{"id":7884,"date":"2022-12-01T15:18:15","date_gmt":"2022-12-01T14:18:15","guid":{"rendered":"https:\/\/maremma.name\/food\/beers\/amiata-beer\/"},"modified":"2023-08-30T12:15:48","modified_gmt":"2023-08-30T11:15:48","slug":"amiata-beer","status":"publish","type":"page","link":"https:\/\/maremma.name\/en\/food\/beers\/amiata-beer\/","title":{"rendered":"Amiata beer"},"content":{"rendered":"\t\t
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\"\"Amiata beer<\/strong><\/h1>\n

The Amiata Brewery, in Arcidosso, is one of the most interesting entrepreneurial realities in the Maremma, open only since 2006, in a few years it has become one of the most popular brands for craft beer in Italy and abroad.<\/strong><\/p>\n

Birra Amiata is a brand deeply linked to the territory, both in the name and in the varieties of beer, and in the products used. In fact, the two founders, the brothers Claudio and Gennario Cerullo, have created unique products that celebrate the Maremma and Amiata, such as the Aldobrandesca, which recalls local history, the Contessa, which pays homage to one of the most famous from the Amiata “Prato della Contessa”, the Smoked of the Dragon, which recalls the legend of the “Cifero serpent” killed by Guido Sforza, up to the Bastarde Rossa, Bionda, Doppia, Tripla, Nera and Vecchia Bastarda, dedicated to the famous chestnut Amiatina \u201cDop Bastarda Rossa\u201d. The particularity of these beers lies in their processing, which follows the work of the master brewers of over two centuries ago, and in the use of top quality ingredients, such as German, Czech, English, Belgian, American and New Zealand hops, mixed with traditional Maremma ingredients, such as saffron, chestnuts and honey.<\/p>\n

The ingredients<\/strong><\/h1>\n

Birra Amiata is produced exclusively with top quality ingredients, starting from the water, which is the pure one from the Santa Fiora spring, the malts selected among the best in Europe, the hops, based on their characteristics, come from different countries , the more fruity ones from New Zealand, the more citrusy ones from the United States, the more herbaceous ones from England and Belgium and the more noble ones from the Czech Republic, Bohemia and Germany. Beers are prepared with traditional local ingredients, therefore using DOP Bastarda Rossa Chestnut, Maremma Saffron and Marruca Honey, excellences of the Maremma area.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The beers<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Aldobrandesca<\/div>\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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The Aldobrandeschi were one of the most important families in the history of the Maremma and Amiata, they rose to power in the Amiata area starting from the 9th century and dominated, with ups and downs, for about five centuries. Birra Aldobrandesca celebrates this family drawing inspiration from an ancient medieval recipe which involved the use of different cereals, for its production barley, unmalted wheat, spelt, rye and pure water from the natural spring of Santa Fiora are used. It is a top-fermented beer, created with specific yeasts for wheat beers and fermented twice, the first time in a fermenter and the second time directly in the bottle.<\/p>\n

Ingredients :<\/strong><\/p>\n

water, barley and wheat malt, rye and spelled, cardamom, coriander, orange peel and different varieties of yeasts and hops.<\/p>\n

Characteristics :<\/strong><\/p>\n

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  • Typology: blanche, wheat beer<\/li>\n
  • Grades: 4.5 \u2013 5<\/li>\n
  • Foam: persistent, dense at the edges in the glass<\/li>\n
  • Color: light yellow, opalescent due to the suspended yeast<\/li>\n
  • Aroma : fruity, with hints of green banana, pineapple, exotic fruits and citrus<\/li>\n
  • Taste: elegant and balanced, final notes of coriander and cardamom<\/li>\n
  • Pairings: soups and spelled-based dishes, vegetable flans, omelettes, roasted white meats, seafood salads, boiled fish, fried paranza and squid<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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    Red Bastard<\/div>\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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    The Bastarda Rossa is a variety of chestnut from Monte Amiata, one of the few to have obtained the IGP recognition. This beer is dedicated to the Castagna Bastarda Rossa PGI from Amiata. The cultivation of chestnut trees on the Amiata is a very important activity and its relevance over the centuries is demonstrated by the existence, already in 1300, of specific statutes for the protection of the plant and the fruit. Indeed, Mount Amiata is the ideal territory for the growth of chestnut trees, with a soil originating from the decay of acidic volcanic rocks, a balanced microclimate and pure aquifers. The PGI protection on the Red Bastarda Chestnut requires that pesticides or synthetic fertilizers cannot be used and that the harvesting of the fruits must be carried out manually or using systems that do not damage the plant. The chestnuts for the production of Bastarda Rossa are purchased directly from the local production consortium, where they are first dried by the heat of the fire made with beech or chestnut wood, the chestnuts are then chopped obtaining the size of barley grains, and then added already at the beginning of the production phase. Following this technique, the chestnut not only gives flavor to the beer but releases starch which will then be transformed into simpler sugars and then into alcohol. It is a top-fermented, unpasteurized beer.<\/p>\n

    Ingredients : <\/strong><\/p>\n

    water, barley malt, dried IGP chestnut (20%), different types of hops and yeasts<\/p>\n

    Characteristics : <\/strong><\/p>\n

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    • Typology: special with chestnut<\/li>\n
    • Degrees: 6.5 \u2013 7<\/li>\n
    • Foam: not very persistent and creamy<\/li>\n
    • Color : takes on the color of chestnuts, with light shades of brown<\/li>\n
    • Aroma: fruity, given by the use of yeasts from Belgium<\/li>\n
    • Taste: notes of caramel and chestnut. The taste is not bitter (16 IBU)<\/li>\n
    • Pairings: soups, braised meats, stewed game, cured meats, aged cheeses, grilled oily fish, sweet chestnut polenta, castagnaccio, chestnut panna cotta, Mont Blanc<\/li>\n<\/ul>\n<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>
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      Double bastard<\/div>\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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      The most famous typical product of Amiata is certainly the chestnut, first of all, the Bastarda Rossa IGP. Amiata is in fact the ideal place for chestnut growth, it has an acidic soil formed by the disintegration of volcanic rocks, an ideal microclimate and pure aquifers. The chestnut was an important production already in medieval times, in the 13th there were in fact special statutes that regulated the harvesting of chestnuts and the care of the plants. The Amiata PGI chestnuts are harvested by hand or with means that do not damage the plants and then dried in traditional rooms – called metati or dryers -. The chestnuts used for the production of Bastarda Doppia come from the Amiata consortium, they are purchased dry and then chopped – obtaining grains of a similar size to those of barley – and then used in the initial stages of production, the chestnut in fact provides starches which then transform into simple sugars and then into alcohol. The production process therefore uses the chestnut not as an aromatic fruit but as a fundamental element in the process of creating the product. The beer obtained is top-fermented and unpasteurized. Bastarda Doppia beer was awarded 5 stars of excellence by the Slow Food Guide in 2009-2010.<\/p>\n

      Ingredients: <\/strong><\/p>\n

      water, barley malt, dried IGP chestnut (40%), different types of hops and yeasts<\/p>\n

      Characteristics: <\/strong><\/p>\n