In 1846, Giuseppe Menabrea travelled to the town of Biella, in the foothills of the Italian Alps. There he discovered an underground cave system, ideal for the traditional process of 'lagering'. Combined with the incredibly pure water and cold fresh air of the region, it was the perfect location to build a brewery.
Since then, Menabrea have been continously producing their remarkable beer using the same recipe as created by their founder.
Placed at the crossroads of Europe at the foot of the Alps,they source the finest ingredients available. The barley comes from Vitry-le-Francois in the heart of Champagne country: recognised as the premier barley producing region of France.
Their hops come from Hallertau, Bavaria. Gently aromatic, but harder to grow than other varieties, they truly deserve their designation as "noble hops".
The water used, flows naturally from pure Alpine glaciers straight to the brewery. Once sourced, their ingredients are meticulously brewed using a combination of traditional craftsmanship and innovative modern day techniques under the supervision of Menabrea's master brewer.
The resulting birra is then gently aged for at least 30 days in our caves, two storeys underground in a unique maturation process, known as 'lagering'. This ensures all Menabrea birra acquires its signature taste - complex, malty and hoppy with citrus undertones.
Then, and only then, can it be considered of adequate quality to become Menabrea.