🎧 Industrial strength craft beer

Industrial strength craft beer by Jeremy Cherfas from Eat This Podcast
Italy, land of fabled wines, has seen an astonishing craft beer renaissance. Or perhaps naissance would be more accurate, as Italy has never had that great a reputation for beers. Starting in the early 1990s, with Teo Musso at Le Baladin, there are now more than 500 craft breweries in operation up and down the peninsula. Specialist beer shops are popping up like mushrooms all over Rome, and probably elsewhere, and even our local supermarket carries quite a range of unusual beers. Among them four absolutely scrummy offerings from Mastri Birai Umbri – Master Brewers of Umbria. And then it turns out that my friend Dan Etherington, who blogs (mostly) at Bread, cakes and ale, knows the Head Brewer, Michele Sensidoni. A couple of emails later and there we were, ready for Michele to give us a guided tour of the brewery.


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I’m sure there was audio all the way through the tour, but portions of it were cut out, likely for time editing, but I kind of wish the whole thing was there… I could probably listen to this kind of beer talk all day long. I would also appreciate a more chemistry-based technical approach to the topic as well.

The question of the definition of craft beer versus industrial beer is a very good, yet subtle one.

I’m actually curious to try a beer that’s based on legumes to see what the increased protein percentages do to the flavor. It’s also interesting to hear about the potential creation of a signature Italian style beer.

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