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Puglia: 5 craft breweries to know – Italian Cuisine

Puglia: 5 craft breweries to know


Blonde, amber or dark, between one sip and the next, Puglia conquers lovers of the genre with its craft beer. We know the 5 breweries that have marked the brewing path of the Apulian territory

Whether it is lu sule, lu mare or lu ientu, the Puglia has also established itself in the brewing sector in recent decades with homemade beers made in small factories capable of describing a territory rich in unique flavors with hops by the glass. An increasingly growing production that today counts approx 50 craft breweries, with proposals that are all different and with unique characteristics, because, as stated in the first postulate of Kuaska, in the century Lorenzo Dadove, taster and putative father of the Italian craft beer movement: «Beer doesn't exist, there are beers.

Flavored with herbs of the Murgia or with sea ​​water, others made with citrus fruits typical of the area, Apulian beers are distinguished by their strong roots in the land of production which makes them particularly recognizable and appreciated by lovers of the genre. We begin our journey into the world of beer through the stories of 5 Apulian breweries more significant, which with imagination and passion have achieved a small and considerable revolution in the territory, marking the history of beer in Puglia.

5 Apulian craft breweries to report

I Peuceti Brewery

Bitonto craft brewery that takes its name from the ancient inhabitants of the Bari area before the arrival of the Romans, I Peuceti offers beers that promise a real journey into the Apulian territory starting from the labels, created by the Apulian artist Francesco Ferrulli, which represent glimpses of Bari's landscapes and culture. The first "home" beer is Cathedral, a Golden Ale style beer, clean and fragrant, brewed with East Kent Goldings hops which give it the typical characteristics of English Pale Ale beer. The second is the Baresana, a light Belgian Ale-style beer with fruity and spicy aromas and not too sparkling. There Levant, a beer that takes its name from the wind that blows at dawn and caresses the Apulian coasts, is an American IPA, amber and intoxicating with notes of citrus and exotic fruit. Beer is born from the aromatic herbs of the Murgia Murgiana in Apulian Saison style. Spicy aromas and persistent foam, it is produced with the use of mainly Italian malts, spices and local citrus fruits. Also very interesting are the beers aged in cask often in the company of bacteria and wild yeasts such as Stronghold Reserve, left to "rest" in scotch-whiskey barriques. The beers can also be purchased from the e-shop.
Viale Europa 28, Bitonto

Brewery B94

In Salento, Lecce to be exact, there is B94, the brewery of Raffaele Longo, homebrewer in 1994 and professional in 2008, which produces a naturally high fermentation craft beer, without any pasteurization or microfiltration treatment. Its beers are revelatory, sip after sip, of the Salento area to which are added contaminations of international beer styles. Among the proposals of the master brewer, beer Malagrika, a double malt fruit beer obtained from the use of quinces, a fruit very present in Salento; there November Ray, a lager beer in a classic “English pale ale” style; there Dellacava reminiscent of the refreshing Belgian “biére blanche”. Details the Santoronzo, a double malt beer in the “coffee stout” style with a light and velvety body and the beer Cassarmonica in "Italian Grape Ale" style characterized by the encounter with the cooked must which gives an enveloping and velvety sip.
Via Prov.le Lecce-Cavallino

Il Caduceo Brewery

Pierluigi Patrono is the veterinary brewer who in 2018 founded his artisanal microbrewery Il Caduceo. From the first home trials, three beers were marketed that bear the name of three typical Apulian breeds. Once the mixture of cereals has been chosen based on the type of beer desired, we proceed with the grinding of the barley grains, and then continue with the mashing at various temperatures, boiling, cooling with the addition of yeasts, passage in the fermenter and finally bottling followed by maturation for at least 4-6 weeks. So here it is Red Crest (name of the Lecce rooster), an amber beer with dark reflections (so much so that it almost looks like a Brown) that is inspired by the Belgian style. Unfiltered or pasteurized, it reveals hints of caramel and a very present hopping. Capa Tosta (dedicated to the fine Apulian donkey breed from Martina Franca) is a top-fermented dark beer, Porter-style interpretation with a strong and decisive taste between notes of coffee, licorice and juniper. There Golden Horn (from the Gargano goat) is a well hopped Golden Ale, a rustic Golden – Ipa with earthy and spicy scents, golden and soft.
Via Toselli 56, Carosino (TA)

Salento beer

In Leverano, a municipality located in the air line between Lecce and the Ionian coast, is the Birra Salento brewery of Mint family. It was 1963 when Fernando Zecca, Maurizio's father today at the helm of the Birra Salento crew, wrote from Friborg, a town in Switzerland, to family and friends left in Salento. There he worked in the brewery, but dreamed of returning home. A farsighted path in the world of craft beer that of the Zecca family, so much so that today it has become an agricultural brewery with a spectacular production plant, making a qualitative leap with a project that has very few comparisons in the Italian brewing scene with a complex that develops on 1600 square meters. With the pure water of lake of Pietra del Pertusillo, with the malt grown on its own in the fields in front of the brewery, with Italian hops and Mediterranean spices and herbs, the Zecca family produces beers that are a tribute to the Salento area – even in the name – such as Pizzica, Taranta and Beggia. To these are added the Agricultural Lager; there Raw and Naked Pils with a strong taste; there Fresh in Blanche style; there Tipa a complex and drinkable IPA and the 63 'Barrique aged in cask. There Liga instead, it is a classic Italian-style beer: delicate and fine, it is an Iga enriched with aromatic white grape must. The brewery organizes interesting visits, accompanying the visitor to discover the various production processes that lead to the creation of their beers and for those interested, it is possible to taste beers and traditional local dishes in combination. If you are curious to try their products right away, you can stock up on their e-shop.
Via Ancona 2, Leverano (LE)

Birranova Brewery

In Triggianello, a small hamlet of Conversano, the Birranova di Birrificio has been located since 2007 Donato of Palma, a volcanic brewer in continuous research with a great passion for beer production. His brewery is a point of reference not only in Puglia, an interesting example of absolute and enviable quality, with a constant eye on research on the style of Italian Grape Ale, of which Birranova was one of the pioneers. Next to the production is the pub, while in Polignano a Mare there is B-Local, tap room with kitchen. Four lines of beer, from new experiments produced in limited quantities to classic styles reinterpreted up to luxury editions. Among the proposals we mention the Nova Pils, a well-built pils, but with a disarming simplicity with an immediate drink. Also try theArsa, smoked porter produced with the use of burnt wheat, typical of these areas or the Margose, in German style, made using sea water made drinkable. There Drink instead it is a Belgian Ale with a percentage of wheat, rye, oats and Senatori Cappelli wheat. Another example of territorial beer Primitia, made with the use of Cotto di Figs. Beers that convey emotions to the nose and taste, which can also be purchased in the e-shop.
Via Lepanto 11, Trigianello (BA)

Genepì: the natural mugwort liqueur without preservatives – Italian Cuisine

Genepì: the natural mugwort liqueur without preservatives


At one time, in the mountains of the Aosta Valley, they called it aspirin des montagnards: genepì flowers (common name of Artemisia glacialis and some similar varieties), infused in hot milk with honey and other herbs, were a remedy for colds and flu, and even for altitude sickness. Today genepì (or genepy) has become synonymous with liqueur, but the base is the same plant, which clings to cliffs and moraines, up to over 3000 meters.

Do you know mugwort?
Mugwort is very aromatic, with balsamic, antiseptic, digestive and tonic properties. Rare and precious, it is protected and can be harvested in small quantities, without removing the roots: for the liqueur today local companies use seedlings grown at about 1400 meters. Production takes place for maceration of plants, dried or fresh, in a hydroalcoholic solution. Or for Suspension, placing the herbs on raised grills. At the end, a solution of water and sugar is added. The liqueur, which obtained the Igp as Genepì della Valle d'Aosta or Genepi de la Vallée d'Aoste, it is free from unnatural dyes and flavors; and must be carried out within the regional territory.

Genepì in cocktails
From cocktails to risotto and desserts Genepì is clear, straw yellow, sometimes light green; the perfume is intense, with floral scents and herbaceous and hay notes. To the taste it is soft, with the typical bitter taste of artemisia. It is served neat at the end of a meal digestive or how aperitif, with ice or seltzer; but it is also establishing itself in the cocktail. For example, a drink based on Cortese's Génépy, mixed with Gray Goose Citron, lime juice, ginger beer, St-Germain, lime honey, mint, blackberries and fresh raspberries, won the last edition (2017) of the Skyway Cocktail Competition, the contest held on the Aosta Valley peaks. Finally, the liqueur is also worth trying in kitchen: in sorbets, jellies, creams (zabaglione), puddings. But also to give a touch bitter savory recipes, to be blended with genepì instead of white wine: risotto, which can be flavored with cream cheese; white meats, such as Valdostana-style escalopes with fontina cheese; stew, which can be prepared with red wine and genepì.

January 2022
Marina Cella

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