Spain and its passion for beer: trendsetting brands

Beer: tradition, curiosities and the art of enjoyment

I’ve always thought that talking about beer is like talking about culture. At AnchoasDeluxe we live every day with products that tell stories —anchovies, cheeses, vermouths, wines— and beer is no exception. Behind every beer brand there is a way of understanding time, land and friendship.

For years, in our online store we’ve met customers who are truly passionate about craft beers. And it’s no surprise. In Spain, more than 550 registered beer brands compete to win over the palate of an increasingly curious consumer, who seeks more than a cold sip: they seek identity.

Beer Brands in Spain

Spain is one of the European countries with the strongest brewing tradition, and although we often associate our gastronomic culture with wine, the truth is that each Spaniard consumes an average of 52 litres of beer per year (according to Cerveceros de España, 2024).

• Spain is already the second-largest beer producer in Europe, only behind Germany.
• In 2024, more than 43 million hectolitres of beer were consumed.
• 85% of the beer consumed in Spain is produced within the country.

The most recognised brands have consolidated their position thanks to a combination of flavour, consistency and adaptability:

• Mahou (Madrid, 1890): one of the oldest, with a balanced and smooth profile. Its Mahou Cinco Estrellas is the benchmark par excellence.
• Estrella Galicia (A Coruña, 1906): a symbol of independence and large-scale craftsmanship. Its 1906 Reserva Especial is a golden gem with toasted notes.
• Ambar (Zaragoza, 1900): a pioneer in innovation, with gluten-free beers and varieties using Aragon hops.
• Cruzcampo (Seville, 1904): with more than a century of history, its Andalusian character and fruity touch are unmistakable.

According to a Kantar Worldpanel (2025) report, 67% of Spanish consumers remain loyal to their favourite beer brand, even when they try others.

Trendsetters: Craft Beers

Among the most admired brands competing alongside macro-breweries are Dougall’s in Cantabria, La Virgen in Madrid, Alhambra Reserva 1925 in Granada and Naparbier in Navarre. Each represents a different way of doing things: from the purity of the water and the selection of barley to the care in every fermentation.

In Cantabria, for example, Dougall’s works with British malts and American hops to create aromatic, full-bodied IPAs. And I’m not saying it by chance: the first time I tried a Dougall’s 942, alongside a plate of northern tuna belly, I understood why many brewers call their craft “liquid art”.

As a lover of artisanal products, I’m fascinated by how these craft breweries share values with our producers: honesty, natural ingredients and respect for the process.

Curiosities and tips to enjoy your beer like a true expert

Over the years, between chats with customers and impromptu tastings, I’ve learned that enjoying a good beer isn’t just about opening it: there’s also science, tradition and small gestures that make the difference.

1. Foam isn’t broken for no reason

That white, creamy layer isn’t just decoration: it’s the natural shield that protects beer from oxygen and keeps its aromas intact. If you break it with a spoon or drink too quickly, the gas is released and the drink loses life. Good foam is synonymous with a well-served, quality beer.

2. The glass does matter

Each beer style has its ideal glass: IPAs shine in tulip-shaped glasses (which concentrate aromas), while lagers work in chilled mugs that preserve freshness. Avoid frosted glasses: ice can alter carbonation and dilute flavour.

3. Always cold — but not frozen

The perfect range is between 4 °C and 8 °C, depending on style. Below that, taste buds numb and nuances fade; above, freshness is lost.

4. Barbecue cooling hacks

If beers fly before the coals are ready, try this:

• Put bottles in a container with ice and coarse salt: it drops the temperature in minutes.
• Cover them with a damp cloth and keep them in the shade; evaporation helps maintain the cold.
• With a cooler, add frozen cans of water or juice between the beers; they stay cold without soaking everything.

5. Never shake beer

Obvious but worth repeating: sudden movement breaks the gas structure and can even affect flavour. When pouring, slightly tilt the glass and let beer flow down the side for a perfect head without excess bubbles.

6. Light: the big enemy

Prolonged exposure to sunlight or fluorescent light alters hop compounds, causing that “wet cardboard” smell. Always store bottles in a cool, dry and dark place.

The craft brands setting the trend

Among the most admired brands competing with macro-breweries are Dougall’s in Cantabria, La Virgen in Madrid, Alhambra Reserva 1925 in Granada and Naparbier in Navarre. Each represents a different approach: from water purity and barley selection to care in every fermentation.

In Cantabria, for example, Dougall’s works with British malts and American hops to create aromatic, full-bodied IPAs. And I’m not saying it by chance: the first time I tried a Dougall’s 942 with northern tuna belly, I understood why many brewers call their work “liquid art”.

As an artisan-product enthusiast, I love how these craft breweries share values with our producers: honesty, natural ingredients and respect for the process.

Beer & gastronomy: the pairing of the moment

At AnchoasDeluxe we believe you don’t have to wait for summer to enjoy a good beer. A toasted beer pairs wonderfully with sardines in olive oil, a light blonde is perfect with a Galician octopus salad, and a full-bodied stout becomes unforgettable with an Asturian blue cheese.

There’s much more to explore:

• An aromatic IPA with citrus and bitter notes enhances anchovies in organic butter or bluefin tuna belly.
• A wheat beer, smoother and fruitier, pairs perfectly with creamy goat cheeses or even an artisan sobao pasiego.
• An amber ale or red beer, with caramel and nutty notes, goes great with Iberian ham, chorizo or traditional fuet.
• Craft lagers, light and refreshing, balance Galician seafood: mussels in escabeche, cockles or razor clams.
• For a gourmet finish: try a stout-style dark beer with aged cheese or artisan chocolate with sea salt and coffee.

Pairing isn’t complicated: it’s about playing with contrasts. And as we say at home, the secret lies in the quality of the ingredients. A good beer doesn’t need much more than an authentic product beside it.