Davide Fabio
The craft of the master brewer can be compared to that of a chef. He’s the one who has to work in the kitchen, but in his case in front of 1200 liter tanks; he chooses the raw materials, he considers, prepares, controls and follows everything, down to the smallest details. His working day never lasts less than eight, intense hours of hard work.
   The production of the 1000 liters of the day’s beer involves the preparation of the mash, its filtering, the careful addition of hops, centrifugation, cooling, oxygenation and the final step of fermentation by adding the yeast.

By this time, it’s evening and the transformation begins of the mash into beer, a process which lasts from 3 to 7 days.
   At other times, the master brewer, with the help of two assistants supervizes the weighing of the malt, the washing and sterilization with boiling water of the containers and equipment (hygiene is of crucial importance). He also checks the progress of the fermentation and when this is done passes the beer to the aging vat.
   Here, for almost a month, the master brewer periodically checks the pH and finishes his task by putting the beer into casks.

And there it is, beer ready for use.

top of page