The first beer in South America was brewed in 1566 by the monks of the San Francisco de Quito monastery in Ecuador.
Thanks to the efforts of a researcher who managed to "bring back to life" the same yeast used in fermentation, the original product have been recreated in the style of the 16th century.
"You have to drink history," smiles Javier Carvajal, researcher and professor at the "Pontificia Universidad Católica del Ecuador" (PUCE), as he proudly looks at one of the bottles of "Quito 1566," the result of a project that took him almost half a lifetime to . . .