BREWERY AEFFE, TASTING AND NEW
Il Brewery Aeffe It is the second largest craft brewery in Campania seniority.
It is in fact born in 2007 Castel San Giorgio and only recently moved to Nocera Inferiore, in a new plant of one thousand square meters where you realize a dozen different types of beer, plus some supplies for third parties.
This business venture takes its name from the initials of the two founders, Arturo Spinelli and Ferdinando Di Landro.
The best known labels The first – German Pilsner very drinkable – and the series dedicated to the Neapolitan cabal: Settantasett ', fifty ' and Diciannov '.
Specifically designed for pairing with pizza Margaret Beer, in its declinations Season, Belgian Golden Strong Ale, Altbier e Weissbier.
A simple but not banal product, by the excellent value for the price. Made exclusively in half-liter bottles, Beer Margherita finds its ideal size pizzerias.
Currently the brewery relies on the advice of the master brewer Francesco Maiorano.
Il 28 March, at the first meeting with open doors “Aeffe Beer Day”, It was able to attend the public crush of a new reference: Session Season Liquid Summer.
It is a light beer and drinkable, of just over 4 gradi, It characterized by two different strains of yeasts. One is the French Saison, already in use at the brewery; the other, from Lithuania, fermented at very high temperatures and brings fruity aromas to beer.
Liquid Summer will be ready in a couple of months; in the future, It will be produced only for the summer.
The label reproduces a painting made with a reduction of craft beer by the Lazio Hugo Art.
THE PRODUCTION CHAIN
The March meeting also served to learn all about the production process of brewing.
The factory is divided into four separate areas.
In the grinding room It takes the crushing of the malted barley.
The grain is simply shattered, but not reduced to flour; the goal is to leave intact the outer grumella, which will be useful for the filtration during cooking.
La Cooking Room It is composed of boilers in which they occur the mashing, filtration and boiling of the wort.
The malt grains (the deviation of the must) They are used as livestock feed industry.
La Cantina is the cooler environment of the plant. The must arrive in the fermentation vats after being cooled through a heat exchanger.
In fermenters you add the yeast, which transforms the sugars into alcohol, carbon dioxide and secondary compounds.
Here at the Brewery there are Aeffe 10 fermenters, each of two thousand liters capacity.
Infine, nella of Refermentation Cella - warmer environment of the previous year - the second fermentation takes place in the bottles of beer, that generates carbon dioxide.
The measurement of the pressure inside the bottles is carried out – to control samples – with a pressure gauge.
The world of craft beer bell is in continuous turmoil.
At the moment there are over Campania 70 companies including breweries and beer firm.
The major stumbling block for a craft brewery is to cost. On average, in fact, a craft beer to the consumer more than the industrial costs, because of manufacturing taxes charged to the craft brewers.
It looks forward to go into effect the new provisions on excise duty on beer, that it was already planned for January 2019.
Aeffe Brewery
Via S. D’Alessandro, 43 - Nocera Inferiore, Salerno
such. 081/5162434
www.afbirra.it