When it comes to beer, our idea is crystal clear: we want our products to be free, clean, good to drink and we want them to reach your glass in perfect conditions.
We want our beer free because we don’t believe in market conditionings, in trends per se, in mannerism.
We want it clean because we know that when it’s done properly, it doesn’t absolutely need stabilizers, enzymes, clarifying agents or anything else. We have learned, throughout our years-long experience, that a well done beer requires no ‘corrections’: when everything is layed out properly, every potentially influent detail scientifically monitored, nature does its course without playing nasty tricks –all is left for us to do is to observe it, and learn to understand it the best we can.
We want it good to drink because a beer should never be a museum exhibition, and we are aware that its value is only equal to the pleasure it can give. It must be good because we like it when beer brings people together, we love conviviality, the sound of laughter and tinkering glasses; as much as we love the pensive drinking sessions and the long sips spent exploring complexities at the bottom of a pint.
We want our beer to reach you at the top of its shape because it’s fundamental to us for you to experience each batch at its best, exactly how we thought and realized it; because your passioni s ours as well, and we know that sometimes a good drink really is worth more than a million words.
Agostino, Head Brewer and founder, says:
“Due to my technical and scientific training and education and to my naturally overmeticulous way of working (let’s face it), producing beer is for me to know the largest possible number of variables influencing the process and possibly to have control of them.
The experience of the latter eighteen years of honorable profession supported me confirming that I was right in this view: thousands of “ordinary” details make the difference in the brewing process, such as, for example, in the traditional cuisine. Of course it is important to choose the raw materials and the type of mixture, the yeast, the correct aeration for the wort (must), the temperature of fermentation and maturation, and finally the bottle or the bottler, all subjects far from being simple. But what’s even more crucial, if we aim to the consistency of products through time, is the accuracy with which we reproduce every time each brew; made possible only by a punctual and systematic recording of as much data as possible.
By controlling the finished product in an objective way ( i.e. tasting by a group of trained people), we will know the effects of our actions and also notice the intended or incidental changes in the process. The key factor that allows us to improve our results, strictly depends on the brewer’s and the brewery team’s technical knowledge. Study, application and research seem to be the first important complement of a brewer.”