The Bar Journal

Menabrea is recognised to be the oldest commercially produced beer from Italy, Menabrea enjoys a reputation as something authentic and special. Its two varieties, ‘Bionda,’ a pale lager and ‘Ambrata,’ an amber-coloured ale, have been brewed solely at Menabrea’s brewery near Turin since 1846. A combination of maize and barley from Champagne hops from Bavaria and water from Alpine glaciers give it a crisp and refreshing quality.

The Menabrea Family producing beer in Biella since 1946

It’s said that the first Italian beer was created in pre-Roman times. Well, whoever first got the barrel rolling; it was the Menabrea family who endeavoured to perfect the craft.

In 1846, Giuseppe Menabrea travelled to the town of Biella, in the foothills of the Italian Alps. There he discovered an underground cave system, ideal for the traditional process of ‘lagering’. Combined with the incredibly pure water and cold fresh air of the region, it was the perfect location to build a brewery.

Should you visit Biella today, you’ll still find Menabrea brewing their award-winning beer on the same site, made in the same way, by the same family, with the same ingredients, passion and care.

So if true mastery of one’s craft can take a lifetime to acquire, Franco, head of the family-owned brewery, benefits from five generations worth of experience.

Breathtaking Location & Authentic Ingredients

Menabrea is the oldest continuously producing brewery in Italy. For over 170 years the family have brewed their remarkable birre using their own recipe and only five simple ingredients: water, barley, hops, yeast & brewer’s maize.

Placed at the crossroads of Europe at the foot of the Alps, we source the finest ingredients available. Our barley comes from Vitry-le-Francois in the heart of Champagne country: recognised as the premier barley producing region of France.

Our hops come from Hallertau, Bavaria. Gently aromatic, but harder to grow than other varieties, they truly deserve their designation as “noble hops”.

Our water flows naturally from pure Alpine glaciers straight to our brewery. Once sourced, our ingredients are meticulously brewed using a combination of traditional craftsmanship and innovative modern-day techniques under the supervision of Menabrea’s master brewer.

The resulting birra is then gently aged for at least 30 days in our caves, two storeys underground in a unique maturation process, known as ‘lagering’. This ensures all our birra acquires its signature taste – complex, malty and hoppy with citrus undertones.

Then, and only then, can it be considered of adequate quality to become Menabrea.

How to use Menabrea in cocktails?

“La Bionda”

2 Parts ITALICUS Rosolio di Bergamotto

2 Parts Menabrea Bionda 

“Sgroppino Ambrato”

1 Part lemon juice

1 Part ITALICUS Rosolio di Bergamotto

1 Part  VII Hills Gin

2 Parts Menabrea Ambrata

Salute!

ITALSPIRITS Team

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