The Fatucchio Agricultural Brewery currently consists of a 250 liter brew room and a fermentation cellar which allows an annual production of approximately 400hl. The technique used is that of refermentation in the bottle, still associated with the brewing tradition of most styles in production. In the short term the objective is to make a small part of the cellar and the bottling line isobaric, in order to be able to approach hopped styles, which are more sensitive to oxidation, in a more professional manner.

 

STYLISTIC CHOICES
In 2022 the brewery entered production through the use of barley harvested the previous year and malted at a small company as Pilsner malt. Since the malt is slightly modified, production initially focused on Belgian styles (Saison, Blonde Ale, Blanche), taking inspiration from the concept of "farmhouse styles" and trying to make the most of our raw material. Following an educational trip among the Anglo-Saxon pubs and breweries, the production of English styles also began, to which the two brewers are more similar in terms of personal taste: English IPA, Bitter and in particular the Stout make the most of the characteristics of the spring water from the farm. A relatively hard water which, through the use of darker malts, allows the right mash pH to be achieved without the use of additives. Following the continuous demand for hoppier styles, we decided to also include American Pale Ale in production, as well as Golden Ale which uses our malt (approximately 90%) to create a beer suitable for all seasons thanks to its simplicity. Finally, as a seasonal beer, a Saison with elderflowers harvested right in front of the farm is offered in the late spring months.