The Most Important Ingredient in this Beer Is Fog

The town of Pena Blanca in Chile suffers from so little rainfall that the region has undergone almost complete desertification. Since water comprises some 97 percent of beer that makes Pena Blanca a challenging place to open a brewery.  But thanks to a technique known as “fog catching,” not only has the region captured enough water to support plant life, there’s also enough to whip up a few brews.

According to the BBC, Fog Catcher Brewery only has three vats, producing only about 200 barrels a year.  But there’s something special about these beers: They’re all made from water captured from fog.  “The water from the camanchaca is of excellent quality and gives our beer a special quality,” said Miguel Carcuro, the brewery’s owner.

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