Dörcher Bier, beers and gastronomy from the heart of Pozuzo arrive in Lima

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The heart of good was installed in the heart of Larco Avenue and San Martín Street, in Mirafloresand it’s called Dörcher Bier, a restaurant and craft brewery that preserves tradition gourmet of its European origins fused with Peruvian creativity.

Pozuzo, this natural paradise of our central jungle was colonized in 1859 by Austro-German immigrants who brought with them their culture and tradition, the same ones they keep until today. And in Dorcher Beer they aim to maintain all the festive atmosphere of Pozuzo, its colors and its gastronomy in a single space and for all types of public.

The Tanzgruppe association presents typical Tyrolean dances at local festivals. Austrian-German immigrants arrived in present-day Pozuzo in 1859. (Photo: Renzo Salazar / GEC Archive)

Can you imagine a powerful menu with burgers, cheeses, jerky, sausages and ripe bananas? Or maki stuffed with cecina and bathed in cocona sauce? All this accompanied by some ice cold Dörcher, the best and most famous craft beers of Pozuzo, in one of its five presentations (cola, radler, pilsener, wheat and cranberry) and its signature cocktails, are a dream come true in this new space. Miraflores.

At Dorcher Bier, they offer 5 types of craft beers: coke, radler, pilsener, wheat and cranberry.  Soon the Dunkel will arrive.  (Photo: Alessandro Currarino/GEC)
At Dorcher Bier, they offer 5 types of craft beers: coke, radler, pilsener, wheat and cranberry. Soon the Dunkel will arrive. (Photo: Alessandro Currarino/GEC)

“What interests us most is the quality of the beer”, explains manager Carlos Mejía. “Selling draft beer is not just about connecting the beer to a machine that cools it when it comes out, it’s about keeping it at an ideal temperature that can vary between 0.5° and 3.5° so that it remains stable and does not undergo alterations. or spoil. For that, you have to have a cold room like the one we have, so the beer is kept at one hundred percent”.

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The experience is abundant. Dorcher Beer It has been making its own beer since 2009, when Enzo Egg, its creator, began experimenting in Pozuzo until reaching the perfect flavors of a lager, the same ones enjoyed today in each of its beers.

Carlos Mejía, director of Dörcher Bier, with the local team from Miraflores.  They wear the typical Pozuzo hat.  (Photo: Alessandro Currarino/GEC)
Carlos Mejía, director of Dörcher Bier, with the local team from Miraflores. They wear the typical Pozuzo hat. (Photo: Alessandro Currarino/GEC)

Mejía tells us that the Pozuzo beer factory currently produces around 55,000 liters per month which are distributed to Lima, Pucallpa, Puerto Mayro, Pichanaki, Vrae, Satipo, among others. At Dörcher Bier, the presentation that had the most welcome during the first month of opening was that of cranberries in barrels and bottles, coca being the most consumed by tourists. In addition to the five current presentations, a sixth beer will soon be distributed, the dunkel, a brown beer with 7% alcohol, toasted tone and chocolate taste.

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summer experience

Drinking an ice-cold craft beer on the roof of the Dörcher Bier is a pleasant experience, even more so in summer with the cool sunsets of Miraflores, but if you’ve ever tried a must DorcherYou can also enjoy signature cocktails, such as El Charly, made with vodka, rum and pisco, pineapple juice, passion fruit, blueberries and grapes. “I tried to represent the character of the person who inspired him, Carlos Mejía, a cheerful person and at the same time with character”, explains bartender Jeanfranco Cooquis.

Cocktail El Charlie.  (Photo: Alessandro Currarino/GEC)
Cocktail El Charlie. (Photo: Alessandro Currarino/GEC)

Another option is the Pozuzo Lager, an inversion of the classic mojito with mint, white rum, lemon juice and sugar. “In order to unify the flavors, I used sparkling water instead of sparkling water,” says Cooquis, referencing the local beer spirit. On the other hand, El Otorongo Porter has almond liqueur, rum, coffee syrup and also porter style beer, a dark beer with notes of coffee and chocolate.

Pozuzo Lager cocktail.  (Photo: Alessandro Currarino/GEC)
Pozuzo Lager cocktail. (Photo: Alessandro Currarino/GEC)

As part of its signature cocktail menu, you can also find Juancito el dulce, made with mango syrup, pineapple juice and rum, it’s a fruity and refreshing cocktail; and, El Gringo, herbal cocktail, with jagermeister and aguaymanto syrup. There are several cocktail options, with or without beer, to enjoy.

jungle mix

As for the menu, the chef in charge of fusing pozucina gastronomy with creativity and local ingredients is Miguel Pareja, who has traveled to this corner of the central jungle several times to familiarize himself with the flavors.

Jungle burger.  (Photo: Alessandro Currarino/GEC)
Jungle burger. (Photo: Alessandro Currarino/GEC)

The dishes are quite varied and represent our jungle and its fusions. For the Jungle Burger, for example, they use a custom mix with 70% beef, 20 roasts, and 10 pork belly. It contains butter cheese, fried ripe plantain, cecina, and a sweet cocona sauce with a pepper cocona reduction. They use buttered brioche bread accompanied by yellow potatoes, sweet potato or yucca.

Mixed pozucino, one of the most popular dishes and is served the same way as in Pozuzo.  (Photo: Alessandro Currarino/GEC)
Mixed pozucino, one of the most popular dishes and is served the same way as in Pozuzo. (Photo: Alessandro Currarino/GEC)

The one that has quickly become a classic is the Mixed Pozucino: “It’s a dish that you would find in Pozuzo, we bring the charcuterie and smoked sausage to it and accompany it with fried ripe plantains, fried yucca and chili cocona. . It has a touch to us because instead of charapita we put limousine ají which mixes better than onion. He got a good punch, people like him and they usually ask for a refill,” says Pareja.

Cecina maki.  (Photo: Alessandro Currarino/GEC)
Cecina maki. (Photo: Alessandro Currarino/GEC)

Given the reception that the makis have in Lima, in Dörcher Bier, they wanted to experience a presentation of makis keeping the spirit of the place, that’s why their version of makis is stuffed with cecina, cream cheese and fried ripe plantain topped with our sweet jungle sauce. and the cocona chalaquita. “Cocona reduction is a sauce that has been reduced for about 16 hours because it has an intense fishy flavor, it is mild and a well-worked sauce,” says Pareja. The maki dish is decorated with edible flowers.

The possibilities to eat at Dörcher Bier are varied and surprising, in addition to those mentioned, it would be impossible to escape their Ceviche Selva with white fish, tumbo, avocado and patacones, or the traditional puzucinos like the Wiener Schnitzel, a pork milanesa with spatzle (a soft cream pastry); or the Goulash, which is a tender meat stew with red wine and spices and spatzles. Just choose one of the five beer options to accompany this journey through the central jungle and enjoy!

Data:

  • Address: 512 San Martin Street, Miraflores. Corner with Larco Avenue
  • Instagram: @dorcherbier

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