Tuscan beer actually has ancient roots that go as far back as the Etruscans. One of the reasons for its success is that there are many particular ingredients available in the area to make a unique beer. For example, the use of chestnuts yields a very interesting beer that has received international acclaim. Try “Bastarda Rossa” by Birra Amiata.
Then there is the prize winning “
ai cereali” which is produced with organically grown spelt from the Garfagnana
For those who like a strong and decisive taste, this dark and creamy beer from
really delivers. No pasteurization or filtration here. Prato
The more refined palate will appreciate the addition of honey to “Montemagno” – served at all the most renowned pubs.
And finally, don't miss the more than 10 varieties of “Napoleone” which is produced where else but on the
The new trend is to make beer become a contender among the “fine” drinks on offer in
. By focusing on
high quality and originality, the local brewers are well on their way to
ensuring that even beer becomes a recognized excellence of this region. Tuscany