Sea bream, black and blonde with cauchao, caulker, red pepper jalapeo or honey is the proposal of flavors that the familiar company " Commercial society Saavedra & Berndt Limitada" Company; it does today to the Region of Aysn. It is the artisan beer Finisterra, that from Port Swans will arrive at Coyhaique, and from there to all the region, like a new ally to the gastronomical supply with identity of these austral places. " The quality of our waters and that the beer is done with love, with desire. Since this is like cooking, where if you do a rice with affection is not just like if you arrive and strips the ingredients to agua". It is the phrase whereupon Carolina defines the main comparative advantage of this new product, that it has devised and taken ahead his father, Carlos Saavedra Cid, for that today the day is celebrating of producer of the official launching Thursday in the Historical Restaurant Ricer. For several years that this professor of the Guido School Go’mez of Port Swans looked for the formula that allowed to give an artisan product him in the heading of brewery. It started off with incipient facilities in a place of his house, which allowed him to produce 50 liters for local consumption preliminarily.
But spent the time, it saw the necessity to grow to become a familiar company dedicated to this activity and as a form to contribute to the economic development of its community. " That is what he looked for, that people identify themselves with us, whom she prefers to us, whom feels hers and that sees us like something special for their town. And that also sees that things can be done that are not so common. And that is possible to fulfill sueos" Carolina remembers. It was so after to receive in 2005 resources of the Capital program Seed of Corfo to initiate the work and to realise a market study, in 2009 adjudged to $ 40 million similar program of the organization, but this time in his second line of work, with the sponsorship of Codesser and as a result of to have been winning of a prize at national level in innovation.