BACK TO THE DAYS
SMOKED AND FERMENTED THE OLD WAY
February 29, 2016. Leonardo Di Vincenzo and Mark Tranter meet in Borgorose, specifically in Collerosso, 2500 feet off the ground on a highland, surrounded by rich and wild nature. They’re working on a brew that will make history. Mark, British, in 2013 decided to follow his gut and to invest everything he had in a brewery. In a quiet, pristine little town in East Sussex, the complete makeover of an old barn gives birth to Burning Sky farmhouse brewery, considered one of the most interesting situations in the British context. Leonardo and Mark look alike, they both have turned a passion into a real job, investing money and energy in it. They are facing the big steel tank dedicated to the natural fermentation, the one used for must in the cold winter nights, waiting. They have smoked the malts with juniper, chestnuts, coriander. They know time, all the time spent in the barrels crowded in the brewery, will do the rest. They smile, thinking that a sophisticated beer is about to be born, and that’s exactly what they were thinking of.
