Our beers are produced in an old canned tomato factory in the neo-medival town of Grazzano Visconti, by following the famous Reinheitsgebot (purity edict) from 1516, which calls for the use of only four ingredients: water, malt, hop and yeast. We think of our malts as the backbone of our beers, and the other ingredients (hops and yeast) as what defines them; in order for the “taste chain” to be a success, we follow each step of the production with great care, beginning with the selection of our raw materials. We work directly with the german farmer to know which was the best crop of the year, and once it is selected we speak directly to the malthouse to closely follow the process. We do the same for our hops, which gives our beer a pleasantly bitter taste, for the yeast, which brings it to life, and for the water, which give is substance. If the true brewmaster is nature, we use knowledge and technology to closely follow the whole process, checking on every detail to anticipate its effect on the end result. We have the presumption to affirm that we know exactly what you will drink, as the beer that sits in your glass has been sampled, analyzed and tested for a whole 16 times.