{"id":236647,"date":"2026-04-24T10:39:26","date_gmt":"2026-04-24T08:39:26","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/birrificio-hibu-il-gusto-della-semplicita\/"},"modified":"2026-04-24T12:45:29","modified_gmt":"2026-04-24T10:45:29","slug":"birrificio-hibu-the-taste-of-simplicity","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/imbottigliamento\/birrificio-hibu-the-taste-of-simplicity\/","title":{"rendered":"Birrificio Hibu: the taste of simplicity"},"content":{"rendered":"\n

There are stories that do not begin with a business plan, but with curiosity\u00a0and intuition.\u00a0The late 1990s.\u00a0Raimondo Cetani<\/strong>, like an alchemist,\u00a0experiments at home with\u00a0a small\u00a020-litre piece of equipment.\u00a0In 2003, he involved\u00a0two friends: Gianluca and Lorenzo<\/strong>.\u00a0The acquisition\u00a0of a 100-litre system marked a first leap forward, even if the outfit remained that\u00a0of\u00a0enthusiasts\u00a0and\u00a0hobbyists. The\u00a0experiments\u00a0went smoothly\u00a0and, in 2007, the company Birrificio\u00a0Hibu<\/a><\/strong> was officially founded. For the partners, however,\u00a0they\u00a0still\u00a0had\u00a0a second\u00a0job. The real turning point came in August 2010, with\u00a0the commissioning of the first 500-litre BBC Inox brewhouse<\/strong>, installed\u00a0in Raimondo\u2019s garage\u00a0in Cornate d\u2019Adda (MB). A year later, the brewery moved to\u00a0 Bernareggio, expanding\u00a0 the plant\u00a0 and purchasing\u00a0new vats.\u00a0A TEM bottling machine<\/strong> and\u00a0a\u00a0SIFA\u00a0monobloc\u00a0kegging machine<\/strong>\u00a0also\u00a0arrived. 2015 marked another\u00a0turning point. The final move to Burago di Molgora (MB) opened a new phase. Tommaso Norsa joined the company, the plant quadrupled in size, the corporate structure changed and\u00a0production\u00a0flourished\u00a0significantly thanks to the introduction\u00a0of the 2,000-litre\u00a0Easybr\u00e4u-Velo\u00a0semi-automatic brewhouse\u00a0<\/strong>–\u00a0a branch dedicated to beer production by TMC Padovan, now part of the Omnia Technologies group\u00a0–\u00a0flanked by four\u00a040-hectolitre\u00a0vats\u00a0(double brew) and four 20-hectolitre vats (single brew).\u00a0Hibu\u00a0definitively consolidates its\u00a0craft\u00a0identity.\u00a0Creating\u00a0easy-to-drink\u00a0beers\u00a0without ever compromising\u00a0on craftsmanship\u00a0and enjoyment.\u00a0<\/p>\n\n\n\n

\"\"<\/a>
(From top) Simona Crippa, Andrea Deantoni, Nicola Magnani, Massimo Gnocchi (left), Luigi D\u2019Amelio (right), known as \u201cSchigi\u201d<\/figcaption><\/figure>\n\n\n\n

Don\u2019t Stop Me Now<\/h2>\n\n\n\n

September 2017:\u00a0a reversal destined to cause controversy. The facilities and brand were absorbed by\u00a0 Dibevit\u00a0 Import, a company specialising in the import of premium and special beers from the Heineken Group, now incorporated into it. For many, this was\u00a0interpreted as\u00a0a sign of a supposed departure from the\u00a0craft\u00a0spirit.\u00a0Adulthood, however, requires a broader view. The brewing identity\u00a0remained\u00a0strong, as did the presence\u00a0of Raimondo and Tommaso.\u00a0Meanwhile, technology, production volumes and know-how\u00a0improved. The result\u00a0was\u00a0a\u00a0tangible\u00a0enhancement\u00a0on all fronts:\u00a0from\u00a0product\u00a0 characteristics\u00a0 to organisational solidity, to the ability to tackle more complex markets. The parenthesis\u00a0closes\u00a0in December2021, after years\u00a0complicated\u00a0by the pandemic. The partners are buying back their shares and returning\u00a0Hibu\u00a0to a\u00a0smaller, more\u00a0independent\u00a0size. A return to\u00a0its origins only in appearance: what emerges is rather a virtuous synthesis.\u00a0One made up of greater awareness and an even more\u00a0defined\u00a0vision, built thanks to the skills and technologies assimilated along the way. For those who wish to learn more about this crucial transition, we recommend reading Andrea Turco\u2019s interview\u00a0with Tommaso Norsa\u00a0in\u00a0Cronache di Birra, which will help to clarify any\u00a0doubts. Today,\u00a0 Hibu\u00a0 has eight employees. In production, founder Raimondo Cetani leads\u00a0 the team, supported\u00a0by brewers Nicola Magnani and Giuseppe Tomasoni;\u00a0Massimo Gnocchi and Andrea Deantoni\u00a0are\u00a0responsible\u00a0for packaging, warehouse management\u00a0and events. On the commercial side, Tommaso Norsa coordinates activities in synergy with Simona Crippa in administration and Giacomo Clemente in the role of Brand Ambassador. Giuseppe Ferrario, a graphic designer and illustrator from Milan, has always collaborated on the aesthetic aspect of the labels. Each beer also takes shape through a dedicated character, capable of describing its characteristics or ironizing about its type: a visual language that completes the brewing story and strengthens the dialogue with the consumer.<\/p>\n\n\n\n

Production, volumes and daily monitoring<\/h2>\n\n\n\n

Production is divided into three lines: classic, refined and seasonal<\/strong>. This segmentation is also directly reflected in the brewhouse, which is organised into two systems. The first\u00a0manual\u00a05-hectolitre\u00a0system\u00a0is dedicated to seasonal and one-off productions.\u00a0The second\u00a0semi-automatic\u00a020-hectolitre system is used for beers produced throughout the year. After the industrial period,\u00a0when volumes reached almost 9,000 hectolitres,\u00a0today\u2019s maximum production capacity stands\u00a0at 5,000 hl\/year.\u00a0The daily schedule includes up to three brews per day, for a total of about 60 hectolitres of wort. Once the tumultuous fermentation is complete, the beer is transferred to 12 fermenters<\/strong> with variable capacities of 5, 10, 20, 40, 50, 80 and 100 hectolitres.\u00a070% of the packaging is destined for\u00a024-litre\u00a0Polykeg<\/a> disposable kegs<\/strong>. The remainder\u00a0is\u00a0packaged\u00a0in 33 cl bottles.<\/p>\n\n\n\n

\"\"<\/a>
Today, maximum production capacity stands at around 5,000 hl per year. The daily schedule allows for up to three brews a day, totalling around 60 hectolitres of wort. Once fermentation is complete, the beer is transferred to the 12 fermenters, with capacities of 5, 10, 20, 40, 50, 80 and 100 hectolitres<\/figcaption><\/figure>\n\n\n\n

Only Christmas beer is packaged\u00a0in 75 cl\u00a0format.\u00a0Although recognised as an interesting format, cans are currently considered premature for a market that\u00a0Hibu\u00a0mainly serves through the catering channel.\u00a0This is a positioning choice rather than a fashion choice. In terms of refermentation, the brewery mainly uses the isobaric method, which covers\u00a0almost\u00a095% of production, alongside bottle refermentation for Belgian-inspired styles and seasonal beers. The bottling machine is an automatic isobaric Cime Careddu<\/a> with 12 spouts<\/strong> and a theoretical capacity of 3,000 bottles\/hour;\u00a0Hibu\u00a0consistently produces 2,200-2,500 bottles\/ hour.\u00a0The\u00a0four-head B.R.A.<\/a>\u00a0keg filling machine,<\/strong> equipped with\u00a0a palletiser, allows up to 100 24-litre kegs to be packaged per hour. A key role is played by the SPX separator<\/strong>, a clarification centrifuge that not only speeds up filtration times but, above all, ensures greater consistency in quality, significantly reducing minor\u00a0process\u00a0obstacles\u00a0and standardising the final result. Quality control is comprehensive, thanks to\u00a0the\u00a0in-house laboratory.\u00a0Constant\u00a0monitoring through analysis\u00a0allows the status of the beer and its chemical and physical variations to be checked, step by step, from the wort to the finished product. An intensimeter, oximeter, plate and microscope\u00a0–\u00a0used for cell counting during yeast recovery\u00a0–\u00a0are just some of the instruments used. For microbiological analysis,\u00a0Hibu\u00a0relies on a<\/strong>\u00a0Biomerieux\u00a0PCR<\/strong>, which allows\u00a0the beer sample\u00a0to\u00a0be analysed in about five hours\u00a0. And then there is the final check, the one that never lies: tasting. When you open a bottle, the quality test is the one that\u00a0–\u00a0for some reason\u00a0–\u00a0always manages to get everyone to agree!<\/p>\n\n\n\n

\"\"<\/a>
Quality control is comprehensive, thanks to our in-house laboratory. Continuous monitoring through regular analyses allows us to check, at every stage, the condition of the beer and its chemical and physical properties, from the wort right through to the finished product<\/figcaption><\/figure>\n\n\n\n

Starting points<\/h2>\n\n\n\n

The raw materials\u00a0speak different languages. The malts\u00a0come\u00a0mainly from Germany, Austria and England<\/strong>, with Belgian special malts playing an important role. The hops\u00a0come\u00a0from Slovenia, Slovakia and Germany<\/strong>, with a more exotic touch added by varieties\u00a0from Oceania, New Zealand and the United States<\/strong>, used mainly in high fermentation. The yeasts\u00a0<\/strong>are\u00a0recovered and\u00a0inoculated\u00a0up to the fifth generation. Denmark, France, Belgium and Germany define their origin<\/strong>. An\u00a0approach that combines\u00a0skill and an\u00a0international\u00a0flair.<\/p>\n\n\n\n

The watchword:\u00a0smoothness<\/h2>\n\n\n\n

Production encompasses both top and bottom fermentation, but remains faithful to one non-negotiable principle:\u00a0smoothness.\u00a0There is no pursuit of excess for its own sake.\u00a0Every pint\u00a0must\u00a0be\u00a0easy to drink. This clear, consistent philosophy runs through the entire range. Fifteen styles are currently in production. With the arrival of spring, it is impossible not to mention Avanti\u00a0March!<\/strong>,\u00a0their\u00a0Spicy\u00a0Saison<\/strong>\u00a0– a Belgian style\u00a0originating in the\u00a0Wallonia\u00a0region, with an alcohol content of 6.5%. Barley and wheat form the cereal base, while pink pepper,\u00a0ginger\u00a0and bitter orange peel\u00a0are added during the boiling phase.\u00a0The colour is amber, with a fine, persistent head. The nose reveals\u00a0fruity\u00a0notes, hints of fresh bread\u00a0and\u00a0a hint of citrus.\u00a0The\u00a0spicy\u00a0nuance\u00a0adds\u00a0an intriguing bouquet with a strong personality. In a brewing landscape increasingly crowded with extreme experimentation, choosing simplicity as a common thread is not a sacrifice: it is an act of courage. And, today, it is also a luxury for those who choose to drink it.\u00a0\u00abFor me, beer is a product to be shared, it is social. It is not an elitist product, but a liquid that embraces and\u00a0 simply\u00a0 wants to be\u00a0 tasted.\u00a0 A pleasure.\u00a0 That\u2019s how\u00a0 we see\u00a0 it. We don\u2019t make beers to\u00a0enter\u00a0competitions, in fact, we\u2019ve probably never\u00a0entered\u00a0one. We have always focused on producing beer that\u00a0everyone\u00a0can enjoy. Even when we tackle styles such as IPA, we avoid excessive bitterness or aroma: we\u00a0aim\u00a0for\u00a0balance.\u00a0Always\u00bb, so says Nicola Magnani, brewer, who\u00a0accompanied\u00a0us\u00a0on\u00a0our\u00a0discovery\u00a0of Birrificio Hibu.\u00a0<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Craft\u00a0yes, but with industrial know-how<\/h2>\n\n\n\n

Transformation only occurs when opposites are integrated.\u00a0Alchemists\u00a0talk about transmutation:\u00a0turning\u00a0lead into gold. Dante, on the threshold of Purgatory\u00a0(Canto IX), entrusts\u00a0the\u00a0same concept\u00a0to the powerful metaphor of the two keys.\u00a0One silver and one gold.\u00a0Both are needed to gain access and continue the\u00a0journey.\u00a0Hibu\u2019s journey\u00a0resembles this image. It has\u00a0gone through different phases,\u00a0changing form\u00a0and tools, without ever losing its centre of gravity. The\u00a0craft\u00a0soul\u00a0has remained intact, while\u00a0industrial\u00a0know-how\u00a0has been assimilated as a means, not an end<\/strong>.\u00a0Not to distort itself, but to improve.\u00a0Recognising\u00a0its limits\u00a0and overcoming them.\u00a0After all, growing means\u00a0just that: integrating,\u00a0creating\u00a0new balances.\u00a0Because when a journey is authentic, it does not stop: it\u00a0evolves.\u00a0So, let\u2019s allow ourselves one last reference to Queen: The Show Must Go On!\u00a0<\/p>\n\n\n\n

<\/p>\n\n\n\n

Article from the March issue of Imbottigliamento<\/strong><\/span><\/a><\/div>\n\n\n\n

<\/p>\n\n\n\n

Click here to subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

A carefully considered choice. Not a shortcut. Even when it has changed its style, scale and capabilities on numerous occasions. A journey of transformation without losing sight of its core values. Choosing sharing, quality and commitment as its guiding principles<\/p>\n","protected":false},"author":3836,"featured_media":236635,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20653,20575],"tags":[21593],"tipologia":[],"coauthors":[16395],"class_list":["post-236647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-imbottigliamento","category-industrial-plants","tag-birrificio-hibu"],"acf":[],"yoast_head":"\nBirrificio Hibu: the taste of simplicity - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"Hibu Brewery produces easy-drinking beers without ever compromising on craftsmanship or flavour\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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