On the occasion of the 30th anniversary of Italian craft beer, “Buona ‘sta Birra!” has been launched – a nationwide initiative promoted by Unionbirrai that brings brewers together to produce a collective beer, brewed simultaneously across different Italian regions.

This is a widespread project involving dozens of breweries throughout the country, all invited to produce the same beer starting from a shared base. The recipe is recognizable, but not rigid: each brewer can interpret it according to their own sensibility, adding personal nuances that reflect style, experience, and territory, without altering its identity.

“Buona ‘sta Birra!” was created to celebrate thirty years of history through the most authentic gesture in this sector—brewing beer together. The choice of style is no coincidence: it is an Italian Pilsner, a beer that today represents an effective synthesis between what consumers are looking for and what Italian brewers can express. It is an easy-drinking, clean, and immediate beer, yet at the same time high quality, crafted with care and expertise. An accessible beer, but not a trivial one. A “good” beer, in the most concrete and recognizable sense of the word.

«We wanted something direct and immediate, capable of reaching everyone. At the same time, we wanted to reaffirm a simple concept: Italian craft beer grows when it opens up, when it is shared, when it builds community – says Vittorio Ferraris, president of Unionbirrai -. That’s why we chose a name that reflects reality: it’s what people actually say at the bar when they like a beer. Craft beer isn’t understood by explaining it—it’s understood by drinking it, trying it, tasting it, and then everything follows. ‘Buona ‘sta Birra!’ was also created for this reason: it’s a simple and direct invitation to those who don’t yet know this world, starting from just one thing—the most important one: drinking a good beer».

The first collective brewing sessions have already taken place in several Italian regions. In Tuscany, on April 23, Birrificio Mostodolce hosted a shared production, followed on April 30 by sessions at Radical Brewery and Mudita. In Emilia-Romagna, on April 27, Birrificio Giusto Spirito brought together numerous local breweries for a collective brew.

The calendar continues with new scheduled events: on May 5 in Trentino-Alto Adige at Birrificio Barbaforte, May 7 in Friuli-Venezia Giulia at Birrificio Villa Chazil, and May 9 in Lombardy at The Wall, where the brewing session will be open to the public, becoming an opportunity for meeting and sharing with enthusiasts and curious visitors. On that occasion, attendees will be able to watch the brewing process and meet several participating breweries in an event combining production, tasting, and conviviality.

Puglia will also take part with a series of brewing sessions across various local breweries: Caput Ursi (May 8), Birranova (May 11), I Peuceti (May 13), and Officine Birrai (May 20). Additional events are already planned in Lombardy on May 25 at Otus brewery with Dada, and on June 19 at Birrificio Lariano in the Lecco area, during the 2026 edition of Birrifici Aperti Unionbirrai.

«Today, consumers are looking for a well-made beer—balanced, pleasant to drink, and expertly produced using quality raw materials – Ferraris continues -. The Italian Pilsner perfectly represents this balance: drinkability and quality. It is one of the styles that best reflects the maturity reached by the Italian movement, now recognized internationally».

The project comes at a significant moment for the sector, which in thirty years has undergone a profound evolution both economically and in terms of production. Today, Italian craft beer includes hundreds of active businesses across the country, a growing supply chain involving agriculture, processing, and distribution, and an increasingly important impact in terms of employment and value creation.

Since its arrival in Italy in 1996, the craft beer phenomenon has grown to around 900 microbreweries and 200 brewpubs, with production that at the beginning of the century was around 2,000 hectoliters and now ranges between 400,000 and 500,000 hectoliters, representing about 2.5% of the total national beer sector.

«We are celebrating a collective journey that has changed the way beer is produced, consumed, and perceived in Italy – Ferraris adds -. It has introduced styles that were almost unknown twenty-five years ago, created curiosity and then expertise, contributing to the growth of a more conscious beer culture, supported by education, training, greater attention to service, and a direct relationship between producer and consumer, something that was once unthinkable. What thirty years ago was a utopia is now a concrete part of our agri-food Made in Italy, recognized internationally. And this result belongs not to one, but to all the brewers who believed in an idea and built it day by day».

The beer will be available from early June and can be tasted throughout Italy. A key moment will be the 2026 edition of Birrifici Aperti Unionbirrai and the National Craft Beer Day, scheduled from June 19 to 23, when it will be possible to visit breweries, meet producers, and enjoy a direct and complete experience of the Italian craft beer world.