“This is one of the best beers that I have ever tried,” says Andr\u00e9s Barrera. My friend is enjoying a craft beer called Atrapaniebla \u2014 Spanish for fog catcher \u2014 an ale made with water condensed from mountain fog on two fog catchers. The microbrewery that produces it, located in Pe\u00f1a Blanca (some 360 kilometres north of Santiago, the Chilean capital), is one of the first Chilean enterprises to make use of fog-catching technology; others use it to water tomato and aloe vera crops. “Water from fog catchers has less nitrite and nitrate than the drinking water in the north of Chile, which is good for beer,” says Miguel \u00c1ngel Carcuro, 29-year-old co-owner of the microbrewery that makes Atrapaniebla. Of course, while beer is nice, water is essential and fog catchers can be a great way to provide this sometimes scarce commodity. Carcuro’s interest in this technology stems from teenage travels with his father, who showed him a hill above the bay of Chungungo, where there were the remains of fog catchers that had until recently provided water for 100 families.<\/p>\n","protected":false},"author":0,"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-3209","news","type-news","status-publish","hentry"],"acf":[],"yoast_head":"\n