The KARMA brewery appeared on the scene of the production of Italian craft beers in 2008 in Alvignano, Campania. But the first experiments took place in 2005 in the garage at the home of the visionary founder Mario Cipriano, when this activity was the prerogative of a few pioneers. To meet the increased production needs and to have a welcoming venue for the events promoted and managed by the brewery, in 2014 he moved to the new Alife plant, on the slopes of the Matese Massif (Samnite Apennines). Mario Cipriano’s inspiration was driven by the profound conviction that Italian craft beer, with its specific peculiarities, should be rethought and reinvented by combining the local flavors and aromas of the peasant tradition.
The term KARMA is used in Indian religions: it implies the idea of “creating something by acting” and is well suited to the idea of dynamism and creativity, the basis of the philosophy underlying the choices of the brewery. KARMA, like authentic craft beers, is refermented in the bottle and has sediment. This production process makes it possible to maintain all the nutritional and organoleptic qualities unchanged. Its quality is guaranteed by the use of selected German and English malts, organic chestnut honey, the best German and American hops.
KARMA beer also rediscovers poor and local ingredients such as wine must from native vines, orange peels, lemon, “annurca” apple, as well as the renowned Kimbo coffee, which give it a unique flavor. Its personality is highlighted by the elegant external presentation of the product, which is particularly pleasant from a visual point of view, allowing it to be immediately recognizable.
These prerogatives allow it to be well present in Belgium, Germany, and the United Kingdom. Over the years, the brewery has also developed an original ecosystem between producers, consumers and the production chain, networking with the most genuine local realities.