Creativity, quality and taste: our mission


Minutely raw materials selection, measured out carefully, with lengthy and wise gestures like an ancient ceremony: water, barley malt, hop and yeast
Only with the best raw materials and a pinch of creativity, is possible to achieve unmatched beers able to offer a memorable taste experience.
Our passion and desire to keep improving your sensational experience, carried us to go through new and mysterious paths, realizing new recipes and new bonds to offer you exciting journey in unknown lands.

The beer production


The artisanal beer production process requires time, passion, creativity and expertise.
The endless research of best raw materials and the alchemies that their union give of, are the foundation to put in writing new recipes. The production begin with barley malts weight and mill. Then, they are mixed with hot water in the mashing phase. Lautering and boiling, where the hops are added, are the next steps. Afterwards the worth is cooled down and transferred into the fermeter along with the yeast. The production day brings to the end: since we mill the barley malts, we spent almost 10 hours. After a variable period between 3 and 10 days, is time to transfer the green beer into the maturation tank for 30 till 120 days, depending on the beer style.

The whole process is managed by the brewmaster, that decide the right time to move among phases.

The production process phases

1

Raw materials selection and storage

2

Mashing and lautering

3

The boiling

4

Whirlpool and cooling

5

Fermentation

6

Lagering

7

Packaging

The production process phases

1. Raw materials selection and storage
We use several types of barley malts, wheat and rye mainly from germany, some of our beers use english malts for a best match with the Ale style. The barley malt is stored in a dedicated warehouse under controlled temperature and humidity, lifted from the floor to ensure the best aeration to preserve aroma and crispness. Hops are stored in a refrigerated room, protected from direct light to preserve their aroma. All the yeast are propagated in our Lab and belong to Saccharomyces family. They are preserved in a physiological solution at controlled temperature and pH to ensure maximum vigour.
2. Mashing and lautering
The crushed malts are mixed with hot water at 38°C, during this phase the starch is converted in sugar through enzymatic action. The brewmaster, with his expertise, knows at which temperature the enzymes works to achieve the right mix between the sugars that will generate alchool and the sugars that will contribute with the beer body. Before moving forward to the kettle for the boiling process, the lautering phase will give us a clean worth to work with.
3. The boiling
At the end of lautering phase, to separate the grains from the liquid, the worth is boiled for 60/90 minutes. This ensure to achieve the worth sterilization, protein coagulation and precipitation. At different time interval hops are added to the boiling worth: the longest the hop will boil, the highest bitterness will be transferred, on the other hand, the shortest the hop will boil, the higest will be its aromatic contribution. Hop also improve clearity and head retention in finished beer in addition to hinders bacteria infection.
4. Whirlpool and cooling
This phase helps out to separate solid hops particles from the liquid. The worth is now ready to be cooled down and transferred to the fermenter along with the yeast.
5. Fermentation
The worth will be now transformed into beer. Depending on style, the yeast inoculated will work at different temperature: for bottom-fermentig yeast the temperature will be in the range between 5°C and 17°C, for top-fermenting yeast between 18°C and 25°C. After a variable period between 3 and 10 days, the beer is further cooled down to ensure yeast precipitation for a better beer clearness, then moved into maturation tank.
6. Maturazione
This step is really important: will give to the beer time to armonize all the flavours from the hops and malts, and will improve all the organoleptic chatatteristics. Usually require from 30 till 120 days, depending on the beer style.
7. Packaging
The beer now is ready for either bottling or kegging, and finally can be tasted to offer you the emotional journey promised at the beginng of this process.