Slow Brewing The Italian Way

Audace, Oppale, Admiral, Nectar... These are just a few of the fascinating names chosen by Italian microbrewery 32 via dei Birrai,for their made in Italy beers with distinctly colorful labels

  • Slow Brewing The Italian Way
  • Slow Brewing The Italian Way

21 years of history, over 1,200 breweries and almost 7,500 different beers: the Italian craft beer market has evolved a lot since the birth of the first brewpubs - namely pubs producing their own beer – in the mid-Nineties.These brewpubs grew into microbreweries, and with entrepreneurial spirit, started to sell throughout Italy and abroad, and joined the global craft beer bandwagon. Telling apart beers made by truly independent craft brewers from those made by large companiescan sometimes be tricky.
Yet when it comes to 32 via dei Birrai, all doubts seem to dissolve: this microbrewery from Treviso puts such meticulous attention to ingredients and productionthat it is the first Italian beer to earn the Slow Brewing Quality Seal. Slow Brewingis an international organization that works with the Technical University of Munich and the Italian Brewing Research Centre at the University of Perugia (CERB) to ensure the quality of raw materials through all production stages and set rigorous standards for hygiene requirements, environmentally friendly distribution methods while respecting the traditional manufacturing methods. 
The story of 32began in 2006, when sales expert Loreno Michielin, engineer and homebrewing enthusiast Alessandro Zilli, and master brewer Fabiano Toffoli combined their passion and skill to create a craft beer with a unique character that would stand outin the already saturated Italian craft beer market.
Why the name 32 Via dei Birrai? "32 is the number corresponding to the beer production class according to the Nice international classification of goods and services", Loreno Michielin explains. "And via dei Birraiis a reference to a street in Brussels, rue Des Brasseurs, or brewers’ street”. 
The three founders focused mainly on the relationship between taste and design: a set of unique flavors reinforced by unmistakable packaging and bottle design, topped off with their signature round 32sticker. 
The other focus is sustainability, not only regarding energy usage throughout the production process but also after: the packaging is designed to be recycled or reclaimed into decorative objects, for example corks that become keychains. 
"Of course, to have a craft beer emerge, you need to work on making a great impression on the final consumer, and on achieving a kind of quality that is tangible, proven," Michielin explains. 32 Via dei Birraiachieves quality via a long production process characterized by limited quantities, craft techniques such as re-fermentation, and respecting the raw materials. Six weeks are required for 32’s beers to metamorphose from simple ingredients in a factory to a final product being sold on a shelf. This is because each beer is highly fermented and non-pasteurized. 
The result is a non-standardized beer- to the point that an expert consumer might notice the difference between different batches of the same type of beer. "Unique, steady and consistent" are the keywords which, according to Loreno, give us the best definition. 
One of their side projects is donating money to Fondazione Lucia Guderzo’s school for vision impaired children from the sales of bottles with braille printed on the label. 32 via dei Birraiis a very non-standard beer company, indeed. 

Author : The Slowear Journal


craft beer  | Treviso  | 32 Via dei Birrai  | slow brewing  |

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