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:
CNN
Date Published:
12/24/2012
Description / Excerpt:
"...Baladin Nöel
Italian brewer Teo Musso is at the forefront of that country’s quickly growing craft beer scene, making a range of terrific Belgian-style beers from his home base in Piozzo. His Christmas brew is akin to a Belgian strong, dark ale, clocking in at 9% alcohol (though you wouldn’t guess it) with light notes of toffee, espresso and cherries...."
Credits:
Ray Isle
URL:
http://eatocracy.cnn.com/2012/12/24/its-the-most-wonderful-time-for-a-beer/
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:
Philadelphia Inquirer
Date Published:
05/10/2012
Description / Excerpt:
"The word birrificio may not yet quite roll off the tongue.
But if Philadelphians continue to plunge into the exotic new beers that have recently begun appearing here from Tuscany, Piedmont, and Emiglia-Romagna, brewed with everything from chestnuts to barbera grapes, chinotto peel and myrrh, the Italian word for brewery should become a familiar one, indeed.
The unfamiliarity is understandable. In a country better known for vino like Chianti and Barolo, the craft-beer industry is still in its infancy, dating only to 1996, when Teo Musso and Agostino Arioli opened their pioneering breweries in Piedmont, Birreria Le Baladin and Birrificio Italiano, respectively. Since then, however, there has been an explosion of growth from about 20 breweries in 2002 to more than 450 today, according to Matthias Neidhart of importer B. United International. It is in many ways a movement inspired by America’s own beer renaissance, but has taken on a distinctive Italian spin, rooted in bold, inventive styles and in a concerted effort to make beers that pair with food..."
Credits:
Craig LaBan, INQUIRER STAFF WRITER
URL:
http://articles.philly.com/2012-05-10/news/31656211_1_beer-renaissance-german-beers-matthias-neidhart
Publisher:
The Wallstreet Journal
Date Published:
05/21/2011
Description / Excerpt:
Belgium? America? Old news. For the latest wellspring of innovative brews, consider Italy
As the craft-beer world grows up, it's moving out of hipster bars and into new territory: the dinner table. Italian brewers are leading the charge. Washing down a slice with an ice-cold Peroni still has its appeal, but the latest Italian craft beers are made with white tablecloths in mind. Inspired by local ingredients, they demand the same attention generally reserved for quality wine...
Credits:
William Bostwick, Wallstreet Journal
URL:
http://online.wsj.com/article_email/SB10001424052748703421204576327263105711894-lMyQjAxMTAxMDIwMjEyNDIyWj.html
Publisher:
Chicago Tribune
Date Published:
01/09/2011
Description / Excerpt:
"The notion of Italian beer has long generated snickers, and for two convincing reasons: The ubiquitous brands — Peroni and Moretti — aren't very interesting and the country is known to produce another alcoholic beverage from time to time.
"Well, hold the wine and snicker no more.
"An Italian craft beer revolution is underway, and though it largely hovers below the American radar, it shouldn't. I've tasted close to 10 Italian beers in recent weeks and they have been uniformly excellent: varied in taste and body, but complex and rewarding. Almost all can work with food or stand alone. Most fascinating is that they rarely conform to a style; Italian craft beer is often breaking its own ground..."
Credits:
Josh Noel, Tribune Newspapers
URL:
http://www.chicagotribune.com/features/food/ct-sun-0109-drink-italian-beers-20110109,0,2009754.story
Publisher:
Chicago Tribune
Date Published:
01/09/2011
Description / Excerpt:
Credits:
Josh Noel
URL:
http://www.chicagotribune.com/features/food/ct-sun-0109-drink-italian-beers-20110109,0,2009754.story
Publisher:
Beverage Media
Date Published:
07/10/2010
Description / Excerpt:
It’s conventional wisdom that in tough times, people need a drink, and beer, typically the most affordable of all beverage alcohol drinks, reigns as a “recession-proof” product. In 2009, however, beer felt the impact of the recession, with overall sales down around 2.2% nationally—that’s about 5 million barrels-worth —according to the Boulder-based Brewers Association. Many consumers responded to tough times by
shifting to sub-premium brands, opting for Keystone rather than Miller Lite.
While the big domestic brands were down about 1%, imports took a bigger hit and were 9.8% off from the previous year. Off-premise sales are somewhat healthier than the restaurant and bar business, where sales were down almost 4%. However, if you’re crying in your beer over these numbers, it’s probably not a craft beer. Despite their higher per-unit prices, 2009 was actually a banner year for crafts, with 7% growth by volume. “Craft beers are still sexy,” says Bill DeLuca, VP of sales at Manhattan Beer Distributors in New York. “Good quality, high-end beers have a smaller base that’s going to grow no matter what kind of economy we’re in.” Craig Purser, president of the National Beer Wholesalers Association, says the trend applies across the nation, noting that consumer demand for a wide variety of styles and brands has trumped concerns that consolidation at the production level—Anheuser-Busch and In-Bev, SABMiller and Coors—would lend their national brands even greater weight in the distribution chain.
Credits:
Jim Clarke
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:
Saveur Issue #123
Date Published:
09/01/2009
Description / Excerpt:
"Italy's bold new craft brews tend to feature unexpected combinations of flavorings—honey, say, with coriander—that make for palate-awakening interplays of sweetness and bitterness, fruit and spice."
Credits:
Karen Shimizu
URL:
http://www.saveur.com/article/Wine-and-Drink/Tasting-Notes-Italian-Craft-Beers
Publisher:
New York Times
Date Published:
11/02/2008
Description / Excerpt:
“HALFWAY through our six-course tasting menu of regional Piemontese cuisine, the sommelier arrived with a special beverage to accompany the plate of raviolini stuffed with local pumpkin and asparagus..."
Credits:
Evan Rail
URL:
http://travel.nytimes.com/2008/11/02/travel/02Beer.html
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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