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 “la Bruton
ai cereali” which is produced with organically grown spelt from the Garfagnana
area.
For those
who like a strong and decisive taste, this dark and creamy beer from Prato called “Acheronte”
really delivers. No pasteurization or filtration here.
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 island
of Elba .
The new
trend is to make beer become a contender among the “fine” drinks on offer in Tuscany . 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.
No comments:
Post a Comment