There is something almost magnetic about the sound of a faucet turning on and the way a thick foam crowns the rim of the glass. That daily ritual, which marks the start of the evening for so many locals, has its own science—and, as of this week, a new undisputed mecca. As part of the Gastronomic Forum Barcelona 2026, currently taking place in L’Hospitalet de Llobregat, the mystery of who most skillfully masters this liquid art in the face of the most discerning palates has been revealed.
After a hard-fought final held this Tuesday and hosted by presenter Quim Masferrer, restaurateur Manel López took first place in the 4th Estrella Damm Pouring Contest. His establishment, the Manel & Naiara bar, located in Sant Feliu de Llobregat, prevailed over the other 15 finalists, taking home the top honor and a prize of 2,000 euros after a competition in which more than 470 Catalan establishments participated by submitting demonstration videos.
The Foam Podium
Although the gold medal stayed in the Baix Llobregat region, excellence behind the bar was spread throughout the area. The second prize, worth 1,000 euros, went to Xavier Jiménez, from the classic “Xavi’s Frankfurt” in Terrassa. Third and fourth place, each awarded 250 euros, went to José Roldán, from the “Un Punt Nou” bar in Sant Joan de Vilatorrada, and Eric González, from the Hotel Celimar.
Beyond the technical verdict, the grand beer festival also made room for popular enthusiasm. During the event, a special award was presented to the bar most beloved by the public—an honor that went to Juan Pajares of Restaurant Cal Pajares, located in the town of Gironella.
The Anatomy of the Perfect Beer
Pouring a beer is much more than just filling a glass, and the experts know this well. The standard method requires starting with a perfectly clean and rinsed glass. The tap must be fully opened to release the initial pressure before tilting the glass at a 45-degree angle. Once the golden liquid reaches three-quarters of the way up the glass, the tap is closed. The masterstroke comes when the tap is subtly reopened to gently let the head settle on top of the beer.
This level of precision was scrutinized by a professional jury that did not overlook a single detail: from the exact tilt of the glass to pressure control, the proper presence of bubbles, and the final presentation. The panel consisted of Damm’s master brewer, Karen Peiró; the brand’s Horeca sales manager for Catalonia, the Balearic Islands, Aragon, and Andorra, Jordi Remacha; the director of quality, Jesús Salvador; food journalist Rosa Rodon (editor of “Mengem!” in the Ara newspaper); and content creator Andrea Gandrom, who specializes in gastronomy.
