Italy

Peroni Nastro Azzurro is an Italian lager beer. Crisp and refreshing with a subtle citrus aroma, this import beer has a 5.1% alcohol by volume. Light and clean like a pilsner beer, this is a crisp and refreshing European lager with a delicate balance of bitterness and citrus and spicy aromatic notes, combined with a fast and clean finish. Peroni beer has a big personality — bold, spirited, authentically Italian and effortlessly stylish. This case of beer bottles is perfect to share refreshing drinks with friends during all seasons. Peroni Nastro Azzurro is brewed with the highest quality hops (Saaz-Saaz and Hallertau Magnum) that give the Italian beer its balanced aroma, which is light on the palate. With a clean, refreshing taste, it’s the perfect beer for any occasion. Brewed with the same flair and attention to detail through three generations of master brewers, Peroni Nastro Azzurro uses only the finest ingredients.

Birra Moretti is brewed the traditional Italian way with an unchanged recipe since 1859. With a unique aroma, this bottom-fermented lager reflects the timeless Italian traditions of simple, yet exceptional ingredients. Birra Moretti has a golden straw-like color, spicy hoppy aroma and slight malty taste.

Discover Oro Di Milano Doppio Malto Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

10 pack of Peroni with 2 Glasses

Prodotto ad Alta Fermentazione. Birra prodotta con l’aggiunta di mosto d’uva Freisa in fermentazione. "Birra complessa, di grande finezza ed eleganza, in cui sorprendentemente convivono tre anime, quella fruttata con sentori che ricordano la fragola, il lampone ed il ribes rosso, quella acidula-citrica con lievi aspre note di limone e quella, più ostica, caratterizzata da off flavors tutti da scoprire. Nonostante la presenza di nette punte di astringenza, una piacevole sensazione di "warming" ci accompagna dopo ogni sorsata." - Lorenzo Dabove in arte Kuaska

"BLANCHE" type beer, produced with a mixture of barley malt, non-malted wheat and oat flakes, flavored by adding coriander and orange peel, the hopping is mild. Referenced in barrel or bottle and matured for 6 weeks. Alcoholic grade 4.5% in volume.

Discover San Giuseppe Ripasso Classico Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Dedicated to the Tuscan cigar and the Club Maledetto Toscano, marks the meeting point between Belgian and Anglo-Saxon brassic culture. Strong hopping blends with a selection of yeasts that grow fruity, floral notes of great charm, intensity and complexity. In the mouth, after the mythical entrance, comes the caramel that evolves in the agrumato and goes to merge with a pleasant bitter and spicy note.

Micro brew ale made at high temperature fermentation, using local malt, spring water and selected hops. The red wine is added during the first fermentation so that the balance and complexity of the beer won’t be altered. Then we proceed with the second fermentation in the bottle. After the second fermentation, the beer rest for 20 days in temperature controlled ageing cellars.

Fermented and maturated in oak vats. No adding yeast. Spontaneous fermentation because of adding freshly pressed Barbera grapes juice that contains the skins, directly from a viticulturist near Alba. Brewed once a year at vintage time obviously. Available in 375 ml or 750 ml bottles. Fresh, vinous and fruity smell, qualities that are confirmed on the palate and which reveal a close link between the world of beer spontaneously fermented and the wine.

Spiced beer obtained with barley and barley malt, high fermentation and refined in bottle.

Discover Giuseppe Lonardi Valp Ripasso Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Discover Bruton Di Bruton Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

This Egyptian inspired brew is spiced with ginger, myrrh, and orange peel ... very complex.

Italian first beer spontaneously fermented, the divine is based on the concept of inoculate the wort with yeast present in the air of the place. The first version had spent the night outside in a tub of open steel and has thus inoculated with the air in the area. Later versions were made are inoculated directly with the air in the fermentation cellar. The final and definitive version is made earn three months in oak barrel. The divine is therefore a product similar to the Belgian Lambic, although usually with a lower acidity, it is a light beer produced exclusively with pilsen malt, of 5.5%. Absolutely not to be missed.

Honeyish, mildly herbal with a subtle Eucalyptus aftertaste. Mildly spicy and balanced by a stiff bitterness. Dry finish with residual malt, fruit, and hops.

Birra Moretti La Rossa is a Double Malt or Dopplebock beer produced using 100% high quality barley malt.

SAISON STYLE ALE BREWED WITH SPICES (PEPPER, CORIANDER, GINGER AND ANISE) Top-fermented ale, unfiltered, unpasteurized with natural sediment. Ingredients: water, barley malt, hops, yeast, pepper, coriander, ginger, anise Serve at a temperature between 46’F and 50’F

Discover Birrificio Italiano Fleurette Gioia Di Vivere Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

The idea of ​​this beer was born in December 2008, five years before its marketing. It had to be a brass with raw materials and techniques similar to those used for lambic production, which never sees steel but ferment directly into the wood. It was not a matter of imitating it, but of drawing a new path, running a road that had not yet been beaten. Initially I used Chrysopolis's first batches only as a base for the La Luna Rossa blend. The recipe is very simple: 65% Pilsner malt and 35% wheat, the amazement program tries to mimic the turbid mash while retaining a large amount of dextrin and even some starch residues in the must. During boiling, add the flowered honey hop that let's age in the air for a few years. After cooling, we transfer the must directly into barrels. The first batches of Chrysopolis were inoculated with a mixture of Brettanomyces, Lactobacilli and Pediococchi this with the precise intent of addressing the fermentation. After at least 12 months of fermentation and aging in barrels, comes the time of the blend, where different bats of different ages are assembled in distinct proportions to create the true Chrysopolis. Assembling different barrels can create shades, give complexity, blend corners, give color brushes, create lights and shadows. It is a delicate and evocative phase, a special moment and for me with great emotion, one of those moments when I I realize to do the nicest craft in the world. -John In the glass, nose and palate Chrysopolis has a golden yellow color, rather opalescent, with a very low, slightly perceptible sparkiness. The smell is very complex and intriguing, revealing a bouquet full of hints that bring us back to the memory of wisdom and dark cellars dispersed in Flemish Brabant: lemon, cedar, horsehair, salami mold, rust and leather. Taste is the sharp lactic acidity with a typical bitterness from Brett, slightly faded by acetic reminiscences. Wood is present but in an absolutely discreet manner, remaining politely in the background. The final is very intense and persistent, showing great finesse.

The unique use of Damaschine plums gives this extraordinary beer a lot of warm and sensuous fruity notes with clear,though never too aggressive, sour and citric flavors. Despite its low pH, this unique beer is well balanced thanks to aremarkable fullness and to impressive fruity flavors persisting for a long time. “Brugna” is Piedmontese dialect for “prunes.” Fermented for two weeks in stainless steel with a complex yeast strain containing bretanoymyces and lactic acid bacteria. Secondary fermentation for three-to-four weeks induced by Ramassin (Damaschine) plums from Valley Bronda. Matured in 3hL wooden barrels for nine-to-eleven months.

One of the few adventures in the realm of bottom fermented beers for Birra del Borgo. A mix of American and European hops in dry-hopping (Simcoe, Warrior and Saaz). Stronger in alcohol, hence the Imperial appellation, will surprise you with its intensity, being both explosive and balanced at the same time. A blonde beer with a strong backbone, just like the main character of the novel by Willa Cather from which the beer takes its name.

For our collaboration with Evil Twin, we took a farmhouse ale on a flavor journey: sweet prickly pears, Sicily salt, lactic sourness, Bretta funk … a true kaleidoscope

A romantic love story in a shade of pink between raspberries and our Duchessa. A passionate adventure made of spontaneous and controlled fermentation, passion, time. An extraordinary plot, to be sipped until the last drop. Rubus idaeus - raspberry – is the main character, our spelt beer Duchessa is the starting point. 100 grams of fresh fruit are added for every liter of beer; they start a wild fermentation that gives the beer a unique profile with a marked sharpness, well balanced by the berries’ smell. It perfectly substitutes a pink sparkling wine as an aperitif

Discover La Mummia Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

A light-coloured beer, golden. Fresh but potent to the nose containing notes of apricot and candied fruit. On the palate it is well balanced having hints of honey and fruit which pleasantly mask its fairly high alcoholic content.

Discover Alexander Limoncino Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Beer with addition of the Timorasso white wine grapes, oak aged.

Brewed by way of single step infusion. Bottom fermenting yeast is added to induce fermentation at 10°C (48°F). When attenuation reaches 50 %, it is blended with a combination of old and young sour beer that were fermented with lactic acid bacteria, wild yeast and black sweet cherries. The fermentation continues and the natural sugars from the malt and cherries are converted to alcohol. At the end of primay fermentation, fresh beer wort and top fermenting Saccharomyces Cerevisiae yeast are added. The beer is then bottled and sent to refermentation in a cold room at around 7°C (42°F). The refermentation lasts about 4 months.

This is a top fermented beer which undergoes a secondary fermentation in bottle. It draws inspiration from the great Belgian Abbey beers. With the color of a friar’s robe, it has aromas of caramel and alcohol preserved fruit (pear, plum and morel) with light roasts. The mouth is warm and complex with an unexpected dry finish that makes drinking easier. “To all those who still hold dreams and will never cease to search for the happiness they deserve”.