“
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!
Grazie per questo esperimento interessante, curioso e “colto”; la Vostra Etrusca è piacevole, delicata e consistente nello stesso tempo.
Complimenti!
PS: fermentano in terracotta altre sperimentazioni archeo-storico-birrarie ? (;-)
Ciao Sabrina!
Gli esperimenti in Anfora sono solo agli inizi. Non saranno esperimenti “archeologici” ma saranno comunque birre estremamente innovative!
Siamo tutti in attesa dei primi risultati 😉