We call our society BIRRIFICIO MATILDICO because we choose for our office the lands of Matilde of Canossa, Grand Duchess of Tuscany, like our brand shows. She was born in Mantua (1046) and was one of the most important figures of the Medieval History, not only in Italy, but of all Europe. She died nine hundred years ago, in 1115.
Portrait of Matilde
The most important residence of Matilde is the Castle of Canossa, at the present day in ruins, nevertheless, due to her importance, is a very popular tourist destination. The Castle is just 12 km from our office.
Castle of Canossa
The age of Matilde is the same in which started the use of hop in beer's production: we may say that the “modern way” of produce beer started with Hildegard von Bingen, in 1067.
Before this date, beer was almost dark, with few or nothing foam and wasn't preservable. Hop use make beer bitter and preservable for many months.
Our purpose is to keep the original beer's process in top-fermenting, like it was from the beginning until the refrigerator's coming (1876), as much as possible
similar at old beers. (www.worldinout.com)
We doesn't use a second container after the warm fermentation, but we put beer directly in the bottles. We do not filter the product and it keeps its organoleptic properties.
Our beers are preservable for 18 months after the bottling and they doesn't need to keep the “cold chain” or be kept in a refrigerator. However it's better if you conserve them until the day you will drink them, in a cool and dark place like a basement. (15°-18° C).
Currently, we have created a partnership to improve our production with a farmer-brewer, and we use his barley cultivated in his fields.
Italian barley for italian beers.
Portrait of Matilde The most important residence of Matilde is the Castle of Canossa, at the present day in ruins, nevertheless, due to her importance, is a very popular tourist destination. The Castle is just 12 km from our office.
Castle of CanossaThe age of Matilde is the same in which started the use of hop in beer's production: we may say that the “modern way” of produce beer started with Hildegard von Bingen, in 1067.
Before this date, beer was almost dark, with few or nothing foam and wasn't preservable. Hop use make beer bitter and preservable for many months.
Our purpose is to keep the original beer's process in top-fermenting, like it was from the beginning until the refrigerator's coming (1876), as much as possible
similar at old beers. (www.worldinout.com)
We doesn't use a second container after the warm fermentation, but we put beer directly in the bottles. We do not filter the product and it keeps its organoleptic properties.
Our beers are preservable for 18 months after the bottling and they doesn't need to keep the “cold chain” or be kept in a refrigerator. However it's better if you conserve them until the day you will drink them, in a cool and dark place like a basement. (15°-18° C).
Currently, we have created a partnership to improve our production with a farmer-brewer, and we use his barley cultivated in his fields.
Italian barley for italian beers.