Fuerteventura Times – Business & Startups
Subheadline: The Craft Brewing Revolution: How Local Entrepreneurs are Tapping into Fuerteventura’s Potential
Fuerteventura is witnessing a brewing boom, and it’s not just about frothy pints; it’s a tale of entrepreneurship, innovation, and the allure of the craft beer market. With the growing appetite for locally produced beverages, several startups are stepping up to fill the gap, offering unique flavors that reflect the island’s character. These local brewers leverage the distinct climate and abundant resources of Fuerteventura, concocting beers that appeal to both residents and the influx of visitors eager to taste authentic local culture.
The revitalization of Fuerteventura’s craft beer scene signifies more than just a trend; it represents a significant opportunity for economic growth. Entrepreneurs are capitalizing on a global shift towards artisanal and locally sourced products, drawing tourists to taste their creations and, in turn, boosting the local economy. The synergy between tourism and local production is creating jobs and encouraging new business relationships, forging a stronger community while enhancing the island’s appeal as a destination.
What sets Fuerteventura’s craft breweries apart is not only their commitment to quality but also their ability to encapsulate the island’s essence within every bottle. As these businesses flourish, they are fostering a culture of collaboration rather than competition, sharing knowledge and resources to enhance the overall market for craft beer in the Canaries. In an economy that is ever-evolving, the brewing industry is proving to be a vital contributor to Fuerteventura’s future—one sip at a time.
Source: Gobierno de Canarias
Mariantes de Ajuy 2026. Extract salt from the puddles on the coast. Francis Vidik The collection of salt on the coasts of Fuerteventura has to be carried out at dawn, “when the sun has not yet risen and the water remains cold in the puddles.” This is how the Mariantes de Ajuy, the brothers León Avero and Horacio Avero, explained it to the new members of this year’s 2026 expedition carried out this month of August. The older members of the group remind the younger ones that so that the salt mines do not deteriorate and have salt again next year, the puddles from which it is extracted have to remain cared for and clean. They detail that the first layer of salt must be carefully removed; it is the flake salt, the most appreciated. The second layer has to be collected carefully. without touching the bottom. With this we prevent the salt from containing the earth deposited in the puddle. Experts say that if you remove too much and hit the bottom, “the saline is damaged and is no longer suitable for making salt.” It will take a few years to produce again, they clarify. All the salt is left near the puddle so that excess water can drain off. When a good amount of time has passed, it is collected in baskets or cloth bags to ensure that it drains well. This concludes the ancient process used by the Majoreros to extract salt from the sea, which the Mariantes de Ajuy try to make new generations aware of so that this important legacy of the culture of Fuerteventura is not lost.
Originally reported by radiosintonia.com, rewritten by the Fuerteventura Times AI Editorial Desk.
