En busca de la cerveza vasca: el lúpulo local como pilar de la cerveza autóctona en Álava

This project in Álava brings together farmers, brewers, and institutions to develop a locally produced Basque beer using indigenous ingredients: Alavese barley, Basque yeast, local groundwater, and sustainably cultivated hops. With 95% of local beers currently relying on imported hops—primarily from León—this initiative seeks to strengthen regional supply chains, improve quality control, and reduce costs. A key focus is expanding local hop production, especially at the Bermejales site, where an experimental cultivation project is underway. Supported by UAGA, Euskal Garbi, the Basque Brewers Association (E.G.C.V.), and researchers from Neiker, the project evaluates hop varieties for agronomic and sensory quality under local conditions. The goal is to create a distinctive, high-quality, and sustainable Basque beer that reflects the region’s terroir and supports local economic and environmental sustainability.