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The Brewery 2018-08-28T16:03:34+00:00


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.

Why Malamut?

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

The History of Beer

History teaches that beer was invented by a woman.
According to a legend, in fact, the beer was born thanks to the error and the carelessness of a woman, who forgot a dish of cereals outside the home; there was a storm, the seeds got wet … And so beer was born …

The history (documetata) of beer, was born about 4500 BC, in the then rich and flourishing Mesopotamia: The Sumerians were the first brewers, and each social layer was entitled to a certain amount of beer a day. Then came the Babylonians, with the famous “Code of Hammurabi” (1728-1686 a.C.), according to which those who watered down the beer was condemned to death (right, so you do!). Even among the Egyptians it was a widespread drink, and even Cleopatra drank it and gave it to its Gods. Beer comes to Greece and to the Jewish people (beer also compares in the Bible). Beer spread in the third millennium BC also in China, where it is produced with other cereals besides barley (including, obviously, rice …).

The Celtic people, who drank rivers of beer in Gaul, Britain and Ireland, before, after and during the wars.

For Ireland, United, there is a legend in which the country gained its freedom, only when the hero Mag Meld managed to snatch the vicious Fornoriani monsters the secret of the beer bill, the drink that made them immortal (they had to drink really a lot of beer for certain rates reasoning !!!).

When the art of making beer also entered convents, rules were introduced on its production and hops were used as flavoring instead of all the other spices that were used until then.

In the year 1000 the figure of the master brewer was born in Germany and in northern Europe beer began to be produced industrially. In 1516 the edict on purity was issued, in which the definitive codification on the production of beer was present: it could only be made with barley malt, hops and water.
Although the master brewers were widespread, priests and nuns certainly did not give up this pleasure and consumed large quantities of “beer of the fathers” (for the boys), and of “convent beer” for the girls). The first schools for master brewers began to be born: the most famous is that of Monaco (natural, right?) Which is still in business. In England, pubs and breweries were very popular, but it was still the only region where hops were not used (and it seemed to you if the English were not different from the others … oh well …). The birra was so widespread throughout Europe that it starts being taxed (bad, bad !!!).

Beer in Modern Times

In 1620 the beer crossed the ocean together with the Pilgrim Fathers and reached the American coasts, while in Europe a series of discoveries changed the way to produce it, making sure to be able to produce it all year long and to preserve it for longer.

As for Italian history, the first to drink beer were the Etruscans: the drink was called “pevakh”, initially made with rye and spelled, then with wheat and honey. The Romans preferred wine, but did not disdain the “barbaric” beer. With the fall of the Romans and the barbarian invasion, the beer spread more and more even in our beautiful Italian peninsula. Beer was drunk mainly by men, while women could only be given under medical supervision.

In 1494 were married Maximilian I of Habsburg and Bianca Maria Visconti, nephew of the Duke of Milan Ludovico il Moro who, to celebrate the wedding, offered to all Milanese a mug of the frothy drink (so you do! Free beer to all !!! Hooray !!).

In Italy, however, beer was not brewed, but it was only imported; it was only in 1700 that we also started to be produced, especially in the North, thanks to the proximity and the Austrian domination. The first beers were very strong and high fermentation that, unfortunately, were watered down to make the taste more acceptable. With the help of the Austrians and the Germans, the art of beer also improved in Italy, which pian-pianino became increasingly independent of foreigners, until it had its own factories; the first brewery in Italy was the “Le Malterie Italiane” of Avezzano (1890).

Our Philosphy

A craft beer must be unfiltered, not pasteurized, must be raw. Only in this way is it possible to obtain a live product, in which the yeasts present at the bottom of the bottle continue their fermentation, characterizing the taste and refining the taste of beer, which evolves over time, providing complex and different sensory sensations. The absence of pasteurization, filtration therefore allows to maintain unaltered all the nutritional and organoleptic characteristics of the beer, enhancing the qualitative potential of the materials used in the production process. All the beers produced are natural, obtained without the addition of preservatives, antioxidants or stabilizers. The entire production process is characterized by a scrupulous care of all the phases and by a careful selection of the raw materials used. Within the brewery every operation (from the milling of the malt to the labeling) is done by hand, therefore producing a batch of beer on one side means many hours of work but on the other hand it allows the brewer to express at most the just estro: FROM THIS THIS DERIVES THE ARTISANAL WORD!

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 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.


The malted barley is introduced into a milling machine that reduces it into a coarse flour (grist) and by falling it mixes with the water (premasher) in the cooking vat / amalgam.


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 need special temperature conditions and Ph (Ph affects the enzymatic breakdown, determines the solubility of proteins, determines the solubility of bitter substances and the color of the finished beer).


The mashing ends when the starches contained in barley malt have been completely transformed into more or less complex sugars. A vat equipped with a double bottom is used and a natural filtration is carried out through the bed of threshers in order to obtain a must rich in sugars, but without impurities. The spent threshing plants are rinsed to extract all the sugar they are soaked in and accumulated in food containers to be used for high quality animal fodder.


The boiling of the must takes place after filtration, its duration depends on the type of beer to be produced, normally does not exceed 90 minutes. Boiling is necessary in order to: denature the enzymes that may still be present, so as to permanently fix the must composition. sterilize the must. concentrate the must by evaporation at the desired Plato. promote coagulation and precipitation of proteins and polyphenols. allow the transformation of the alpha acids of the hop into iso-alpha acids, responsible for the bitter component of the beer.


At the end of boiling the must contains different “impurities” due to residues of hops 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 decanting of the solid parts in a single central area of ​​the vat in which the must is temporarily positioned


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). The must after boiling is however poor in oxygen, essential for proper fermentation. Pure oxygen (about 8 mg / l) or sterile air is insufflated into the must or more “homemade” methods are a mechanical aeration (for example with the fall of the must in the fermenter from a certain height or the simple repopulation of the must in the fermenter) but difficult. The must is now ready for the addition of the yeast and the fermentation phase.


The fermentation takes place in two phases: an aerobic (in the presence of air) and it 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. The fermentation temperatures can vary from 6-7 to 30 ° C, depending on the yeast strain used. When 90% of the sugar fermentation process has been carried out, ie after 3/7 days (depending on the yeast strain and fermentation temperature) the young beer goes to secondary fermentation and the temperature is lowered by decanting the components turbid.


With Maturation we indicate the whole process of transformation from must to beer. We bring drums and bottles inside a temperature-controlled cell where the refermentation in the bottle and in the drum is reactivated by adding sugar or fresh must, naturally reaching the desired carbonation inside the container. Once the desired carbonization has been achieved, it is passed to stabilization in a second cold store at controlled temperature where the beer is refined for about 3-4 weeks before being put on the market.