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OTT.NOV 2014 XVI
AT PAGE 46
Beer, the craft
alternative
It is the phenomenon of the
moment in great growth,
which is entering as an
alternative in the lists of
restaurants and pizzerias.
Let’s discover some
By Guido Montaldo
We are witnessing the explosion of the
craft beer. In every corner of Italy, born
micro breweries and brewpup, which
not only sell beer for consumption on
tap, but produce and distribute bottled
beer in the horeca world. A few brewers
90s, the number of micro breweries is
around 600 reality.
This has meant that it is common in both
pizzerias, but also in restaurants, finding
real card alongside the beers where you
can discover the classical labels craft.
THE DEFINITION OF TRADITIONAL
BEER is not easy, in fact there are no
official guidelines that establish the
denomination. The first idea is to oppose
it to the “beer industry”, produced by
multinationals.
In general, beer is not pasteurized
and without preservatives, made with
elements of first choice.
That of craft beers, however, is a very
heterogeneous world today
There are clear to read that fit in a clear
and alcoholic aperitif and complex for
an after dinner; as well as amber sweet
and full and other extremely fruity and
acidic.
They are dark with hints of coffee and
chocolate and others with a taste of
caramel.
The new trend of brewers is to
characterize their beer tasting
experience that is a “not-so-that” able
to make it different from all the others
and then allow it to stand out from the
customers.
The variability of the gradation is very
wide, clearly, in principle, less alcoholic
beers are more suitable for an aperitif,
while stronger ones can be consumed
after dinner.
BOTTLE VALORISES the most beer
styles, which require timing of
maturation and aging longer and have a
higher alcohol content.
For each type of beer there is a glass, the
shape often influences the organoleptic
characteristics of the beer. The German
Weizen for example are served in tall
glasses and flared at the top, to enhance
the aromatic intensity and abundant
foam. The strong Belgian beers use
large glasses, cups and balloon, because
they are often beers “meditation” to
drink slowly like a brandy. The use pills
glasses purposes and slender, which
highlight the pelage and elegance of
these beers. The Belgian blanche resort
to squat and heavy glasses, because
they were essentially intended beers to
quench your thirst in the hottest periods.
Craft beers, like wine, are kept in a cool
place, it is important to avoid lit places
and with too high temperatures. The
bottles should be kept upright.
Gaina
Alcohol 6% vol. 15 degrees plato
Ingredients: water, malt, hops, yeast cup,
pint
Serving temperature: 6-8 °
Description: India Pale Ale style beer
amber color. It is fruity with an elegant
spicy at the end. The medium body
and a hint caramelized balance a bitter
important characteristic of the style (the
name comes from a Lombard said that
defines the drunks to their fluctuating
and uncertain gait similar to that of
hens).
Pairing: cheese, roast lamb or kid
Cuvée Millesimata
Alcohol: 5.2% vol.
Ingredients: malt, from 98% in Bamberg,
noble hops and yeasts.
Chalice: a wide tulip
Serving temperature: 6 °
Description: produced by the method
of bottom fermentation, undergoes
a second fermentation in the bottle
in order to enrich the complexity
and complement and refine the taste.
Good olfactory intensity, pleasant in
its fineness, the nose distinguishes the
yellow fruit, malt, the aroma of hops
and a slight mielature. In the mouth it
is round with a soft bitterness. Do not
assume and is not tired combining the
drinkability of a lager and the aroma of
an ale.
Pairing: aperitif and throughout the
meal.
APEC craft blonde beer
Distribution Rinaldi
Alcohol: 5.6% vol.
Chalice: inverted trapezoidal, very large
Serving temperature: 6 °
Description: blonde beer (ale) top-
fermented and fermented in the
bottle. White foam, compact, thin and
persistent; straw yellow color, free from
suspended solids but sometimes veiled
by yeast; pelage. Citrus notes made by
of warm yellow flowers (dandelion,
chamomile), almond and peach syrup.
Beer is very smooth
Pairing: food without fat sauces but
substantial, with appetizers of fish,
cold cuts, cheeses, fresh or moderately
mature.
Blond local organic (new 2014)
Alcohol 5.6% vol. 12 degrees plato
Ingredients: Organic barley and hops
Chalice: wide tulip
Serving temperature: 8-10 °
Description: Light beer of high
fermentation, Reflex, yellow gold, has a
heady scent of tropical fruits.
In the mouth it is delicate and elegant,
almost citrusy scents, creamy lather and
persistent.
Pairing: appetizers raw fish or light pasta
dishes, fresh cheeses
Nut (Egyptian goddess of the sky)
Description: 6.5% vol.
Ingredients: lager, multi cereal
Chalice: a tulip off
Serving temperature: 6-8 °
Description: Top-fermenting with natural
fermentation in the bottle. Yellow acacia
honey, expressed by citrus lime and
lemon notes to which do tropical fruit.
The taste is complex and fruity aftertaste
emerges hops.
Pairing: holds the most unexpected
pairings as raw artichokes and
parmesan, asparagus and scrambled
eggs with bottarga.
Rebuffone
Alcohol: 6% vol.
Ingredients: Malts: Pils, Vienna,
Melanoidinico, Caramel 50, Monaco,
Caramonaco, Chocolate, Black; Saaz
hops, Spalter Spalter, Styrian Goldings
Chalice: large cup
Serving temperature: 12-16 °
Description: dark beer of high
fermentation produced using a process
as similar as possible to that used
in Trappist abbeys to produce their
specialty beers. Dark with lively reddish
veining comes with good clarity and
color cappuccino foam. Rich aromas of
malt, reminding the toasted hazelnuts,
cocoa and vanilla, characterize it. In the
mouth it is rich, with a body wrap and
persuasive.
Pairing: sweet chocolate, nougat and
Christmas cakes.
MAGAZINE