The malt, hops, yeast and spices are some of the ingredients of this alchemy. At the factory, oak barrels mature the drink, the filling machines fulfill their function, the water treatment plant is a luxury.
Everything is in order: the machinery, the echoing sounds, engineering the whole thing, thoroughly adjusted.
But to make a golden and translucent beer as a lager - low fermentation and malty flavor and hoppy - there is a fundamental component.
From the brewmaster to the assistant’s assistant. People who tune the instruments of an orchestra that does not produce music, but sophisticated recipes.
Like that particular beer, matured with roasted Belgian cocoa, with white foam, velvety liqueur, dense body and complex aromas of chocolate, coffee, toffee and caramel.
Inside the factory there is some dreamlike feeling.
From the outside, dreams are for those who dream.
It can start like this: open bottle on the table, glasses full, empty cups, filled again. Inspiration comes slowly. And grows. It's Friday!
Could be Sunday, the 4th, it does not matter. What matters is the ritual. If the beer came ten thousand years ago, there is nothing in this world that it does not know too much.
They say that bread came first came. Soon after, what the Sumerians considered the "divine drink".
Two thousand years before Christ, in Mesopotamia, the Babylonians were producing about 20 different types of beer. Some with herbs, other with a little more honey or less of barley and wheat.
This here is the factory of Wals. A family history that began in late 1999. Coincidence or not, right at the turn of the millennium.
These four letters today form an empire under the command of the brothers Tiago e José Felipe, who now are part of Ambev, considered the world's largest beverage company.
You may drink a Wals in Uzbekistan soon. Wherever it happens, all of this millennial liquid has at its core what makes our planet turns: humanity.