BIRRA SALENTO’S METHOD
From the cultivation to the accurate selection of raw materials to the transformation and production phases.
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THE INGREDIENTS ARRIVE
In the underground, there is the accumulation of water, an element that will be treated according to the needs of each single product. On the ground floor, there is the entire production cycle: a larger silo for the most commonly used malt and others which are smaller in dimension according to the different varieties. Each of which is the principal element of different beers.
THE MILL
In the mill, barley seeds break and fastly run towards Birra Salento brewhouse to kick off the first mixing phase.
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THE BOIL
It is the marring together of scent and perfume notes when Its Magesty the hop embrace the must to create flavor. Delicious aromas and refresh bitter notes located in the magic wand of the ancient plant which is so treasured by the egiptians. Carefully selected in the largest European production areas, hops confer different shadows to each brewing artwork of Birra Salento and protects it by acting as natural preserver. The hop guarantee stability to the beers and allows the preservation of their organoleptic characteristics.
FERMENTATION AND MATURATION
Our barley smells like Salento land; it grows beside rows of vines and olive fronds. After a long period of research with the Biological and Environmental Sciences and Technology Department of University of Salento, the researchers identified two different local cultivars: Concerto and Odissey – two varieties that have the capacity to reach a very good level of malt quality if grown according to climate and precipitation levels on this terrain. The barley will be brought to the malthouse where it will germinate and will turn into malt.
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QUALITY CHECK
The laboratory activities aim to the constant monitoring of the ingredients and main phases of the production process. The careful analysis and evaluation of biological parameters occurs thanks to the collaboration between lab technicians and brewers, following the needs of each single beer recipe. Since craft beer is a live product that needs to be constantly updated, the lab deals with the planning of beer-tasting and assessment tests to guarantee the same sensorial characteristics from the tanks to your glasses.
BOTTLING AND KEGGING
Our Beer, once matured, ends up in kegs and bottles which are then embellished with lables and sanitized so that everything can be perfect.
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A TOAST WITH BIRRA SALENTO
The threads of our family story re-emerge in the playful convivium of a toast with Birra Salento.
