The first time you hear about ITALY, you always associate it with food, history, art, culture, religion and wine, but you never associate it with beer or birras – as the Italians say – but I have to tell you that in Italy they also make beer. Of course, it is not a beer country like Germany and even the culture about this topic it’s just starting; the statistic related to the beer production is increasing but the statistic about consumption is not the best and despite of this the brewers continue elaborating more and more of new “birras”.
Fontana di Trevi.
“If you throw a coin with your right hand, back to the fountain, you will return to Rome. For those who seek to fall in love can throw two coins and will find the love of an Italian and if you launch three, then you will marry”
I just threw one, till now …
In this PROST I will tell you about the first visit I made. I went to a beautiful little town call Terracina, a municipality in the province of Latina, surrounded by the sea, beautiful restaurants, a wonderful atmosphere and the best thing it is really close to Rome. There is located, the Antica Dogana- specifically in via Marconi, 21 – is the most famous birrificio or brewery of the place and if you go to Terracina you must visit it. Twenty years ago they decided to open the first pub, then they opened the 2nd and with the 3rd they came up with the idea of making their own beer, inside the restaurant and they decided to make a beer course in Torino, Italy. The raw materials are all imported from Germany and today it produces a total of 1400 lt. The equipment is from Italy, the brand is “Fratelli la Veggi”, a Company which has more than 70 years in the market. I love the design of the brewery, it is the first time I saw tanks coated externally with wood and the best of all, it is fully automated despite being a small brewery.
The brewmaster is Mr. Patrick Gerardi, who kindly attended us, – although they no longer do any brewing tour- he explained all the process in detail and also allowed me to be in direct contact with the tanks and equipment of his microbrewery. I asked him if I could try the beer from the Cylinder Conical Tank (CCT) – the best beer – and he did not think twice and brought to us some vessels to tasted his creations.
All the beers are elaborated without enzymes or clarifiers and are unfiltered. They produce basic and seasonal beers, including German Pilsner, Red Belgian Monks, Blanche-Weizen, Strong Ale, Chestnuts beer, Christmas Ale and Brown Imperial Porter. I tried a Blanche-Weizen or Chiara beer and I liked it, even I’m quite picky about this type of bee because it’s one of my favorite. So if you visit them, do not hesitate to try it.
Raw materials and process control sheet
In the following PROST, I will explain you about the brewing process. This process is common in all the breweries, the only thing is everyone has their own touch which makes the difference …
For more information about the “birrificio”, follow them on their facebook:
And here you have some tips:
- The storage of raw materials is an issue of importance in breweries. Barley, for example, must be stored in silos and aerated and removed – depending on the capacity of the brewery, because if it has a high production and rotation of raw materials, then aeration is not essential. Most of the silos are elaborated with reinforced concrete, with low conductivity, they are fireproof and have low maintenance costs. They are constructed round, rectangular or boxed, to save space. If the breweries are small, raw materials such as barley must be stored in sacks and it is always important to keep them in a fresh and pollution-free place to avoid further damage affecting the final beer.
- Weyermann, is a German malting Company, a family business with tradition and is famous for the quality of their raw materials. They have products that have not been genetically modified and sold it worldwide.
- In a brewery it is extremely important to take control of all the process, that’s why the brewers must have outside of the tank a sheet or to keep a whiteboard in which they can know the day and the time of the beginning and the end of the cooking, the steps of fermentation, maturation, among others. The control of the process in all of the stages will guarantee the success of the final product.
THANKS TO ALL THE FRIENDS AND PERNARELLA FAMILY FOR ALL.
“Il Dolce Far Niente …. The sweet pleasure of doing nothing”
Thank you Italy.