Blog : Cervezas

Dogfish Head / 90-Minute IPA

Dogfish Head / 90-Minute IPA

Hoy os traemos algo bastante exclusivo, 90-Minute IPA de Dogfish Head. La tenemos fresquita en botella. Corre, no te quedes sin ella!


According to Sam Calagione, Dogfish Head’s 90-minute IPA is the brewery’s first continually-hopped beer. Also, it’s the best-selling Imperial IPA in the country “nay … the world.” It takes over a month to make, and Dogfish uses their “Me So Hoppy” dry-hopping system during conditioning. I’ve always loved Dogfish craft beer, and was excited about trying this 90-minute IPA, which was pretty much the grandfather of all their other continuously-hopped beers: 60-minute, 120-minute, and even a 75-minute version.Taylor:  Over the last month or so I have developed quite a smattering of random beers in my fridge, most of which were picked up out of state (Vermont and Missouri, specifically). Before getting through tasting and reviewing all these interesting brews, I wanted to enjoy something more familiar. Luckily, there was a single bottle of Dogfish Head 90-minute IPA in the back. Yes.

Poured into a classic Dogfish pint glass, this beer was a nice reddish-brown and developed an excellent off-white head thick with tiny bubbles. Calagione’s note that one achievement of this beer is its “pungent hop flavor” and aroma … extremely citrusy and a little piney but not overpoweringly so due to the malt backbone. The nose of this 90-minute was full of wonderful citrus aromas, as well as some nice malty sweetness. I immediately knew this was going to be deep in flavor and finish.

I was right. The continuous hopping process and malt balance make this beer a taste explosion. Dogfish have walked the line between “bitter” and “pungent” with not-so-surprising ease here. All those hops will rock your palate, but the malts will bring you back to reality. Surprise! One sip is almost like taking a sip of two different beers back to back: big hoppy front, and malty finish. ABV is 9.0% … this isn’t one to just knock back. It’s more of a sipper in my opinion.

Either way, if you enjoy IPAs, this is a must-try not only for its historical significance, but of course for its solid taste. Once again, there’s really nothing negative I can say about the 90-minute IPA. It achieves what it sets out to achieve. It’s got integrity.  Grade: A

Tom:  I prefer this beer over 60-Minute for a few reasons.  1)  With a longer boil comes with it more hops.  2)  I feel the higher abv gives it some strength, muscle and body.  3)  The malt profile carries a deep fig, apricot, plum quality.  However, based on the darker malts used, this is not my go-to imperial/double IPA.  While I do find the sweeter caramel notes to be welcomed in this beer, I prefer the use of lighter malts.  Regardless of how I feel about my IPAs, this beer is quality time over.  The color alone gave me cause to sit back and just take it in.  The nice Bourbon color beer delivers a smack of pungent and resinous hops on top of a rather boozy quality.  A moderate carbonation helps to lift the multifaceted hop profile and caramel sugars off the palate.  Herbal, dank, and floral comprised the hops.  This is definitely not as citrus as 60-minute.  The finish is dry (I would argue more so than 60) due to the higher abv.  However, a sweeter aftertaste that only has a touch of biscuit malt.  A very solid beer.  Grade: B+



Modern Times – Blazing World

Modern Times – Blazing World

Otra maravilla que acabamos de pinchar: BLAZING WORLD de MODERN TIMES.

Ojo al dato:

Modern Times Blazing World

type: hoppy amber ale
origin: San Diego, CA
price: $10/4-pack 16oz
ABV: 6.8%
NSP: 12.9

Modern Times hasn’t been around for too long, but they’re certainly off to an impressive start.  They’ve just begun releasing their products in cans (a perfect 16oz size) and their tasting room is poised to be a great place to drink at.

You may have noticed the general lack of respect for amber ale around these parts, but that’s only because none of them taste this delicious.  It toes the line closer to a red IPA, but it is most definitely not one, even with the ABV, IBU, and wonderfully hoppy aromas to back it up.  The base has plenty of flavor and complexity,  the body is absolutely perfect, and it’s a bit on the dry side; this means that once you’re through with a can you think, “well shit, how about another?!”  And my jeebus is it pretty to look at: A rich amber with a nice cream/tan colored head.  This is dangerous stuff right here, so try not to finish the whole 4-pack before dinner.  It’s safe to say this is easily my favorite hoppy amber ale.

I like the idea of useful information on the can, and these guys apparently do too.  After seeing Dave Chappelle recently, I would like to say that while I agree that this is ‘the stickiest of the icky’, please do not shout it out during his standup: he hates that, and so did I.

Stone Go To IPA

Stone Go To IPA

Desde California hasta Pez Tortilla, Stone Go To IPA, una session IPA con muchísimo lúpulo!

Os dejamos algo genial para leer:

I fall into a category of fast drinkers. I take large sips. Some might call it a big mouth. I say it’s my way of offering my best effort. Go hard or go home, right? Anyhow, large sips mean empty glasses and bottles, which means the next drink. Combine that with a complete lack of impulse control, and I end up totally blotto and weighed down by a “How did thathappen?” bar tab. About five years ago, in an amazing act of gluttony and self-destruction, I put away 24 bottles of Blue Moon’s winter seasonal: a sugared abbey ale tipping in at 5.6% ABV. I’m not sure exactly what I was trying to prove. I was careless, I was drunk, but mostly I was bloated for a few days after.

2015-01-05 at 18-02-37

What I could have used that evening was a quality session beer: a low ABV, lighter weight beer with more flavor than a Bud Light. Founders Brewing Company makes the All Day IPA, the gold standard of this class of 4 percentish ales with a solid IPA flavor. It’s the type of beer that goes down very smooth, allowing one to consume a large quantity in one sitting, or session.

2015-01-05 at 18-02-55

Stone Brewing Company entered the session race in 2014 with the Go To IPA. The challenge here is to reduce the alcohol content without compromising the beer’s hoppy profile. Here we get a 4.5% ABV India Pale Ale with a 65 on the IBU scale (for reference, Stone’s flagship IPA scores 77 on the same scale). Stone utilizes a technique called hop bursting, where it overloads the beer with hops during the final phase of brewing to “coax out extreme flavors and aromas while also imparting a burst of desirably pleasant bitterness.” The result is a quality IPA with a deceptively low alcohol rating.

2015-01-05 at 18-03-18

How does it stand up against Founders? The All Day IPA is more balanced with less hops and more malt than the Stone entry. You could call Stone’s Go To IPA a low alcohol IPA, but it’s really the first true session IPA. The IPA designation is deceiving on Founders’ label, simply as a matter of hop content. Don’t get me wrong, it’s a brilliant ale that I will continue to drink when I don’t want the big hop flavor, but what Stone did here was redefine things with the Go To IPA.

And now we have choices. Founders All Day, the best session ale out there, and Stone Go To IPA, the best session IPA you can buy.

2015-01-05 at 18-01-31Brewer: Stone Brewing Company
Beer: Go To IPA
Style: Session IPA
ABV: 4.5%   IBU: 65
Container: 12 oz. bottle
Price: n/a (provided by Stone Brewing Company)   Point of Purchase: n/a
To The Eye: Clear, golden with a big head.
To The Nose: Big piney fragrance as you would expect from an IPA.
To The Palate: Hoppy and citrusy up front, with a dry, crisp finish.
Aftertaste: The dryness lingers well after you set the glass down.
Boozy Factor: You expect this to have a big kick. Maybe it was psychological, or maybe it was the pot of boiling water nearby (I was making dinner), but I felt warm after drinking.
On a Scale of 1 to 10, with 10 as highest: 9



La Quince Horny Pilsner

La Quince Horny Pilsner

Esta semana hemos pinchado un gran barril! La Quince Horny Pilsner, y quien mejor que nuestros amigos de Humulus Lupulus para presentarnos tal maravilla:


En los últimos meses La Quince Brewery se ha convertido por méritos propios en una de las cerveceras referentes del panorama nacional, el hecho de no tener fábrica propia no ha impedido que los madrileños elaboren cervezas de gran calidad. La cerveza de la que hoy hablamos es su última creación, está fabricada en Bidassoa Basque Brewery, lo que supone la segunda cerveza que hacen en las instalaciones de Irún.

La Hørny Pilsner es una Hoppy Pilsner con un 5,2% ABV y 42 IBU de amargor, está elaborada con maltas Pilsnery Carapils y lúpulos americanos Mosaic y Simcoe.


En el vaso se muestra con un color amarillo pajizo levemente turbia y una buena corona de espuma blanca, jabonosa y de buena retención. En la nariz los protagonistas son los lúpulos, se aprecian notas florales, hierba y de frutas tropicales, destacan la piña, el pomelo y la lima. En la boca tiene una entrada moderadamente amarga, se aprecian notas herbales y florales, algo de pomelo y frutas tropicales que dan paso a notas de cereal y pan, tiene un cuerpo ligero, carbonatación media y final amargo y duradero.

Fuente: Humulus Lupulus

Rogue Tap Takeover

Rogue Tap Takeover

Cerveceros! esta vez os queremos sorprender con algo especial, este Jueves 5 de Noviembre de 2015 Rogue Tap Takeover en Pez Tortilla.


  • Rogue American Amber
  • Rogue Dead Guy Ale
  • Rogue Oregasmic Ale
  • Rogue Hazelnut Brown
  • Rogue 7 Hop
  • Rogue Brutal IPA


Beavertown Tap Takeover

Beavertown Tap Takeover

Amantes de lo bueno, el próximo 20 de Octubre de 2015 Beavertown Tap Takeover en Pez Tortilla. Tendremos los clásicos y varias primicias… Si te gusta la buena cerveza, no te lo pierdas!

*(Nuestras tortillas y croquetas mezclan muy bien con todo, pero ojo como están con Beavertown)


Stone Ruination IPA 2.0

Stone Ruination IPA 2.0

Stone reformula su mítica Ruination IPA, y en Pez Tortilla la tendremos en barril esta semana: Stone Ruination IPA 2.0

End of an Era: Stone Ruination IPA

So far, 2015 has seen a flurry of activity here at Stone. This is nothing new. For several years, we’ve been hard at work debuting beers at a rapid and voluminous clip. But this year’s been different. In addition to introducing new brews like Stone Delicious IPA, 2015 Stone Old Guardian Barley Wine – Extra Hoppy and 2015 Stone CHAI-SPICED Imperial Russian Stout, we’ve also broke the sad news that some of our beers are being retired, never to return to production again. First, it was Stone Levitation Amber Ale, followed almost immediately by Stone Sublimely Self-Righteous Black IPA. Both were met with much lamenting, but none so much as the next beer to wave bye-bye. It’s no wonder, it’s only the first beer we ever produced beginning 19 years ago: Stone Pale Ale (which will make its valiant return to the suds scene as Stone Pale Ale 2.0 starting in April). Well, the shake-up isn’t over. There’s still one more beer that will be exiting production for eternity and, as hard as it is to say good-bye, the time has come. Spring 2015 will see the last-ever brew session for Stone Ruination IPA.


OK, please come back off the ledge. Things aren’t as dire as we made them seem (purely for dramatic effect). We could never completely kill off this saintly imperial India pale ale. I mean, you didn’t really think we’d get rid of our liquid poem to the glory of the hop, did you? Yes, Stone Ruination IPA as we know it now will soon be gone, but only because we’ll be reciting the second stanza in our lupulin-laced ode, Stone Ruination Double IPA 2.0. That’s right. We’ve taken this fluid paean and everything we (and our fans) love about it, and taken it a new, loftier level. Why, you ask? ‘Tis a good and inevitable question for any discerning hophead to pose. And we have not one, but many answers to this justifiable query. It’s because, when we first released Stone Ruination IPA…

  • A far smaller number of high alpha-acid hops were available compared to present day.
  • Myriad brewing techniques for extracting hop flavor and bitterness had yet to be invented.
  • Our palates were less used to onslaughts of lupulin and we felt like we’d maxed out the IBU possibilities.
  • The tastes of craft beer drinkers, like ours, hadn’t yet been turned up to 11 (something Stone Ruination IPA did for many of our fans).

It takes a prohibitively massive ego, a stymied lack of vision, laziness, ignorance and/or delusion for one to create something and expect it to remain an exemplar until the end of time. Arguably, some songs, novels and artistic works attain this status, but beer is a constantly shifting, constantly evolving medium. The brew we and our fans are enamored with today probably won’t be what we are salivating over and clamoring for 10 years ago. That’s part of the allure of craft beer. The next pint, snifter, goblet or tasting glass full of enthralling hop-and-grain nectar is always right around the corner. For us, that means eschewing the proverbial blinders, and examining our fluid stock to ensure it’s in keeping with the times and all available ingredients and advancements. In short, we need to keep our fluid fluid, being open to change in the name of making something better. Those who love our beers deserve that and, we’re certain, appreciate it.


So, in the not-too-distant future, you can expect to encounter a version of Stone Ruination made bigger and bolder through the use of a revised hop bill including some new and exciting varieties we wish we’d had at our disposal when this beer debuted as the world’s first full-time brewed and bottled West Coast double IPA back in June 2002. Further upping its next-phase appeal is Brewmaster Mitch Steele’s employment of beer-making methodologies never before applied to the crafting of this be-gargoyled hop juggernaut. Stone Ruination IPA was already the type of awesome beer we felt comfortable hanging our hats, hops and reputation on, so one can only imagine how truly epic Stone Ruination Double IPA 2.0 will be. But imagining won’t be necessary for long. In no time, it’ll be a hop-riddled, imperial-strength reality.


Oktoberfest 2015

Oktoberfest 2015

Os contamos de que va el Oktoberfest en este post! Si por alguna razón no podéis escaparos a Munich, venid a Pez Tortilla y probar todas nuestras cervezas y nuestra Oktobertilla y  Oktoberqueta especiales:

  • Oktobertilla de Salchichas Bratwurst
  • Oktoberqueta de Codillo y Sauerkraut

Lineup de barriles hoy en Pez Tortilla:

  • Ballast Point Dorado
  • Weihenstephaner Hefe Dunkel
  • Hitachino Nest White Ale
  • The Kernel Citra Simcoe

Oktoberfest: la fiesta de la cerveza más popular del mundo

Año tras año el Oktoberfest Munich acoger a miles de visitantes provenientes de todo los rincones del mundo. El festival de la cerveza más popular del planeta se celebra cada año en la ciudad de Munich durante 2 semanas enteras entre finales de setiembre y principios de octubre.


Estas son las próximas fechas de celebración delOktoberfest Munich:

  • Oktoberfest 2013 : 21 Septiembre – 6 Octubre
  • Oktoberfest 2014 : 20 Septiembre – 5 Octubre
  • Oktoberfest 2015 : 19 Septiembre – 4 Octubre

La celebración del Oktoberfest Munich comenzó en 1810 como fiesta de boda de dos miembros de la realeza bávara, Luis I y Teresa de Sajonia, que tras su casamiento ofrecieron a los ciudadanos de Munich una gran fiesta a base de cerveza. A partir de ese año el Oktoberfest Munich se viene celebrando cada año. oktoberfest-munich-chicasElOktoberfest Munich se celebra en una área llamada Theresienwiese que es un gran prado que se encuentra muy cerca del centro de Múnich y de la estación Central. Aquí se montan varias carpas y pabellones y en todos ellos se sirve cerveza, pero no una cerveza cualquiera: de hecho solo la cerveza que cumple con los requisitos delReinheitsgebot, la ley de pureza de la cerveza de 1516 que establece los ingredientes con los que se puede elaborar la cerveza y además debe tener un mínimo de aproximadamente 6% de alcohol. La cerveza debe ser además fabricada dentro de los límites de la ciudad de Munich.


Las cerveceras autorizadas a producir cerveza para el Oktoberfest Munich son:

  • Augustiner-Bräu
  • Hacker-Pschorr-Bräu
  • Löwenbräu
  • Paulaner-Bräu
  • Spatenbräu
  • Staaliches Hofbräu-Munchen

Oktoberfest Munich Infografia

La entrada al Oktoberfest Munich es gratis y no es necesario ningún billete para entrar. Debido a esta razón y a la gran afluencia de visitantes es muy recomendable acudir a los pabellones muy pronto, incluso por la mañana en fin de semana, sobre todo porqué a todos los que no encuentren asiento no se les servirá cerveza. La cerveza en el Oktoberfest Munich se sirve desde las 10 de la mañana hasta las 22:30 de lunes a viernes y los fines de semana se empieza antes, desde las 9 de la mañana. Lo que si hay que pagar es la cerveza, cuyo coste ronda los 10€ aproximadamente por un litro. Y ni se te ocurra pedir una caña… aquí solo se sirven vasos de litro!
El Oktoberfest Munich comienza con en el desfile de los dueños de las cervecerías junto con grandes de barriles de cerveza cargados en carruajes, y cuando el alcalde abre el primer barril de cerveza a las doce en punto, queda inaugurada la fiesta tras doce cañonazos desde las escaleras de la estatua que representa a Baviera.
El Oktoberfest es un evento que atrae a personas de todos los rincones del mundo y en los últimos años se ha llegado a contar con más de siete millones de visitantes. Munich durante esas dos semanas multiplica por 3 su población y hasta más, por lo que los hoteles en Munich están repletos de huéspedes y es recomendable reservar hotel con antelación para encontrar sitio y buenos precios.
Si eres un estimador de la cerveza no puedes perderte el Oktoberfest Munich, la mayor celebración de la cerveza a nivel mundial, pero debes saber que se organizan Oktoberfest en varias ciudades del mundo, no solo en Munich.
Ceremonia de Apertura Oktoberfest munich


Guía PALE ALE, para que no te pierdas en PEZ TORTILLA

Guía PALE ALE, para que no te pierdas en PEZ TORTILLA

What’s the Difference? Pale Ales, IPAs, & Double IPAs

If you like your beers bitter, hoppy, and crisp, the family of pale ales is the place to go. Curious what makes a pale ale pale? Or an India pale ale distinct? You have questions, and we have answers.

You can think of these beers as a spectrum with more mild pale ales on one end and aggressively-hopped double IPAs on the other. There is a lot of variation within the spectrum and an exception to every rule, of course, but you can follow this as a general rule of thumb.

Pale Ales – So called because they are brewed with more lightly roasted “pale” malts, pale ales typically have a more equal malt-to-hop balance. The hops are definitely present, but fairly moderate. Beers to Try: Sierra Nevada Pale Ale, Fresh Hop Pale Ale from Great Divide Brewing Company, and Anchor Liberty Pale Ale

English India Pale Ales (IPAs) – IPAs were originally brewed as an extra-hopped beer for the long sea voyages from England to India, taking advantage of the special preservative properties of hops to keep the beer fresh. These IPAs were – and still are – brewed with English hops and tended toward earthy, woodsy, and spicy flavors. Beers to Try: 400 Pound Monkey from Left Hand Brewing Company and Brooklyn East India Pale Ale from Brooklyn Brewery

American India Pale Ales (IPAs) – While the English style of IPAs is still brewed today, American brewers have also put their own spin on it. Our IPAs tend to be even more aggressively hopped, with the balance of hops-and-malts definitely tipping in favor of the hops. American IPAs typically feature resinous pine and bitter grapefruit flavors. Beers to Try: 60 Minute IPA from Dogfish Head Brewery, Centennial IPA from Founders Brewing Company, and Ranger IPA from New Belgium Brewing Company

Double IPAs Also called “Imperial” IPAs, this uniquely American style takes the craving for hops and runs with it. These usually use double or even triple the typical amount of hops, but also add more malts to balance. The resulting beer has huge hoppy highs and deep malty depths with an high ABV to match. Beers to Try: Stone Ruination IPA from Stone Brewing Co., White Knuckle Double IPAfrom Marin Brewing, and Hopslam Ale from Bell’s Brewing Company.

Had a good pale ale or IPA recently? Do share!

Imágenes: Emma Christensen


Led Zeppelin and Pez Tortilla present Beavertown Gamma Ray Pale Ale

Led Zeppelin and Pez Tortilla present Beavertown Gamma Ray Pale Ale

Hoy hemos pinchado un gran barril: Beavertown Gamma Ray Pale Ale, cerveza de gran sabor y mejor cuerpo. El responsable? Logan Plant, hijo del mítico Robert Plant.

Aquí un par de curiosidades:

The New British Invasion – An Interview with Beavertown Brewery’s Logan Plant



There has always been a “special relationship” between the US and the UK – in everything from politics to music, and most recently, to beer. Good beer. Musically-speaking, the influence moved to the west in several waves. From the first British Invasion (think The Beatles and The Rolling Stones), to the second (on to The Police and Wham!), to perhaps even the third (Amy Winehouse and Adele), Americans have long had a love affair with British musical genius. Iconic bands like Led Zeppelin influenced entire genres of American music and culture…70’s hard rock, 80’s heavy metal, and everything to follow.

 As for influences in the other direction, Led Zeppelin’s lead singer Robert Plant, one of  the most significant singers in the history of rock, credits American rock n’ roll (Elvis)  and the blues as his inspiration. This taste (pardon the pun) for American culture,  specifically that of the Deep South continued on to the next generation in his soccer-  player-turned-musician-turned-brewmaster son, Logan Plant. Influenced not only by  his father, but through the U.S. tours with his former band in Brooklyn, NY, Logan  found what he now believes to be his true calling…craft beer. He has since brought his  love of American flavor back to London, turning his home-brewing hobby into the popular Beavertown Brewery and Duke’s Brew & Que barbeque joint, leading the way in London’s craft beer renaissance.

I had the pleasure of chatting with Logan during the recent Craft Brewer’s Conference, hosted annually by the craft beer industry’s biggest champions, the Brewers Association. I caught wind that he was in town through his brewing collaboration with Dogfish Head and Dieu Du Ciel on Twitter (nerd alert, I know). I actually felt a bit like a beer groupie, recognizing him from the brewing pictures. Logan was, in fact, the first person I saw at the conference. Without collecting myself long enough to think of a cooler opening line, shouted “Hey Logan!” across the room. Smooth. He handled it in stride, despite the early hour, and the many late night parties hosted around town the night before (hey, it is a beer conference, after all!).

Thanks to Logan for sitting down to chat with The Booze Bin about Beavertown, the U.K. craft beer movement, his inspirations and his dad’s favorite beer. Here are a few excerpts from our conversation.

“There’s a feeling I get when I look to the west” ~Led Zeppelin, Stairway to Heaven

Why did you choose to collaborate with Sam Calagione of Dogfish Head?

“Looking west to our inspirations, particularly my inspirations with America itself in food and beer, Dogfish Head is a key player. Their ethos and the way they push their recipes, and just their whole thinking top to toe; they seem like a really good, organic company making great beers.”

Newfound Art Form

How did you find the transition from music to beer?

“They have a lot in common actually. [Beer] is an art. Brewing is an expression, as was being a singer in a band. It’s really similar. To be able to pour your own beer, serve people, and for them to be turned on and give you feedback…and, most of the time, enjoy it …it’s a really good feeling.”

Source of Inspiration

Which other brewers do you admire?

We make a porter (Smog Rocket, his flagship smoked porter), and I found inspiration from one of the first to make this style, Stone Brewing Co., as well as other American craft breweries, like Bear Republic, Flying Dog and New Belgium.”

Who’s Drinking Craft Beer in the UK?

Logan thought there was a “wide demographic” of people “really into their craft beer, who have some disposable cash and want to buy things they’re passionately into – things that stimulate them with flavors.” He continued to say,“The scene in London is very happening at the moment, so there are a lot of people jumping on that. We were actually recently voted one of the best new breweries in London [by The Telegraph].”

For more on the raging London craft beer scene, check out this recent article in The New York Times.

The Voice of Beavertown

Do you believe in social media?

“It’s a massive part of what we do and it’s great to keep people informed. It’s almost like a story. Every day in a brewery is like a story, and it is fascinating stuff, I think.”

 What is Your Death Row Beer?

After reflecting for a while, he replied “the beer that I always go back to when I go home is a very simple, traditional English best bitter. It’s brewed in the Midlands where I’m from. We brew a certain way, keeping quite a bit of sweetness in there. It’s quite hoppy, but there’s this sweet, hoppy thing going on. It’s like drinking honey. It is delicious!” Influence or not, I guess we all want to come home for our final sip.

Nerd Question!

I ended my interview just as smoothly as it began. So, what’s your Dad’s favorite beer?

Banks’s Best Bitterhe replied, without missing a beat. I guess the only thing better than your son becoming a professional soccer player, or following in your footsteps, is for him to find his calling making really good beer.