Mi cospargo il capo di cenere per aver millantato che sarei passato all' Italian Beer Festival la domenica. Ma, ahimé, la chiusura adrenalinica di un lavoro per la Regione Lombardia mi ha costretto a fare i doppi turni alla tastiera. Leggendo qua e là mi sono reso conto di essermi perso una kermesse importante e interessante, soprattutto la possibilità di incontrare parecchi produttori in un unico luogo (che per chi ha poco tempo è particolare non indifferente). Poi, certo, il mio lato "perverso" avrebbe tanto voluto conoscere i campioni dello yo-yo che, per certi assurdi versi, mi ricordano un po' alcuni web-commentatori. Comunque, sia come sia e Ibf ormai archiviato, butto giù qualche riflessione dopo aver acquistato and tasted the beer Stelvio Saraceno, in that localized production of the Valtellina Sondrio and known to be owned by the same creators of the famous Braulio Amaro . The beer itself is quite anonymous, evidently buckwheat, one of the most characteristic productions of the zone (pizzoccheri to give one example), it contributes to the particular flavor profile. Or the brewer puts too little. Boh ...
But the question got me thinking about this all-Italian trend of "typification" beers with various products of the territory. It is clear some things were the insights and achievements, particularly happy. I refer to the Montegioco Brewery, the Brewery Barley to Birra del Borgo to Brewery Amiata, but in other cases the addition of the ingredient "zone" has done little for the beer. So, in my opinion is more a marketing gimmick than anything else. The problem is that if you decide to have a beer "native" should be groped in every way to be able to express the character of the ingredient "native". In that case, I do not know, but this trend makes sense only if you squeeze the throttle of the characterization. At the risk of throwing it all away. Otherwise, better to let lose, after a bit 'seems almost a joke. We should also start to believe that not everything that is native is synonymous with quality. Or at least, not everything is the release for a beer. Much better to work well on yeast, corn, hops and water, to be honest, it is not easy. Past the wonder and curiosity of beer "to the radish of Funds" (I hope there is not really a beer as well), it will seem that the Brewers are improvisers, or worse, children struggling with the little alchemist. And things, thinking more in Montegioco & Co., is not so. At least for now ...
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| Birra Stelvio |
But the question got me thinking about this all-Italian trend of "typification" beers with various products of the territory. It is clear some things were the insights and achievements, particularly happy. I refer to the Montegioco Brewery, the Brewery Barley to Birra del Borgo to Brewery Amiata, but in other cases the addition of the ingredient "zone" has done little for the beer. So, in my opinion is more a marketing gimmick than anything else. The problem is that if you decide to have a beer "native" should be groped in every way to be able to express the character of the ingredient "native". In that case, I do not know, but this trend makes sense only if you squeeze the throttle of the characterization. At the risk of throwing it all away. Otherwise, better to let lose, after a bit 'seems almost a joke. We should also start to believe that not everything that is native is synonymous with quality. Or at least, not everything is the release for a beer. Much better to work well on yeast, corn, hops and water, to be honest, it is not easy. Past the wonder and curiosity of beer "to the radish of Funds" (I hope there is not really a beer as well), it will seem that the Brewers are improvisers, or worse, children struggling with the little alchemist. And things, thinking more in Montegioco & Co., is not so. At least for now ...
