50 Best Colombian Beers to Drink in 2026

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Club Colombia Dorada earns its place as the country’s benchmark premium lager. From Bogotá, it brings bread, honey, grain, flowers, and gentle bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Club Colombia Dorada with grilled chicken, arepas, fried fish, or mild cheese. Serve at 4–6°C in a tall lager glass with a firm white head. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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BBC Cajicá Honey Ale earns its place as BBC’s honeyed flagship and early craft reference. From Bogotá, it brings honey, biscuit, orange, soft caramel, and tidy bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try BBC Cajicá Honey Ale with roast chicken, glazed pork, empanadas, or soft cheese. Serve at 7–9°C in a nonic pint and let the honey aroma open. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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3 Cordilleras Mestiza earns its place as Medellín’s approachable gateway into modern craft. From Medellín, it brings citrus, caramel, flowers, pine, and balanced bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try 3 Cordilleras Mestiza with burgers, grilled chicken, pizza, or semi-hard cheese. Serve fresh at 6–8°C in a pint and protect the hop aroma. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Apóstol Helles earns its place as a polished German-style lager brewed in Colombia. From Medellín, it brings bread, honey, flowers, herbs, and clean bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Apóstol Helles with arepas, roast chicken, sausages, or young cheese. Serve at 4–6°C in a mug and give it a lively foam cap. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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BBC Septimazo IPA earns its place as the IPA that helped normalize hops in Bogotá. From Bogotá, it brings grapefruit, orange peel, caramel, herbs, and firm bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try BBC Septimazo IPA with spicy chicken, burgers, tacos, or mature cheddar. Serve very fresh at 7–9°C in a tulip and keep it cold. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Pola del Pub IPA earns its place as a crisp independent IPA with pub-ready balance. From Tocancipá, it brings citrus, pine, tropical fruit, pale malt, and dry bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Pola del Pub IPA with fried chicken, spicy empanadas, burgers, or cheddar. Serve fresh at 7–9°C in a tulip and protect it from heat. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Club Colombia Roja earns its place as the widely available amber face of Club Colombia. From Bogotá, it brings caramel, toast, red fruit, nuts, and mild bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Club Colombia Roja with grilled beef, roast pork, empanadas, or nutty cheese. Serve at 6–8°C in a mug and let the caramel malt show. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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3 Cordilleras Blanca earns its place as a bright Medellín wheat beer with broad reach. From Medellín, it brings lemon, orange peel, wheat bread, coriander, and soft spice. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try 3 Cordilleras Blanca with ceviche, salads, seafood, or fresh cheese. Serve at 5–7°C in a wheat glass and keep the pour lively. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Apóstol Weizen earns its place as a Colombian take on classic Bavarian wheat beer. From Medellín, it brings banana, clove, wheat bread, lemon, and soft yeast. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Apóstol Weizen with fried fish, roast chicken, salad, or fruit dessert. Serve at 6–8°C in a wheat glass and pour the yeast last. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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BBC Macondo Coffee Stout earns its place as a coffee stout built around a defining Colombian crop. From Bogotá, it brings espresso, cocoa, toast, dark fruit, and dry roast. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try BBC Macondo Coffee Stout with braised beef, brownies, blue cheese, or coffee cake. Serve at 9–11°C in a stout glass and let it warm slightly. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Águila Original earns its place as Colombia’s most recognizable everyday lager. From Barranquilla, it brings grain, cracker, lemon, light herbs, and a quick finish. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Águila Original with fried fish, patacones, grilled chicken, or salty snacks. Serve cold at 3–5°C in a tall glass and drink it fresh. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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BBC Chapinero Porter earns its place as the porter that brought dark ale to a wider audience. From Bogotá, it brings coffee, cocoa, toast, caramel, and earthy bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try BBC Chapinero Porter with barbecue, burgers, brownies, or aged cheese. Serve at 8–10°C in a nonic pint and avoid overchilling. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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3 Cordilleras Negra earns its place as a rich Medellín stout with lasting national visibility. From Medellín, it brings chocolate, coffee, caramel, dark fruit, and soft roast. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try 3 Cordilleras Negra with ribs, chocolate cake, blue cheese, or roasted nuts. Serve at 9–11°C in a stout glass and let the sweetness settle. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Apóstol Dubbel earns its place as a monastery-inspired ale with real Colombian history. From Medellín, it brings raisin, caramel, clove, dark bread, and warming spice. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Apóstol Dubbel with braised beef, aged cheese, roast pork, or bread pudding. Serve at 10–12°C in a chalice and let the fruit emerge. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Pola del Pub Coffee Milk Stout earns its place as an independent stout joining lactose with local coffee. From Tocancipá, it brings latte, cocoa, caramel, cream, and gentle roast. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Pola del Pub Coffee Milk Stout with brownies, breakfast dishes, smoked pork, or blue cheese. Serve at 8–10°C in a stout glass with a confident pour. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Pilsen earns its place as Medellín’s historic hometown lager and Paisa staple. From Medellín, it brings grain, cracker, lemon, faint herbs, and clean bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Pilsen with chicharrón, arepas, fried chicken, or salty snacks. Serve cold at 3–5°C in a tall lager glass with a brisk head. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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BBC Bacatá Blanca earns its place as BBC’s citrus-spiced white ale for warm afternoons. From Bogotá, it brings orange peel, coriander, wheat, lemon, and soft spice. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try BBC Bacatá Blanca with ceviche, shrimp, salad, or fresh cheese. Serve at 5–7°C in a wheat glass and keep the yeast suspended. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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3 Cordilleras Mulata earns its place as a malt-driven amber rooted in Medellín’s craft rise. From Medellín, it brings caramel, toast, orange, nuts, and balanced bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try 3 Cordilleras Mulata with grilled pork, burgers, empanadas, or cheddar. Serve at 7–9°C in a nonic pint and let the malt open. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Apóstol Märzen earns its place as an Oktoberfest-minded lager with Colombian precision. From Medellín, it brings toast, bread crust, honey, herbs, and smooth bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Apóstol Märzen with sausages, roast pork, potatoes, or semi-hard cheese. Serve at 6–8°C in a mug and allow the toasted malt to lead. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Pola del Pub APA earns its place as a bright dry-hopped pale ale made for the pub. From Tocancipá, it brings lemon, grapefruit, pineapple, pale caramel, and clean bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Pola del Pub APA with burgers, pizza, grilled chicken, or mature cheese. Serve very fresh at 6–8°C in a pint and keep it cold. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Poker earns its place as the friendship-branded lager found across Colombia. From Bogotá, it brings grain, corn, lemon, light bread, and mild bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Poker with completos, fried food, grilled chicken, or mild cheese. Serve cold at 3–5°C in a tall glass with a lively pour. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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BBC Monserrate Roja earns its place as BBC’s malt-led red ale named for Bogotá’s mountain. From Bogotá, it brings caramel, toast, red fruit, orange, and earthy hops. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try BBC Monserrate Roja with roast pork, burgers, empanadas, or aged cheddar. Serve at 7–9°C in a nonic pint and avoid overchilling. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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3 Cordilleras Rosada earns its place as a light rosé-style beer with unusual national reach. From Medellín, it brings red berries, flowers, citrus, pale grain, and gentle tartness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try 3 Cordilleras Rosada with salads, seafood, goat cheese, or fruit tart. Serve at 5–7°C in a tulip and let the fruit aroma lift. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Apóstol Bock earns its place as a dark German-style lager with serious malt depth. From Medellín, it brings toffee, dark bread, nuts, cocoa, and warming malt. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Apóstol Bock with roast pork, sausages, mushroom dishes, or aged cheese. Serve at 8–10°C in a mug and give it time to open. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Pola del Pub Witbier earns its place as a pub-focused wheat beer with citrus and spice. From Tocancipá, it brings orange, coriander, wheat bread, lemon, and soft pepper. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Pola del Pub Witbier with ceviche, grilled fish, salad, or fresh cheese. Serve at 5–7°C in a wheat glass with a generous head. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Costeña earns its place as a coastal Colombian lager built for hot weather. From Barranquilla, it brings grain, cracker, lemon, light herbs, and brisk carbonation. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Costeña with fried fish, coconut rice, patacones, or grilled shrimp. Serve cold at 3–5°C in a tall glass and drink it fresh. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Club Colombia Negra earns its place as the dark-lager branch of Colombia’s premium staple. From Bogotá, it brings caramel, cocoa, dark bread, nuts, and mild roast. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Club Colombia Negra with grilled beef, sausages, mushroom dishes, or nutty cheese. Serve at 6–8°C in a mug and let the malt come forward. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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BBC Lager earns its place as BBC’s crisp all-malt answer to mainstream lager. From Bogotá, it brings bread, flowers, honey, herbs, and clean bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try BBC Lager with fried chicken, pizza, grilled fish, or young cheese. Serve at 4–6°C in a tall lager glass with a firm head. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Pola del Pub Rubia Original earns its place as the easy-drinking core pour of the El Irish pubs. From Tocancipá, it brings bread, pear, flowers, lemon, and tidy bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Pola del Pub Rubia Original with grilled chicken, salads, pizza, or mild cheese. Serve at 5–7°C in a nonic pint and keep the pour lively. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Club Colombia Trigo earns its place as a seasonal wheat expression from a national brand. From Bogotá, it brings wheat bread, banana, lemon, soft spice, and gentle sweetness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Club Colombia Trigo with fried fish, roast chicken, salad, or fruit dessert. Serve at 5–7°C in a wheat glass and roll the bottle gently. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Águila Light earns its place as the lighter counterpart to Colombia’s biggest beer. From Barranquilla, it brings grain, lemon, faint corn, soft herbs, and a dry finish. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Águila Light with ceviche, fried snacks, grilled chicken, or fresh cheese. Serve very cold at 2–4°C in a tall glass and drink it fresh. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Redd's Citrus earns its place as a sweet-tart citrus beer with broad shelf recognition. From Bogotá, it brings lime, green apple, pale malt, sugar, and light tartness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Redd's Citrus with spicy snacks, fruit salad, grilled shrimp, or soft cheese. Serve at 3–5°C in a tall glass and keep the carbonation bright. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Bruder 65 IPA earns its place as a hop-forward Boyacá beer with a memorable label. From Tunja, Boyacá, it brings grapefruit, pine, orange, caramel, and firm bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Bruder 65 IPA with burgers, spicy chicken, grilled beef, or cheddar. Serve very fresh at 7–9°C in a tulip and protect the hops. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Bruder Negra Imperial earns its place as Boyacá’s full-bodied imperial stout statement. From Tunja, Boyacá, it brings espresso, dark chocolate, molasses, nuts, and warming roast. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Bruder Negra Imperial with barbecue ribs, brownies, blue cheese, or coffee dessert. Serve at 11–13°C in a small tulip and sip it slowly. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Bruder Maracuyá Uchuva earns its place as a fruit beer built around maracuyá and uchuva. From Tunja, Boyacá, it brings passion fruit, goldenberry, citrus, pale malt, and tart finish. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Bruder Maracuyá Uchuva with ceviche, grilled shrimp, goat cheese, or fruit tart. Serve at 5–7°C in a tulip and let the tropical aroma rise. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Bruder Rubia earns its place as an easygoing Boyacá blonde with floral balance. From Tunja, Boyacá, it brings bread, honey, flowers, pear, and gentle bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Bruder Rubia with grilled chicken, salads, pizza, or fresh cheese. Serve at 5–7°C in a pint and keep the pour bright. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Bruder Roja earns its place as a copper Boyacá lager driven by toast and caramel. From Tunja, Boyacá, it brings toast, caramel, apple, herbs, and dry bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Bruder Roja with roast pork, sausages, empanadas, or nutty cheese. Serve at 6–8°C in a mug and let the malt lead. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Chelarte Raquel earns its place as Chelarte’s characterful pale ale and signature bottle. From Bogotá, it brings caramel, citrus, flowers, pine, and lasting bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Chelarte Raquel with burgers, grilled chicken, pizza, or mature cheddar. Serve fresh at 6–8°C in a nonic pint and keep it cold. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Chelarte Pamela earns its place as a light Bogotá summer ale with citrus refreshment. From Bogotá, it brings lemon, orange, pale grain, flowers, and gentle bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Chelarte Pamela with seafood, pasta, salads, or young cheese. Serve at 4–6°C in a tall glass with a lively head. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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3 Cordilleras IPA earns its place as a seasonal IPA extending Medellín’s best-known range. From Medellín, it brings tropical fruit, grapefruit, pine, caramel, and firm bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try 3 Cordilleras IPA with spicy chicken, burgers, tacos, or sharp cheese. Serve very fresh at 7–9°C in a tulip and protect it from heat. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Libre IPA earns its place as a resinous Medellín IPA from an independent specialist. From Medellín, it brings grapefruit, pine, citrus peel, pale malt, and dry bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Libre IPA with burgers, grilled beef, spicy sausage, or cheddar. Serve fresh at 7–9°C in a tulip and keep the can cold. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Libre IPA Lo-Cal earns its place as a leaner IPA that keeps resin and bitterness intact. From Medellín, it brings citrus, resin, herbs, light grain, and crisp bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Libre IPA Lo-Cal with fish tacos, grilled chicken, salads, or young cheese. Serve very fresh at 5–7°C in a pint and protect the aroma. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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Bipolar Sweet & Sour earns its place as a colorful Medellín sour shaped by tropical fruit. From Medellín, it brings pineapple, watermelon, citrus, pale malt, and bright acidity. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try Bipolar Sweet & Sour with ceviche, spicy food, goat cheese, or fruit dessert. Serve at 5–7°C in a tulip and keep the fruit character lively. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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La Planta Redmon earns its place as a modern Medellín red ale in a striking craft can. From Medellín, it brings caramel, toast, orange, herbs, and balanced bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try La Planta Redmon with burgers, roast pork, empanadas, or semi-hard cheese. Serve at 7–9°C in a pint and let the malt open. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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La Planta Wheat earns its place as a bright wheat beer from Medellín’s newer craft wave. From Medellín, it brings lemon, wheat bread, orange, soft yeast, and gentle spice. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try La Planta Wheat with seafood, roast chicken, salads, or fresh cheese. Serve at 5–7°C in a wheat glass with a generous foam cap. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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La Planta IPA earns its place as a vivid independent can focused on modern hop aroma. From Medellín, it brings mango, grapefruit, pine, pale malt, and firm bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try La Planta IPA with spicy chicken, burgers, grilled beef, or cheddar. Serve very fresh at 7–9°C in a tulip and keep it cold. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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La Planta Craft Lager earns its place as a small-batch lager arguing for clean precision. From Medellín, it brings cracker, bread, lemon, flowers, and herbal bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try La Planta Craft Lager with fried fish, roast chicken, pizza, or mild cheese. Serve at 4–6°C in a tall lager glass with a confident head. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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La Planta Neiva IPA Aromática earns its place as a region-named IPA with a fragrant hop profile. From Medellín, it brings citrus, tropical fruit, pine, herbs, and dry bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try La Planta Neiva IPA Aromática with spicy empanadas, burgers, curry, or mature cheese. Serve very fresh at 7–9°C in a tulip and protect the hops. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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ADLM Imperial Stout earns its place as a mountain-brewed stout with cocoa and roast depth. From Bogotá, it brings espresso, cocoa, molasses, dark fruit, and warming bitterness. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try ADLM Imperial Stout with barbecue ribs, brownies, blue cheese, or coffee cake. Serve at 11–13°C in a small tulip and let it breathe. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.

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ADLM Belgian Golden Strong Ale earns its place as a Colombian mountain ale with Belgian strength. From Bogotá, it brings pear, honey, pepper, pale malt, and warming alcohol. That combination gives the beer a distinct role on a Colombian tasting board and a clear reason to seek it out.

Try ADLM Belgian Golden Strong Ale with roast chicken, washed-rind cheese, pork, or fruit tart. Serve at 9–11°C in a chalice and let the fermentation aroma rise. The pairing gives its malt, hops, fruit, roast, spice, acidity, or fermentation character something useful to push against while keeping the beer itself in focus.