpida... com moltes altres parelles suposo. Llicenciada en Ciència i Tecnologia dels Aliments i actualment fent el doctorat en temes de la qualitat del pernil, vaja, que en el fons vetlla perquè tots mengem pernil sense patir cagarrines. Doncs perquè ho sapigueu, fins fa ben poc l’Anna odiava la cervesa, i l’odiava per dues raons. La primera, perquè no coneixia com de gran pot ser el món cerveser i els diferents estils que existeixen. La segona, perquè treballava en un bar de nit on va acabar farta d’olorar sempre les basses oxidades de les típiques cerveses industrials, les quals va estar servint durant molts caps de setmana, un rere l’altre. Actualment però, s’ha convertit en una autèntica entusiasta...!! Concretament, de les lambic belgues (faros, gueuzes i afruitades) i de tota la màgia i l’art que les envolta.

Joan M.

Jo sóc en Joan. La meva història comença quan, a l’últim any de la llicenciatura de Ciència i Tecnologia dels Aliments, vaig decidir realitzar una estada a l’estranger, però la meva universitat no m’ho permetia per unes raons com “això no et servirà per res” o “una estada Erasmus només serveix per perdre el temps”. Al final, després d’una lluita interminable, ho vaig aconseguir i em van oferir una estada a Gent (Bèlgica) a una universitat molt bonica on hi havia una planta pilot de cervesa. Doncs bé, aquells 6 mesos elaborant, analitzant i tastant cervesa, van ser inoblidables i dels millors de la meva vida, on vaig aprendre una de les coses que més em fascina: elaborar cervesa. D’ençà d’aquesta estada i fins ara, he estat elaborant varies partides, de poc volum però de molts estils diferents. Sense comptar el que encara queda per fer...

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Before starting to tell our gossips and such stuff, it could be nice if we introduce ourselves with a small introduction of our “past”.

Anna, she’s my girlfriend. I met her in the place we are currently working, and in a stupid way, by the way... like most couples I guess. She has a Food Science and Technology degree and currently she’s doing her PhD on ham quality and so on. Therefore, she’s taking care of our health through food safety and tries to avoid that we get stomach ache.

Anna H.

So for your interest, Anna used to repudiate beer! Mainly, it was (due) for two reasons. The first one was because of her lack of knowledge about the hundreds of beer styles spreads in the world. The second one, was because she used to work as a waitress in a pub where she was facing night by night lots of oxidized beer ponds from such industrialized brews. Nevertheless, little time ago she became an enthusiast lambic beer lover, encompassing faro, gueuze and fruity ones, and all its magic and surrounding art.

I am Joan. My story begins when I was on my last year of Food Science and Technology studies, where I wanted to do a stay abroad, although my university didn’t allow me to do that for some reasons such as “Erasmus stays are nonsense” or “you’ll lose your time there”. Finally, after a never-ending fight, I succeed and I was offered to work to do a half-year stay in Gent (Belgium), where there was a nice University with an academic brewery (pilot brewery plant). So well, those 6 months brewing, analysing and tasting beers were unforgettable and very useful to find out my real hobby: brewing beer. Since my Erasmus stay, I have never stopped to brew many different beer styles, although they are born in small amounts only for self consume. Nevertheless, there’s still a lot of work to do…