The deep earthy, sour character results from three months of maturation in cognac barrels from Bordeaux, followed by re-fermentation and further aging.
Italian first beer spontaneously fermented, (2aprile2007), the divine is based on the concept of inoculate the wort with yeast present in the air of the place.
Barley Wine a fermentazione spontanea.
Spontaneous fermentation Barley Wine.
Brewed on 2009-10-20, it spent the 2009/2010 winter in oak barrels, only to be bottled in spring 2010...
Ambrata Barriquée, an exquisite barrel-aged sour amber ale, is a hazy, golden-honey colored brew that offers aromas of tart lemons & tree fruit, salty cheese.
Originally this version was available for the American market, while in Europe a version less sour was available; as of today, only this version of Sour is produced, so if you got a recent vintage ...
Brewed for the Italian market and it is a middle Sour, with a ph of 3,85/3,90 of acidity.
Note that this is not the same Panil Barriquee (Sour) as the version exported to the US...
Cool fermented in stainless steel this is a dry white, with a floral nose, and a grassy finish.
About the brewery
The heart of the brewery is the plant for ten hectoliters of Eco
together with the fermentation room maturation, consisting of six tanks, eight barrels and two wooden frames. The bottling is used a filler steel VIRMAURI, dial capping and labeling Inside the pub there is a shop from where you can buy beer and other local specialties, open every day including holidays from 09 to 19 continuous hours. From April to September you can stand outside for a few beers in the courtyard in front of the brewery.