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Qui\u00e9n dirige la cata<\/b><\/h2>\n
Daniel Gonzalo<\/b>, Beer Sommelier por el IFE de la C\u00e1mara de Comercio de Madrid y Cicerone Beer Server. Desde 2015 ejerce como Brand Ambassador a nivel nacional e internacional para Mahou San Miguel.<\/span><\/p>\n Como gran comunicador que es, ha realizado varias Masterclass sobre tiraje y servicio de cerveza. Especializado en gesti\u00f3n y coordinaci\u00f3n de eventos y trato con clientes, es formador de hosteleros y personal para eventos, con un claro objetivo: saber entender y transmitir con pasi\u00f3n la importancia de la cultura cervecera.<\/span><\/p>\n Once a\u00f1os ense\u00f1ando a hosteleros a tirar y a servir cerveza.<\/span><\/p>\n O sea: no sabe de estas cervezas por hab\u00e9rselas le\u00eddo. Lleva m\u00e1s de una d\u00e9cada explic\u00e1ndolas, en Espa\u00f1a y fuera, a la gente que luego te las pone a ti.<\/span><\/p>\n Cuando te diga por qu\u00e9 la Weissbier va con la remolacha y no con el asado, h\u00e1zle caso.<\/span><\/p>\n Daniel Gonzalo<\/b>, Beer Sommelier certified by the IFE (Chamber of Commerce of Madrid) and Cicerone Beer Server. Since 2015, he has worked as a national and international Brand Ambassador for Mahou San Miguel.<\/p>\n As a great communicator, he has led several Masterclasses on beer tapping and serving. Specialized in event management, coordination, and customer relations, he trains hospitality professionals and event staff with a clear goal: understanding and passionately sharing the importance of beer culture.<\/p>\n Eleven years teaching hospitality workers how to pour and serve beer.<\/p>\n Meaning: he doesn’t know about these beers from reading a book. He\u2019s spent over a decade explaining them\u2014in Spain and abroad\u2014to the very people who pour them for you.<\/p>\n When he tells you why the Weissbier goes with the beetroot and not the roast, listen to him.<\/p>\n At Munich’s Oktoberfest, just anyone can’t serve beer.<\/p>\n Only six breweries have the right to do so, and they have held that right for over a century. Spaten<\/b> and L\u00f6wenbr\u00e4u<\/b> are two of those six.<\/p>\n That night, you’ll have both on your table. And you’ll have them paired with two different dishes, served almost back-to-back, so you can see for yourself that two beers that seem similar are actually very different.<\/p>\n Daniel will guide this comparison. It\u2019s the moment of the night when people lift both glasses at once and start debating.<\/p>\n Created by executive chef Jos\u00e9 Ram\u00f3n Cuadra, Grupo Bodegas Mezquita<\/em><\/p>\n Slow-roasted pork loin slider on artisanal pretzel bread, with sweet Bavarian mustard, sweet-and-sour pickle, and pickled onion.<\/p>\n We start where it all begins.<\/p>\n In Munich, they don’t hand you a tiny canap\u00e9. They hand you this: bread, roast pork, and sweet mustard. You eat it standing up, with a mug in your other hand, and nothing improves on it.<\/p>\n<\/blockquote>\n Pairing:<\/b> L\u00f6wenbr\u00e4u Original<\/i>. Munich’s classic blonde lager. Cuts through the fat and leaves you wanting the next bite\u2014which is exactly what it’s supposed to do.<\/p>\n<\/li>\n<\/ul>\n Roasted beetroot, goat cheese mousse from Los Balanchares, horseradish, toasted hazelnut, Granny Smith apple, and dill oil.<\/p>\n This is where both cuisines cross paths.<\/p>\n Beetroot, dill, and horseradish are Central European through and through. The goat cheese comes from Los Balanchares, right down the road.<\/p>\n It works. And it works because the horseradish gives it a kick that wakes you up just as the dish starts to lean sweet.<\/p>\n<\/blockquote>\n Pairing:<\/b> Franziskaner Weissbier<\/i>. Bavaria\u2019s most recognizable wheat beer. Smells of banana and clove\u2014not a metaphor, that’s the yeast\u2014and those two aromas hook into the dill and apple like old friends.<\/p>\n<\/li>\n<\/ul>\n Meagre fillet cooked in hazelnut butter with lemon and parsley, served over creamy celeriac, glazed pumpkin, and crispy leeks.<\/p>\n M\u00fcllerin Art<\/i> means “meuni\u00e8re style.” It’s how fish has always been prepared in Germany: butter turned to a nutty brown, lemon, parsley. Little else.<\/p>\n When something has been done the same way for two hundred years, there’s usually a reason.<\/p>\n<\/blockquote>\n Pairing:<\/b> Spaten M\u00fcnchner Hell<\/i>. The second of the six Oktoberfest beers. Notes of cereal and freshly baked bread that accompany the fish without overpowering it.<\/p>\n<\/li>\n<\/ul>\n Glazed roast pork in dark beer, served with Semmelkn\u00f6del<\/i> and Bavarian sauerkraut braised with cumin and juniper.<\/p>\n This is Sunday dinner in Bavaria.<\/p>\n Pork slow-roasted until it falls apart. The Kn\u00f6del<\/i>\u2014that bread dumpling that seems simple but is the signature side dish of half of Germany. And real sauerkraut\u2014braised with lard, onion, cumin, and juniper, not out of a jar.<\/p>\n You can taste the difference. You really can.<\/p>\n<\/blockquote>\n Pairing:<\/b> Franziskaner Weissbier Dunkel<\/i>. Caramel, toasted bread, and ripe banana\u2014which is exactly what’s happening in the roast\u2019s glaze. A textbook pairing.<\/p>\n<\/li>\n<\/ul>\n Chocolate sponge cake soaked in Kirschwasser<\/i>, macerated sour cherries, whipped cream, and chocolate shavings, set over a Lebkuchen<\/i> crumble.<\/p>\n Real Black Forest cake contains cherry brandy. It’s not a garnish; it’s what makes it what it is.<\/p>\n Here it is deconstructed and rebuilt, featuring the spices of Lebkuchen<\/i>\u2014the German Christmas gingerbread\u2014at the base.<\/p>\n<\/blockquote>\n Pairing:<\/b> Mahou Barrica Bourbon<\/i>. A lager aged for six months in American oak barrels that previously held bourbon. That\u2019s where the coconut and vanilla come from, which are very prominent in this beer: that specific wood creates that profile. Vanilla with sour cherry and dark chocolate is, if you think about it, a Black Forest cake in a glass.<\/p>\n<\/li>\n<\/ul>\n Not just a dinner.<\/p>\n You’ll take home the ability to tell a Helles from a Weissbier. You’ll know why braised sauerkraut has nothing to do with the canned stuff. You’ll know which six breweries are permitted to serve at Oktoberfest. And you’ll understand why an American oak barrel leaves notes of coconut and vanilla while French oak doesn’t as much.<\/p>\n To top it off: a gift from Mahou San Miguel, who will also provide the official glassware for each brand that evening. Every beer in its proper glass. Which is no small detail: the glass changes the beer more than people think.<\/p>\n When:<\/b> Thursday, September 24, 2026 at 9:00 PM<\/p>\n<\/li>\n Where:<\/b> Bodegas Mezquita Corregidor<\/p>\n<\/li>\n Price:<\/b> \u20ac45 early bird rate until September 20. Starting September 21, the price will be \u20ac55.<\/p>\n<\/li>\n Capacity:<\/b> 40 spots. Tickets are non-refundable.<\/p>\n<\/li>\n<\/ul>\n When they’re gone, they’re gone.<\/p>\nWho leads the tasting<\/h3>\n
Two of these beers are served at the real Wiesn<\/i><\/h3>\n
The Menu, Step by Step<\/h3>\n
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<\/p>\nWelcome to Bavaria \u00b7 Schweinebratensemmel<\/i><\/h4>\n
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Autumn Roots \u00b7 Rote Bete<\/i><\/h4>\n
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From the North Sea to Bavaria \u00b7 Corvina M\u00fcllerin Art<\/i><\/h4>\n
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The Great Classic \u00b7 Schweinebraten<\/i><\/h4>\n
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Sweet Black Forest \u00b7 Selva Negra<\/i><\/h4>\n
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What you take away from the night<\/h3>\n
Details<\/h3>\n
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