STORE Birra Amiata

La produzione artigianale della birra è la nostra passione.

Cerchiamo di migliorare costantemente la qualità delle nostre birre selezionando le materie prime migliori ed i processi fabbricativi più antichi e più idonei. Amiamo il nostro territorio e cerchiamo di divulgarne la conoscenza attraverso la promozione dei prodotti tipici (inserendoli nelle nostre produzioni, come le castagne IGP che utilizziamo per la Bastarda Rossa e le altre birre di questa tipologia), della storia e delle leggende, inserendole nei nomi delle birre (Drago della Selva, Contessa, Aldobrandesca). La nostra produzione si avvale di un acqua particolarmente pura e leggera come quella della sorgente del Fiora, avviene in un ambiente naturale e genuino, lontano dall’inquinamento e dalle industrie. Non microfiltriamo e non pastorizziamo le nostre birre, che sono vive in quanto mantengono inalterati i profumi ed i sapori di una birra autentica e genuina.


  • Brands Birra
  • Product Code: BOTTIGLIA 0,75 L
  • Availability: 300

Red beer

Red, double malt with 20% of IGP chestnuts from Monte Amiata.

This beer takes its name from one of the 3 types of chestnuts of Monte Amiata that have received the IGP from the European Community. This is a light beer and easy to drink, with a light chestnut aftertaste that makes it interesting on the palate. Chestnut beer is a heritage of Italian beer and Birra Amiata produces a line of beers produced with chestnuts all year round. Ingredients of the Red Bastard: water, barley malt, hops, yeast, sugar, chestnut flour.

La Bastarda Rossa is a red beer, whose name derives from the Monte Amiata chestnut variety used, one of the three typologies to have been recognized as a Protected Geographical Indication (PGI). In fact, the Amiata has always been considered the ideal mountain for the cultivation of chestnut, so much so that since the fourteenth century the Statutes imposed on the communities of Amiata provided strict rules for the protection and exploitation of the chestnut resource, both for the collection of fruits that for timber production. The peculiarity of the Amiata is that of having a soil "fruit" of the disintegration of acidic volcanic rocks, of possessing important aquifers and a balanced microclimate. These particular conditions give the amiatina chestnut unique organoleptic characteristics of their kind. The protection with IGP requires that the chestnut trees are not treated with synthetic fertilizers or plant protection products and that chestnuts are harvested manually or with systems suitable for maintaining the integrity and quality of the product.
The Amiata chestnut, is dried in the characteristic local (metati or seccatoi) through the heat emanating from the fire and the smoke of beech or chestnut wood, then threshed (removing the peel), being suitable to be milled in special mills, and be transformed in chestnut flour.
Amiata beer buys from the producers of the local consortium the dried and private chestnut peel and grinds it directly into small parts of the same size as barley grains. It is then added in the initial stages of production, not only with the task of providing a characteristic flavor to beer, but also to yield starches that will then turn into simpler sugars and then into alcohol by yeasts. It can not therefore be called a chestnut-flavored beer, like other fruit beers, but just a specific type of beer. The Red Bastard is produced using therefore 6 different varieties of malt, 3 different types of hops and 20% (of the fermentable) of chestnut IGP of Amiata. A fundamental ingredient is also revealed by the water, that of the Fiora aqueduct, particularly pure and light, precisely because it crosses long layers of porous rock of volcanic origin.
It is a high fermentation beer, which uses yeasts of Belgian origin, refermented twice, the first in a fermenter and the second in the bottle. This means that it can be stored for 12 months from bottling at room temperature (max 28 ° C) protected from light. Like all quality craft beers, it is produced with the best raw materials and with simple and ancient methods. The final product, unpasteurized, has very particular aromas and flavors. The refermentation in the bottle leads to a natural carbonation, which does not dilate the stomach. Average Conservation Time: 12 months in the dark and at temperatures <28 ° C. To obtain the best carbonation it is recommended to leave the bottle in the refrigerator for at least 24 hours and then place it at room temperature at least 10 minutes before

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