The History Of The Brewery
Our adventure as Brewery started in 2013 as stage of a course undertaken few years ago. The union, between the passion for the artisanal beer and the desire to create a goods to put on the market, led me to detailed studies.
After two years of studies in beer’s world, in March 2013, we started working for the realization of our brewery in a small space in Cascine that’s a district of Buti In July the pruduction facility was installed; it was small-scale but technologically advanced, with a production potential of 6 hl month-to-month. At the end of July all was ready but the authorisation to product wasn’t given. All officially started in November. In the baby brewery the first beer is the “Palio”, a beer with cestnut flavour, in honor of the most important Buti’s manifestation: the “Palio delle contrade”.
Afterwards, the other beers was put on the market: Malamut Bionda, a Blond Ale with Belgian inspiration; Malamut Rossa, a Scotch Ale duble-malt; Cerere, a wheat beer in Weisse style. During the 2016, the old pruduction facility has been replaced with a bigger one and new beers borned: American Pale Ale, Indian Pale Ale and finally the 2017 Malamut Christmas.
The Francesco the brewer’s betting is to give to his territory an exclusive goods, that promotes short supply chain and, in our own small, contribues to the diffusion of the italian beer culture. The artisanal beer has important nutritional properties and, in ancient times, it was called “liquid bread”, it contains less ethanol than any other alcoholic beverage and it can be considered a real nourishment: A HEALTHY AND GENUINE NOURISHMENT THAT EVERYBODY SHOULD EAT.
Many of you may wander about the meaning of our tag “Malamut”. Alaskan Malamute is dog breed, my dog that for years is part of my family and we decided to use her image for our beer
Among the ruins of its medieval church dedicated to St. Michael the Archangel, in the nineteenth century a plaque with the inscription Ara Cerere was found, which made us suppose the presence of an ancient temple of Ceres, Roman goddess of the harvest. Of the ancient religious building are still visible the perimeter walls in stone that enclose the side altars in pietra serena and the area of the presbytery
How our Beers are Born
The main characteristics of each phase of the production are the passion and the commitment that distinguish us. Another strong point on which the brewery’s philosophy is based in the strategic collocation in a small village: Buti. Buti. Buti is situated at the bottom of Monte Serra from which flows the main element for a good brewing: the water. Moreover, Buti is a village full of traditions, good cuisine and turism and an artisanal brewery could not miss. Of the ancient religious building are still visible the perimeter walls in stone that enclose the side altars in pietra serena and the area of the presbytery
The malted barley is introduced into a milling machine which reduces it to a coarse flour (grist) and by gravity it mixes with the water (premasher) in the cooking / mashing vat.
The mashing ends when the starches contained in the barley malt have been completely transformed into more or less complex sugars. A vat with a double bottom is used and natural filtration is carried out through the bed of threshers in order to obtain a must rich in sugars, but free of impurities. The spent threshers are rinsed to extract all the sugar they are soaked in and accumulated in food containers to be used for first choice animal fodder.
At the end of boiling, the must contains various “impurities” due to hop residues and coagulated proteins; the procedure adopted for their elimination is the "whirlpool" system, that is a method of circular movement of the must that favors the decantation of the solid parts in a single central area of the vat where the must is temporarily placed
Fermentation takes place in two phases: an aerobic (in the presence of air) and serves the yeast to multiply exponentially and an anaerobic (in the absence of air) in which the yeast transforms the fermentable sugars present in the must mainly into ethyl alcohol and CO2. . In addition, the yeast produces other substances that will contribute to the taste of the finished beer. Fermentation temperatures can vary from 6-7 and up to 30 ° C, depending on the yeast strain used. When 90% of the sugar fermentation process has been completed, i.e. after 3/7 days (depending on the yeast strain and the fermentation temperature), the young beer passes to secondary fermentation and the temperature is lowered by decanting the components turbid.
The ground cereal is mixed with hot water to allow the activation of the enzymes contained in the malt which are responsible for the demolition of starch and proteins. These require particular temperature and pH conditions (the pH affects the enzymatic breakdown, determines the solubility of proteins, determines the solubility of bitter substances and the color of the finished beer).
The boiling of the wort takes place after filtration, its duration depends on the type of beer to be produced, as a rule it does not exceed 90 minutes. Boiling is necessary in order to: denature any enzymes still present, in order to permanently fix the composition of the must. sterilize the must. concentrate the must by evaporation to the desired ° Plato. favor the coagulation and precipitation of proteins and polyphenols. allow the transformation of alpha acids in hops into iso-alpha acids, responsible for the bitter component of beer.
The must is then transferred to the fermenters and cooled through a plate heat exchanger up to the temperature suitable for the type of fermentation chosen (high 18-25 ° C or low 7-15 ° C). However, the must after boiling is poor in oxygen, which is essential for proper fermentation. Pure oxygen (about 8 mg / l) or sterile air is blown into the must or more "homemade" methods are mechanical aeration (for example by dropping the must into the fermenter from a certain height or simply stirring the must in the fermenter) but hard. The must is now ready for the addition of the yeast and the fermentation phase.
Maturation indicates the entire transformation process from must to beer. Drums and bottles are brought into a temperature-controlled cell where the refermentation in the bottle and in the keg is reactivated by adding sugar or fresh must, naturally reaching the desired carbonation inside the container. Once the desired carbonation is reached, stabilization is carried out in a second cold room at a controlled temperature where the beer is refined for about 3-4 weeks before being put on the market.