This micro-brewery was established 15 years ago and since then has collected a string of important awards. Behind the success of brothers Mario and Giuseppe Allasia, both great beer enthusiasts, are the high standard of quality of their ingredients (many of which of local origin) and care in the brewing of non-pasteurized beers. Production is diversified between high- and low-fermentation beers, depending on the season. The final result is a dozen or so labels inspired by well-established international styles, while maintaining a strong trace of the local soul. The German-style pale and low-alcohol Kefi is spicy and refreshing. Clizia an IPA with floral resinous notes and the citrusy red Kuhaua are both American in style. The Bavarian-style Fren and Magheia, produced with the addition of grape must from the Autin wine cellar, were included in the Slow Food Editore Beer Guide and named as beers not to be missed. “One of the seasonal beers, Dike is enhanced by Piedmontese heirloom apples, a Slow Food Presidium, from the Frutto Permesso farm, a Master of Taste.
cellar in Barge.
The beers are on sale at Remembeer on Piazza San Donato in Pinerolo and in a number of local pubs and restaurants.