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:
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:
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:
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:
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:
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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