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Our Beers 2018-09-11T11:38:50+00:00

DISCOVER OUR BEERS

CERERE WEISSE

A tasty refreshing wheat beer, with a typically turbid appearance due to the presence of suspended yeasts and where grain malt gives a unique body, a light flavor typical of the weiss. It is perfectly suited to fresh, delicate and not too tasty dishs like a bresaola carpaccio with parmesan cheese and rocket salad or a starter appetizer.

Aroma: Banana, slightly citric
Foam: white and compact
Colour: staw yellow
Alcohol: 5,5%
Biiter:  (23)
Format: cl.50 / lt.16/ lt.20
Glass waizen

Service temperature 8/10 10 °C

CERERE WEISSE

A tasty refreshing wheat beer, with a typically turbid appearance due to the presence of suspended yeasts and where grain malt gives a unique body, a light flavor typical of the weiss. It is perfectly suited to fresh, delicate and not too tasty dishs like a bresaola carpaccio with parmesan cheese and rocket salad or a starter appetizer.

Aroma: Banana, slightly citric
Foam: white and compact
Colour: staw yellow
Alcohol: 5,5%
Biiter:  (23)
Format: cl.50 / lt.16/ lt.20
Glass waizen

Service temperature 8/10 10 °C

MALAMUT RED

A red beer with a well-structured and balanced body, fine and persistent foam. Intense malt flavor and taste with caramel, roasted and toasted notes. In the second line smoky tones that add complexity emerge. Excellent companion for grilled meat, stew, game and seasoned cheeses.

Aroma: toasted, smoked
Foam: dense and compact
Colour: mahogany with ruby reflexes
Alcohol: 5,5%
Biiter:(32)
Format: cl.33 / cl.75 / lt.16 / lt.20
Glass:     colonna conica

Service temperature 8/10 10 °C

MALAMUT RED

A red beer with a well-structured and balanced body, fine and persistent foam. Intense malt flavor and taste with caramel, roasted and toasted notes. In the second line smoky tones that add complexity emerge. Excellent companion for grilled meat, stew, game and seasoned cheeses.

Aroma: toasted, smoked
Foam: dense and compact
Colour: mahogany with ruby reflexes
Alcohol: 5,5%
Biiter:(32)
Format: cl.33 / cl.75 / lt.16 / lt.20
Glass:     colonna conica

Service temperature 8/10 10 °C

MALAMUT BLONDE

Its main feature is simplicity, light body, its delicate and refreshing taste suits all types of palate. Malted and slightly fruity, moderately hopped, with light hints of herbs and citrus. Finish slightly bitter, fine foam. It combines perfectly with grilled meats, cold cuts and cheeses, white or red pizzas, frying of sea and vegetables

Aroma: fruit
Foam: compact and persistent
Colour: gold
Alcohol: 5,2%
Biiter: (29)
Format: cl.33 / cl.75 / lt.16 / lt.20
Glass:     Calice Tulipano svasato

Service temperature 8/10 10 °C

MALAMUT BLONDE

Its main feature is simplicity, light body, its delicate and refreshing taste suits all types of palate. Malted and slightly fruity, moderately hopped, with light hints of herbs and citrus. Finish slightly bitter, fine foam. It combines perfectly with grilled meats, cold cuts and cheeses, white or red pizzas, frying of sea and vegetables

Aroma: fruit
Foam: compact and persistent
Colour: gold
Alcohol: 5,2%
Biiter: (29)
Format: cl.33 / cl.75 / lt.16 / lt.20
Glass:     Calice Tulipano svasato

Service temperature 8/10 10 °C

MALAMUT I.P.A.

An average strong and very well attenuated beer, characterized by a citrusy and herbaceous taste and aroma, where hops flow unmistakably towards a dry and aromatic end. Bitter but pleasant ending. Great as an aperitif with swizzle sticks, fried white meats, roasts and grilled meats.

Aroma: erbaceous, floral
Foam: compact and persistant
Colour: amber
Alcohol: 7,5%
Biiter:(55)
Format: cl.33 / cl.75 / lt.16 / lt.20
Glass:    colonna conica

Service temperature 8/10 10 °C

MALAMUT I.P.A.

An average strong and very well attenuated beer, characterized by a citrusy and herbaceous taste and aroma, where hops flow unmistakably towards a dry and aromatic end. Bitter but pleasant ending. Great as an aperitif with swizzle sticks, fried white meats, roasts and grilled meats.

Aroma: erbaceous, floral
Foam: compact and persistant
Colour: amber
Alcohol: 7,5%
Biiter:(55)
Format: cl.33 / cl.75 / lt.16 / lt.20
Glass:    colonna conica

Service temperature 8/10 10 °C

MALAMUT A.P.A.

A bit bitter beer but with adequate malt presence that makes it balanced and pleasant to drink. The use of American and Pacific hops gives an aroma of citrus, balsamic and tropical fruit. Lightweight, fine and compact foam. It blends perfectly with tasty meats such as roast lamb or spicy dishes or more simply Hamburger or cheeseburger.

Aroma: erbaceous, delicate
Foam: compact e persistent
Colour: gold
Alcohol: 4,5%
Biiter:(29)
Format: cl.33 / cl.75 / lt.16/ lt.20

Glass:  calice svasato

Service temperature 8/10 10 °C

MALAMUT A.P.A.

A bit bitter beer but with adequate malt presence that makes it balanced and pleasant to drink. The use of American and Pacific hops gives an aroma of citrus, balsamic and tropical fruit. Lightweight, fine and compact foam. It blends perfectly with tasty meats such as roast lamb or spicy dishes or more simply Hamburger or cheeseburger.

Aroma: erbaceous, delicate
Foam: compact e persistent
Colour: gold
Alcohol: 4,5%
Biiter:(29)
Format: cl.33 / cl.75 / lt.16/ lt.20

Glass:  calice svasato

Service temperature 8/10 10 °C

PALIO DI BUTI

With the first cold falls, chestnuts arrive, from which comes a brunette beer, full bodied, fragrant and tasty, intense on each face, soft and passionate. The light sweetness contrasts with the bitter hops of the hops. It is accompanied by tasty middle-of-the-century foods such as vegetable soups and cereals or legumes. Great companion for chocolate and coffee cakes.

Aroma: intense
Foam: creamy and persistent
Colour: chestnut
Alcohol: 6%
Biiter:(31)
Format: cl.33 / cl.75 / lt.16
Glass:  calice svasato

Service temperature 8/10 10 °C

PALIO DI BUTI

With the first cold falls, chestnuts arrive, from which comes a brunette beer, full bodied, fragrant and tasty, intense on each face, soft and passionate. The light sweetness contrasts with the bitter hops of the hops. It is accompanied by tasty middle-of-the-century foods such as vegetable soups and cereals or legumes. Great companion for chocolate and coffee cakes.

Aroma: intense
Foam: creamy and persistent
Colour: chestnut
Alcohol: 6%
Biiter:(31)
Format: cl.33 / cl.75 / lt.16
Glass:  calice svasato

Service temperature 8/10 10 °C

MALAMUT CHRISTMAS

It could not miss a Christmas beer among the range! A round beer, compact and persistent foam, harmonious and slightly intense spicy aroma, spicy aromas that are perceptible but delicate. A great companion of Christmas cakes, game and sauce, as well meditation beer to drink together with friends or as after-dinner near a fireplace.

Aroma: spicy
Foam: creamy
Colour: dark mohogany
Alcohol: 8%
Biiter:(30)
Format: cl.50
Glass:     waizen

Service temperature 8/10 10 °C

MALAMUT CHRISTMAS

It could not miss a Christmas beer among the range! A round beer, compact and persistent foam, harmonious and slightly intense spicy aroma, spicy aromas that are perceptible but delicate. A great companion of Christmas cakes, game and sauce, as well meditation beer to drink together with friends or as after-dinner near a fireplace.

Aroma: spicy
Foam: creamy
Colour: dark mohogany
Alcohol: 8%
Biiter:(30)
Format: cl.50
Glass:     waizen

Service temperature 8/10 10 °C

OUR INGREDIENTS

Most of the beer is made of water, which is also the raw material available with greater abundance. Not for this reason it is the easiest ingredient for brewing, because if a beer is good it must above all water, which must therefore be endowed with particular virtues. In particular, the main reason of interest for the water is linked to the pH that is obtained by mixing the water to the grains in the mash. Everything else is secondary. As a basic rule we can consider that the right water is the one that does not have any particular taste, that is drinkable and fresh.

The malts that will be used in beer will influence the color, aroma and body of the beer you will be brewing. The spectrum is very wide and with the malts that we now have available we can produce very clear or very dark beers, practically black. The grains and the other ingredients (flakes, etc.) which supply the must with fermentable material are divided into different categories which determine their use technique. The first distinction is between ingredients that need mashing (cooking) and those that do not need it. The latter in fact have already undergone a transformation that has converted the starch into sugars more or less fermentable. It’s like a kind of mini-mashing inside each small malt bean. In this process a caramelization or toasting has also occurred (to varying degrees). All malts with the name that starts with Cara- belong to this category, together with the crystal, chocolate and black malts. Their usefulness is that they can be used with simplicity in the production method from malt extract. Their function is to add / vary color, taste, aroma (and in some cases, as in Carapils, body) and not to constitute the “bulk” of fermentable material: they are obviously also used in the “all grain” production technique; in this case they undergo the mashing process together with the other grains only for convenience of use.

Another of the subjects that characterize the beer drink is the Luppolo. We try to find out more about this plant that can give the bitterness and aroma to our beloved drink. There are therefore three types of hops: from bitter, from aroma or mixed. The hops is a climbing plant that uses the female inflorescence that has the typical form of cone, to understand itself the flower is used. In hops, beer has different functions: it is an excellent preservative, a stabilizer (especially as regards the aroma and foam of beer) and a flavoring. The flower from female plants contains various organic substances, each of which has a specific purpose for the brewer: </ p>

Resins – provide bitterness
Oils – they are responsible for the aroma
Tannins – cause protein to coagulate during boiling and fermentation. </ P>

The amount of bitterness extracted from the hops increases with the boiling time, while on the contrary the aromatic contribution (which is volatile) decreases. Hence more “aromatic” hops are added towards the end of the boiling, renouncing to a bitter contribution that would still be limited; the more “bitter” hops are added at the beginning, as their aroma may not be pleasant. The characteristic datum of a hop with regards to bitterness is its percentage of Alfa Acids (AA%) while Beta Acids are somehow linked to taste and aroma.

The fermentation of beer would not be possible if there was no beneficial mushroom to make it a catalyst, yeast. Overview: Yeast is a single-celled organism, which reproduces by dividing itself and creating copies of itself. Its nourishment are the simplest sugars (those fermentable). The yeasts for beer are grouped into two large families: </ p>

1. Saccharomyces cerevisiae, called high fermentation, works in the temperature range 12-20 ° C and ferments on the surface, creating a rather compact mass of foam. It gives the beer a fruity and aromatic flavor.
2. Saccharomyces uvarum (Carlsbergensis), known as low fermentation, works at 4-15 ° C and ferments at the bottom. Low yeast beer is generally not fruity and produces a beer that favors malt aromas. </ P>

There is also a particular category of beers (Lambic) in which fermentation takes place spontaneously, thanks to yeasts present in the air. These are typical of an area near Brussels, Belgium. However, we fly over this point, since the possibilities of making a beer of this type at home are very limited. But how does fermentation take place? Essentially in three phases: </ p>

1. Breathing: the yeast uses the dissolved oxygen in the must to store energy for future activity and reproduction – this phase lasts from 2 to 24 hours
2. Fermentation: the yeast cells reproduce very quickly (the population doubles every 20 minutes) and metabolize the sugars, transforming them into ethyl alcohol and carbon dioxide – the fermentation phase usually lasts from 3 to 6 days
3. Sedimentation: when almost all the sugars have been consumed, the yeast begins to settle due to lack of food on the bottom of the fermenter – phase of 1 – 2 days

OUR INGREDIENTS

Most of the beer is made of water, which is also the raw material available with greater abundance. Not for this reason it is the easiest ingredient for brewing, because if a beer is good it must above all water, which must therefore be endowed with particular virtues. In particular, the main reason of interest for the water is linked to the pH that is obtained by mixing the water to the grains in the mash. Everything else is secondary. As a basic rule we can consider that the right water is the one that does not have any particular taste, that is drinkable and fresh.

The malts that will be used in beer will influence the color, aroma and body of the beer you will be brewing. The spectrum is very wide and with the malts that we now have available we can produce very clear or very dark beers, practically black. The grains and the other ingredients (flakes, etc.) which supply the must with fermentable material are divided into different categories which determine their use technique. The first distinction is between ingredients that need mashing (cooking) and those that do not need it. The latter in fact have already undergone a transformation that has converted the starch into sugars more or less fermentable. It’s like a kind of mini-mashing inside each small malt bean. In this process a caramelization or toasting has also occurred (to varying degrees). All malts with the name that starts with Cara- belong to this category, together with the crystal, chocolate and black malts. Their usefulness is that they can be used with simplicity in the production method from malt extract. Their function is to add / vary color, taste, aroma (and in some cases, as in Carapils, body) and not to constitute the “bulk” of fermentable material: they are obviously also used in the “all grain” production technique; in this case they undergo the mashing process together with the other grains only for convenience of use.

Another of the subjects that characterize the beer drink is the Luppolo. We try to find out more about this plant that can give the bitterness and aroma to our beloved drink. There are therefore three types of hops: from bitter, from aroma or mixed. The hops is a climbing plant that uses the female inflorescence that has the typical form of cone, to understand itself the flower is used. In hops, beer has different functions: it is an excellent preservative, a stabilizer (especially as regards the aroma and foam of beer) and a flavoring. The flower from female plants contains various organic substances, each of which has a specific purpose for the brewer: </ p>

Resins – provide bitterness
Oils – they are responsible for the aroma
Tannins – cause protein to coagulate during boiling and fermentation. </ P>

The amount of bitterness extracted from the hops increases with the boiling time, while on the contrary the aromatic contribution (which is volatile) decreases. Hence more “aromatic” hops are added towards the end of the boiling, renouncing to a bitter contribution that would still be limited; the more “bitter” hops are added at the beginning, as their aroma may not be pleasant. The characteristic datum of a hop with regards to bitterness is its percentage of Alfa Acids (AA%) while Beta Acids are somehow linked to taste and aroma.

The fermentation of beer would not be possible if there was no beneficial mushroom to make it a catalyst, yeast. Overview: Yeast is a single-celled organism, which reproduces by dividing itself and creating copies of itself. Its nourishment are the simplest sugars (those fermentable). The yeasts for beer are grouped into two large families: </ p>

1. Saccharomyces cerevisiae, called high fermentation, works in the temperature range 12-20 ° C and ferments on the surface, creating a rather compact mass of foam. It gives the beer a fruity and aromatic flavor.
2. Saccharomyces uvarum (Carlsbergensis), known as low fermentation, works at 4-15 ° C and ferments at the bottom. Low yeast beer is generally not fruity and produces a beer that favors malt aromas. </ P>

There is also a particular category of beers (Lambic) in which fermentation takes place spontaneously, thanks to yeasts present in the air. These are typical of an area near Brussels, Belgium. However, we fly over this point, since the possibilities of making a beer of this type at home are very limited. But how does fermentation take place? Essentially in three phases: </ p>

1. Breathing: the yeast uses the dissolved oxygen in the must to store energy for future activity and reproduction – this phase lasts from 2 to 24 hours
2. Fermentation: the yeast cells reproduce very quickly (the population doubles every 20 minutes) and metabolize the sugars, transforming them into ethyl alcohol and carbon dioxide – the fermentation phase usually lasts from 3 to 6 days
3. Sedimentation: when almost all the sugars have been consumed, the yeast begins to settle due to lack of food on the bottom of the fermenter – phase of 1 – 2 days

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