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In today’s post we’re going to discover two new Italian beers, which are very special: Musa Estate (litterally Muse of Summer) from Birrificio Italiano and Alma form Gilac brewery. Referring to the first, in recent days the brewer Agostino Arioli has posted on his blog a very interesting post explaining the genesis and the production process that is behind this new creation. First of all, it is not a single new beer, but a completely new line, produced with a very peculiar method, called “second runnings”.

Beers made by this method are traditionally defined as “small beers” or “small ales” and can be considered as “second hand beers”. The reason is easily explained: they are produced by the filtrate of a previous mash, which is not boiled and to which are added yeast, hops and possibly other ingredients. In short words, what results from the production of a “standard” beer is washed with water and what ensues is the “basis” for a new beer. Since the washing is done at 70° C, the filtrate is already pasteurized and does not require boiling. I hope I have explained correctly the process, differently please rectify me as well!

This technique is not an innovation of Birrificio Italiano, but is known in the brewing world for centuries. In details, the monks in the abbeys used to get even two following derivations of a starting beer: the original called “prima melior”, from which they derived the “secunda” and “tertia” beers, the latter intended for the poor because less valuable. The technique is applicable only starting with strong beers, because they have a concentration of sugars and dextrins that allows subsequent “washings”: of course the higher the alcohol content, more washes are possible.

Currently at the Birrificio Italiano is available the Musa Estate, derived from the strong Amber Shock (measuring 7% alcohol). The process naturally leads to the creation of a very light beer, in fact this new production has an alcohol level around 3% vol. Moreover Agostino has added a significant amount of peel of lemons from the Amalfi Coast and a valuable part of their juice: the Muse Estate is therefore a beer with lemon!

As explained initially, the technique will be used to achieve a specific line, just call Muses. The Muses are named after the four seasons, although the recipe could change radically from production to production. It ‘possible that the next Musa Estate has nothing to do with lemons!

The use of this method reduces waste and allows to reuse waste matter. Then allows to try a new technique and this represents a significant challenge for a brewer as creative as Agostino Arioli. Finally allows to produce beers with low alcohol content, a type in which many brewers are interested at the moment and could be the next “big thing” of the international brewing movement.

Now let’s take a look at Gilac brewery that, during the exhibition of Granta fera del valadess next weekend, will present his new Alma, beer brewed with chestnut honey. The event is precisely devoted to the local typical products, whose theme is the chestnut declined in all its versions. As a preview will be presented jelly beer produced by the particular merge between Alma and muscat wine, to match with cheeses (long and medium maturing)  and “pecorino di fossa”. The tasting of the new beer will be free for the duration of the fair.