Mostoitaliano 1 Apk

Mostoitaliano is the first brewery with 100% Italian ingredients.

The ingredients:

THE WATER OF ROME
It comes directly from the springs of Peschiera and Capore and is really excellent to drink. Through reverse osmosis we make it perfect for our beers, totally devoid of that slight final astringency typical of hard and bicarbonate-rich waters.

BARLEY
Of a two-row variety, it is grown with the experience and biological and biodynamic methods of the New Agriculture Cooperative, according to the highest standards of quality and respect for the environment. After threshing it is left to rest for at least 4 weeks and then malted according to our recipe. For the Mosto Rosso it is also toasted in the oven, borrowing some coffee roasting techniques.

THE YEAST
Many breweries use dry yeast for convenience of storage and use, as well as for cost reasons. Unfortunately, however, many dry yeasts contain the emulsifier E491 for technological reasons. Our yeast is certified organic and is in liquid format. It is produced in Veneto and arrives with refrigerated shipment directly from the manufacturer: fresh and ready to use.



THE HOPS
Have you ever seen a hops grove? Imagine a 6 meter high vineyard. Ours is located in the valley next to the brewery, giving us every year, at the end of summer, thousands of flowers rich in essential oils and wonderful scents. It is dried at a low temperature and stored under vacuum with light CO2 pressure to preserve its extraordinary qualities. We have designed the cooking room and the whole process to be able to use it directly in flowers, as if just picked from the plant. We are members of the Cooperativa Agricola Luppolo & Co. in a continuous give and take of advice, experiences and friendship for a common dream: the Italian beer supply chain.

OTHER CEREALS
Working in a nature reserve is the pride of a few. We are lucky enough to have barley, wheat, oats, triticale grown with experience and environmental sustainability to enrich our recipes with aromas and flavors. Seeing our cereals grow every day, on the way to work, is a unique sensation.