four kinds of malt
In Madrid, La Virgen crafts Madrid Lager as a traditional low-fermentation beer. The process spans more than 40 days, with fermentation and aging at cool temperatures to coax a subtle, balanced profile. The brew relies on a blend of four malts and three hop varieties, resulting in a golden-white foam and a modest bitterness.
Another standout is Clean Wheat, a modern interpretation of the classic German Hefeweizen. The recipe highlights Bavarian yeast, patience, and careful handling, delivering a refreshing, cloudy beer with banana and clove notes. It has earned recognition as a top Hefeweizen-style wheat beer in Spain by the World Beer Awards in 2017 and 2019.
The portfolio also features two other La Virgen beers that secured silver medals. 360º won first place in the American Style Pale Ale category, presenting a blond beer with extra hops. This top-fermented ale uses three times as many hops as a typical beer and exhibits a clean, yellow appearance with a balanced fruity, malty, and bitter character.
The second silver medal went to Indian Pale Ale, a beer freshly hopped with citra and cascade to deliver citrus and resinous flavors sought by discerning brewers.
“The idea behind creating this quality beer without filtering or pasteurizing arose among two friends in San Francisco,” notes César Pascual at the La Virgen brewery located in the Las Rozas industrial area. The brewery embraces artisanal breads, premium cheeses and meats, and natural potatoes, with sauces prepared on site as part of the broader culinary context.
chefs restaurant
The venture began with the idea of four savings, a brand founded in 2011 that reached a turnover of around nine million euros in 2019, just before the pandemic impacted the hospitality sector. The founders emphasize that the primary focus is supplying bars and restaurants. The first chef-forward venue to showcase this craft beer was Sudestada, a restaurant on Ponzano Street that earned the nickname chefs’ restaurant and later closed in 2017.
Today, the La Virgen beer brand sits under the umbrella of a multinational distributor, while Madrid remains its strongest market. The brand’s presence extends to restaurants in France, the United Kingdom, and Mexico, with most sales concentrated in Madrid. All production relies on tap water sourced locally, noted for its low mineral content, well suited to lager. Barley ingredients originate from the Americas, Belgium, and Germany.