Tag: craft beer

Attl Robert – beermaker

Place: Sfante Gheorge

We went to visit a young man called Robert Attl, who, together with a friend, had started brewing beer in a garage when Covid started in 2020.

They had bought a complete set for brewing their own beer together with a temperature controller and they started making various types of beer. Upon completion of a batch, he gave samples of beer to friends and family. Since they liked it, he went on making many types of beer before he settled on New England IPA and the taste is governed by 5 types of American hops. In addition to hops, he also buys malt and beer yeast.

When he wants to make beer, he starts by crushing the malt in a mill, then filling a tank with the crushed malt and water. This mixture is heated to about 72°C for a certain time, then he separates the malt, which is called mash, and the water, which is called wort. He boils the wort for some time, then he puts a cage with the hops in the wort. Next, he cools the wort and he adds beer yeast to the malt. Finally, he stores the mixture of wort and yeast for a period during which the sugar in the wort will be turned into alcohol, making beer. Next, he filters out the yeast and bottles the beer.

Having seen his small home brewery, we went to a restaurant called GADO whose name is composed of the initials of 2 ladies and 2 gentlemen. GADO restaurant has its own magazine, the GADO times, where each of them is drawn as a human with an animal’s head. They are the following characters:
Greta with a cat’s head
Alfonz with a boar’s head
Dalma with a mouse’s head
Orlando with a deer’s head

Having read an issue of the GADO times, I have realized that the GADO people have a lot in common with the Slow Food philosophy of good, clean and fair. They are, as far as possible, buying foods and drinks from local producers and they gather honey, berries, vegetables, herbs, fruits and water from nearby sources.

The reason for going to this restaurant was that Robert had started working there. He started hosting beer tastings at the restaurant with 15 participants in the beginning, but now about 45 people attend his tastings.
He has learnt about the history of beer, beer chemistry, got to know and made friends with a lots beer lovers.

His beer is called Attl Roblipa where Attl is his last name and Roblipa is a pun on Robert and IPA. His New England IPA has a taste of hops from passion fruit, elderflower, grapefruit, mango and and one more plant. It’s a cloudy beer meaning that it’s hardly transparent. It’s produced at the Mustata de Bere brewery in the city of Brasov.

Some photos of his beer can be found here.

I was kindly invited for a free Roblipa by Robert, and I can confirm that the beer was very tasty. I have also tried a few of their dishes, all of them delicious.

As a measure of the good quality of his beer, his father didn’t drink beer before Robert started brewing beer. Now, he drinks all types of beer, Roblipa and anything else.

07/10/2024
Microbrewery Croce di Malto
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Croce di malto, a clever pun on croce di malta, which is a mechanism for driving film projectors and also a Maltese cross, while malto in Italian is malt in English, points to someone who knows his game and leaves nothing to chance. The owner, Alessio Selvaggio, studied food science before his partner made him start making beer instead. Beers of optimum quality, are made at this microbrewery, characterised by appealing tastes making them unique. This has been confirmed by winning first prize for best beer together with a platinum medal at “Mondial de la Biere 2009″ in Strasburg with their beer TripleXXX.

Some of the beers which are made at this micro brewery are as follows:
- Hauria: inspired by beer from Cologne in Germany and characterised by a bitter taste
- Triticum weizen: distinguished by a fruity flavour and a high gas content
- Magnus: taste derived from malt and spices
- Acerbus: a bitter ale whose taste derives from a diverse selection of hops
- TripleXXX: a doubly malted beer
- Temporis: a fruity, spring beer
- Platinum: a Christmas beer
- Umbra: characterised by wheat which has not been malted together with oats
Alessio told us that beermaking is constantly changing and new varieties are made continuously. It should be safe to say that he’s a purist as regards beermaking due to that he doesn’t pasteurize or filter their beers and only the cold is used as a preservative. Besides, he’s very meticulous and fussy regarding the expiry date of their beers, which varies from beer to beer, but shouldn’t exceed 3-4 months, in general.

More information about their beers can be found at the web site of Croce di Malto, with supplemental advice on what type of food should be eaten with what type beer, and also what type of glass with which to drink the beer.

They are also arranging informal beer evenings, and they are providing technical assistance to would-be brewers. Besides, they are thinking about selling their beers in bottles at various shops.
11/10/2010
Turin Brewery
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The first brewery in Italy was founded in 1845 in Turin. Unfortunately, after more than 100 years of producing beer in Italy, micro and mini breweries disappeared during the economic boom during the 1960s. For the next 50 years, beer consumed in Italy was either imported or produced on an industrial scale in Italy.

The first microbreweries started reappearing in 1997. A modest number of 30 existed 10 years ago, while now there are about 300. In general, the Italians know all about wine, while they know next to nothing about beer.

By happy chance, the sense of taste is changing. Formerly, beer in Italy was drunk with pizza only, while now you can find beers suitable for drinking with fresh and mature cheeses, starters, fish, desserts, etc. In fact, there is a beer for every course. Even restaurants are starting to offer a varied selection of beers.

Turin Brewery or “Birrificio Torino” in Italian is located near Mole Antonelliana, the major landmark of Turin. Being originally a candy factory, the present owners, Mauro Mascarello and Claudia Fertino, have turned it into a combined brewery and restaurant.

When this combined restaurant and brewery was opened, the owners didn’t make any publicity at all, just being a pub and brewery quite out of the ordinary and using word of mouth among beer lovers, was enough to fill up the premises from day one on.

Mauro, went to Bavaria, the Czech Republic, Belgium and northern France, in order to learn how to make beer from local master brewers. From each and every one he received advice and experience which he brought back to Turin, in turn making excellent beer for his customers.

In order to make prime beers, Mauro has first to select the best ingredients. First, using Turinese water having a medium hardness and being well adapted to making beer, Then, depending on which type of beer he wants to make, for instance, light or dark, he selects a certain kind of malt, while depending on the amount of bitterness he wants to obtain, he can select from various types of hops. Finally, in order to turn sugar into alcohol, he also has to add yeast.

Beers, being live products, are neither pasteurized nor filtered at this brewery, making them keep their flavours and tastes like a fresh product for a limited time. In addition, no artificial preservatives are added and the only method of conservation is done by cooling the beers.

The following beers are produced year-round:
- Birra Torino – a doubly malted, light, lowly fermented beer
- Birra Rufus – a doubly malted, bitter, lowly fermented beer
- Birra Clara – a light, lowly fermented beer
- Birra Sahara – a light, highly fermented beer
In addition, the following seasonal beers are produced:
- Birra di Natale – Christmas beer scented with honey and having a high alcoholic content
- Birra di Primavera – spring beer enriched with flowering hops
- Birra Aurora – ginger beer
Cooling the beers excessively will change their tastes, meaning that every beer should be stored and served within a specific temperature range in order to enjoy the individual characteristics of each beer together with an accompanying meal served at the restaurant of Birrificio Torino.
08/10/2010
Haandbryggeriet

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Haandbryggeriet or the Hand brewery was founded in 2005 by 4 middle-aged men who had been making beer on their own for many years. Instead of complaining about the selection and taste of beer made by commercial breweries in Norway at the time, they decided to found a craft brewery. At first, the brewery was situated in a an old hosiery factory from 1874 where they installed a new set of equipment in order to meet the requirements to producing beer commercially.

In order to make beer, they get water from Glitre lake, the same body of water from which drinking water for the town of Drammen is obtained.

Malt is bought from various high quality producers in the UK and Germany, while they grind the malt themselves in their own mill just before mashing. Depending on which type of beer they want to make, different types of yeast are used. Naturally, they also have to buy hops from abroad since there is no commercial cultivation in Norway.

A wide range of beers are made at Haandbryggeriet including India pale ale, which has a bitter taste due to a large amount of hops, via wheat beer to porter, which has a round, mild taste. However, a quick count of their beers resulted in 23 types in the core range, 12 seasonal, which are brewed at, for instance, Christmas or other special occasions, 14 barrel aged and some retired ones. The whole range of beers, which are produced at this brewery can be found here. After having grown out of their premises at the former hosier factory, the brewery was moved to a former railway workshop. In order to celebrate the move, the brewers made an India black ale called Sundland kreosot, where Sundland is the name of the railway works, while kreosot means creosote which was used to impregnate wooden beams supporting rails. They also make a beer called Norwegian wood, a traditional farmhouse ale spiced with juniper. The photo on the top of this page shows the brewer sprinkling juniper branches and berries before they would be put in the mash tun.

Haandbryggeriet arranges visits for groups regularly where they talk about how their beers are made and finishing with a menu of about 6 small courses together with a beer adapted to each course. For instance, they serve India pale ale to hot courses with chili pepper and curry, while they serve Norwegian wood to smoked salmon.

Drinking beer from this brewery afterwards should make it taste different since it now has a history and an identity in addition to its delicious taste.

Note that the beers made at this brewery are not filtered or pasteurised resulting a live beer with a finite shelf life. It may be a good idea to let their bottles rest some days before opening them, to pour out the contents carefully and not drink the remains at the bottom of the bottle.

30/08/2008