The Counter-Attack of Craft Beer: How Samaria Microbreweries Are Rescuing Tayrona Ingredients and

Introduction to the Topic

If you've arrived in Santa Marta and been offered an aguardiente within five minutes of setting foot in el Rodadero, don't be surprised. That anise-flavored spirit, along with rum, has been the undisputed king of Samaria nights for decades. But for the past couple of years, something has been bubbling in the shadows. A small but vocal group of local microbreweries is mounting its own counter-attack, and they're doing it with a secret weapon that not even the most expensive aguardiente can boast: ingredients the Tayrona used centuries before plastic existed. We're talking about guáimaro, cocoyol, and other forgotten fruits they are rescuing to give identity to a beer that is not just cold, but deeply Samarian. Here I'll tell you about the three breweries leading this movement, why you should give them a chance instead of your usual drink, and how to find their tap takeovers in the historic center.

The Silent Enemy: Why Aguardiente (and Rum) Dominate the Samaria Night

Let's be honest: in Santa Marta, going out partying or to a terrace almost always ends with a bottle of aguardiente Néctar or rum Viejo de Caldas on the table. It's cheap, it's quick, and it's what everyone orders. But there's a fundamental problem: that culture of strong liquor has left little room for flavor exploration. While in Bogotá or Medellín craft beer is almost mainstream, on the Coast the resistance is fierce. The humid heat invites light beers, yes, but most bars only offer the usual industrial ones (Águila, Poker, Costeña). The Samaria microbreweries have had to fight for every customer, and their strategy has been brilliant: instead of copying American or European recipes, they've gone to steal ingredients from the Tayrona culture. The result? Beers that taste of the mountain, of palm, and of history, something no national brand can replicate.

Furthermore, there's a curious fact few tourists know: guáimaro, that fruit the indigenous people used to make a kind of ceremonial fermented drink, has a sweet and earthy profile that pairs perfectly with roasted malts. And cocoyol, the wine palm, gives a slightly acidic and tropical touch. These ingredients are not found in any industrial beer in the country. That's the advantage small local producers have: they can take risks with recipes that tell a story.

Comparison Table: The 3 Microbreweries You Must Know

Here's a quick comparison of the three active craft breweries in Santa Marta as of May 2026. All are within 5 km of the historic center and offer something unique.

Reference prices from May 2026. It is recommended to verify schedules before visiting, as tap takeovers may change depending on the season.

Analysis by Option: Pros and Cons of Each Microbrewery

Cervecería La 30: The Queen of Guáimaro

Pros: This is the most aggressive in terms of local identity. Their Sierra Coffee Stout with guáimaro is insane: the coffee provides bitterness, the guáimaro gives a natural sweetness reminiscent of dried fig, and the body is creamy but not heavy. Additionally, they have a tap takeover program on Thursdays where they take their kegs to traditional bars in the center (like El Bistro or La Casa de la Cerveza), breaking the aguardiente monopoly in those places. The atmosphere at their location is relaxed, with wooden tables and live music from local artists.

Cons: The location (Cra 30 with Calle 16) is not the most touristy; it's near the Mercado Público, which can be intimidating for foreigners if going at night. Also, their beer menu is small (3 fixed styles plus one rotating), and if you don't like stout, the light options (a pale ale and a witbier) are decent but not as innovative. The price is fair, but at tap takeovers they usually charge a $2,000 COP surcharge.

Tayrona Brewing Co.: The Most Established

Pros: It's the most well-known brewery among locals and tourists. Their taproom in the Historic Center (Cra 5 # 22-15) is impeccable: air conditioning, comfortable chairs, and a view of the Cathedral that charms. Their flagship beer is the "Cocoyol Sour," a refreshing sour made with the wine palm the Tayrona used for fermenting. The flavor is citrusy, with a dry finish that calls for another. They have 6 fixed styles and two rotating ones, including an IPA with mango that is perfect for the heat. They also offer guided tours on Saturdays at 11 am, where they explain the process of incorporating native ingredients.

Cons: The prices are the highest on the list (up to $18,000 per pint). Service can be slow during peak hours (Fridays and Saturdays from 7 pm onwards). And although the taproom is nice, it sometimes gets crowded with tourists who only take photos and don't consume, which can be frustrating.

Maloka Beer Lab: The Budget-Friendly and Experimental Option

Pros: It's the youngest and the cheapest. Their location facing Parque de los Novios is small but cozy, with a terrace that opens directly onto the park. Their specialty is beers with cane honey from the Sierra Nevada and criollo lemon, giving a sweet and sour profile ideal for the climate. They have a "Honey Lager" that is addictive and costs only $10,000. They also collaborate with bars in the Zona Rosa (like Salsa y Leña) on Saturdays, bringing their kegs at promotional prices.

Cons: The quality is inconsistent. I've tried batches of their IPA that were too bitter and others that were perfect. The space is very small (barely 6 tables), so in high season you have to arrive early. They don't have fixed dark styles, so if you're looking for something like La 30's Stout, you won't find it here.

The Palate's Verdict: A Blind Tasting of Craft, Industrial, and Aguardiente

I did a test with three friends (two locals and a Canadian tourist) to compare a Samaria craft beer with guáimaro, an industrial beer (Águila Light), and a shot of aguardiente Néctar. The results were revealing.

• Craft beer (Sierra Coffee Stout with guáimaro from La 30): Cost: $14,000 per pint. Flavor: 9/10. The Canadian said it tasted like "forest with chocolate." The locals noticed the sweetness of the guáimaro and compared it to a "beer with personality." Sense of place: high, because you knew you were drinking something unique to the region.
• Industrial beer (Águila Light): Cost: $4,000 per bottle. Flavor: 4/10. Everyone agreed it's "carbonated water," refreshing but soulless. Sense of place: none, you can drink it anywhere.
• Aguardiente Néctar: Cost: $3,500 per shot (at a bar). Flavor: 6/10. The anise hits hard, but the Canadian hated it ("tastes like medicine"). The locals defended it as "tradition," but admitted there's no flavor exploration. Sense of place: medium, because it's what everyone orders, but it doesn't spark conversation.

Tasting Conclusion: If you're looking for a sense of place and an unforgettable flavor, craft beer wins hands down. If you just want to get drunk cheaply, aguardiente is still king. But industrial beer doesn't compete on any front, except low price.

Final Verdict: Is It Worth Switching from Aguardiente to Samaria Craft Beer?

Yes, but with nuances. If you're a tourist and want to take home a souvenir that isn't a tagua bracelet, craft beer with Tayrona ingredients is the best bet. It gives you a story to tell, a flavor you won't find elsewhere, and you support local entrepreneurs who are rescuing the gastronomic memory of the Sierra. If you're a local and tired of the same old aguardiente, these microbreweries are a breath of fresh air. But beware: don't expect the variety of a big city. The scene is small, the hours are limited, and the prices are higher than an industrial beer.

My personal recommendation: Go to Cervecería La 30 on a Thursday at 7 PM, ask for their Sierra Coffee Stout, and challenge the bartender to explain why it's more "Samario" than an aguardiente. I bet they'll launch into a talk about guáimaro, the Tayrona, and cultural resistance that will make you see the city with different eyes. And if you like

Analysis by Option (Pros and Cons)

Microcervecería La Santa

Pros: La Santa has become a benchmark for craft beer in Santa Marta, offering a variety of beers that stand out for their freshness and use of local ingredients. Its relaxed atmosphere and proximity to the beach make it ideal for enjoying a good beer at sunset.

Cons: La Santa's popularity can result in longer wait times, especially during the high tourist season.

Insider Tip: Visit La Santa during the week to avoid the crowds and enjoy their happy hour. Also, ask about seasonal beers, which frequently use fresh regional ingredients.

Ritmo Craft Beer

Pros: This microbrewery is known for its innovations and collaborations with local producers, resulting in beers that are not only delicious but also tell a story of the region. Its focus on sustainability is a major draw.

Cons: Being a relatively new microbrewery, the variety may be limited compared to more established options.

Insider Tip: Don't miss the tasting events that Ritmo organizes monthly; they are an excellent opportunity to learn more about the brewing process and try exclusive beers.