Chilean brewer, BJCP judge & sour beer enthusiast looking to connect with the NZ brewing community
Hey everyone! My name is Reynaldo, I’m a brewer and BJCP judge from Chile currently looking to connect with people from the New Zealand brewing industry. I’m currently based in Valdivia, Chile, working as Head Brewer at Grulla Craft Brew, while also developing my own gypsy brewing project called BIRRADICAL. Over the years I’ve focused heavily on: modern hop-forward beers, lager brewing, fermentation management, yeast handling, sensory analysis, and recipe development. One of my biggest passions — and probably one of the areas where I’ve invested the most time creatively and technically — has been the development of Catharina Sours. In South America, especially in Brazil and Chile, the style has evolved into something incredibly diverse and expressive, and I’ve spent years experimenting with: fruit selection and processing, acidity balance, thiol interaction, fermentation behavior, texture and mouthfeel, and how to keep high-intensity fruited beers clean, drinkable, and technically stable. I’m especially interested in the intersection between: modern fermentation science, NZ hop expression, biotransformation, thiol-driven aroma development, and highly expressive yet balanced beers. I’ve also collaborated as a South American contributor for the Hop FWD program with Yakima Chief / Yakima Ranches, which has been an incredible opportunity to explore modern hop products and sensory potential in greater depth. Besides brewing, I actively work as a BJCP judge in international competitions, always focused on helping breweries improve quality through meaningful and constructive sensory feedback. Earlier this year I had the opportunity to participate as a judge at the Aro Rojo 2026 competition in Mexico, which was an amazing experience both professionally and personally. During the competition, one of my beers was also awarded a silver medal — my 32nd medal as a brewer so far — something that continues to motivate me to keep improving and learning every day. New Zealand has always been one of the brewing scenes I admire the most. The combination of: world-class hop culture, technical brewing standards, innovation, and respect for drinkability is something I deeply appreciate and would love to experience firsthand someday. My long-term goal is to eventually work and grow within the NZ brewing industry, so I’d genuinely love to connect with: brewers, cellar staff, sensory professionals, production managers, hop growers, QC specialists, or anyone involved in the industry. Even simply exchanging experiences, ideas, or advice about brewing in NZ would honestly mean a lot. Cheers from Chile 🍻