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We have always called the beers with the names in dialect.
Our beers have names in dialect is one of our characteristics .
I am Paolo Casiraghi the chief of Brianza Beer
I live in Triuggio but we work here in Bernareggio near Milan
For now, we produce six types of beer
including
A seasonal beer called " Tripilera " a tripple Belgian
We also produce special beers : a golden ale quite simple
which is called " Vedeè the industry " (see the witch )
Even the " Sgurbatt " ( Raven ) which is a Oatmeal Stout the " Balabiott " ( Naked dancer ) which is an Inglese Pale Ale ,
The " Ciar de Luna " ( Moonshine ) is a Blanche flavored with mountain herbs I gather in the Alp.
Then what is still missing ?
Then we also do the " Maltrainsema " (Bad company) which is a Kolsch .
We produce high fermentation beers
simple beers
without particular eccentricities .
Except the "Ciar de Luna" that contains this herb "Flower" which I gather
in the mountains and then use throughout the year. We produce only what we like
I would expect to other beers including a beer with blueberries
Blueberries from Valtellina
All our beers can be found on the website called :
www.ItalyMood.com You can also buy
One bottle at a time
at reasonable prices
So if you want to order you can do it directly through this site
and we will ship the beers to your home
Instrumentation as there are more fermenters
from 500 to 1000 and 2000 liters of capacity
A 500-liter boiler for boiling. Then a cold room and a hot room
The warm room is used only for
fermented beers of high fermentation
The ales are fermented at 25 degrees .
In winter we need to keep them warm
And then a cold room for " Lagherizzare "
or stabilize the yeast
In the warm months the high fermentation beers " suffer "
but with the " Lagherizzazione " yeasts deposited
Are put at a temperature of 5 degrees and most remain better.
You can leave it there until consumption . The beer is still slightly veiled
Craft beer has to be done in this way Unless it is filtered .
Final salute to those who look ItalyMood.com
I really hope
someone will taste our beers and will give us some impression
I hope positive, or even negative .
The important thing to tell us something
so maybe we could
make improvements . However, suggestions are welcome.
Thank you all .