Over 500,000 people of Palestinian descent live in Chile today, where second, third, and fourth-generation families keep alive the language, traditions, and memory of a territory many have never been able to return to.
What makes a city of just over 170,000 inhabitants in southern Chile claim the title of beer capital of the southern world without anyone in the region seriously disputing the label?
The beverage, named “Ocho punto ocho” (8.8), combines the characteristic flavor of the terremoto with a different nutritional profile, standing out for its lower sugar content and half the calories compared to the homemade version.
Cider is a fermented beverage made from apples, with a long and rich history intertwined with the introduction of apple trees (Malus domestica) to the Americas by the Spanish.
Learn how to pair traditional Chilean dishes with different beer styles to enhance their flavors and textures, enjoying a unique gastronomic experience.
With over 25 years of history, Kunstmann Torobayo wasn’t just the first Craft beer produced domestically – it became a milestone in Chile’s brewing industry.
Muday is a traditional beverage of the Mapuche people of Chile and Argentina, an ancestral beer made from wheat, distinguished by its fermentation process — which includes chewing part of the grain — and its nutritional properties.
To identify S. chiloensis as a new species, scientists used an integrative taxonomy approach, combining analysis of genomic sequences, reproductive isolation studies, and phenotypic analyses.
Cuello Negro Stout is a craft beer made with pure water from the Valdivian rainforest in southern Chile, whose flavor comes from a careful brewing process that gives it an unmistakable distinctive character.
They are leaders, innovators, and visionaries who have left an indelible mark on the Chilean and Latin American beer industry, influencing not only those who brew it but also how it is perceived and enjoyed worldwide.
The history of Chilean Pisco is not easy to recount. Many original documents from the 16th and 17th centuries were lost due to the frequent natural disasters that have struck the country.
This sandwich, which blends culinary tradition and natural products with irresistible flavors, pays homage to the thin cut of beef called churrasco in its many variations.
