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<\/a>It is in this balance, made up of land, prayer and work, that Cascinazza beers<\/a><\/strong> are born: a concrete expression of a spirituality that also passes through action. \u201cThey are true monks if they live by the work of their own hands\u201d, prescribes St. Benedict of Norcia in his Rule. Beer production is the main driving force. The microbrewery produces 200 hectolitres of beer per year<\/strong>, equivalent to approximately 25,000\u201330,000 bottles<\/strong>. In 2025, 15,000 33 cl glass bottles and 21,000 75 cl bottles <\/strong>were produced. Volumes do not pursue growth at any cost. They reflect a choice: to set a maximum production limit in order to integrate it with the monastic rhythm. <\/p>\n\n\n\n We are inside an old Lombard courtyard, once owned by the Ambrosiana Library. Here, on 29 June 1971, the monastic experience of Cascinazza began. The renovation of the buildings and the foundation of a new community are today the most tangible legacy of the devotion of Father Bernardo Cignitti, then abbot of the monastery of Finalpia (Savona).<\/p>\n\n\n\n After the fall of the Western Roman Empire (476 AD), religious orders collected and preserved much of Western Europe’s technical and agricultural knowledge. Within the walls of monasteries, the art of transforming cereals into beer found particularly fertile ground, developing and refining itself further. Germany, Belgium, the Netherlands and Bohemia became the main laboratories of the medieval period. The drink was primarily intended for monks, the sick and pilgrims; the sale of surpluses thus contributed to economic sustenance. Meticulous work and constant study also led to improvements on a microbiological level. It was in monasteries that the use of hops became widespread. In Italy, wine continued to dominate the food scene. It was only after the barbarian invasions that beer became more widespread, gradually intertwining with Christian culture. This process, defined by historians as acculturation, represents a mutual contamination between the Roman world and the Germanic peoples, then nicknamed barbarians. Massimo Montanari, professor of food history and culture, emphasises how these transformations of assimilation and reworking are reflected in everyday lifestyles and, inevitably, in food and consumption. It was in this context that the foundations of a new European food identity were laid. No longer mine and yours, but ours. In constant evolution.\u00a0<\/p>\n\n\n\n The monks of Cascinazza discovered their vocation for the art of brewing in 2005. Encouraged by friends and professionals in the sector – including Teo Musso and Paolo Massobrio – they decided to give new impetus to their activities. Following the ancient motto \u201clike dwarfs on the shoulders of giants\u201d, monks Fabrizio and Marco set off for Flanders<\/strong>. This study trip allowed them to visit some of the most prestigious abbeys. They stayed at the historic Trappist abbey of Westvleteren in Belgium. They also explored the established brewing tradition of Northern Europe in Achel and Chimay. Upon their return to Italy, they completed their theoretical training in Udine under the guidance of Professor Stefano Buiatti. In 2008, it was time to move from theory to practice. After a period of experimentation at home, the acquisition of the plant officially marked the start of production. Fabrizio, Marco, Alessandro and Francesco are the monks who are directly involved in the brewing process, following the entire supply chain with the support of Father Claudio. The artisanal production process excludes filtration and pasteurisation, favouring a live product that is capable of evolving over time. Distribution has been built on word of mouth, with a few distributors and niche shops. More recently, an e-commerce site has been launched, offering direct retail sales of the entire range.\u00a0<\/p>\n\n\n\n \u2022 Amber \u2013 Belgian Strong Ale, 6.4% ABV<\/strong>. Amber in colour with orange highlights, it stands out for its well-rounded profile. The malt interacts with notes of honey and citrus, including orange peel and bergamot. Fresh, balanced and highly drinkable. Available in 75 cl and 33 cl formats.\u00a0<\/p>\n\n\n\n \u2022 Bruin \u2013 Belgian Strong Dark Ale, 8% ABV<\/strong>. Dark, with a fine cream-coloured head. Complex and enveloping, this is a beer for meditation, playing on balance. Caramel, raisins and plums emerge on the palate; a discreet hopping balances the sweetness of the malt. Only available in 75 cl format.<\/p>\n\n\n\n \u2022 Blond \u2013 Golden Ale, 5.4% ABV<\/strong>. Silver medal winner at the 2014 Brussels Beer Challenge. Versatile and easy to drink on its own or with a meal. Golden blonde. Fresh and light but with good structure, it has a rich and persistent head. The aroma of hops accompanies notes of honey, floral and citrus hints, with a slight peppery finish. Available in 75 cl and 33 cl formats.\u00a0<\/p>\n\n\n\n \u2022 Blanche \u2013 5% vol.<\/strong> Opalescent, with a delicate pale yellow colour. Compact and persistent head. Made from wheat, it combines the freshness of citrus notes with the softness of cereals, enriched by spicy notes of coriander and bitter orange peel. Dry and balanced bitter finish. 75 cl and 33 cl formats.\u00a0<\/p>\n\n\n\n The old barn has been converted into a craft brewery<\/strong>. Order and cleanliness strike the eye as soon as you cross the threshold. Upstairs, the hayloft has been turned into a cosy room for gathering in prayer. Downstairs, amid steel and peace, the beer takes shape. The production plant is eighteen years old, but it still looks brand new! It took months to build: the brewhouse was custom designed and assembled piece by piece by Eurobrewery<\/a><\/strong>. Its maximum capacity is 700 litres. Fifteen to sixteen brews are made each year; in two consecutive days of work, a total of about 1,600 litres of wort are produced. It is then transferred to the fermentation vats: five Eurobrewery tanks, each with a capacity of 1,600 litres<\/strong>, to which a sixth tank of the same capacity, manufactured by Padovan, has recently been added. The total volume thus reaches 96 hectolitres. After boiling, the first fermentation begins, which is tumultuous and lasts about a week. This is followed by the second, slower phase, during which the yeasts complete the transformation of the sugars: this takes about three weeks. Once bottled, the beer will not leave the bottle until it is uncorked! The packaging line operates at a speed of 1,200 bottles per hour. The bottling machine is a Cime Careddu<\/a> Silver 9\/8\/1C model<\/strong> (2006), a semi-automatic triblock machine<\/strong> equipped with eight nozzles with pre-washing and integrated capping<\/strong>. The bottles then flow on conveyor rollers to the labelling machine, a Mach 1 model <\/strong>(2006) supplied by Enos Italia<\/a><\/strong>. Maturation and storage take place in small cold rooms inside the same building, while others have been installed in an adjacent building on the farm. The spent grains<\/strong> are used as fertiliser for vegetable garden and orchard. The malts <\/strong>used are of German origin<\/strong>, as are some varieties of hops<\/strong>, alongside American cultivars<\/strong>. Particular attention is paid to the yeast<\/strong>: a laboratory has selected and isolated a specific strain. The same yeast is also used for the production of mead, about 1,600 bottles per year in 50 cl format alone. The wildflower honey <\/strong>produced on the farm is used to create a velvety elixir. It is ideal for meditation or paired with local cheeses. When the beer is resting, the brewing equipment is used to produce what is, not surprisingly, known as the drink of the gods. It is then left to mature in one of the steel tanks for about 6 months before packaging.\u00a0<\/p>\n\n\n\n Of all the ingredients that go into making beer, there is one that cannot be bought or replicated: the human factor<\/strong>. That subtle but powerful ability to put passion and dedication into every gesture, every stage of the work. It can be refined, of course. But it remains an intrinsic quality, born of care and altruism. The encounter with Father Claudio and the other brothers can be described in a single word: humanity<\/strong>. A way of acting based on emotional intelligence, respect and humility. And this is where another fundamental ingredient emerges: gratitude. Once it enters our lives, we can no longer do without it. And sometimes, it is not at all obvious. It is time to say goodbye. Father Claudio and Alessandro are heavenly kind: \u00abHave a good journey\u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":" Italy\u2019s first monastic microbrewery. Just outside Milan, nestled within the Parco Agricolo Sud. It is run by the Benedictine monks of the Community of Saints Paul and Peter, guardians of a tradition that has for centuries woven together spirituality and industriousness<\/p>\n","protected":false},"author":3836,"featured_media":236895,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20653,20575],"tags":[21637],"tipologia":[],"coauthors":[16395],"class_list":["post-236903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-imbottigliamento","category-industrial-plants","tag-birre-cascinazza"],"acf":[],"yoast_head":"\nThe role of monasteries: guardians of arts and knowledge<\/h2>\n\n\n\n
“Like dwarfs on the shoulders of giants”<\/h2>\n\n\n\n
Belgian tradition, Italian taste<\/h2>\n\n\n\n
From the manger to the fermenters<\/h2>\n\n\n\n
<\/a>Unique ingredients<\/h2>\n\n\n\n