Publisher:
The New York Times
Date Published:
07/02/2016
Description / Excerpt:
The Engine Room occupies a converted industrial building, its airy brick space fitted out with repurposed wood, a polished cement floor, exposed overhead ductwork, an eating bar spying into an open kitchen and scruffy 20-something servers dispensing table water from whisky bottles. It’s the kind of hip place you started seeing a decade ago in big-city settings, and now in small-town Connecticut. Style is a contagion...
Credits:
RAND RICHARDS COOPER
URL:
http://www.nytimes.com/2016/07/03/nyregion/review-pairing-comfort-food-with-rare-brews-at-the-engine-room.html?_r=0
Publisher:
Serious Eats
Date Published:
03/18/2015
Description / Excerpt:
"When you picture Italy, it's likely you're envisioning tender strands of pasta and intensely-flavored vegetables, plates of luscious cured meat, and glasses full of wine: all products of the country's unique soil, climate, and culture. But these days, you'd be missing an element that's recently been electrifying Italy's food scene: craft beer.
"What Italy may lack in brewing history, it makes up for with impressive creativity. Today's Italian brewers have very few preconceived notions, and they face few laws or restrictions about how or what to brew. While influenced by the great beers of Belgium, Germany, and the U.S, beer from Italy stands out right now as something distinctly Italian..."
Credits:
Anne Becerra
URL:
http://www.seriouseats.com/2015/03/best-italian-craft-beer-baladin-del-borgo-pausa-cafe.html
Publisher:
Swide online
Date Published:
09/19/2013
Description / Excerpt:
"Italy used to be though of a wine-only country, but not any more. In the last 10 years beer brewing has exploded in Italy. From artisan micro breweries, to home-brew enthusiasts up and down the length of Italy, beer is booming. Swide spoke to Italy’s leading beer expert Lorenzo Dabove, one of the founding fathers of the current beer movement, and found out what are the characteristics of Italian craft beer and what are the 10 best beers in Italy. Cheers..."
Credits:
Hugo Mc Cafferty, Swide online
URL:
http://www.swide.com/food-travel/wine-and-cocktail/top-10-best-italian-craft-beers/photo-gallery/1-10
Publisher:
Details Magazine
Date Published:
05/11/2012
Description / Excerpt:
They're bubbly like fine Champagnes, cheaper than Cabs, and, best of all, designed to be consumed immediately. Say hello to the new beverage of choice at quality restaurants across the country: high-end Italian brews.
Jeff Benjamin and his business partner, James Beard Award-winning chef Marc Vetri, are so convinced that these artisan-driven Italian bottles deserve a prime place at the table that in February they opened Alla Spina, a restaurant in Philly devoted entirely to the trend. The menu lists at least 20 Italian beers—the selection changes seasonally—including Piccolo Birrificio Seson from Liguria (brewed with Chinotto oranges and juniper), Baladin Nora from Piedmont (Egyptian-inspired ale brewed with kamut wheat, ginger, orange peel and myrrh), and Bruton Lilith from Tuscany (inspired by English bitter and brewed with American Cascade hops)...."
Credits:
Andy Clurfeld
URL:
http://www.details.com/blogs/daily-details/2012/05/is-high-end-italian-beer-the-next-barolo.html
Publisher:
La Cucina Italiana
Date Published:
05/10/2012
Description / Excerpt:
"Perched at 1,000 feet above sea level, Bricco di Neive, population 60, overlooks some of the most prized vineyards in Barbaresco. In Piedmontese dialect, bricco or bric refers to the highest peak of a group of hills in the region. For generations, locals, including famed winemaker Bruno Giacosa, have spent their days crafting some of Italy’s finest wines here. While many climb these remote hills to taste the fruits of their labor, this small province also has become a destination for another prize, one that draws crowds of up to 300 on any given Saturday. They come from around the world to drink the beer at the brewery, bar and restaurant CitaBiunda.
This craft beer outpost is responsible for elegant brews like BiancaNeive, a rich wheat beer with pronounced aromas of banana, orange peel and coriander, and SensuAle, a corpulent amber ale with surprisingly complex aromas. They, among others, are the handcrafted products of Marco Marengo, a 32-year-old brewer from nearby Alba, who started CitaBiunda with his childhood friend, Stefano Lombardi, in the center of Neive five years ago.
Today, Marengo produces 35,000 liters per year, and he’s not alone. There are currently more than 430 microbreweries operating in Italy, and this number is expected to reach 500 by the end of the year. Fifteen years ago, annual consumption of artisanal beer was about 4,200 U.S. barrels—today it is 383,475 U.S. barrels, says Teo Musso, owner of the Le Baladin brewery, bar and restaurant empire. Quite a wave, considering the first bottles of craft Italian beer appeared on the market in the mid-1990s.
From Torino to Taormina, “birra artigianale”—unpasteurized and unfiltered beer made on a small scale from quality ingredients—has won the hearts of the food savvy. It is a trend that few saw coming in a notoriously wine-centric culture. But a combination of creative, bold brewers, regulatory freedom and a fan base with a receptive palate has catapulted it into the spotlight of the contemporary Italian food scene..."
Credits:
Marisa Huff
URL:
http://lacucinaitalianamagazine.com/article/the-new-birra-italiana
Publisher:
Details online
Date Published:
04/01/2012
Description / Excerpt:
"Everything you need to know about Japanese craft beer, barrel-aged beer, wine-beer hybrids, and gypsy-brewed beer.
"Until lately, cocktail geeks and wine snobs had all the fun. But now brewers are crafting beers with the complexity of fine whiskey, the acidity of great champagne, and the bright flavors of a mixologist's special. "There are so many ways for brewers to innovate," says Greg Engert, beer director at ChurchKey in Washington, D.C. "Every day I put five new beers on tap, and every week I add 10 new bottles to the menu." With so much to be sampled, here's a guide to the most exciting trends brewing in the beer world..."
Read More http://www.details.com/style-advice/food-and-drinks/201204/beer-trends-brewing-craft#ixzz1qbjbFMwz
Credits:
Rob Willey, Plamen Petkov
URL:
http://www.details.com/style-advice/food-and-drinks/201204/beer-trends-brewing-craft?currentPage=1
Publisher:
Tasting Table San Francisco
Date Published:
12/15/2010
Description / Excerpt:
"Step aside, Belgium.
San Francisco's beer geeks have found a new obsession from an unlikely country: Italy.
Italian beer has long been an afterthought--a large bottle of Peroni cracked open to wash down a pizza at a Roman-style trattoria.
But thanks to a new generation of Italian brewmasters, many of whom were inspired by Teo Musso's trailblazing work at Le Baladin brewery in Piedmont, there is an ever-growing variety of distinctive Italian beers from which to choose. Lucky for us, local beverage directors are catching the refreshing wave..."
Credits:
Tasting Table
URL:
http://tastingtable.com/entry_detail/sf/2487/San_Franciscos_infatuation_with_new_Italian_beers.htm
Publisher:
Vegas Seven
Date Published:
07/29/2010
Description / Excerpt:
Japan
Hitachino Nest White Ale at Dragon Noodle Company, $10
The Belgian-style brand flagship has a light tangerine color and a tutti-frutti flavor reminiscent of clementines plus coriander, nutmeg and orange peel. Bartender Christina says she loves the citrusy notes of this Japanese craft-brew, also available in Weizen, Classic Ale, Ginger Brew and—another winner—Red Rice Ale, which has a rosy color, a strawberry, anise and eucalyptus nose, and a subtle, yeasty sake flavor. hitachinonest.com.
Italy
Strada San Felice Italian Chestnut Ale at d.Vino, $15
A medium-bodied, dry-yet-fruity and instantly addictive dark-amber chestnut ale brewed with wood-fired chestnuts from the famous chestnut-growing area of Piedmont. A standout from among d.Vino’s exceptional, food-friendly Italian craft brew portfolio, which also includes Via Emilia Dry-Hopped Pale Lager, Re Ale Extra Italian IPA, and the Birrificio Barley Brewery selections: Friska Biere Blanche, Toccadibo Strong Golden Ale, and Sella del Diavolo Italian Amber Ale. gradoplato.it.
Credits:
Xania Woodman
URL:
http://weeklyseven.com/nightlife/2010/july/29/beer-here-and-there
Publisher:
Men's Health Magazine
Date Published:
07/01/2010
Description / Excerpt:
This Italian Brew borrows from its American counterparts, offering the brawn of a boozier IPA with the refined character of an old-world product...
Credits:
Paul Kita
URL:
http://www.menshealth.com/
Publisher:
Beer Chronicles
Date Published:
06/11/2010
Description / Excerpt:
"Yesterday afternoon in Rome the 2011 Italian beer Guide by Slow Food was officially presented. As you may know, this is one of the most important issue on Italian craft beer, which offers a detailed survey on Italian brewers and their beers, with descriptions, specifications and evaluations. The event was hosted by Vinòforum, a long standing Capitoline wine event. Certainly not a “friendly environment”, but this suggests the important status achieved by beer among wine lovers..."
Credits:
Andrea Turco, Beer Chronicles
URL:
http://www.beer-chronicles.com/articles-books-media/565/introducing-the-slow-food-guida-alle-birre-ditalia-2011/
Publisher:
Bon Apetit
Date Published:
06/01/2010
Description / Excerpt:
The country known for Pinot Grigio and Super Tuscans has recently become a creative frontier for beer.
Credits:
Justin Philips
URL:
http://www.bonappetit.com/
Publisher:
Wall Street Journal
Date Published:
09/25/2009
Description / Excerpt:
Some cheeses are considered to be jewels. And for now wine is a more prestigious partner," says Leonardo Di Vincenzo, owner of Birra del Borgo, a young Italian artisanal brewery that has recently begun exporting to the U.S. But once they try beer with cheese, he says, "People are struck by how easily the two go together.
Credits:
Davide Berretta
URL:
http://online.wsj.com/article/SB125383275067639085.html
Publisher:
Eating Las Vegas
Date Published:
11/10/2008
Description / Excerpt:
"Just as satisfying (and more than a little surprising) was discovering seven artisanal, unique beers and ales on the menu. We say surprising because Otton, for all his good sense and good taste, doesn’t partake of alcoholic beverages (even chestnut-flavored, coriander-spiced, or triple-fermented sour ales….pity)."
Credits:
John Curtas
URL:
http://www.eatinglv.com/2008/11/settebello-opens-in-new-location-the-food-world-rejoices/
Publisher:
San Francisco Chronicle
Date Published:
07/18/2008
Description / Excerpt:
"In the mid-'90s, early Italian pioneers like Agostino Arioli at Birrificio Italiano and Teo Musso at Birreria Baladin made the jump from home brew to brewpub; today there are almost 200 craft microbreweries and brewpubs operating in Italy - mostly in the north, but new breweries have also appeared in Parma, Rome and even Sardinia."
Credits:
Jim Clarke
URL:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/17/WIHK10HN10.DTL
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