In 2006 we start with production of friska, sella del diavolo.
And toccadib\u00f2 (respectively inspired with the styles bi\u00e8re blanche, bi\u00e8re de garde and golden strong ale) and, again in the same year, of the bb10, imperial stout with cooked grape juice from cannonau grapes.
The latter marks the birth of a real \u201citalian style\u201d beer, since the use of grapes in the beer production is unprecedented in italy. At bb10 they follow in fact many other productions, such as the bbev\u00f2 (with the cooked must of nasco grapes, in 2008), the bb9 (with cooked must of malvasia di bosa grapes, in 2011) and on away many others, even with the use of fresh must from aromatic white grapes, all from native sardinian vines.
The at that point it occurs gradually in the whole italian peninsula, to the point that the american bjcp in 2015 decides to create a category – italian grape ale – dedicated to the beers produced with the use of grapes, then inserted into most important international beer competitions.
The Barley Company has distinguished itself also for product creation that they use other ingredients related to the territory, in particular the orange honey in zagara (2007) e asphodel honey for the homonymous beer (2019). But the range of the brewery sardinian, continues to range between styles of belgian and british inspiration, with the usual propensity for experimentation and innovation.
This allowed to make known the successes Barley beers also to qualified experts americans, thus paving the way to export to the usa ( since 2007), where they found their natural location in those high end restaurants and very high very sensitive to the products niche, especially if italian.
To confirm the high quality of the product e great appreciation by the consumers, are added to the us export market others, including those from some countries of great brewing tradition, such as England, germany and belgium. To these are added to the increasingly interesting ones asian markets.
The brewery Barley now boasts a wide range of beers, each designed to be combined with numerous foods, which you can ideally divided into three groups, according to the different usability.
www.barley.it<\/p> ","protected":false},"excerpt":{"rendered":"
In 2006 we start with production of friska, sella del diavolo.And toccadib\u00f2 (respectively inspired with the styles bi\u00e8re blanche, bi\u00e8re de garde and golden strong ale) and, again in the same year, of the bb10, imperial stout with cooked grape juice from cannonau grapes.The latter marks the birth of a real \u201citalian style\u201d beer, since […]<\/p>\n","protected":false},"author":11,"featured_media":1954,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-21703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\n