The Birrificio Aosta was the brainchild of two friends from different backgrounds, Fulvio and Mauro, who decided to get together to create the first micro-brewery in Aosta. The idea took shape in August 2008 the building opened exactly a year later, on 7th August 2009.
The Birrificio Aosta is a Brew-Pub, and brews its own unpasteurised and unfiltered beer on the premises, using non-industrial techniques and a great deal of passion for their craft. Customers are served in the alehouse adjoining the production area. In that way a drink as special as beer takes its ideal path: from producer to consumer, without any stops on the way. In fact in the pub, the beer is tapped using a direct link from the counter to the area where the beer is produced. To show this, the Birrificio Aosta has a large window separating the mixing and production areas, which means that customers can see the machinery that produces what they are drinking from nearly touching distance. And fairly regularly the master brewers Mauro and Fulvio can be seen finishing off a job ….
The Birrificio Aosta focuses on beer, but customers can also sample dishes, such as shinbone baked in Excalibeer (double-malt beer), risotto made with Jured amber beer and speck, or sausages drowned in blonde APA beer, as well as more traditional Italian and Aostan cuisine, such as tagliatelle with Bleu d’Aoste cheese sauce or platters of cured meat and traditional cheeses, to end the meal with a beery take on tiramisu, the Birramisù. All of which is obviously washed down with beer brewed on the premises. The Birrificio Aosta currently makes 7 beers:
Celebration and season beers are also produced, of which we note the following:
The continuing search for high-quality material, if possibly locally sourced, the extreme and fanatical attention to all cleaning and health procedures, years of brewing and sharing experiences with other Italian master brewers means that high-quality products can be made, each with its own characteristics, but which are easy to drink and which – through smell and taste sensations – manage to transmit all the passion that Fulvio and Mauro put into their work. After an initial period purely focusing on the Aosta Valley, the two entrepreneurs are currently also working in the Piedmont, Lombardy and Veneto markets.Their beers are reviewed – and extensively praised – in the “Guide to the Beers of Italy” published by Slow Food: 50ALE scored 4 stars out of a possible 5.