Ferro Beer Experience

That we like to discover new things is no secret, that we like to see them in person even less.
On Monday, March 11th we were at Ferro Beer “meeting with the producers”, an event that is organized cyclically that allows customers and insiders to learn about the excellence of beer. Ferrowine is a complex and articulated reality that consists of an area dedicated to the sale of over 1000 square meters, internal living room and vault, bartending school, wine and food tasting room, 2 conference rooms and a large parking lot. We arrived early and in order not to waste time we started the tasting from friends CR/AK, Birra Mastino, Magic Rock… then experiment with some salty beer, sour, hybrid (mixed with wine), to conclude with a Trappist beer. But what are all these beers? Why don’t we settle for the average blonde? We will soon try to give you a little explanation to help you appreciate them like us.

The world of beer is rediscovered in an ancient German style, both in Italy and in the rest of the world. Let’s talk about Gose, a very rare beer specialty in the Leipzig area, one of the strangest and most difficult-to-approach types. The peculiarity lies in the unusual mix of ingredients: in addition to wheat (and barley malt, of course), it provides salt, coriander and lactobacilli. Some breweries also use a certified percentage of purified seawater to make their product salty.

A niche but fast-rising style, they are categorized through 3 styles: Lambic, the Oud Bruin and the Flemish Red Ale. The first is the best known and used, created by spontaneous fermentation where acidity replaces the bitterness of hops. The olfactory bouquet is influenced by it: it dominates the acidic fragrance with earthy notes and with aromas presented as chicken coop, goat, hay, horse and horse saddle. Oud Bruin and the Flemish Red Ale, use “mixed” fermentation (Sour), since in addition to the high fermentation yeast (Saccharomyces Cerevisiae) there are “wild” bacteria and yeasts, present in the wooden vats used for fermentation and maturation.

A mug of beer with all the aromatic charge of a glass of vintage wine. The “blonde” now likes hybrid and long-lived, fermented with must of local grapes and let rest a couple of years. If you love news, you just can’t miss it!

Even those who are not a beer enthusiast will surely have heard of Trappist beer. But what is Trappist beer? First of all, it must be made clear that it is not right to talk about a style but, more properly, about a specification. In summary, there are three requirements that a brewery must have in order to be able to claim the title of Trappist beer, and therefore of the well-known hexagonal logo “Authentic Trappist Product”:

1. Beer must be brewed inside a Trappist Abbey

2. the entire production process must take place under the direct control of the monastic community

3. Sales revenues must be used by the Order to prosecute charitable acts

Trying, knowing, asking and then bringing to the table is why we participate in these events. You are used to always drinking the usual beers without knowing how to really match what you are eating and this leads to the cancellation of both. Be brave, play with pairings and you will discover flavors and scents that you didn’t even think could exist. Mattia, our room manager and beer sommelier, has passed on this huge passion to us and continuously updates the price list so that you can really try them all!

See you at the table.



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