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brewers and

pilgrims

The figure of the pilgrim is the one that best describes our way of brewing and researching beer.

Pilgrims travel at the slow pace of their steps and continuously relating to what is around them.

Likewise, our beers are made respecting natural rhythms and using local and organic raw materials

Each of our beer, with its inspiration, label and name, is a tribute to a certain way of walking or traveling, to a certain mood that accompanies the pilgrim,  a way of discovering the world

 
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our path

As a famous poem says, there is no path marked out, with directions to follow ... The road is discovered as you go along, and the same goes for our path. But we are clear about the direction and objectives:  making beers of great drinkability, but in which the territory, the ecosystem, the landscape and the seasons can be expressed.

We are aware that beer, unlike natural wine, for example, does not (yet) benefit from a direct and uninterrupted relationship between the field and the cellar.  But we are taking important steps to get there. 

We started, in 2013, as one of the first breweries with entirely certified ORGANIC production, and experimenting with ancient Tuscan grains, local varieties of wheat, with exceptional organoleptic characteristics. 

Then we started a series of projects to bring the field closer to the brewery, such as the one on CEREAL POPULATIONS , in collaboration with the Azienda Agricola Passerini, of our friend Sara.

In short: instead of sowing a single variety of wheat, more than 2000 are sown on the same field. This enormous biodiversity confers a great capacity of resistance and resilience, to cope with climatic conditions, parasites and weeds, requiring even less intervention from the outside. The course selects by itself the most suitable varieties for the season, while those most in difficulty remain dormant and ready to come into play when conditions require it.  

For us this is a first big step towards the production of cereals that express their terroir.

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Terroir that we try to bring to the Brewery. To do this, we started working on the concept of Around . The environment is the set of relationships and reciprocal influences that a living organism has with the outside world. Raw materials, materials, stories, people and their paths are the most important relationships that intervene on the brewery, understood as  living organism. And so the CANTINA ERRANTE project was born, in which we experiment with barriques, terracotta, fresh ancient fruits, wild herbs and spontaneous fermentations.

Find out more: cantina-errante.it

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