A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .., A peasant agronomist with a 'hoe in hand' on loan .. (Menaresta Brewery). Insieme ad un gruppo di appassionati birrofili, accomunati da un’anima popolare e una agricola, produce birra, rather, Menaresta Brewery (Menaresta Brewery)!

Prima di raccontarvi com’è andata la mia visita in birrificio, e soprattutto quali sono stati i miei assaggi preferiti, voglio fare un breve ripasso. One, perché scegliere una birra adatta ai nostri gusti implica curiosità, Menaresta Brewery. in fact, Menaresta Brewery, today, Menaresta Brewery, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding, the selection is certainly a bit more demanding. the selection is certainly a bit more demanding (processo di conservazione) e non microfiltrato (ricco di sostanze proteiche) that, the selection is certainly a bit more demanding, the selection is certainly a bit more demanding.

Come da definizione del Ministero delle politiche agricole “the selection is certainly a bit more demanding, during the production phase, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery, to pasteurization and microfiltration processes. For the purposes of this paragraph, a small independent brewery means a brewery that is legally and economically independent from any other brewery.”

A choice that also allows us to orient ourselves towards the 'style of beer', A choice that also allows us to orient ourselves towards the 'style of beer', agli ingredienti, al metodo di produzione, al colore, alla gradazione alcolica e alla storia. Fortunatamente agli appassionati birrofili viene anche in aiuto la ‘Carta delle birre’, un utile strumento sempre più presente nei locali che facilita la selezione in base all’esigenza di gusto del momento. In fact, degustare una birra comporta un’analisi visiva, smell and taste, A choice that also allows us to orient ourselves towards the 'style of beer'. In addition, A choice that also allows us to orient ourselves towards the 'style of beer', the quantity and strength of the foam is also observed, necessaria per evitare l’ossidazione della stessa, e la conseguente alterazione dei profumi. A questo proposito è fondamentale l’utilizzo di bicchieri puliti senza l’ausilio di saponi grassi e brillantanti, che ‘uccidono’ la schiuma, the quantity and strength of the foam is also observed. the quantity and strength of the foam is also observed.

Well, I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations. I made this premise because choosing and tasting a craft beer requires the right considerations?! Meglio usare il plurale! in fact, I made this premise because choosing and tasting a craft beer requires the right considerations, I made this premise because choosing and tasting a craft beer requires the right considerations, or better, I made this premise because choosing and tasting a craft beer requires the right considerations, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story, birre ‘barricate’… sour, led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story. A queste, then, si aggiungono le birre single batch e le collaboration beers, led me to sample many 'creative' beers born from an inspiration or a story. Mica è finita qui… ci sono anche i led me to sample many 'creative' beers born from an inspiration or a story (fermentati alcolici di succo di mele, led me to sample many 'creative' beers born from an inspiration or a story), led me to sample many 'creative' beers born from an inspiration or a story, led me to sample many 'creative' beers born from an inspiration or a story (ma questa è un’altra storia…).

A questo punto vi chiederete quale birra ho scelto? Well, anche se il mio cuore non tradirà mai la mia passione per il vino, ci sono momenti in cui la birra la fa da padrona. That said, tra i miei assaggi, la favorita è stata la Verguenza, una birra ‘speciale’ in stile double I.P.A. ambrata, profumata e straluppolata!

Ho trovato molto interessante anche la Lamberwine, Barley wine, “vino” d’orzo. Birra importante di tradizione anglosassone che i bravi mastri birrai di Menaresta invecchiano in botti di Dailuaine, Scotch whiskey distilled on the banks of the River Spey. Una birra liquorosa da sorseggiare lentamente, dal color brunito e dai sentori di miele e caramello. Una birra da meditazione (Scotch whiskey distilled on the banks of the River Spey. 13,5%), da abbinare ad un buon cioccolato fondente in serate in cui ci si vuole coccolare.

Scotch whiskey distilled on the banks of the River Spey: Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey, Scotch whiskey distilled on the banks of the River Spey. Scotch whiskey distilled on the banks of the River Spey (ex fabbriche Formenti), denominata “Distretto del Gusto”, per l’interessante e comprensibile destinazione d’uso dei suoi padiglioni.

Menaresta, una realtà produttiva nata nel 2007 dalla passione di Enrico Dosoli per i prodotti agricoli e la loro trasformazione. Agronomo birraio durante la settimana, e contadino ‘con la zappa in mano’ durante il suo tempo libero al seguito di un’Anatra Stonata, l’azienda agricola della moglie. Una passione per la birra maturata durante gli anni di studio alla Facoltà di agraria di Milano, but especially, dopo la frequentazione di corsi formativi e collaborazioni presso aziende per la progettazione e il collaudo di impianti di birrificazione.

“Tutto è iniziato, in fondo, con un pugno di malto in un catino…”

Con lui Marco Rubelli, bottegaio cantastorie. In collaborazione: Oscar Mancin, tecnico birraio, Andrea Pagani, cantiniere, Lorenzo Scardoni, the tradesman e Arianna Dalmiglio e Michela Marelli, in tap room.

Convivono in noi due anime: quella “popolare” e agricola, un po’ goliardica e irriverente, che si è tradotta in spontaneità e originalità, e quella tecnica e professionale, derivante da studio e continua ricerca. Ciò ha portato alla creazione di birre sempre “di carattere”, in cui si fondono insieme l’ispirazione tratta dalle storie personali e dalla natura, l’abilità e la conoscenza brassicola e la volontà un po’ scanzonata di proporre sempre il massimo livello qualitativo senza però prendersi mai troppo sul serio, con autoironia e divertimento, e il desiderio vivo, per ogni birra, di raccontarci sopra anche una storia, arricchire il prodotto, oltre che di bontà, anche di aneddoti e contenuti.

Oltre al birrificio ho avuto il piacere di visitare anche la loro bottaia, the Caution Barrication Area. Un luogo speciale per chi come me ama queste atmosfere. Un ambiente in cui è protagonista il legno – utilizzato più come contenitore che conferitore – dedicato dal 2009 alla maturazione e produzione di birre sour e barrel aged.

Un pomeriggio di assaggi e conoscenza passato in allegria con anime romantiche che producono birra di qualità con materie prime selezionate e con costanti collaborazioni sul territorio, per la promozione e la valorizzazione del settore brassicolo artigianale brianzolo.

“Abbiamo inventato la birra fermentata col lievito madre, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients, we also use very special ingredients! we also use very special ingredients (we also use very special ingredients) we also use very special ingredients.we also use very special ingredients.

Menaresta Brewery we also use very special ingredients 

Piazza Risorgimento, 1 (we also use very special ingredients. 4) – Carate Brianza (MB)

Interview with Silvio Coppelli, member of the Brewery Rural Desio (MB).

I often say ... reap what you sow, Also with children. My, ad esempio, by dint of hearing me speak of choices and quality productions, He became much more careful in their purchases. It keeps you informed, He was critically, but mostly looking good taste. Over time, They will experience the taste and its good curiosity to do the rest.

Among the productions that prefers's craft beer, a drink that always gathers more support, both young and old people. Actually I suspect that sooner or later if the will alone! By talking together, I realized, however, that his approach to the beer world is not yet fully aware.

The beer is a living product, and know it is a real experience that fascinates and allows drinking it with more gusto.

This was the reason that convinced me to organize with him a visit to the Brewery Rural Desio. A production company in the province of Monza and Brianza, che dal 2009, He has turned the passion of a group of friends in an activity birrofili handcrafted. With the expert guidance of Silvio Coppelli – brewer and brewery partner – It was able to follow the various stages that lead to the production of beer, e nel contempo, to better understand the glossary. A knowledge that in addition to having enriched his beer culture, It will allow him to orient themselves with greater awareness towards quality.

Some figure for 2017, a year of growth for the Italian beer. (AssoBirra source)

• Beer consumption per capita: 31,8 liters (in 2007: 31,1 liters)
• Production: 15,6 million hl (in 2007: 13,4 million hl)
• Export: 2,7 million hl (in 2007: 1.1 million hl)
• Import: 6,4 million hl (in 2007: 6,1 million hl)
• Percentage consumption: 37,6% outside the home - 62,4% in home (in 2007: 45,5% outside the home - 54,5% in home)

Ciò premesso, give the floor to Silvio Coppelli.

• Silvio, I'd say a little 'refresher on the meaning of terms is always good. What is craft beer?

I will quote here the definition that was recently passed in Parliament: “It defines craft beer beer produced by small independent breweries, ie not bound economically and legally to other breweries, the production of which does not exceed 200 thousand hectoliters / year and not subjected, during the production phase, by pasteurisation and microfiltration processes.” For my part I would add 'romantically’ a beer that you recognize the hand of the brewer, but I understand that this is not possible to parameterize.

• As with the beer tasting?

The tasting good or evil coincides with that of wine: visual analysis, analysis of olfactory and gustatory analysis; in the case of beer in the visual it is a bit 'more detailed, because in addition to the color evaluating clarity, amount of foam and sealing of the same. For the rest they describe the scents (and sometimes faults), body, gusto, feelings mugs, equilibrium and, obviously, pleasantness.

• Drinking draft beer or simply paid? What are the differences?  

Beer poured or spilled the differences are minimal if 'well-tapped' and 'well-paid'! In some cases there may be small differences between beer in the cask and bottled beer, for example in the case of second fermentation beers, given by the different volume where the second fermentation takes place.

• Every beer requires the right glass. Am I right?

Even for the rule of beers suited to the type of beer glass; There are beers that need to preserve the delicate aromas and glasses who prefer narrow aperture and beers that need to oxidize slightly larger and require glasses; io ritengo però che con 3-4 types of glasses can provide a good service for the 90% the beers.

• The presence of foam on beer is required?

Absolutely! Except for the type of English ale that traditionally it provides very little (and in fact the beer is oxidized slightly) The foam is used to protect the beer from oxidation which alters the scents, especially those related to hops.

• Low alcohol ales, very dark beers alcoholic legend or truth ...?

Absolutely false! The color of a beer is often given by a small amount of roasted malts in the mixture; the alcohol content is given by the quantity of malt used, not from the composition of the mixture of the same; for example, Duvel is a beer with a nice bright golden with a white head of foam, ed ha oltre otto gradi alcolici, while a classic Stout, very black, has slightly more than half. The consumer is often misled because different effects of elevated alcoholic beer styles, have colors ranging from amber to dark brown load, but, I repeat, is by no means obvious.

• Who serves beer is rarely prepared with training courses. How much does a beer served in the tasting bad, and in this case, how it should be served?  

A good Publican should definitely know how to serve a beer properly, it's his job! A bad beer served is absolutely 'no degustabile’ but only 'drinkable'. It makes no sense to taste a type of beer served at a temperature in the glass rather than wrong wrong, or poured without its correct head of foam. In addition, the glass should always be cleaned and not washed with rinse aid, because it kills the foam. It must always be rinsed before pouring the beer.

• From the data AssoBirra – the Association of Brewers and maltsters – there is a tendency to prefer the Italian beer consumption at home over consumption outside the home. What is your experience about, and what advice to preserve the best?

Since in this case we talk about beer in general, and not only crafts, in my opinion, the phenomenon is due unfortunately cost; the economic situation of these years is felt and now among large retailers, shop on line e, more professionally, beer shop, the consumer has a large chance to try beers that until a few years ago were only in specialized local, at a much more affordable cost. As for the craft beer – which alone has the 'relevant costs’ – but consumers willing to spend a little bit more, I think that a small part of the consumption displacement between domestic walls is due to a growing interest for the tasting, and, often, in a public place there is the necessary tranquility for a thorough analysis of the product. However, I believe that a good beer, served with care in a well-managed local, It is always a great pleasure that we would often take off!

As for storage, ideally in the dark, and so far it's pretty easy, and as constant as possible temperature; below 15 degrees I would say you could stay fairly quiet, although I wish to state that most of the beers are at their best when drunk young, and for this, it makes little sense to keep them long.

• Micro breweries: in Italy over quota 850, of which for greater present in Lombardy. A success and numbers of productions that also boasts the first Italian style brewer – the Italian Grape Ale - which led to the production of a beer with an ingredient from the wine grape industry. It is one of your future plans?

For the moment it is one of many projects – among other very interesting – still embryonic.

• From January 2019 There will be a further reduction in excise duty on beer. A positive news that rewards your work. But I believe that even a bureaucratic simplification would be well received. What are your biggest difficulties in this regard?

The reduction in excise duty is certainly good news. As for the bureaucracy, we know it, It is a common problem in all activities; in our field, in più, when there is still a lot of confusion regarding registers, various statements, forwarding systems of the same moreover not regulated in a uniform manner on the territory. Unionbirrai is doing a lot in this field, but it will take a while’ of time.

I take the word…

Birra artigianale, a growing trend starring mostly young entrepreneurial. The start of the degree course in brewing technology within the three-year degree in "Science and Technology food and agriculture" is proof.

Brewery Rural www.birrificiorurale.it – Via del Commercio 2, Desio (MB)

My questions to the experts. Says the Prof. Nicola Sorrentino

La birra è una bevanda naturale e salutare priva di grassi e povera di sodio. It’ often at the center of debate and controversy, that create confusion and mistrust in the drinker: we clearly!

A glass of our favorite blonde does not make you fat and brings the right mix of vitamins, fiber, Mineral sali, and antioxidants. A glass of light beer with meals (200 cc) makes only 68 kcal, about the same as a similar quantity of orange juice or a 'other drink fruit-based, less than a glass (125 cc) of red or white wine, half of any soft drink.

It should be debunked the idea that beer is a drink high-calorie and full of chemicals harmful to our health. The beer is made only from natural substances such as barley and hops and only those who drink large amounts tend to gain weight. This idea of ​​fattening drink, probably, is related to the fact that in some countries of Northern Europe its excessive consumption is also linked to an unhealthy diet, rich in fat and calories.

The beer instead, combined with a proper lifestyle and Mediterranean-type diet healthy and balanced, can beneficially affect our state of physical well-being. There are many scientific studies that say that moderate consumption of alcohol is combined with a lower risk of cardiovascular disease, thanks to the presence of minor compounds such as polyphenols, also important to reduce the oxidizing phenomena related to aging in general.

Il basso tenore alcolico e la sua “lightness” make beer suitable for men and women interested in their physical form, and who do not want to gain weight. Studies conducted in the U.S. showed that women used to drink a glass of beer with the meal, make less effort to stay leaner than teetotal.

Often women do not like to drink beer because they fear that the foam gives a sense of swelling resulting in dilation of the stomach and annoying. But the foam does not swell because the excess carbon dioxide remains trapped in the foam itself and is not ingested. In the opinion of experts a good beer should be served with a very compact and high foam at least two fingers. All the reasons that make beer “clear” a friend of the line!