birrificiodelducato.net

Nato nel 2007, il Birrificio del Ducato è oggi il microbirrificio italiano più premiato al mondo. Da Roncole Verdi, nella Bassa Parmense, luogo di nascita di Giuseppe Verdi e terra di salumi stagionati e vini frizzanti, una storia fatta di sacrificio quotidiano e tanta passione. Grazie alle capacità e all’impegno di Giovanni Campari, passato da homebrewer e laurea in Scienze e Tecnologie Alimentari, birraio radicale e visionario, e Manuel Piccoli, artigiano dei numeri, con una chiara visione imprenditoriale, il Birrificio del Ducato ha saputo primeggiare nelle competizioni nazionali e internazionali e attualmente esporta oltre il 15% della propria produzione (USA, Canada, Brasile, Norvegia, Svezia, Spagna, Giappone), realizzando una crescita costante dell’80% del fatturato totale su base annua.

nel 2008  Medaglia d’oro all’European Beer Star a Norimberga per la Verdi Imperial Stout, prima birra italiana a vincere una competizione internazionale

nel 2009  La rivista statunitense Draft Magazine pubblica un elenco delle migliori 25 birre al mondo e inserisce anche la Nuova Mattina (brand per il mercato americano della New Morning), unica etichetta italiana presente. Lo stesso anno anche la rivista statunitense Wine Enthusiast inserisce la New Morning tra le migliori 25 birre al mondo

nel 2010  Medaglia d’argento con la VIÆMILIA alla World Beer Cup, il più importante concorso birrario del mondo che ha luogo ogni due anni negli Stati Uniti e ben 5 medaglie all’International Beer Challenge di Londra, tra cui 2 d’oro con la Black Jack Verdi Imperial Stout e la Sally Brown “Baracco. A soli tre anni dall’avvio della produzione tutte le birre del Birrificio del Ducato hanno ottenuto un premio in un concorso birrario. All’European Beer Star BdD vince 4 medaglie tra cui l’oro con la VIÆMILIA, mentre in patria ottiene il titolo di “Birrificio dell’anno”.

nel 2011   In Italia il Birrificio del Ducato bissa il titolo di “Birrificio dell’anno”, unico nella storia del concorso ad aggiudicarsi due edizioni di seguito, mentre all’European Beer Star, le medaglie vinte sono sette, con due ori con Beersel Morning e Sally Brown, anche questo risultato unico nella storia del concorso.

Oggi il Birrificio del Ducato prosegue nella sua politica di crescita: sul versante produttivo una nuova linea di birre artigianali di qualità non filtrate e non pastorizzate destinata alla grande distribuzione porta il nome di Bia (Birra Italiana Artigianale) già lanciata sul mercato, beneficerà di una campagna di comunicazione con un nuovo sito dedicato e uno spot “virale”. Mentre, parallelamente, prosegue la ricerca sulle birre da invecchiamento, affinate in barrique. destinate a una clientela di esperti e superappassionati, in tutto il mondo. Il successo impone al Birrificio del Ducato un progetto di investimento per accrescere la capacità produttiva e la possibilità di raggiungere una fetta più ampia del mercato mondiale con le proprie etichette. Con uno stabilimento tutto nuovo, progettato da zero e dimensionato per compiere il grande balzo in avanti, il Birrificio del Ducato si proporrà come portabandiera italiano della rivoluzione mondiale della birra artigianale.

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birradellanno2013

Birra dell’anno 2013

Il Birrificio del Ducato a Rimini si aggiudica cinque medaglie con le proprie birre “speciali”: suggello di un percorso di ricerca rigoroso e appassionato e…

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europeanbeerstar2012

EUROPEAN BEER STAR 2012

Medaglia di Bronzo alla Beersel Morning…

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worldbeercup2012

WORLD BEER CUP 2012

Medaglia d’argento  alla VIÆMILIA…

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birradellanno2012

BIRRA DELL’ANNO 2012

2 argenti a weeding rauch e la prima luna, 2 bronzi a sally brown e la luna rossa…

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european-beer-star-2011

European Beer Star 2011

Nϋrnberg (D) Novembre 2011 medaglia d’ORO alla Sally Brown nella categoria Sweet Stout medaglia d’ORO alla Beersel Morning nella categoria Belgian-Style Gueuze Lambic medaglia d’ARGENTO…

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BIAlondon2011

International Beer Challenge 2011

London (UK) Giugno 2011 medaglia d’ARGENTO alla BIA Oatmeal Stout  nella categoria Oatmeal Stout…

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birrificiodellanno2011

Birrificio dell’anno 2011

Nel 2011 bissiamo la vittoria del titolo di Birrificio dell’Anno in Italia nel concorso indetto da Unionbirrai. Nel corso di Selezione Birra, manifestazione organizzata a…

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birrificio-dell’anno-2010

European Beer Star 2010

Ci aggiudichiamo il titolo di “Birrificio dell’Anno” al concorso indetto da Unionbirrai che ci vede protagonisti con quattro medaglie vinte. Oro per la Black Jack…

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international-beer-challenger-2010

International Beer Challenge 2010

London (UK) Giugno 2010 medaglia d’ORO alla Black Jack Verdi Imperial Stout nella categoria Wood Aged Beer medaglia d’ORO alla Sally Brown Baracco (Sally Brown…

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world-beer-cup2010

World Beer Cup 2010

Chicago (U.S.A.) Maggio 2010 medaglia d’ARGENTO alla VIÆMILIA alla World Beer Cup nella categoria Kellerbier…

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birrificio-dell’anno-2010

Birrificio dell’Anno 2010

Ci aggiudichiamo il titolo di “Birrificio dell’Anno” al concorso indetto da Unionbirrai che ci vede protagonisti con quattro medaglie vinte. Oro per la Black Jack…

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wine-enthusiast-top-25

Wine Enthusiast Top 25

U.S.A. Dicembre 2009 Nuova Mattina (alias New Morning) inserita tra le 25 Top beers of 2009 secondo la rivista statunitense Wine Enthusiast…

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stockholm-beer-festival

Stockholm Beer Festival

Stockholm (S) Settembre 2009 medaglia d’ARGENTO alla New Morning allo Stockholm Beer Festival nella categoria Belgian Ales comprese tra 4,8 e 5,9 % Alc….

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draft-magazine-25-top-beer

Draft Magazine 25 Top beers

La stampa specializzata internazionale comincia ad interessarsi della nostra produzione ponendola ai vertici qualitativi secondo una classifica delle migliori birre del pianeta: nel gennaio 2009…

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european-beerstar-2008

European Beer Star 2008

Nϋrnberg (D) Novembre 2008 medaglia d’ORO alla Verdi Imperial Stout all’European Beer Star 2008 nella categoria Imperial Stout…

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dirra-dell’anno-2008

Birra dell’anno 2008

A Birra dell’Anno 2008 portiamo a casa 3 medaglie d’argento: con la VIÆMILIA nella categoria birre a bassa fermentazione entro i 14°P; con la A.F.O….

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afo2007winner

Birra dell’Anno 2007

La produzione è iniziata da pochi mesi, ma iniziano subito ad arrivare i primi riconoscimenti per le nostre birre. Nel 2007 la A.F.O. vince la…

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Top fermented beer which undergoes a secondary fermentation in bottle. It is intense gold, almost orange in color, with aromas of fruit in syrup (pineapple, peach and apricot), candy sugar, bread crust and a note of chives from the Belgian hops of Poperinge. Warm and sweet on the palate with a firm fizzy finish. Strong and structured, sweet and inviting. A tribute to a friend who went missing, who we may meet again one day, just like the sun that is hiding behind the hill.

Winterlude is also named after a Bob Dylan song, a perfect fit since it is a winter warmer. The idea of winter as an interlude representing both the pause before awakening and the oblivion before new life.

This beer is inspired by some varieties of the Belgian Tripels. The hops come from the Poperinge region, a variety I have always been fascinated by. I connected with one of the region’s local farmer and had him set a preferred variety aside from his most recent harvest.

Because it combines incredibly well with food, Winterlude has always made us proud with our catering industry clients.

Suggested pairings:

It pairs wonderfully with semi-firm cheeses (Puzzone of Modena, Spressa and Fontina from Valle d’Aosta), creamy soft cheeses, different varieties of salame as well as risottos, flavorful main entrees and fine pastries.

ABV. 8,8% 19°P

Storing temperature Between 4 and 18°C (it keep best refrigerated)

Serving temperature Between 8 and 12°C (depending on the room temperature).

Pour in wide enough glasses to host its abundant foam head.

This bottom fermented beer is golden yellow in color with floral and herbaceous hop aromas (due to the use of Tettnang Tettnanger blooming hop variety personally selected during harvest time). The finish is sharp with a hoppy bitterness and hints of acacia honey.

Elegant, balanced and gratifying: there is always room for her!

La VIÆMILIA being my first creation, is considered by many our signature brew.

Although it may appear a simple lager, its brewing is the longest and most delicate. It is cellared for at least 6 weeks, out of which the first week is for primary fermentation and the remaining 4 to 5 for lagering at 3◦C to allow the young beer to refine. During this last phase hop flowers are added.

Every year, at the beginning of September, we travel to personally select hops from the farmers of Tettnang (a small village in the south of Germany renowned for cultivating high quality aroma hops).VIÆMILIA unravels such extraordinary floral and herbaceous hop aromas due to the dry hopping process.

Manuel was inspired to call it VIÆMILIA since this beer is an anthem to our land, oppressed by thick fogs during the winter and withered by a merciless sun during the summer afternoons. The verses of a poet from Bologna helped me to put into words the mental image of a lazy day in June.

“Across wheat fields bent by the wind, between flat hills above the plane”

Suggested pairings: Parma ham, fried vegetables and chevre or on its own.

Lovers of VIÆMILIA suggest to drink it by the bucket!

ABV. 5,0 % 11,5 °P

Storing temperature: between +2 e +4°C

Serving temperature: : between +6 e +8°C

Top fermented beer which is subjected to a secondary fermentation in bottle. It is deep dark ebony in color with a cappuccino head. The nose has aromas of chocolate, licorice, coffee grounds and tobacco with alcohol nuances. Its full bodied, long lasting, smooth and dry mouth is followed by a surprisingly hot finish that breaks its initial fullness and makes you crave more!

It is suitable for aging.

Dedicating one of our beers to Giuseppe Verdi was a must since our microbrewery is located in Roncole Verdi, the composer’s birth place. When I returned from my first visit to New York City I decided to create a beer that would be superior in elegance, balance and drinkability to all those stout varieties I had overseas. Although the initial recipe has changed, the very first batch matched my vision.

Its uniqueness lays in the use of chili pepper which combines very well with the beer’s chocolate aroma. The hot finish also lightens its full bodied mouth by awakening the palate.

Verdi Imperial Stout is the first Italian craft beer to have ever been crowned with a gold medal in its category at an International beer contest. In 2008 it ranked first at The European Beer Star in the Imperial Stout category./span>

Chocolate desserts, fine pastries and soft cheese like Gorgonzola. It is a beer to meditate on.

ABV. 8,2% 20,0°P

Storing temperature: Between 4 and 18°C (it keeps best refrigerated)

Serving temperature: Between 10 and 18°C (depending on the room temperature)

Top fermented beer which undergoes a secondary fermentation in bottle. It draws inspirations from the Belgian Saisons. It is surprisingly spicy due to the use of wild flowers, chamomile, coriander, green peppercorn and ginger. Deep gold with orange highlights, it has exceptionally floral and spicy aromas. It finishes with a quenching dryness and an earthy bitterness. It is an ode to spring.

A journey through forests and dales, a hymn of hope for the day to come

This beer is particularly dear to me. I envisioned it while I was training at Birrificio Italiano (an Italian brewpub) during the spring of 2006. I was extremely excited, I could feel the dream that I had long held in my heart about to come true. Every morning I used to say “This is a new day” and since the first blossoms on the trees were enunciating the coming of spring, I decided to brew a beer to honor the season, rebirth and new beginnings.

To express my vision I decided on a Saison because it is a beer strongly connected to the land. (Saisons are traditionally brewed by the farmers of the Hainaut region in Belgium.)

Although choosing the beer was simple, selecting the herbs and spices was surprisingly difficult. I wanted both to recall the scent of a blooming field and create a fresh, intriguing and easy to drink beer. In order to achieve the right balance of herbs and spices, I remember drinking herbal infusions every day during that winter.

I had no doubt on the name. I called it “New Morning” after Bob Dylan’s song about the awe for life and nature’s marvels.

Suggested pairings: Fish and raw shellfish, herb risottos and some varieties of semi cured cheeses.

ABV. 5,8% 14,0 °P

Storing temperature:: Between 4 and 8°C (it keeps best refrigerated).

Serving temperature:: Between 8 and 12°C (depending on the room temperature).

This is a barley wine with great character. It undergoes 18 months of maturation in French oak barriques previously hosting an Amarone wine from the Valpollicella region. Intense copper with red highlights, the nose has an extraordinarily rich and complex aroma of morel cherry, red currant and vanilla with a hint of wild berries and Madeira wine. Its full bodied mouth is warm and un-carbonated.

A beer beyond assumptions, it is dedicated to the man of tomorrow.

ABV. 13,0% 26°P

I created L’Ultima Luna to celebrate my first born, Matteo. During the pregnancy I remember dreaming up a deep, complex, evocative and well aged beer. Choosing from a wine I always loved, I decided on a 2/3 full Amarone cask to allow the beer to oxidize by exposing it to the air. It is also in honor of the oxidized wines of Andalusia and my deep love of the land there that gives them life. Although the minimum aging requirement for this so called “beer” is 9 months, after many trials I opted for 18.

Quoting Salvador Dali and Saint-Exupery, the surrealistic label depicts a painting of a child lifting the sea. This beer stands out for its exceptionally complex oxidized tertiary aromas of leather, cheese crust, Madeira, wood and roasted almonds.

Something I like to do is to leave the bottle open and drink it three months later for the greatest satisfaction.

Heavily hopped, it has aromas of grapefruit, white grape and tropical fruit. Warm and fairly bodied, bitter but balanced, complex and persistent, its palate shows its character. It finishes with balsamic and resinous notes.

7,8% ABV. 18°P

After watching the trailer of the movie “Machete” 4 years before its showing, I was sold on creating a beer to honor him. Not any beer, only one could bear the weight of such a name: a Double IPA. I have always been fascinated by well brewed Double (or Imperial) IPAs.

These are far from easy beers to brew. Limiting the caramel amount, achieving a good dryness, making sure that the higher alcohols are not overpowering are some of the key elements to avoid an undrinkable “sludge”. Above all, hop has to emerge over everything else, powerful and imperious.

This is an extreme beer, either loved or hated. It has no middle ways, middle ways are not for Machete. Machete doesn’t come to compromises.

“Machete don’t text”.

A blend of different beers, some of which are barrel aged up to 2 years with morel and amarena cherries. Intense amber with ruby highlights, the nose is extraordinarily complex with fruity aromas of morel and amarena cherry perfectly blending with subtle ethereal notes, acetic and lactic flavors and hints of oxidized malts. It has a sapid, full mouthed lasting palate with a magnificently elevating sour finish.

A beer for strong emotions, it is an homage to all lovers beyond time and space.

ABV. 8,0% 18°P

The moment I blend La Luna Rossa represents a mile stone in my history as a brewer when I feel truly proud and satisfied with my work. This beer has the longest maturation and its brewing resembles wine making in that regard. It is always very emotional when Myself and Luca (a solid presence at the Brewery) find ourselves between sour splashes and leftover pieces of fruit that remind me the “visciole”(morello cherry) my grandfather used to eat while playing cards.

The start is a sour base which has undergone at least 2 years of mixed fermentation with acetic and lactic bacteria as well as Brettanomyces strains. Amarena and morel cherries are then added for additional flavor for at least 6 months. The beer is then blended with part L’Ultima Luna and part young beer and poured into numbered bottles indicating the year of the curvee. 12 more months of maturation in bottle are required before entering the market.

La Luna Rossa resembles a Flemish red based kriek beer and is extraordinarily complex and elegant. Lovers of this blend find it hard to forget.

Drawing inspiration from Belgian beers, it features 9 different spices. Intense amber with balsamic and fruity aromas and a base of caramel, it is a Christmas beer. Its citrus nose and sour mouth are delivered by the use of wild yeasts (Brettanomyces) and lactic bacteria that during the beer’s 12 month aging, trigger a secondary fermentation. Surprisingly charming and rich, it is dedicated to all those moments that will never come back.

ABV. 9,0% 20°P

I created Strepponi Reserve a few years ago when I decided to use Brettanomyces, Bruxellensiis and Lactobacillus strains for the secondary fermentation in bottle. The first batch was far from encouraging; it smelled like prescription drugs, acid yogurt and salami mold. We stored it meaning to dispose of it and forgot all about it. Then, during a hot summer day, Maso (at the time assistant brewer) presented me with a blind taste test. I was taken by surprise: a well balanced mix of aromas of rust, lactic, leather, cherries, fruit candies, anise, citron, balsamic and cola with a sour finish! It painted a big smile on our faces for the remaining of the day!

We called it Strepponi Reserve to honor Giuseppe Verdi’s second wife….the “sour wife”!