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Brewerie Wild Raccoon: Where Science, Cinema and Italian Craft Beer Meet

Wed, 29 Jul 2026 09:40:42 GMT

Introduction

A molecular biotechnologist, an experienced homebrewer, a beer judge and a cinema enthusiast may appear to have four very different identities. In the story of Brewerie Wild Raccoon , however, these interests belong to the same person and form the foundation of a distinctive brewing project.

Born in Udine from an idea developed by Filippo, Wild Raccoon combines scientific knowledge, modern brewing techniques and a strong passion for the world of cinema. Its beers are designed not only to deliver recognisable aromas and flavours, but also to create experiences shaped by atmosphere, storytelling and visual imagination.

From intensely aromatic IPAs to clean lagers, smoked Bocks and rich dark beers, the Wild Raccoon range demonstrates how technical precision can support creativity rather than limit it. Every recipe represents a new scene in a broader story built around curiosity, experimentation and uncompromising attention to quality.

The history of Brewerie Wild Raccoon has its roots in Udine, in the north-eastern Italian region of Friuli-Venezia Giulia.

The original idea came from Filippo, a molecular biotechnologist who was also an experienced homebrewer, beer judge and passionate cinema enthusiast. Instead of treating these interests as separate activities, he decided to bring them together in a single project dedicated to innovative and modern beer.

His scientific background provided an understanding of microorganisms, fermentation and analytical control. Homebrewing offered practical experience in developing recipes, choosing raw materials and managing the different phases of production. His activity as a beer judge added a sensory perspective, helping him evaluate balance, stylistic accuracy and possible technical defects.

Cinema introduced a completely different dimension: the ability to communicate through characters, scenes, atmosphere and visual references.

These elements formed the basis of a clear objective. Brewerie Wild Raccoon would produce original beers with strong personalities, using modern styles and carefully selected ingredients while paying close attention to every production detail.

The project was not created simply to reproduce established recipes. Its purpose was to challenge conventional expectations and transform beer into a more complete experience. Each can could become the starting point for a journey, much like the opening scene of a film.

This connection with cinema remains one of the most recognisable aspects of the Wild Raccoon identity . Product names frequently evoke iconic characters, memorable scenes or familiar cinematic worlds. The references create expectations before the can is opened, preparing the drinker for the style and emotional character of the beer.

A dramatic title may introduce an intense and resinous IPA. A darker reference can prepare the palate for roasted malt, smoke or warming alcohol. A playful name may accompany a lighter and more immediately drinkable recipe.

The visual identity therefore works together with the beer rather than existing as a separate marketing element. The label creates the setting, while aroma, flavour and mouthfeel complete the experience.

The raccoon itself is an appropriate symbol for this philosophy. Curious, intelligent and constantly attracted to the unknown, the animal reflects the producer’s desire to explore new ingredients, techniques and flavour combinations.

Curiosity is essential within modern Italian craft beer . The international brewing landscape changes rapidly, introducing new hop varieties, yeast strains, fermentation methods and ingredient-processing technologies. A contemporary producer must understand these developments while deciding which ones can genuinely improve the drinking experience.

Wild Raccoon approaches this challenge through a combination of research and imagination. Experimentation is encouraged, but it must be supported by technical knowledge and a clear sensory objective.

The Origins of Brewerie Wild Raccoon in Udine

A Scientific Brewing Method with No Compromises

From Modern IPAs to Lagers and Dark Beers

The production philosophy of Brewerie Wild Raccoon begins with a direct principle: no compromises.

The producer uses water from the mountains of Friuli, carefully selected malts, quality fruit and chosen hop varieties. However, its method also recognises that excellent raw materials cannot guarantee excellent beer on their own. Equipment, hygiene, fermentation management and quality control are equally important.

For this reason, Wild Raccoon designed a custom brewing system capable of meeting its specific production requirements. A purpose-built system can provide greater control over temperatures, transfers, ingredient additions and cleaning procedures.

These details influence every recipe. A small variation in mash temperature can change the fermentability and body of the beer. The timing of a hop addition can determine whether the hops contribute primarily bitterness, flavour or aroma. Oxygen entering the beer during production or packaging can reduce freshness and damage delicate hop compounds.

Wild Raccoon places particula r importance on fermentation and yeast management.

The producer follows a well-known brewing principle: the brewer creates the wort, but yeast creates the beer. Wort provides sugars, nutrients, bitterness and flavour precursors. During fermentation, yeast transforms those sugars into alcohol and carbon dioxide while producing many of the aromatic compounds that define the final drink.

Different yeast strains can generate completely different results. Some create clean and neutral profiles that allow malt and hops to remain clear. Others produce notes of spice, banana, stone fruit, citrus or tropical fruit.

The health of the yeast is therefore essential. Weak, stressed or contaminated yeast may ferment slowly, stop before completing the process or create unwanted flavours.

Inside its internal laboratory, Wild Raccoon manages yeast propagation and monitors its quality throughout the different stages of production. The available instruments also allow the team to examine the beer before and after packaging.

The producer reports using spectrophotometric analysis, microbiological cultures and molecular genetics as part of its quality-control activities. These tools support greater consistency and make it possible to identify potential problems that may not yet be noticeable through taste or aroma.

A spectrophotometer can be used to analyse specific characteristics by measuring how a sample absorbs light. Microbiological cultures help identify the presence of unwanted microorganisms, while molecular methods can provide more detailed information about yeast and possible contamination.

This scientific approach does not turn beer into a standardised laboratory product. Instead, it gives the production team greater control over the creative result.

The relationship between science and creativity becomes especially important when working with very different styles.

A Helles lager requires clean fermentation, careful temperature control and a restrained aromatic profile. A New England IPA depends on the interaction among yeast, malt proteins and large quantities of aromatic hops. A strong dark beer needs yeast capable of completing fermentation despite increasing alcohol levels and a complex concentration of sugars.

Producing all these styles successfully requires more than following a recipe. The team must understand how ingredients and microorganisms behave under different conditions.

The laboratory allows Brewerie Wild Raccoon to explore without losing precision. Bold flavours and unconventional concepts can be developed on top of a technically controlled foundation.

Hop-forward recipes play a major role in the identity of Brewerie Wild Raccoon , but the catalogue extends far beyond a single interpretation of IPA.

The producer works with New England IPA, West Coast IPA, New Zealand IPA, Double IPA, Helles, Golden Ale, Czech dark lager, smoked Bock and Imperial Baltic Porter, among other styles. The range available on Impronta Birraia Shop reflects this diversity, bringing together refreshing beers, intensely aromatic recipes and darker products with fuller structures.

Eternal, Shiny & Chrome represents the more aggressive and resinous side of modern hop culture. Inspired by the energy of a journey through the desert, this West Coast-style beer combines pine needles, grapefruit, papaya and intense resinous notes.

Galaxy and Vic Secret hops guide its aromatic profile, while a dry body and pronounced bitterness create a decisive finish. The result is designed for drinkers who appreciate a clear, powerful and uncompromising expression of hops.

The West Coast IPA style is traditionally associated with dryness, clarity and assertive bitterness. Citrus, pine and resin often dominate the aroma, while the malt provides enough structure to support the hops without introducing excessive sweetness.

Excommunicado 2 , created in collaboration with 1001 Birre, follows this direction through a combination of Waimea, Chinook and Citra hops. Grapefruit and orange-juice aromas are accompanied by dank nuances and a sharp bitter finish.

True Tricks increases both strength and aromatic intensity. This Double IPA uses Chinook, Citra and Simcoe to develop notes of grapefruit, lime, lychee and pine.

A Double IPA must balance several potentially dominant elements. High alcohol, concentrated hops, bitterness and malt sweetness can easily compete with one another. The recipe therefore needs sufficient body to support its intensity without becoming heavy or excessively sweet.

The softer side of the Wild Raccoon hop range can be found in beers such as No Man Can Kill Me.

This New England IPA combines Strata, Mosaic and Nelson Sauvin hops, creating aromas of passion fruit, gooseberry, strawberry and pine. Its hazy appearance and softer mouthfeel distinguish it from the sharper and drier West Coast recipes.

New England IPA generally places less emphasis on direct bitterness and more on saturated fruit aromas, body and texture. The style often uses cereals rich in proteins, expressive yeast strains and generous dry hopping to produce a smooth, juice-like character.

VFX , a New Zealand IPA, explores the distinctive profile of hops from New Zealand. These varieties are often associated with white grape, gooseberry, lime, tropical fruit and citrus. The beer provides a useful contrast with American-style recipes built primarily around pine, resin and grapefruit.

Despite its strong focus on hops, Wild Raccoon also demonstrates an ability to create clean and restrained beer.

Purpose of Life is a Helles lager with delicate bread-like malt aromas, a smooth body and a clean finish. The recipe shows that subtle beer can require as much precision as a highly aromatic IPA.

In a Helles, there are few intense flavours capable of hiding fermentation defects or poor balance. Malt sweetness, hop bitterness and yeast character must remain controlled, making the style a particularly effective test of technical consistency.

The Order of Ni , a Golden Ale, offers another accessible profile, while Good Bye Winter explores the richer malt character of an amber lager.

Dark beers introduce a different group of ingredients and sensations.

Krteček is a Czech dark lager built around caramelised malts, chocolate nuances, hazelnut and a light touch of honey. Its lager fermentation helps maintain a clean finish, preventing the darker malt character from becoming excessively heavy.

Rauchbock moves towards smoke, toasted grain and bread. Notes of wholegrain bread crust and rye emerge from a full-bodied structure, creating an atmospheric beer that evokes fire and wood.

Smoked beer can be challenging because the aromatic intensity of smoked malt must remain integrated with sweetness, alcohol and body. When properly balanced, smoke becomes part of the beer’s structure rather than covering every other flavour.

At the richer end of the catalogue, the Imperial Baltic Porter with Mexican Chocolate combines cocoa and chocolate with a delicate chilli warmth. Its full body and higher strength support a beer designed for slow and attentive drinking.

All the Layers Peanut , a Pastry Stout inspired by a peanut-butter cupcake, offers a sweeter and more dessert-oriented experience. Himalayan salt introduces a contrasting mineral quality that helps balance the rich, velvety character.

These recipes demonstrate the breadth of the Wild Raccoon project. The same producer can move from a clean lager to a resinous IPA, from a smoky Bock to a rich Pastry Stout, while maintaining a coherent focus on character and sensory impact.

Cinema, Storytelling and the Wild Raccoon Experience

Discovering Brewerie Wild Raccoon on Impronta Birraia Shop

The best way to understand the identity of Brewerie Wild Raccoon is to compare beers from different stylistic families.

A hop-focused tasting could begin with VFX, continue with No Man Can Kill Me and finish with Eternal, Shiny & Chrome or True Tricks. This sequence would reveal the difference between New Zealand hops, the soft and fruit-driven character of New England IPA and the sharper bitterness of West Coast or Double IPA.

A broader tasting could start with Purpose of Life, move towards The Order of Ni and conclude with Krteček, Rauchbock or an Imperial Baltic Porter.

The Brewerie Wild Raccoon craft beer range available on Impronta Birraia Shop includes hop-forward IPAs, balanced lagers, dark beer and experimental specialities. The products are offered primarily in 44-cl cans, a format that provides enough volume to appreciate the evolution of complex aromas and flavours.

The range also offers several food-pairing possibilities.

Purpose of Life can accompany pizza, fried foods, fresh cheeses and delicate cured meats. Its clean finish and carbonation help refresh the palate without overwhelming the dish.

VFX and No Man Can Kill Me work well with spicy food, grilled chicken, burgers and dishes involving citrus or aromatic herbs. Their tropical aromas can either complement the ingredients or create an effective contrast.

West Coast and Double IPAs such as Eternal, Shiny & Chrome and True Tricks have enough bitterness and intensity to accompany barbecue, mature cheeses and strongly flavoured meat.

Rauchbock can be paired with smoked meat, sausages, roasted vegetables and aged cheese. The connection between smoke in the beer and toasted or grilled flavours in the food creates a natural bridge.

Krteček suits roasted meat, mushroom dishes and caramelised vegetables, while the Imperial Baltic Porter and All the Layers Peanut can be enjoyed with chocolate desserts, dry pastries or blue cheese.

These combinations are not strict rules. Personal taste remains essential, and one of the pleasures of craft beer lies in discovering unexpected pairings.

Mixed tasting selections offer another useful way to explore the producer. The tasting boxes available through Impronta Birraia Shop combine lighter, hop-forward and dark beers, creating a progression through different levels of intensity.

For customers approaching the producer for the first time, this type of selection presents a more complete experience than choosing several cans of only one recipe.

Why Brewerie Wild Raccoon Stands Out in Italian Craft Beer

The story of Brewerie Wild Raccoon represents a contemporary stage in the evolution of Italian craft beer .

Earlier independent producers had to introduce many consumers to the basic idea of beer made outside the industrial system. Modern producers operate in a different market, where terms such as IPA, stout and craft lager are already familiar to a growing audience.

The current challenge is to build a recognisable identity while maintaining technical quality in an increasingly competitive environment.

Wild Raccoon responds through three closely connected elements.

The first is scientific precision . Yeast propagation, microbiological monitoring and laboratory analysis help protect quality and consistency.

The second is creative brewing . Modern hops, different fermentation profiles, smoke, chocolate, fruit and expressive dark malts allow the producer to work across contrasting styles.

The third is cinematic storytelling . Names, visual identities and flavour descriptions transform each product into a more memorable experience.

None of these elements would be enough alone. Scientific knowledge without creativity could produce technically correct but forgettable beer. Experimentation without control could lead to inconsistency. Attractive labels without product quality would quickly lose credibility.

By combining all three, Brewerie Wild Raccoon has created a distinctive position within contemporary Italian brewing.

Its beers invite customers to explore different sensory worlds while remaining supported by a rigorous production method. Some are bright, dry and refreshing. Others are hazy and tropical, intensely bitter, smoky or rich enough to resemble a dessert.

The styles change, but the underlying objective remains consistent: creating modern beer that offers originality, technical precision and a clear emotional identity.

Like a memorable film, a successful beer continues to leave an impression after the final scene—or the final sip—has ended.

The relationship between craft beer and cinema is more meaningful than it may initially appear.

Both experiences develop through a sequence. A film begins by establishing its atmosphere, introducing characters and creating expectations. A beer follows a comparable sensory progression.

The appearance provides the first impression. Colour, clarity and foam begin to suggest the style before the drink reaches the nose.

Aroma creates the next stage, introducing citrus, tropical fruit, bread, smoke, chocolate or spice. The first sip then reveals body, carbonation, sweetness, acidity and bitterness. Finally, the finish determines which flavours remain and how the complete experience will be remembered.

Wild Raccoon uses cinema as a language through which this progression can be communicated.

Names and label designs establish a scene before tasting begins. A reference associated with action or speed prepares the drinker for energy and intensity. A fantasy-inspired name can introduce a hazy, aromatic beer, while a darker cinematic concept can accompany smoke, roasted malt or warming alcohol.

This approach is especially useful within an ecommerce environment. Customers cannot taste or smell a product through a screen, so style descriptions, visual identity and storytelling must communicate what the beer may offer.

The technical name of the style provides essential information. Terms such as West Coast IPA, New England IPA, Helles or Rauchbock help experienced drinkers understand the general profile.

The cinematic concept adds emotion and memorability.

The two elements must remain connected. Strong visual communication cannot compensate for an unbalanced product, just as technically correct beer may struggle to stand out when it lacks a clear identity.

Wild Raccoon brings these elements together. Scientific control supports reliable quality, modern recipes create sensory interest and cinema gives each beer a recognisable narrative world.

Collaboration also plays an important part in this creative process. Recipes produced with other Italian and international beer professionals introduce new ingredients, perspectives and techniques.

Collaboration beers are common within contemporary craft culture because they allow different teams to exchange knowledge rather than operate in complete isolation. Each producer contributes its experience, while the finished recipe becomes a temporary meeting point between two identities.

For Wild Raccoon, this exchange fits naturally with a philosophy based on curiosity. New hop combinations, yeast approaches and stylistic interpretations can be explored while maintaining the technical controls required for consistency.

Why Brewerie WAR Represents Modern Italian Agricultural Beer

The story of Brewerie Wild Raccoon represents a contemporary stage in the evolution of Italian craft beer .

The current challenge is to build a recognisable identity while maintaining technical quality in an increasingly competitive environment.

Wild Raccoon responds through three closely connected elements.

The first is scientific precision. Yeast propagation, microbiological monitoring and laboratory analysis help protect quality and consistency.

The second is creative brewing . Modern hops, different fermentation profiles, smoke, chocolate, fruit and expressive dark malts allow the producer to work across contrasting styles.

The third is cinematic storytelling. Names, visual identities and flavour descriptions transform each product into a more memorable experience.

By combining all three, Brewerie Wild Raccoon has created a distinctive position within contemporary Italian brewing.

The styles change, but the underlying objective remains consistent: creating modern beer that offers originality, technical precision and a clear emotional identity.

Like a memorable film, a successful beer continues to leave an impression after the final scene—or the final sip—has ended.

Brewerie WAR: The Italian Agricultural Craft Beer Born from Barley Fields

Wed, 29 Jul 2026 09:10:04 GMT

Introduction

The story of Brewerie WAR begins long before the first beer was brewed. Its origins lie in the fields of Cassina de’ Pecchi, near Milan, where the same family had been cultivating cereals for two generations.

After years of producing agricultural raw materials, the family decided to take a further step: transforming its own barley into a finished product with a distinctive identity. This decision led to the creation of an independent agricultural brewerie capable of connecting farming, malting, recipe development and beer production within a traceable supply chain.

Founded in 2017, Brewerie WAR has grown from a small operation housed in a former hay barn into a modern producer of Italian lagers, IPAs, Pale Ales, dark beers and creative limited editions.

Its identity is based on a simple but ambitious idea: beer should begin in the field, reflect the quality of its raw materials and remain open to continuous experimentation.

Brewerie WAR was founded in Cassina de’ Pecchi, a municipality located east of Milan, at the headquarters of the family farm.

The project represented the natural continuation of an agricultural business that had cultivated cereals intensively for two generations. Rather than continuing to sell barley only as a raw commodity, the family decided to transform it into beer and create a product with greater cultural, commercial and sensory value.

Production officially began in 2017. During its first year, the company used approximately two hectares of cultivated land and produced around 500 hectolitres of beer. The project subsequently expanded to almost 17 hectares, with annual production reaching approximately 400,000 litres.

This growth did not remove the agricultural character of the business. On the contrary, farming remains at the centre of the WAR beer production chain.

The company produces more than 80% of the malt used in its beers from barley grown on its own land. This allows the team to supervise the process from the selection of the seeds to cultivation and harvesting. The only phase entrusted to an external company is the actual malting of the barley, which requires specialised equipment and technical expertise. The partner responsible for malting preserves the traceability of the grain throughout the process.

This approach gives Brewerie WAR direct control over one of the most important ingredients in beer. Malt provides fermentable sugars, but it also contributes colour, body, sweetness and aromas ranging from fresh bread and biscuits to caramel, cocoa and roasted coffee.

The quality of the finished beer therefore depends partly on decisions made months before brewing begins. The choice of barley variety, soil management, weather conditions and harvest timing all influence the grain that eventually reaches the production facility.

In this sense, WAR can be described as a genuine Italian farm-to-glass brewerie . The expression does not mean that every ingredient is produced on the farm—hops and yeast may come from different specialist suppliers—but it highlights the direct relationship between the family’s fields and the malt used in the recipes.

This relationship with agriculture also distinguishes WAR within the broader world of Italian craft beer . Many independent producers carefully select high-quality malt, but relatively few manage the cultivation of their own barley on such a significant scale.

For WAR, agriculture is not simply part of the brand’s storytelling. It is a practical element of production and a source of responsibility. Managing the land means making decisions that can influence quality, costs, sustainability and the long-term identity of the beers.

The Agricultural Origins of Brewerie WAR

From the Old Hay Barn to a Modern Production Facility

Home-Grown Malt and the Many Styles of WAR Beer

The first WAR production site was created inside a former hay barn located at the heart of the family farm.

During the renovation, the building’s original character was preserved wherever possible, including its exposed roof trusses. The space therefore maintained a visible connection with its agricultural past while being transformed into a functional beer-production facility.

This first location represented the meeting point between two phases of the family business. The building that had once supported farming activities became the place where cultivated barley could be converted into a finished drink.

As demand increased, WAR invested in a new production building and a more efficient brewing system. The larger facility raised the potential output to approximately 20,000 litres per month and was designed to leave room for further expansion.

The packaging system also evolved. The company moved from relying exclusively on a bottling machine to using a faster canning line and equipment for filling kegs.

The adoption of cans became particularly important during the COVID-19 pandemic. At that time, WAR moved its entire production towards canned beer and reduced its permanent range from 12 beers to five. The decision helped the producer maintain continuity of supply and protect product quality during a period of major commercial uncertainty.

This reduction in the core range did not end experimentation. Instead, it created a stable group of recognisable beers around which the team could develop temporary and seasonal recipes.

WAR states that it continues to release one or two one-shot craft beers every month. These limited editions allow the brewers to test new hop combinations, fermentation approaches and interpretations of established styles without permanently expanding the main catalogue.

The balance between a focused core range and frequent limited releases is an important part of the WAR philosophy. Permanent products offer consistency and help customers recognise the producer’s identity. One-shot beers, on the other hand, create variety and allow the team to respond quickly to new ideas within international craft brewing.

The transition to aluminium cans also reflects practical and environmental considerations.

According to WAR, cans are lighter than glass bottles, easier to stack and more efficient to transport. They are hermetic, recyclable and capable of protecting beer from light, one of the factors that can damage hop aromas and create undesirable flavours.

The can also provides a large visual surface for creative design. This gives the producer greater freedom when presenting limited recipes and developing a recognisable visual identity.

Packaging alone cannot determine whether a product is sustainable, since the total impact also depends on agriculture, production, refrigeration and transport. Nevertheless, reducing packaging weight and improving shipping efficiency can make a meaningful difference across a large number of units.

Energy management is another part of the company’s development. In 2011, before the launch of the brewerie, the family farm installed a photovoltaic system. Although the installation does not provide complete energy independence, WAR reports that it supports almost all the energy requirements of the production facility.

The current operation is therefore the result of gradual development rather than a sudden industrial transformation. The former hay barn, the new building, the canning line, the cultivated fields and the photovoltaic panels all form part of the same evolving agricultural project.

The agricultural origins of Brewerie WAR might suggest a catalogue focused entirely on traditional, malt-driven beer. In reality, the producer works with a wide variety of European and American-inspired styles.

Its range includes Kellerbier, Italian Pilsner, India Pale Lager, English Bitter, American Pale Ale, New England IPA, West Coast IPA, Double IPA, Witbier, Porter, Belgian Tripel and dark German lager. The selection available through Impronta Birraia Shop demonstrates how WAR uses its agricultural foundation as a starting point for experimentation rather than as a stylistic limitation.

The clearest expression of the producer’s malt can be found in its lagers.

Franco is a Kellerbier characterised by delicate malt sweetness, bread-crust aromas, white flowers and a noticeable mineral quality. Its body remains agile, while the finish introduces moderate herbal bitterness and subtle notes of acacia honey.

Kellerbier is traditionally associated with unfiltered or naturally presented German lager. The style allows malt, yeast and gentle hopping to remain clearly visible without relying on excessive aromatic intensity.

For drinkers interested in understanding the agricultural side of WAR, Franco is a particularly useful starting point. Its relatively restrained flavour profile gives the grain room to express itself.

Acqua Amara moves towards the modern Italian Pilsner tradition. This style usually combines the clean fermentation and crisp body of a classic Pilsner with more expressive hopping, often introduced late in the process or through dry hopping.

M AM 82 , an India Pale Lager, explores a similar meeting point between low-temperature fermentation and hop-forward character. The clean lager base allows the hops to appear precise and defined, while the malt maintains structure and balance.

The producer’s contemporary identity becomes even clearer in its Pale Ales and IPAs.

Amen is an American Pale Ale designed around citrus-driven bitterness and an accessible body. Compared with stronger IPAs, an American Pale Ale generally offers an easier drinking experience while preserving the aromas associated with modern hop varieties.

Rage is a West Coast IPA with intense resinous and tropical aromas. Lychee, guava and ripe American grape appear in the aromatic profile, followed by grapefruit, lime and lemongrass. A short initial sweetness gives way to an assertive but controlled bitter finish.

The West Coast IPA style is typically associated with dryness, clarity and pronounced bitterness. Its hop character often moves between citrus, pine, resin and tropical fruit. Rage follows this tradition while adding a fuller body capable of supporting its aromatic and alcoholic intensity.

Mezzo Fatto , a New England IPA, presents a different approach. New England IPAs are usually softer, hazier and more fruit-focused than their West Coast counterparts. Bitterness remains present but is less sharp, allowing aromas of tropical fruit and citrus juice to dominate.

The contrast between Rage and Mezzo Fatto makes it possible to explore how fermentation, malt composition and hopping techniques can create two very different interpretations of IPA.

Tutto Fatto increases the intensity further. Described by WAR as one of its flagship beers, this Double IPA has a deep golden colour with amber reflections and an expressive bouquet of strawberry grape, elderberries, nectarine, lychee and papaya. A subtle toasted-bread note adds depth to the fruit-driven profile.

Double IPA is a demanding style because alcohol, bitterness, malt sweetness and hop aroma must remain integrated. When one element becomes excessive, the beer can feel heavy, harsh or unbalanced. Tutto Fatto is designed to offer intensity while maintaining enough structure to support its aromatic complexity.

WAR also produces beers outside the hop-forward category.

Porto Bello is a Robust Porter with a dark mahogany colour and ruby reflections. Its aromatic profile includes toffee, cocoa nibs, toasted hazelnut, dried plum and cold-extracted coffee.

These flavours come mainly from carefully selected roasted and caramelised malts. The result offers a strong contrast with the citrus and tropical character of the IPAs, while still emphasising the importance of grain within the WAR production philosophy.

Santo Spirito, a dark German lager, combines roasted malt flavours with the clean fermentation expected from a lager. Compared with a porter or stout, a dark lager generally presents a smoother and more restrained roasted profile.

Gioia introduces fruit and spice through the Witbier tradition. Passion fruit aromas combine with coriander and citrus, while wheat and oats create a soft, silky texture. Bitterness remains low, allowing the fruit, cereal and spice notes to remain central.

Settimana Bianca , a Belgian Tripel, explores stronger alcohol, pale malt and the fruity or spicy compounds produced by expressive Belgian-style yeast.

Together, these beers demonstrate that Brewerie WAR craft beer cannot be reduced to a single recipe or flavour family. Its identity emerges from the dialogue between locally grown malt and a wide range of international brewing traditions.

Freshness, Cold Storage and Product Quality

Discovering Brewerie WAR on Impronta Birraia Shop

The most effective way to understand the identity of Brewerie WAR is to compare several different styles.

A tasting could begin with Franco or Acqua Amara, where clean fermentation allows the malt to remain clear. Amen can then introduce the citrus-driven side of American hops, followed by Mezzo Fatto or Rage to compare New England and West Coast interpretations.

Tutto Fatto provides a stronger and more structured hop experience, while Porto Bello or Santo Spirito can complete the tasting with roasted malt and darker flavours.

The Brewerie WAR craft beers available on Impronta Birraia Shop include a broad selection of lagers, Pale Ales, IPAs, dark beers, Belgian-inspired recipes and fruit beers.

Each style also offers different food-pairing possibilities.

Franco and Acqua Amara work naturally with pizza, fried appetisers, fresh cheeses and delicate cured meats. Their carbonation and bitterness can refresh the palate without overwhelming the food.

Amen is suited to burgers, grilled chicken and moderately spicy dishes. Rage and Tutto Fatto have enough aromatic intensity to accompany barbecue, mature cheeses and strongly flavoured meat.

Gioia can be paired with seafood, fresh salads or light dishes involving citrus and herbs. Porto Bello works well with smoked meat, roasted foods, chocolate desserts and aged cheese.

These combinations should be treated as starting points rather than fixed rules. Personal preference remains central, and tasting different beers alongside food is part of the experience offered by craft production.

For customers who are unfamiliar with the producer, choosing several styles rather than multiple cans of the same beer creates a clearer picture of its capabilities. The contrast between a Kellerbier, an IPA and a Robust Porter reveals how the same agricultural foundation can be adapted to very different recipes.

Why Brewerie Menaresta Matters in Italian Craft Beer

The history of Brewerie Menaresta demonstrates how an independent producer can remain connected with its territory while drawing inspiration from different brewing cultures.

Belgian beer influenced Enrico Dosoli’s earliest interest in the sector. British and American traditions later expanded the range, while German and Czech lagers introduced a different form of technical precision. Liguria, Brianza, Mantua and Valtellina contributed landscapes, memories and agricultural ingredients.

Menaresta does not simply reproduce these influences. It transforms them through its own language.

That language is based on contrast: popular culture and professional research, humour and precision, traditional styles and experimental fermentation, immediate drinkability and complex storytelling.

The producer’s identity is also built around people. Founders, brewers, agricultural partners, artists and collaborators have all contributed to its evolution. This human network is one reason the range feels diverse without appearing anonymous.

Above all, Menaresta shows that original Italian craft beer does not need to rely on extremes. A beer can be creative without becoming difficult, technically accurate without losing emotion and strongly connected with a place without becoming inaccessible to drinkers elsewhere.

Every Menaresta product offers two possible experiences. It can be enjoyed simply as a well-made drink, or it can be explored through the stories, ingredients and traditions behind it.

That combination of pleasure and meaning has allowed Brewerie Menaresta to become one of the most distinctive names in Northern Italian craft beer. Its beers continue to move between styles, regions and fermentation methods, but the central objective remains unchanged: creating characterful products that are balanced enough to invite another glass.

WAR’s attention to the production chain does not end when the beer is placed in a can.

The producer places particular emphasis on storage temperature and has developed a communication project known as “Pescheria WAR”. The concept compares craft beer with fresh fish: both are living, delicate products that require careful temperature management.

WAR recommends storing its beer between 2°C and 6°C during transport and before consumption . The objective is to preserve aromatic freshness and slow the natural processes that cause beer to deteriorate over time.

This concern is especially relevant for hop-forward styles. The citrus, resinous and tropical aromas of IPA are highly sensitive to heat, oxygen and time. Poor storage can reduce their intensity and create sweeter, flatter or less defined flavours.

Unpasteurised beer requires particular attention. Pasteurisation increases microbiological stability by exposing the product to heat, but this treatment can also alter delicate aromas. Microfiltration can similarly remove microorganisms and suspended material while affecting some of the beer’s original sensory qualities.

Independent producers often avoid these processes to preserve freshness and flavour. The consequence is that the distribution chain becomes more important. Refrigerated storage and transport help ensure that the customer receives the beer in the condition intended by the producer.

This philosophy complements the agricultural identity of WAR. Controlling barley cultivation and brewing would have limited value if the finished product were allowed to deteriorate before reaching the glass.

For ecommerce customers, correct storage is equally important after delivery. Keeping the cans refrigerated, away from direct light and at a stable temperature can help protect the beer’s aroma and structure.

Lighter lagers and hop-forward beers should generally be consumed relatively fresh. Stronger beers and malt-driven dark styles may remain expressive for longer, although the ideal drinking period still depends on the individual recipe.

The emphasis on freshness also explains the importance of cans. Their hermetic structure and complete protection from light support the producer’s objective of preserving the beer from production to consumption.

Why Brewerie WAR Represents Modern Italian Agricultural Beer

The history of Brewerie WAR shows how agriculture and contemporary brewing can develop together.

The company did not create a beer brand and later add an agricultural narrative. The fields came first. The brewerie emerged from the desire to transform family-grown barley into a finished product capable of expressing greater value and identity.

This origin has given WAR control over a significant part of its raw-material supply chain. More than 80% of the malt comes from its own production, while cultivation decisions begin with seed selection and continue through harvesting and traceable malting.

At the same time, the producer has avoided becoming stylistically conservative. Its range includes traditional German-inspired lagers, British ales, Belgian Tripel, modern American IPAs, dark beers and fruit-influenced recipes.

Agriculture provides continuity, while experimentation keeps the catalogue dynamic.

The expansion from two to almost 17 hectares, the construction of a larger facility and the transition to a modern canning system demonstrate significant growth. Yet the original idea remains visible in every product: converting barley cultivated by the family into beer with a clear and recognisable personality.

This combination makes WAR an important example of Italian agricultural craft beer. It reconnects a modern beverage with the land from which one of its essential ingredients originates.

The project also reminds consumers that beer is fundamentally an agricultural product. Before malt becomes a source of bread, caramel or roasted aromas, it begins as grain growing in a field. Before the beer reaches a can, it passes through cultivation, harvesting, malting, mashing, boiling, fermentation, maturation and packaging.

By managing much of this process directly, Brewerie WAR offers more than an interesting origin story. It gives drinkers the opportunity to taste the relationship between agricultural experience, technical production and contemporary creativity.

Every lager, IPA or dark beer represents a different interpretation of that relationship. The styles may change, but the starting point remains the same: barley grown beside the producer, transformed with precision and designed to be enjoyed fresh.

Brewerie Menaresta: The Story of a Craft Beer Icon from Brianza

Wed, 29 Jul 2026 08:27:36 GMT

Introduction

In the landscape of Italian craft beer , some producers become known for a single signature style, while others build their reputation through curiosity, experimentation and a strong connection with their territory. Brewerie Menaresta belongs firmly to the second group.

Founded in 2007 in Carate Brianza, near Milan, Menaresta combines technical precision with agricultural culture, local stories and a playful approach to brewing. Its range includes crisp lagers, traditional British-inspired ales, hop-forward beers, seasonal recipes, barrel-aged creations and dry ciders. Despite this diversity, every product follows the same guiding principles: quality, balance, originality and drinkability.

The story of Brewerie Menaresta is therefore not simply about the growth of an independent producer. It is about transforming ingredients, memories and landscapes into beers that have something meaningful to tell.

The history of Brewerie Menaresta begins with its founder, Enrico Dosoli. Born in 1977, Enrico developed his interest in beer thanks to Dirk, a Belgian friend who had lived for several years in Liguria. This early introduction to Belgian beer culture gave him a different perspective on a drink that, in Italy at the time, was still largely associated with standard industrial lagers.

The idea of creating a brewing business became more concrete during Enrico’s studies at the Faculty of Agriculture in Milan, where the Italian craft beer association Unionbirrai was based. He later attended specialised courses and collaborated with companies involved in the design and testing of brewing equipment. His technical education was supported by a deeper passion for agriculture, raw materials and the transformation of natural products.

For Enrico, brewing represented the meeting point between scientific knowledge and practical creativity. It offered the opportunity to understand ingredients in detail while working directly with his hands. According to the official history, the entire project symbolically began with something as simple as a handful of malt placed in a basin.

In 2006, Enrico began developing the business concept together with his cousin Marco Rubelli. The following year, the two started production in Carate Brianza. Marco brought professional experience in food hygiene as well as a strong interest in popular traditions, human stories and the landscapes of Brianza, Liguria and the Mantua area. These different regions would later influence the cultural and visual identity of Menaresta.

From the beginning, the project was designed to be more than a technically competent brewing operation. The founders wanted each beer to express a connection with people, places and agricultural products. This intention remains visible in the names, recipes and labels that have shaped the Menaresta beer range over the years.

The name itself comes from the source of the Lambro River, an important geographical and cultural symbol for the Brianza area. The movement of the spring appears to alternate between flowing and stopping: in local language, it “mena” and “resta”. The name therefore suggests something that moves, pauses and remains alive, much like a naturally evolving beer.

The logo is equally connected with local culture. It reproduces the sperada, a traditional female hairstyle and ornament once worn by brides in Brianza. The ornament was used across different social classes, making it a symbol of community and shared identity.

This combination of water, territory, popular tradition and human experience gave Brewerie Menaresta a clear identity from its earliest years. Rather than inventing an abstract image for marketing purposes, the founders drew on the culture surrounding them.

The Origins of Brewerie Menaresta

Two Souls: Agricultural Culture and Brewing Expertise

Menaresta describes itself as having two complementary souls. The first is popular, agricultural, humorous and sometimes irreverent. The second is technical, professional and driven by continuous study and research.

These two sides are not in conflict. They work together to create beers that are original without becoming confusing and technically precise without feeling cold or overly serious.

The agricultural soul appears in the attention given to flowers, fruit, chestnuts, grains and other raw ingredients. It also emerges in the desire to transform the landscape into something that can be experienced through flavour. The technical soul is visible in recipe development, fermentation control, ingredient selection and the pursuit of consistency.

The production facility uses a 20-hectolitre brewing system and has operated in Brianza since September 2007. Over time, Menaresta developed a strong local presence while also achieving wider distribution and recognition throughout Italy.

The development of the brewing team has played an important role in this evolution. Food technologist and experienced homebrewer Marco Valeriani contributed to the creation of several successful recipes and helped represent Menaresta internationally. When he left in 2015 to follow his own professional path, Oscar Mancin joined the project, bringing training from the Slow Food brewing school in Pollenzo and a strong interest in traditional English beer styles.

In November 2025, food technologist and brewer Matteo Bonfanti also joined Menaresta after years of experience at Carrobiolo in Monza. His arrival marked another stage in the continuing development of the production team.

These contributions demonstrate that Italian craft brewing is often a collaborative process. A producer’s identity may begin with its founders, but it continues to evolve through the knowledge and sensitivity of the people who join the project.

Menaresta’s official philosophy places particular emphasis on the relationship between creative freedom and rigorous production control. The producer is known for unusual ingredients and unconventional fermentation methods, but it also creates carefully executed interpretations of styles that have played an important role in Italian beer culture.

The common element across this wide range is balance and drinkability . Even when a recipe is strong, complex or experimental, the different components should remain integrated. Aroma, bitterness, sweetness, acidity and alcohol must work together rather than competing for attention.

This philosophy explains why the Menaresta catalogue can include both accessible everyday beers and highly experimental creations without appearing disconnected. The objective is not to be unusual at any cost. Originality must always support the drinking experience.

Most Menaresta products have traditionally been top-fermented, reflecting an early Belgian background that was later expanded through British and American influences. More recently, the producer has also explored the clean flavour profiles and precision associated with bottom-fermented beer.

Menaresta states that its beers are unpasteurised and unfiltered, while production controls and brewing technology are used to support stability and shelf life. The recipes do not rely on malt extracts, hop extracts, artificial flavouring or antioxidants such as sulphites and ascorbic acid. Instead, the focus remains on raw ingredients, technique and careful management of every stage of production.

From Classic Beer Styles to Creative Fermentations

The diversity of the Brewerie Menaresta beers becomes easier to understand through the four main families used to organise production.

The first group includes accessible and highly drinkable recipes. These beers may be easy to approach, but they still maintain a recognisable personality. The range includes Kellerbier, Pilsner, Stout and Bitter styles, demonstrating Menaresta’s ability to work with classic European traditions.

Bévera , for example, is a German-style Pilsner with a clean fermentation profile, a dry finish and a distinctive but controlled bitterness. Czech and German hops contribute herbal and floral characteristics, while delicate honey notes soften the overall profile. Its clarity and freshness make it an effective introduction to the technical side of Menaresta.

Life Is Bitter explores the British Bitter tradition. Compared with modern American IPAs, an English Bitter generally places greater emphasis on balance between malt, fermentation character and restrained hop bitterness. It is a style designed around drinkability rather than aromatic excess.

Pan-Negar , a Dry Stout, moves towards roasted flavours, offering a darker and drier interpretation of malt. The beer provides an alternative for drinkers who appreciate coffee, toasted grain and cocoa-like notes without requiring the sweetness or strength of an Imperial Stout.

The second family includes more expressive interpretations of recognised styles, particularly hop-forward recipes, Saison, Belgian-inspired beers and stronger dark ales. Here, Menaresta combines stylistic knowledge with contemporary brewing ideas.

Golosa , an American Pale Ale, represents the accessible side of modern hop culture. Pale Ales usually provide citrus, floral or tropical aromas while maintaining a moderate body and alcohol level. They offer the intensity expected by hop enthusiasts without the greater bitterness or strength associated with many IPAs.

2 di Picche , a Black IPA, creates a more complex contrast. The style combines the citrus, resin and fruit characteristics of American hops with the colour and lightly roasted flavours of darker malt. Achieving balance is especially important: excessive roasting can cover the hops, while excessive hopping can make the malt feel disconnected.

La P’IPA Cold shows Menaresta’s interest in contemporary brewing techniques. This gluten-free Cold IPA is brewed with polished rice to increase dryness and fermented at lower temperatures to achieve a clean and precise profile. Cryo hops and dry hopping provide concentrated aromas of citrus peel and white fruit while keeping the body lean and refreshing.

The third family contains the most concept-driven recipes. These beers begin with an inspiration, a story, an ingredient or an encounter rather than with the intention of reproducing a recognised style. Although they can be difficult to classify, Menaresta still aims to make them balanced and approachable.

Flora is one of the clearest examples. Every spring, flowers are harvested from the Brianza countryside. The current version uses fresh elderflowers collected from the Tuetera agroforestry oasis. Added to a Blonde Ale base, the flowers contribute aromas of white blossoms, honey and delicate fruit without overwhelming the beer’s freshness.

Flora demonstrates how beer and terroir can be connected without forcing the concept. The recipe does not simply add a generic floral aroma. It reflects a seasonal activity and a specific agricultural environment.

Gabiana is similarly connected with memory and landscape. Before founding Menaresta, Enrico Dosoli worked with vineyards and an agricultural consortium in the province of Savona, between the Ligurian mountains and the sea.

The beer is inspired by Gabiane chestnuts, a traditional product that is still dried in woodland buildings known as tecci. Based on the Hellerbock style, Gabiana combines honey and grain notes with chestnut and a delicate smoky character. Its warmth and structure are balanced by enough drinkability to prevent the beer from becoming excessively heavy.

These recipes illustrate the central idea behind Menaresta craft beer: ingredients are valuable not only for the flavours they produce but also for the stories they carry.

The fourth production family is dedicated to sour beer, wild fermentation and barrel ageing. These recipes represent the most experimental side of Menaresta and are associated with the Caution Barrication Area.

Barrel ageing changes beer through a combination of time, oxygen, wood and microorganisms. A barrel may release tannins and aromas from the wood itself or contribute traces of the wine, spirit or other liquid it previously contained. Wild yeasts and bacteria can introduce acidity, earthy notes and complex fermentation characteristics.

Unlike a standard beer intended for rapid packaging, a barrel-aged beer may evolve over months or years. The producer must monitor each vessel and decide whether the finished product should be released individually or blended with beer from other barrels.

Since 2009, Menaresta has produced Birra Madre , a distinctive beer fermented using sourdough starter from breadmaking. The project reflects Enrico Dosoli’s interest in agricultural transformation and microorganisms beyond conventional brewing yeast.

Using sourdough starter creates a connection between two ancient fermented products: bread and beer. Both begin with grain, water and microbial activity, but they normally follow separate production paths. Birra Madre brings these traditions back together through a highly original fermentation process.

These experimental beers show why Menaresta’s technical expertise is essential. Wild and mixed fermentation can produce extraordinary complexity, but it also introduces greater unpredictability. Careful cellar management, sensory analysis and patience are required to guide each beer towards a balanced result.

The same interest in agricultural fermentation led to the development of Sidreria Menaresta. The apples used for the cider are grown in Valtellina and selected under the supervision of artisan juice producer Marco Colzani, who transforms them into juice before fermentation.

Menaresta produces different ciders without added sulphites, artificial flavours or additional aromatic ingredients. The objective is to preserve the primary character of the apples while allowing fermentation and wood maturation to create greater complexity.

The resulting ciders are deliberately dry rather than excessively sweet. This makes them especially interesting for consumers who usually associate cider with simple, sugary apple drinks.

Secco , available in the Impronta Birraia selection, offers an accessible introduction to this part of the Menaresta project. Its presence alongside Pilsner, Pale Ale, Stout and Black IPA demonstrates that the producer’s identity extends beyond beer into a wider exploration of fermentation.

Barrel-Aged Beer, Wild Fermentation and Menaresta Cider

Discovering Brewerie Menaresta Through Its Beers

The history of Brewerie Menaresta can be understood intellectually, but it becomes much clearer through tasting. Each beer reveals a different aspect of the project.

Bévera highlights technical precision and classic European inspiration. Golosa introduces the American hop influence. Pan-Negar explores roasted malt, while Life Is Bitter expresses the restrained balance of British pub culture.

Flora and Gabiana reveal the relationship with flowers, agricultural traditions and personal memories. La P’IPA Cold represents the modern and highly technical side of the range, while Secco extends the experience into dry Italian cider.

The Impronta Birraia Shop category dedicated to Brewerie Menaresta beers brings these different identities together. The selection includes German Pilsner, Blonde Ale, Hellerbock, Dry Stout, American Pale Ale, English Bitter, gluten-free Kellerbier, cider, Black IPA, Scottish Strong Ale and gluten-free Cold IPA.

For those discovering Menaresta for the first time, comparing several styles is more informative than beginning with the strongest or most experimental product.

A tasting could start with Bévera, continue with Flora or Golosa, move towards Life Is Bitter or 2 di Picche and finish with Pan-Negar or Lamberscotch. This progression allows the palate to move from lighter and cleaner profiles towards increasingly malt-driven and structured flavours.

Lamberscotch , inspired by the Scottish Strong Ale tradition, offers notes of caramel, ripe fruit, dried fruit, raisins and toasted malt. Its fuller body and warming character make it suitable for slower drinking, particularly alongside mature cheeses, roasted meat or rich desserts.

The diversity of the range also supports different food-pairing possibilities. A Pilsner can accompany fried foods, pizza and fresh cheeses. A floral Blonde Ale works well with delicate vegetable dishes or soft cheese. American Pale Ale is suited to burgers, grilled meat and spicy dishes, while Dry Stout can be paired with smoked foods, shellfish or chocolate-based desserts.

These suggestions should not be treated as strict rules. The Menaresta philosophy encourages curiosity, and tasting is ultimately a personal experience. The objective is to understand how bitterness, sweetness, acidity, alcohol and aromatic intensity interact with food.

Why Brewerie Menaresta Matters in Italian Craft Beer

The history of Brewerie Menaresta demonstrates how an independent producer can remain connected with its territory while drawing inspiration from different brewing cultures.

Menaresta does not simply reproduce these influences. It transforms them through its own language.

Every Menaresta product offers two possible experiences. It can be enjoyed simply as a well-made drink, or it can be explored through the stories, ingredients and traditions behind it.

Brewerie Lambrate: History of Milan Craft Beer

Wed, 29 Jul 2026 08:08:05 GMT

Introduction

Long before Italian craft beer became a familiar presence in bars, restaurants and specialist shops, a small group of enthusiasts in Milan decided to create something the city had rarely seen before: a brewery built around independence, experimentation and a direct relationship with its drinkers.

That project became Brewerie Lambrate, a brewery whose identity has always been inseparable from the Milanese neighbourhood that gave it its name. Founded in 1996, Lambrate grew from a small brewing system and two recipes into one of the most recognisable names in the Italian craft beer scene.

Its history is not simply a story of increasing production. It is the story of a neighbourhood brewery that helped establish a new way of making, serving and talking about beer in Italy. Through carefully brewed lagers, hop-forward ales, dark beers and creative seasonal releases, Brewerie Lambrate has remained faithful to the rebellious, communal spirit of its beginnings.

The story of Brewerie Lambrate began in Milan in 1996. At the time, the Italian independent brewing movement was still in its earliest phase. Industrial lagers dominated the market, imported speciality beers were available only in selected venues, and the idea of drinking beer brewed a few metres from the bar was still unusual.

Lambrate started with three partners, two beers and a compact 150-litre brewing system. The original venue opened only on alternate days, reflecting the artisanal and experimental scale of the operation. What the brewery lacked in size, however, it made up for in conviction: beer could be local, distinctive and deeply connected to the people who produced and served it.

The brewery took its name from Lambrate, the historic district in eastern Milan where the project was born. The neighbourhood itself was named after the nearby Lambro River, and its industrial heritage, working-class energy and strong local identity became part of the brewery’s character. Even as its beers travelled beyond Milan, the company continued to present itself as an expression of its original urban environment.

One of the first beers brewed in 1996 was Montestella, a lager that evolved over time into a Pilsner with a distinctly Lambrate interpretation. Its development illustrates an important aspect of the brewery’s philosophy: recipes are not treated as immovable formulas but as living creations that can be refined as ingredients, equipment and technical knowledge improve.

This balance between continuity and change would become central to the brewery’s identity. Lambrate respected European brewing traditions without treating them as limits. German-inspired lagers, British-style ales, American IPAs and powerful dark beers could all coexist, provided that each recipe had clarity, personality and a recognisable point of view.

The Birth of Brewerie Lambrate in 1996

From a Small Milan Brewpub to an Italian Craft Beer Icon

The growth of Brewerie Lambrate happened gradually and organically. The original three partners became five, supported by a wider team working across administration, brewing, hospitality and food. The production system expanded from its initial 150-litre capacity to a professional 20-hectolitre facility, while the range grew far beyond the two recipes brewed during the first year.

Yet the brewery’s influence cannot be measured only in litres or equipment. Its pubs helped introduce generations of Milanese drinkers to fresh, unfiltered and unpasteurised beer. They created a social environment in which customers could discover different beer styles, speak directly with knowledgeable staff and experience craft beer as part of everyday city life rather than as a specialised luxury .

This direct relationship between production and hospitality gave Lambrate an important cultural role. The brewery did not merely place products on shelves. It built places in which beer became conversation, community and shared ritual.

The connection with Milan also appears in the names and visual identities of many Lambrate beers. References to neighbourhoods, local expressions and Milanese culture turn each label into part of a broader narrative. This local character has helped the brewery remain recognisable even as its stylistic range has expanded.

At the same time, Lambrate has never allowed local identity to become nostalgia. Its catalogue demonstrates a continuing interest in contemporary brewing. Alongside traditional lagers and malt-driven beers, the brewery has embraced American hops, dry hopping, oats, rye and modern interpretations of IPA.

Fa Balà L’Oeucc, for example, represents the brewery’s evolving approach to hop-forward beer. Brewed with oats and rye and subjected to intensive double dry hopping, it combines a soft mouthfeel with tropical aromas and a distinctly contemporary profile. American Magut applies American-style hopping to the clean foundation of a Pilsner, while Cicinin explores the increasingly popular concept of a low-alcohol, highly aromatic Micro IPA.

These beers show how Lambrate has continued to move with the international craft beer landscape without losing its own voice. Innovation is not pursued simply because a style is fashionable. New techniques are absorbed into a brewing culture shaped by three decades of practical experience.

Quality, Ingredients and the Lambrate Brewing Method

Brewerie Lambrate describes water, barley malt, hops and yeast as the foundation of its brewing philosophy. The simplicity of that list is deceptive : when a beer contains only a small number of ingredients, the quality and treatment of each one becomes especially important.

The brewing process begins with selecting, weighing and milling the malt. The grain is mixed with water to produce wort, which is subsequently filtered and boiled. Hops are added to contribute bitterness, aroma and flavour before the wort is clarified, cooled, oxygenated and transferred to the fermenter.

Yeast then converts fermentable sugars into alcohol, carbon dioxide and the aromatic compounds that shape the finished beer. After primary fermentation, the beer is transferred to maturation vessels and allowed to develop before packaging. Lambrate reports that its beers typically spend several days fermenting and nearly a month maturing, with the process supervised by the brewers and supported by an internal analysis laboratory.

This attention to process is particularly important because the brewery works across several different families of beer. A clean Pilsner demands precise fermentation and careful temperature management. An American IPA requires control over hop freshness, bitterness and aroma. A smoked stout or strong ale presents different challenges involving malt complexity, alcohol integration and maturation.

The ability to move between these styles is one of Lambrate’s defining strengths. Rather than specialising exclusively in either traditional or experimental beer, the brewery has built a catalogue that connects the two.

Classe ’96 offers a particularly meaningful example. Created with Brewerie Italiano, another pioneering brewery founded in 1996, the beer revisits the Pilsner tradition using a modern hop profile. Ariana, Hallertau Blanc and Citra contribute notes of citrus, white grape and fruit while a clean malt structure preserves balance and drinkability. The collaboration functions both as a contemporary beer and as a reflection on the origins of Italian independent brewing.

The Impronta Birraia selection reflects this variety. Drinkers can move from the crisp structure of Classe ’96 or Casorett to the tropical intensity of Fa Balà L’Oeucc, the American expression of Gaina or the roasted depth of Imperial Ghisa and Tiramisù Imperial Stout. The result is not simply a list of separate products but a broad introduction to the evolution of craft beer in Milan.

After three decades, Brewerie Lambrate remains closely associated with the development of the Italian craft beer movement. Its longevity is significant because independent brewing is a demanding industry. Consumer tastes change, ingredients fluctuate, equipment evolves and new breweries continually enter the market.

Lambrate has remained relevant by preserving the qualities that defined its beginning while continuing to update its recipes and methods. The brewery is still local, but not limited by locality. It remains interested in tradition, but not restricted by convention. It has become larger and more technically advanced without abandoning the social energy of its original pub.

That consistency is visible in the current range. Classic beers provide continuity with the brewery’s history, while modern IPAs, gluten-free recipes and limited releases respond to the expectations of contemporary drinkers.

The gluten-free Casorett Pilsner and Martinitt IPA are good examples. Rather than treating gluten-free brewing as a separate or lesser category, Lambrate applies the same focus on balance, aroma and stylistic precision found in the rest of its range. Casorett maintains the clean, refreshing character expected from a Pilsner, while Martinitt preserves the citrus-driven intensity of an American IPA.

For those discovering the brewery for the first time, the most rewarding approach is to taste across several styles. A lager reveals Lambrate’s technical discipline; an IPA shows its relationship with modern hop culture; a dark beer demonstrates its ability to build depth and structure.

Readers can explore the available Brewerie Lambrate craft beers on Impronta Birraia Shop, where the selection includes lagers, IPAs, low-alcohol beers, gluten-free recipes and intense dark specialities. The category provides a practical way to experience the different sides of a brewery that has helped shape Italian craft brewing since 1996.

A Brewery That Continues to Represent Milan

Why Brewerie Lambrate Still Matters

The history of Brewerie Lambrate demonstrates that a brewery can grow without erasing its origins. What began with three partners, two recipes and a 150-litre system became a recognised independent brewery, yet its identity remains rooted in a specific district of Milan.

Its importance lies in the combination of elements it brought together: brewing expertise, hospitality, local culture, experimentation and direct contact with drinkers. Many breweries now operate according to similar principles, but in 1996 that model was still unfamiliar to most Italian consumers.

Today, Lambrate’s beers tell several stories at once. They describe the evolution of a company, the transformation of beer culture in Milan and the broader development of craft brewing in Italy. Above all, they show that technical precision and personality do not have to be opposites.

Every clean lager, aromatic IPA or carefully matured dark beer carries part of that journey. For anyone interested in the history of Italian beer , Brewerie Lambrate is not merely a brand to recognise. It is a brewery to taste, compare and understand.

How Many Calories Are in a Beer? Everything You Need to Know

Thu, 04 Jun 2026 10:30:00 GMT

Introduction

One of the most common questions among beer lovers is: how many calories are in a beer ? Whether you're watching your diet or simply trying to make more informed choices, understanding beer calories can help you enjoy your drink without overthinking it.

The calories in beer mainly come from:

alcohol content;
residual sugars;
the type of malt used.

Generally speaking, the higher the alcohol content, the higher the calorie count.

On average:

standard lager (330 ml): 120–150 kcal;
strong beer: up to 200 kcal;
light beer: 70–100 kcal.

What Determines the Calorie Content of Beer

Calories Across Different Beer Styles

Not all beers are created equal when it comes to calories.

Lager

Lagers tend to be lower in calories:

lighter body;
lower alcohol;
more refreshing.

IPA

IPAs can be more calorie-dense:

higher alcohol content;
fuller body.

Stout

Stouts are typically:

richer and heavier;
higher in calories;
more indulgent.

Can You Drink Beer While Dieting?

The short answer: yes—if you do it mindfully.

A few practical tips:

opt for lighter beers;
keep portions in check;
avoid pairing with overly heavy foods.

Beer doesn’t have to be off-limits—it’s all about balance.

How to Choose a Lower-Calorie Beer

If you want to cut down on calories:

go for lower ABV beers;
choose lighter styles;
pay attention to serving size.

You can explore a range of light and craft beer options available online to find the perfect balance between flavour and lightness.

Knowing how many calories are in a beer doesn’t mean giving it up—it simply means enjoying it more consciously. Quality over quantity always wins: a well-crafted beer can turn a simple moment into something worth savouring.

Conclusion

The Beer Brewing Process: From Raw Ingredients to Your Glass

Thu, 28 May 2026 10:30:01 GMT

Introduction

Behind every great beer lies a fascinating journey that blends craftsmanship, science and tradition. Understanding the beer brewing process gives you a deeper appreciation for what you’re drinking—and why every beer tastes the way it does.

At its core, beer is built on just four ingredients: water, malt, hops and yeast. Yet what makes brewing fascinating is how these seemingly simple elements can lead to an almost infinite variety of results.

Water, often overlooked, plays a fundamental role. Its mineral composition can subtly influence flavour, enhancing bitterness or softening the mouthfeel. Malt, derived from grains, is responsible for the body and the backbone of the beer, bringing everything from light biscuit notes to deep caramel or roasted tones. Hops, on the other hand, are where personality often takes shape—adding bitterness, but also layers of aroma that can range from floral to citrusy or even resinous. Then there’s yeast, the true architect behind the scenes, transforming sugars into alcohol while developing distinctive flavour profiles that define entire styles.

What’s remarkable is not just the ingredients themselves, but how brewers choose to work with them. Small variations can completely transform the final product .

It All Starts with Simplicity: Four Ingredients, Endless Possibilities

Why Craft Brewing Makes a Difference

Not all beer is created in the same way, and this becomes particularly evident when comparing large-scale industrial production with smaller craft approaches. While industrial brewing prioritises consistency and efficiency, craft beer tends to focus on expression, experimentation and quality.

Craft brewers often work in smaller batches, which gives them the flexibility to refine recipes , explore unconventional ingredients or push stylistic boundaries. This doesn’t just result in different flavours, it creates beers with identity and character.

For the drinker, this means a more engaging experience. Instead of a uniform taste designed for mass appeal, you get something that feels intentional and distinctive. It’s one of the reasons why exploring a curated selection of craft beers online can be so rewarding: each bottle or can represents a specific vision rather than a standardised formula.

Every Detail Matters More Than You Think

One of the most fascinating aspects of the brewing process is how even the smallest decisions can ripple through to the final product. A slight change in fermentation temperature, for example, can alter the aromatic profile significantly . The choice of yeast strain can turn the same base recipe into something entirely different. Even the duration of maturation can impact balance and drinkability.

This is why beer is far more than just a beverage, it’s the result of countless interconnected variables . And it’s also why two beers that seem similar on paper can taste worlds apart.

For those who enjoy exploring flavours, understanding these nuances adds a new layer of appreciation. You’re no longer just drinking—you’re interpreting.

Once you begin to understand the beer brewing process, it becomes clear that every beer carries a story shaped by choices, timing and craftsmanship. What might seem like a simple drink is, in reality, the outcome of a complex and carefully managed journey.

The next time you take a sip, you might notice more than just taste, you might recognise the balance of ingredients , the influence of fermentation, the intention behind each step. And if you’re curious to explore beers that truly reflect this craftsmanship, diving into a selection of craft beers online is a great place to start.

Conclusion

Types and Styles of Beer: A Complete Guide to Flavours, Traditions and Choices

Wed, 20 May 2026 12:33:11 GMT

Introduction

Stepping into the world of beer means opening the door to an incredibly diverse landscape of flavours, traditions and brewing techniques. If you’ve ever wondered how many types of beer there actually are, or how to navigate the countless beer styles , you’re not alone. Each pint tells a story shaped by ingredients, fermentation methods and cultural heritage. This guide will help you understand the main categories and confidently choose the right beer for any occasion.

When it comes to types of beer , the most important distinction lies in how they are fermented.

Ales (Top-Fermented Beers)

Ales are fermented at warmer temperatures, resulting in complex, often fruity flavour profiles. They tend to be richer and more expressive.

Popular examples include:

Pale Ale
IPA (India Pale Ale)
Stout
Porter

These beers are perfect if you enjoy bold aromas and layered flavours.

Lagers (Bottom-Fermented Beers)

Lagers ferment at lower temperatures, producing a cleaner, crisper taste.

Common styles:

Pilsner
Helles
Bock

They’re among the most widely consumed beers in the world thanks to their refreshing and approachable character.

Lambic (Spontaneous Fermentation)

Lambics are truly unique, relying on wild yeast present in the air rather than cultivated strains.

They’re known for:

tart, sour profiles
fruity complexity
limited, artisanal production

Ideal for adventurous drinkers looking for something out of the ordinary.

The Main Types of Beer: Ale, Lager and Lambic

The Most Popular Beer Styles You Should Know

Beyond fermentation methods, there are countless beer styles , each with its own personality.

IPA: Bold and Hop-Forward

IPAs are famous for:

intense hop bitterness
citrus and tropical notes
strong aroma profiles

Perfect if you enjoy punchy, aromatic beers.

Stout: Dark and Velvety

Stouts stand out for:

deep, dark colour
coffee and chocolate undertones
creamy texture

A great choice for after dinner or paired with desserts.

Weiss: Light and Fruity

Wheat beers are known for:

banana and clove notes
smooth mouthfeel
excellent drinkability

Ideal for warm weather and easy sipping.

Pils: Crisp and Refreshing

Pilsners are:

light-bodied
well-balanced
highly refreshing

A timeless classic that never disappoints.

CONCLUSION

Understanding the wide range of beer types and styles allows you to truly appreciate what’s in your glass. There’s no “right” choice—only what suits your taste and the moment. Stay curious, keep tasting, and enjoy the journey: every beer has its own story to tell.