From 29 October to 1 November, the warehouses of Pier Mauá host four days of beer culture, with Brazilian and international labels, meetings with producers and live music.
The 2026 edition will have around 250 breweries and more than 1,500 labels. Visitors can work through different styles, ingredients and producing regions while following the programme spread across the festival.
The setting is part of the experience too. The view of Guanabara Bay, the historic warehouses and the movement of the Porto Maravilha turn the tasting into a programme that crosses the afternoon and carries on into the night.
The Mondial de la Bière began in Montreal, Canada, in 1994. The Brazilian editions started in 2013 and helped bring the public closer to small breweries, lesser-known styles and new ways of drinking beer.
The Rio edition gathers producers, brewmasters, brands, restaurants and drinkers in the same space. That closeness lets you learn the story behind each label, understand the choices made during production and talk directly to the people who work in the sector.
The figures and practical information are available on the official Mondial de la Bière Brasil site.
A festival with hundreds of beers calls for some strategy. Choosing a sequence helps you get more out of the flavours and keeps the most intense styles from taking over your palate right at the start.
Knowing a few beer families makes choosing easier in front of the taps and counters.
Water, malt, hops and yeast form the base of beer. The combination of those ingredients, together with the production technique, creates very different results.
Malt affects the colour, the body and flavours associated with bread, biscuit, caramel, coffee and chocolate. Hops contribute bitterness and aroma. Yeast takes part in the fermentation and can produce fruity, spiced or earthy notes.
Temperature, fermentation time, maturation and extra ingredients complete the build. Brazilian fruit, coffee, cacao, honey, woods and spices appear in different craft recipes.
At the Mondial, talking to the producers helps you identify those choices inside the glass.
Brewmaster at Brooklyn Brewery and one of the international references when it comes to beer and food.
His presence reinforces the link between brewing, knowledge and pairing, one of the main themes of this edition.
Food has an important place in the beer experience. Acidity, bitterness, sweetness, carbonation and intensity can create different relationships with a dish.
Light, well-carbonated beers help clear the palate after fried food. IPAs can go with spiced dishes, meat and recipes with intense sauces. Sours find good matches in cheese, fruit and preparations with acidity. Stouts speak to chocolate, coffee, roast meat and creamy desserts.
The Mondial's food programme will include pairings, guest chefs and options to go with the tastings.
The ideal is to alternate beer, food and water through the event. That rhythm lets you enjoy different labels with more attention.
The 2026 edition will have simultaneous shows on three stages, plus DJs and other musical acts. The programme runs across the four days of the festival and creates different moods inside Pier Mauá.
Anyone wanting to try many breweries can organise the tasting before the main shows. Anyone who prefers to take the event as entertainment can pick the day according to the musical acts announced.
The full schedule should be updated on the official channels before the event.
Getting to know styles at the Mondial helps you make more informed choices in bars and restaurants. The name of the style starts to give clues about aroma, body, bitterness and intensity.
At Surreal, the list has Odin Pilsen and Odin Session IPA on tap and labels from Hocus Pocus, such as Interstellar, Magic Trap and Orange Sunshine. Beer also meets burgers, sandwiches, starters and main courses on the house menu.
Each combination changes the perception of bitterness, fat, seasoning and texture.
The Mondial offers a one-day ticket, passes for multiple dates and categories with extra experiences. Conditions can vary according to the batch and the option chosen.
Sales are through the Ingresse platform. There will also be a box office on site, subject to availability.
The organisers recommend public transport or ride apps. The area around Pier Mauá usually sees heavy foot traffic during events, especially at opening and closing times.
From the Uruguaiana metro station you can carry on to the port area on foot or by VLT tram. The stops near Praça Mauá make access to the warehouses easier.
Times, acts and entry rules may be updated. Checking the official site before visiting ensures the latest information.
The Mondial de la Bière Rio 2026 turns Pier Mauá into a large map of beer production. Each counter presents a recipe, a producer and a way of working with familiar ingredients.
Trying different styles helps you discover preferences and widens the repertoire for future choices. Between light, hoppy, sour, dark and fruity beers, the festival offers paths for curious visitors and experienced drinkers alike.
Drinking responsibly completes the experience. Water, food, small measures and safe transport let you enjoy the four days with peace of mind.
Odin, Hocus Pocus and an original menu waiting in the townhouse at Rua Paulo Barreto, 102.
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