Beer of Sardinia
The new breweries
The special features of the island contribute to forming a specific identity of its inhabitants and surprise in their entirety, starting from the language and various cultural and artistic forms that accompany food products, wines and liqueurs. Here, more than in other regions of Italy the consumption of beer is massive and widespread (65 liters per person each year are twice the 30 litres of the average of every Italian). Drink beer for the Sardinians is like a return to an ancient root of their identity, and then if it is a local beer, then it is like to feel themselves even more proud of their origins. This is probably the reason why the Sardinians love especially the beer Ichnusa, perhaps because in the symbol that is found on the label they find their identity as nation without a state: just looking at the beer of the Four Moors in fact evokes Sardinia and almost materialize perfumes, flavors, colors.
Wine was produced in Sardinia from wild grapes even before the arrival of the Phoenician merchants who traded with the first nuragic Sardinians on the beaches of the island, but most of all, beers were produced from the processing of various types of cereals, mainly wheat and barley. The consumption of beer in Sardinia later experienced a slow decline for both the arrival of the Carthaginians, who forced the Sardinians to produce cereals to replenish their stores, and later through the work of the Romans. In fact Sardinia became the barn of Rome, and for that wine replaced beers in the Romanized areas. The Romans were opposed to the production of beer in order to convey in Rome all cereals that can be produced in the hot periphery of the empire, and thus forming a sort of monopoly of the wine, that instead, was sold at a high price in place of beer to subjected peoples. But the Sardinians were never defeated and took refuge in the mountainous inland of the island, called by the Romans Barbagia or place inhabited by barbarians. From there they usually went down to steal to the farmers in Romanized territory, but the main prey weren’t animal of which they were ranchers, but the wheat and barley, which was used not only for bread but also for the beer. Roman historians tell us that the barbarian tribes were often victims of ambushes of the Romans when they gathered to celebrate and became easy victims of the legionaries for the large amount of beer that had been drinking on those occasions.
After these brief remarks on the origin of brewing in Sardinia, we must note that there are many factors that have led mainly in the past century to an expansion of production and consumption of beer in Sardinia.
The Ichnusa beer, named after the ancient Sardinia, born under the symbol of the flag of the Region / Country Sarda was the first beer produced in Sardinia (the brewery has just over 100 years), is a type of lager beer with an alcohol content of 4,7%. The faint aroma of hops gives the characteristic slightly bitter taste. Of note, among its ingredients, the presence of corn.
Quality, creativity, desire to experiment and extreme care in the choice of ingredients. These are the secrets of the young master brewers islanders, who strongly believe in the possibility that the craft beers, that are now a niche product, can conquer an interesting market share. And the flourishing of local breweries shows how the culture of microbreweries is making inroads in the hearts and palates of the Sardinians. Clear, top-fermented, 100% Sardinian, the beer “Speed” won the silver medal at the “Beer of the Year Award 2014” organized by Unionbirrai(“Speed” is produced by P3 Brewing Company of Sassari), and its success is matched by that of Figu Blanche(produced by “Il Birrificio di Cagliari”). Also the recent successes of the breweries Barley, Horo and Rubiu, demonstrate the quality of these new products “made in Sardinia.”
vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano
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