It was born from the desire of Juanfra Valiente (the restaurant’s head of creativity) and Quique Dacosta to create a beverage that would pair with dishes with complex ingredients. A beer that would be a universe in itself on a gustatory and organoleptic level. Complex in nuances, with artisanal ingredients and processes.
It all began with observation, trial, and error; this gave rise to the original recipe, which was first prepared in the kitchens of this three-Michelin-star restaurant. A distinctly gastronomic beverage. Other possibilities then opened up, and we created the recipe for La Fallera and La Beata.
Two years passed from the creation of the original recipes until the technology and expertise were found so that LA VALIENTE as a brand, and its three beers, La Fallera, La Valiente, and La Beata, could reach more people. It was time for the original recipe to be prepared in facilities with specific, professional, and controlled infrastructure. Technology that is in line with our own philosophy: starting from a traditional base, it evolves, it parameters, and in the end, perfection is found.
Once tested in our restaurants, we take a further step and go to market, seeking to bring a part of our DNA to homes and other restaurants in liquid form.
Three distinct beers, fine and relaxed, for different times of the day. We’ve incorporated ingredients and aromas into each one, inspired by products that have become favorites in our kitchen: rice, licorice, ginger, muscovado sugar, syrup, etc.
In addition to our creative kitchen team, we’ve had the immense fortune of having the wonderful participation of Paula Bonet (https://paulabonet.com/), who has shaped these three women. She brought them to life with her strokes, from the flavors, the smells, the nuances; from a story told through dishes and the liquid that harmonizes them. Her hands are responsible for the personality and strength of the brave, the fallera, and the pious.
Where to buy them
