WHERE WE CAN MEET THIS WEEK

We like events, and feel it’s our duty – as well as a pleasure – to join the ones that most reflect our style. This is going to be a busy week in so many ways, so let’s sort things out. Thursday 19 through Sunday 22 we will be attending one of the most prestigious gastronomic events in Friuli Venezia Giulia: “EIN PROSIT 2017”event that focuses on quality wine productions and local culinary delights. The four days are dedicated to presentations, tastings, meetings and venues hosted by some of the most renowned food journalists, and bound together by one topic: “contaminations”. From Friday 20 to Sunday 22 Eataly Roma will reveal to its visitors the world of beers and their evolutions through the “International Beer Festival”. We will be there, on the third floor, together with other Italian and foreign breweries. We will also help giving back to Sicily the importance it deserves when talking about food at Taormina Gourmetfestival dedicated to food & beverage, organized by Cronache di Gusto from October 21 to October 23.
Last but not least, Saturday 21 and Sunday 22 we will celebrate sustainable handicraft at the gates of Rome, as part of the new Wave Market festival, hosted by Serra Madre farm.

 

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MAKING BEER OUT OF CHESTNUTS

There’s a Rodari’s poem that talks about a man from Scandicci who would “throw chestnuts away to eat their shells”, it’s called “Bravi Signori”, if I’m not wrong. Well, we do the opposite, and we make a beer out of chestnuts: the CastagnAle, September’s Bizarre. We dry chestnuts on the fire and smoke the malt with a mixture of orange peel, lemon myrtle, coriander, gentian root and, of course, chestnuts. We’ve made it even more charming in the last year by giving it a slightly higher alcohol content and using a bottom fermenting yeast. The smoked malt will make it more dense and warm, Marco Carone, one of our senior brewers, explained. He said so and we did it! At “Casali di Cartore”, a beautiful restaurant owned by friends and immersed in the countryside surrounding our brewery, they serve our beer with a delicious and tasty spelt soup, from Monti della Duchessa. Another good local match would be with “blucoli”, a fresh, blue-veined cheese from Campo Felice dairy farm, that takes its name from the town where it’s produced, Lucoli (Aq). Bonne dégustation!

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BIRRA DEL BORGO’S ENKIR. GOLD MEDAL AT EUROPEAN BEER STAR

European Beer Star Award 2017, one of the most prestigious beer contests in the world, has just ended. It takes place every year in Germany, since 2004. On Thursday, September 13, Leonardo di Vincenzo, Birra del Borgo’s founder, flew to Munich to receive from Drinktec the prize for “best beer produced with alternative grains”: his Enkir has won the gold medal. This is the second gold Birra del Borgo wins in the same competition: 2014 was the turn of Reale Extra, which won the gold medal as best India Pale Ale. A very important award not only for Birra del Borgo, but for the entire Italian quality beer industry. “We’ve been committed for years in order to create unique and incomparable products, and this award is very important for us, as a drive to keep working hard on the quality and the research started in Borgorose in 2005, when our brewery was born.”

The contest at this last edition involved 46 different countries from all the continents, with a total of over 2.151 beers (divided in 60 categories) judged by a jury of more than 100 international professionals. Key assessing criteria are the sensory experience and the fulfilment of the requirements needed for any specific categories. Tastings’ assessments follow the standards of color, aroma, taste and general impressions, but the crucial elements for the final decision are the beer’s personality and, of course, quality. These selection criteria meet perfectly the spirit of Birra del Borgo, and especially the basic concept of ENKIR. Golden color, 6,1%, this beer is made up at 55% of Triticum Monococcum (Enkir), the first domesticated cereal on earth, which is added to barley malt in order to give the beer its typical resinous and spicy notes, balance and softness. The jury must have appreciated the idea, and everybody at Birra del Borgo is now enjoying the very deserved success.

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WATERMELON

We created a summer seasonal which is fun, simple, light, still charming and unconventional. How did we get this far!? Combining a Berliner Weiss with watermelon. Its name is Watermelon Weiss. Watermelon juice is added to the must (made of wheat malt for 40%) at the very end of the boiling process, the sour mash helping the lactic fermentation and giving the beer a very enjoyable sourness. The fruit aroma is in the nose and mouth: fresh watermelon, sweet and refreshing. It’s an everyday beer, served at around 6-8°C, with its 4,9% and its great pale yellow color.

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ALL YOU NEED TO KNOW ABOUT “BIRRA DEL BORGO DAY” 2017

June 1 through June 4 the Municipal Villa in Borgorose will be hosting again the “Birra del Borgo” day with music, food, beers, special previews and entertainment for the kids. You can find the location on Google Maps, it’s that green triangle between Via delle Ville and Via San Francesco. Yeah, that’s it! Other activities will also take place in both the New and the Old Brewery. The event will develop in 4 days during which friends, producers, partners, musicians, cooks, fans and simple bystanders will gather to meet and to enjoy every single minute of it. More than 130 drafts from all over the world, among which 12 exclusive previews for the Festival and 30 “Birra del Borgo” produced beers, over 30 Italian breweries and a selection of foreign beers branded Beerfellas will give voice to the first aim of the event: being a place open to everybody, a hymn to the sense of aggregation and to quality beer. Fans will be able to join several meetings on beer and food where they will share ideas and news on the brewing scene, and will taste usual and unusual gastronomic combinations.

Following are the answers to the most frequently asked questions:

How much does it cost to participate to the Birra del Borgo Day? Participating is free, entrance to the villa, concerts, visits to the brewery with our brewers and the entertainment for kids are all free of charge! You will only pay for food and drinks, and for the workshops.In order to do so, you will need to buy tockens at the cashier (1€ = 1 tocken). With a tocken you can get a 0,10 cl draft, with two tockens a 0,20 cl draft, and so on. The glass costs 3€, and there is the possibility of buying the “glass + 8 tockens” combo for 10€.

Can I buy beers at the BdB Day? There will be a space dedicated to the sale of “Birra del Borgo” beers and merchandising. Customers can pay cash or with cards.

Is it possible to pay with debit and/or credit card? Yes, POS terminal is available.

How do I get to Borgorose? And how do I go back home? Bus schedule with info on rides from Ponte Mammolo station, Rome to Borgorose is available on the Cotral website, www.cotralspa.it. The terminal in Borgorose is very close to the Villa. Unfortunately, buses during weekend days are limited, and at night there are no convenient rides. If you prefer not to drive and you do not want to sleep in Borgorose, many places are setting up dedicated bus rides leaving from different Italian cities. Check online for more info!

Where can I sleep in Borgorose or nearby? We can suggest some places in the surroundings, make sure you check first prices and availability:  Casali di Cartore (Borgorose), for info: +39 348 98 19 343 info@casalidicartore.com,  Hotel Olimpia (Avezzano), Motel Belvedere (San Pelino di Avezzano), La Duchessa (Borgorose), La Rocca (Corvaro), Tenuta Placidi (Sant’Anatolia, tel. 339.8277277Camping Isola del Salto (Fiumata).

Any free camping areas? Thanks to the renewed partnership with the city of Borgorose, the sports field is available also this year for those who want to set up camps (no camper, no caravan). Toilet facilities and showers will be also available (to be treated with decency!). Space is limited and cannot be reserved, people can get their spots by getting there, the field will be open to the public from Friday morning.

Do I have to reserve for guided tours and workshops? Yes, visits need to be reserved in advance on https://bdbday17-visitebirrificio.eventbrite.it/… Visits are free and rotating, as specified on Eventbrite. As per workshops, we will soon give info on reservations on our Facebook page, stay tuned!

Can I bring children? Of course you can, children are more than welcome! Friday through Sunday, entertainment activities organized by Wave Market will be available from 12pm to 6pm.

Can I bring dogs/cats/exotic animals? Whatever is legit and can be easily handled in respect for all is welcome. No entertainment is planned for them, though.

FESTIVAL SCHEDULE:
Thursday June 1 from 6pm to 1am
Friday June 2 from 12pm to 2am
Saturday June 3 from 12pm to 2am
Sunday June 4 from 10:30am until sunset

Activities’ schedule will be soon posted online.

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“BIZARRE CHEF” ARRIVES IN TURIN ON OCTOBER 5

The second meeting of five will take place on Wednesday, October 5, at BANCO Vini e Alimenti in Turin. Conceived as Consorzio restaurant’s new concept, BANCO is “the natural evolution of Andrea Gherra and Pietro Vergano’s project”. Seen as a perfect social gathering place, this restaurant works on the continuous search for local products and dishes. Hosting the event will be “master of the house” Andrea Gherraand Birra del Borgo founder Leonardo Di Vincenzo. Starring beers, looking for the perfect match with chefs Miro Mattalia and Riccardo Arduino’proposals, will be two bizarre and a seasonal one: Caos, made of Malvasia’s must,Equilibrista, realized with 40% of must from Tenuta di Bibbiano’s wine, and Saracena, experimentally produced with tartaric buckwheat. After Turin, BIZARRE CHEFS will get to Rome on October 20, hosted by Adriano Baldassarre in his restaurant “Tordomatto”, in the Trionfale area. November 3 will be the turn of Milan with Cesare Battisti’s Ratanà, nestled in a beautiful building of the late twentieth century. Chef Niko Romito will be then in charge of the closing event, on November 24: together with his staff from Reale restaurant in Castel di Sangro (3 stars Michelin) and with the Niko Romito Training, the chef will serve salty and sweet versions of his Bomba in our Spiedino’s brewery, in Borgorose, where we have recently realized the suggestive “Bancone” taproom, a place for meeting, purchasing, tasting.

Beer and cuisine, haute cuisine, what do they have in common? Come and find it out!

WEDNESDAY, OCTOBER 5 AT BANCO VINI E ALIMENTI

Via dei Mercanti 13/f – Torino

Tel 011 7640239

info@bancoviniealimenti.it

A night that will tell the story of the dialogue between beer and gourmet food through original blends, experimentations and tricks with taste.

Starting from 8:00pm

Price: 40€ per person

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DISCOVERED LISA AT “TERRA MADRE SALONE DEL GUSTO”

We were just missing an image, and we finally found it! She’s a nice, fresh, irreverent girl, simple-looking but actually hiding a great character and strong complexities. She tastes like flowers and orange peel, besides hints of pink pepper and coriander. She’s super Italian, born in Borgorose, and her name is LISA: Light, Italian, Session, Ale. The big news? She’s depicted on a can, our very first can, light and beautiful. We are now introducing her to the Terra Madre Salone Del Gusto’s public, at Birra del Borgo’s stand F005, Lazio Padillon. Come meet her! She will soon be available in our Roman store “La Bottega di Birra del Borgo” in Via Silvestro Gherardi 19 (Marconi area).

L.I.S.A.

Golden color

4,0% of alcohol by volume

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EVERYBODY CRAZY FOR THE “BIZARRES”

One beer for month, for twelve months. Birra del Borgo’s Bizarre beers melt together original tastes and flavors, varying from oysters to fruits, amphora to spices, hops to barrels, keywords being creativity and experimentation! This peculiar “chain” has turned into our “Bizarre Chefs” project that wants to explain a new idea of beer, free from the clichés and closer to gourmet food. Five appointments on national territory will involve chefs and caterers willing to put themselves out there imagining and experimenting unusual blends between beer and quality food. First appointment will be Tuesday, September 20, at “Stazione Posta” restaurant, in Testaccio neighborhood in Rome, where host chef Luigi Nastri will share his cooking skills and his stove with Davide Del Duca from “Fernanda Osteria”, contemporary bistro in Porta Portese, and Walter Musco from renowned Bompiani, Roman bakery in Piazza Bompiani.

On stage, participants will be entertained by stories of Leonardo Di Vincenzo, Birra del Borgo founder, alongside with chefs, friends, journalists and fans. Six dishes will search for the best combination with four Birra del Borgo beers, three “Bizarre” and a seasonal one: “Rubus”, beer made of raspberries, “Etrusca”, inspired by fermented ancient beverages, “Equilibrista”, produced with 40% of wine must, and “Stelle e Strisce”, tribute to the American flag with its mix of American hops. After Rome, BIZARRE CHEFS will get to Turin in October, hosted by Andrea Gherra and Pietro Vergano’s “Banco Vini e Alimenti”. October will also witness Rome’s second step, at “Tordomatto” with Adriano Baldassarre, while November will be the turn of Milan.

The project’s closing event is scheduled for December in Spiedino’s brewery, in Borgorose, where the newborn “Bancone” will welcome all the participants in its suggestive taproom, a place for staying, buying, tasting.

 Beer and food, gourmet food, what do they have in common? Come find it outon Tuesday, September 20 at Restaurant “Stazione Posta”

Largo Dino Frisullo, Città dell’Altra Economia (Macro – Testaccio area), Rome.

A night that will tell the story of the dialogue between beer and gourmet food through original blends, experimentations and tricks with taste.

Aperitif at 7:00pm, dinner to follow.

Price: 60 euros per person

Info and reservations

Tel 06 5743548

info@stazionediposta.eu

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WHAT DID PEOPLE DRINK MORE THAN 2500 YEARS AGO?

“Archeobeer”, this is how we should call our Etrusca. It recalls an ancient civilization and it’s been realized selecting an Etruscan fermented drink, its ingredients based on the recoveries found in different Italian archeological sites. Birra del Borgo, Baladin and Dogfish Head have embarked on the recreation of a beer that dates back to 2500 years ago, using different fermentation techniques and with the help of Prof. Patrick Mc Govern, molecular archeologist from University of Pennsylvania.
Etrusca has rested in Borgorose inside big terracotta amphorae, thus getting its peculiar amber color, typical of amphora wines. The fragrance is of honey and red fruits with original mineral taste. The fermentation in amphora makes it finely acidic, with scented and refreshing nuances.
Summing up, brewing arts+archeology= archeobeer. As good as it gets!

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DID YOU LIKE OUR BANCONE?

So, have you come see it? What do you think? Made of brass and surrounded by natural materials such as chestnut wood, recurring elements in Birra del Borgo’s future projects which will characterize its style and design, Bancone is just the core of a space dedicated to welcoming and staying. The new tap room has been designed to not only be an actual place open to the public Monday through Sunday from 11am to 10pm, but also a location hosting events, new ideas and initiatives. It will be the final stage of our brewery’s guided tours, “Meet the Brewers”, starting in August (save the dates: Saturday 6, Sunday 14, Saturday 20, Sunday 28). And it will also be the place to taste the latest products of our Collerosso brewery. Yesterday in Spiedino, in the yard in front of a brewery dressed up for the occasion, we celebrated our new idea enjoying products from Campo Felice, blues notes from the great Dead ShriMp, meetings with our brewers and friends come to visit us, the old and the new ones.
Thank you
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