LA VIRGEN, CRAFT BEER WITH LOVE TO ART MADRID'18 ART FAIR

La virgen

La Virgen was created in 2011 in Madrid by a group of young entrepreneurs whose goal is to innovate and make quality beer, made with passion in the traditional style. A pure beer, young and fresh, honestly elaborated, with select ingredients and sustainable resources.

With a marked Madrilian character, only barley malt, hops, yeast and water are found in our recipe. Bottled weekly, it is distributed to more than 1,500 points of sale, representing a different and authentic beer consumption experience.

In these years, the brand has experienced exponential growth and has a creative professional team made up of more than 70 people. La Virgen has shown a constant commitment to quality and innovation in a sector in continuous growth and is a reference in the Spanish craft beer market.

La Virgen

In # ArtMadrid18 they will have their own space in which they will serve daily snacks and the best beer in Madrid. You have to try their Jamonera, it's something special, the Madrid Lager is a classic and the 360 ​​with extra hops is a bomb! They have seasonal recipes like La Negra (the perfect breakfast!) or Chestnuts, the true taste of winter... But if you want to know a little more about La Virgen, you should go to their factory, the heart of La Virgen Beers, the best way to understand the brand and the passion that they profess to this delicious brew, and, yes, they make it easy for you and they do guided tours every week.

The Virgin also sponsors the Tropicalismo action, offered by the Seville gallery Diwap in its stand C5, in the One Project of Art Madrid'18, the color and freshness of the works of the artist Antonyo Marest with the music of MENEO dj and his Mythical Gameboy.

Beer and art for everyone!

If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Cheese Master Affineur, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.