Brew Your Own Craft Beer in Pereira with 1516 Malta y Lúpulo
In 1516, Bavaria issued the Reinheitsgebot, the German Beer Purity Law that declared beer should be made from nothing more than water, barley, and hops. That year is the namesake behind 1516 Malta y Lúpulo, Santiago’s craft-beer workshop in Pereira, where those same three ingredients become the starting point for a hands-on brewing day.
We are seeing the Eje Cafetero, Colombia’s coffee country, grow a genuine taste for craft beer alongside its long coffee tradition, and this workshop is one of the most practical ways to understand what is actually in the glass.
What the experience is
At 1516 Malta y Lúpulo, groups of up to seven people become brewers for a day. The flagship sessions run about four hours and are fully hands-on: you make your own craft beer from scratch, weighing malt, stirring mash, adding hops, and pitching yeast under Santiago’s guidance. He provides all the inputs, equipment, and knowledge, so you do not need to bring anything except curiosity and a willingness to get involved. The format is less a lecture and more a working session: Santiago explains each step as it happens, answers questions, and lets the group take the lead on the actual tasks. The real takeaway is not just the beer; it is the ability to look at a craft beer menu and understand the work behind each style. The sessions run in English or Spanish, which makes it accessible whether you are an expat living in Colombia, a visitor passing through the coffee region, or a local group with mixed language levels.
The five steps you actually do
The brewing process is broken into five clear stages. Each one gives you something concrete to do, smell, or watch, so the four hours move quickly:
- Malt milling (molienda de la malta): you crush the malted barley by hand or mill, releasing a warm, toasted-grain aroma that fills the workspace.
- Mashing (maceración): you mix the crushed malt with hot water and stir the thick, porridge-like mash as the sugars begin to dissolve and the liquid turns a deep amber.
- The boil, with hops (hervido con lúpulo): you bring the wort to a rolling boil and add hops, filling the room with a sharp, resinous, slightly citrus smell that changes with each addition.
- Cooling the wort (enfriamiento del mosto): you lower the temperature of the hot wort until it is cool enough for yeast, feeling the metal coil or exchanger shift from hot to warm under your hands.
- Starting fermentation (inicio de la fermentación): you pitch the yeast and seal the fermenter, leaving the batch to begin its slow transformation from sweet wort into beer.
Choose your package
1516 Malta y Lúpulo offers three tiers so you can pick the depth, tasting range, and extras that suit your group. At recent exchange rates, the packages run roughly USD 30 to 70 per person, depending on the rate on the day.
| What’s included | Explorador Cervecero | Maestro Cervecero (Most popular) | Cervecero Experto |
|---|---|---|---|
| Duration | 2 hours | 4 hours | 4 hours |
| Brewing process explained | Yes | Yes | Yes |
| Guided tasting: 3 beers | Yes | No | No |
| Guided tasting: 4 beers | No | Yes | Yes |
| Premium tasting | No | No | Yes |
| Brew your own batch | No | Yes | Yes |
| Six-pack to take home | No | Yes | Yes |
| Souvenir beer glass | No | No | Yes |
| Food pairing | No | No | Yes |
| Price per person | COP 121,516 | COP 181,516 | COP 291,516 |
All three tiers walk you through the process, but only the two upper tiers brew a full batch. The entry tier is a shorter, two-hour tasting-first introduction, while the top tier adds a premium guided tasting, a souvenir glass, and a food pairing.
The guided tasting
While your brew moves through its stages, Santiago leads a guided tasting of different craft styles. You learn to read aroma, flavor, and body the way a brewer does, not just the way a drinker does. He also explains how temperature affects what you taste and why the same base ingredients can produce such different beers. The tasting usually moves from lighter styles toward heavier or more bitter ones, so your palate has a chance to adjust rather than being overwhelmed early on. The entry tier includes three beers, the mid and top tiers include four, and the top tier brings in a premium selection. By the end, you can usually name what you like and why, whether you prefer something hoppy, malty, or crisp and light. That skill makes ordering craft beer in Colombia easier long after you leave the workshop.
Take a six-pack home, or wait for your own batch
At the end of the session you choose your ending. You can leave that same day with a ready six-pack of beer from the house selection, which is the fastest way to take something home. Or you can wait for fermentation to finish and come back for part of the beer you brewed yourself. The second option is the one most people remember, because the beer in your hand is the one you started from grain and hops, and the flavor connects directly to the work you did. If you choose to wait, the return visit becomes a small event in itself, and sharing the beer you made with the people who helped brew it is a natural way to close the loop. Either way, you leave with something to drink and a clear memory of how it got there.
Who it’s for
This works for birthdays, team-building events, farewells (despedidas), groups of friends, or anyone simply curious about craft beer. We have seen the format suit visitors who want a break from coffee tours as much as locals celebrating a milestone or colleagues looking for an activity that is not just sitting around a table. Learn, create, toast, enjoy. Your next beer will bear your mark.
How to book
You can book directly through WhatsApp at 312 213 3533 or message them on Instagram at @1516maltaylupulo. They are based in Pereira, Eje Cafetero, so the experience is easy to reach from Armenia, Manizales, or the surrounding coffee towns. Pereira sits at the center of the coffee triangle, so you can pair this with a morning coffee tour and still have time to brew in the afternoon. Because the sessions are small and hands-on, it is worth booking a few days ahead, especially on weekends or around local holidays. We also list them in our verified services directory, where we keep contacts for providers we have checked and recommend.
Frequently Asked Questions
How many people can join?
Groups run up to seven people, which keeps the session hands-on and gives everyone room to participate in each step without crowding the equipment. If your group is larger, it is best to contact Santiago to discuss options.
How long does it take?
The flagship brewing sessions run about four hours from start to finish. The entry tier is a shorter, two-hour introduction that focuses on tasting first and gives a lighter view of the process.
Do I need brewing experience?
No. Santiago provides all the inputs, equipment, and knowledge, and the process is designed for complete beginners as well as people who already drink craft beer and want to see how it is made from the ground up. By the end, most participants feel confident explaining the basic process to a friend.
Is it available in English?
Yes. Sessions run in English or Spanish, so expats and visitors can follow along without relying on translation, and mixed-language groups can share the same experience.
Can I take beer home the same day?
Yes. You can leave with a ready six-pack from the house selection, or you can wait for your own batch to finish fermenting and come back for the beer you brewed.
Can you host a birthday or team event?
Yes. The format is built for birthdays, team-building, farewells, and groups of friends. Contact them ahead of time to arrange the date and tier that fit your occasion. Santiago can help you choose the right tier and timing based on the size and mood of your group.
For anyone living in or visiting the Eje Cafetero, 1516 Malta y Lúpulo is a practical way to spend an afternoon doing something different from the usual coffee itinerary. You leave with a better nose for craft beer, a six-pack or a personal batch in progress, and a clear answer the next time someone asks what is actually inside a pint.