Well, let´s play a little game. World Cup 2014 starts in a few days and billions of people around the world will be watching. And many of them will enjoy a good beer and I have decided to give them tips for at least onde good or at least decent brew from every country playing there. Some will be easy, some will be pretty challenging. So there we go!

GroupB

Group B

Spain: Nomada Papaya Crash – Sabadell, Barcelona – Imperial IPA – Brewed with papaya. [Teddybeer: firstly this beer was brewed at La Microcerveseria Or i Plata. Both of them are the same beer] “Bottle 33 cl. Pours a cloudy opaque orange with an off-white head – very lively carbonation, would’ve gushed if I hadn’t opened it veeeery slowly. Heavy, heavy Brett aroma – intentional or not I quite like it! Thick, sweet, fruity and sugary nose – I believe I can actually pick up some papaya. Very bitter and boozy finish. Rough and unconventional but quite enjoyable even if I would’ve loved some more fresh aroma hop character. 140113” – papsoe

Netherlands: De Molen Rasputin – Bodegraven – Imperial Stout – Color 199.7 EBU, bitterness 81.7 EBU, OG 1102, FG 1026, hops are Premiant and Saaz. This beer is only brewed a couple of times each year. The 2007 version has 297 bottles (brewed March 17th 2007, bottled April 27th 2007). Best before 25 years after bottling. “Bottled. A hazy dark amber beer with a brown head. The aroma is sweet malty wint notes of spices, primarily nutmeg and licorice root. The flavor is sweet malty with strong notes of alcohol as well as chocolate. Nice body.” – ungstrup

Chile: Kross Stout – Curacaví –  An oatmeal stout. “Kross stout is a unique combination of toasted malts, water, hops and yeast. Brewed only with select natural ingredients without preservatives or additives, providing a deep, dark colour, creamy dense head and intense flavour. “33 cL bottle. Pours dark brown and amber with a little lacing tan head. Light roasted malt aroma. Flavour is roasted, dry and with a mild smoothness. Ends with dry roasted and chocolate smooth flavour. Nice.” – yespr

Australia: Little Creatures Pale Ale – Fremantle – American Pale Ale – We love our Pale Ale. Many of us from the brewery have made pilgrimages around the world in search of great varieties of this wonderful style. Surprisingly, there are no great secrets to brewing this type of ale but there are most definitely no great shortcuts. Bag loads of Cascade and Galaxy whole hop flowers that we source direct from hop growers in Victoria, Tassie and the US are thrown at this beer, creating an intense citrus and grapefruit aroma and flavour that we balance with a careful selection of specialty malts and a local pale malt made to our own specifications. Preservative and additive free our Pale Ale is live-yeast conditioned in bottles and kegs for unmatched freshness and character. From brewing to release, a batch of pale ale takes about six weeks, allowing for two weeks conditioning in the bottle after packaging. No artificial additives are included, just great ingredients. Pour it into a glass to enjoy it at its best! The beer’s character is driven by the use of fresh whole hop flowers. Hop Flowers are carefuly selected that are bursting with aroma and contain all the essential oils and acids that deliver an uniqe flavour experience. Drink a few pints of this beer and you’ll soon become one of us…a certified “hophead” craving those crisp citrus flavours of grapefruit and passionfruit and maybe a bit of honey, all backed up with a good balance of bitterness. If you’re wondering what on earth malt or hops actually are then click on the two hop characters to the left and find out more. It’s not just the hops that make Little Creatures Pale Ale what it is though. Selected malts are kilned in small batches to our specifications and are used exlusively in our pale ale. Two different yeasts are used to both ferment and bottle condition the beer. The latest technology and equipment is used to maintain absolute quality control and one of the main ingredients in the pale ale has got to be the amount of passion that it takes to produce a seriously good beer…we live for it! From brewing to release, a batch of pale ale takes about six weeks, allowing for two weeks conditioning in the bottle after packaging. No artificial preservatives or additives are included, just great ingredients. “Bottle@Tight Restaurant, Copenhagen – pours a golden amber colour with thin lazing white head. Citrus and tropical hoppy fruity, caramel malts, slight grassy, lovely mouthfeel, refreshing, great drop this. —Sent via Beer Buddy for iPhone” – desverger