So, with its rich maltiness and high alcoholic strength, this is definitely a sharing beer, which is why with only me drinking it, I re-capped the bottle after consuming roughly half the contents and enjoyed the beer over a two-day period. If anything, the beer tasted better on the second day, possibly because it had been exposed to oxygen in the air for 24 hours. It works with wine, so why not beer? has been available in Britain for some time and is still brewed to the recipe that was created by founder, Luigi Moretti. It is a smooth, full bodied beer, brewed with a blend of high-quality hops, to create a satisfying beer with a full malt base, balanced by some delicate citrus notes. In short, it is an easy-drinking, light-lager style, “quaffing beer”, and one which I am not at all averse to enjoying from time to time.
Until quite recently, Italy was not known as a beer drinking nation, mainly because the country produces some excellent wines, which Italians tend to prefer to beer. Prior to the advent of the now flourishing “craft beer” scene, Italian beer was almost exclusively of the light lager type.
I sometimes enjoy a small glass of old ale or barley wine, particularly
during spells of cold weather, but a beer of this strength, served up in a
wine-size bottle, just didn’t seem right. There is nothing wrong with the formulation
of this beer, or the way it has been brewed, but If truth be known, I found it
far too strong, cloying in taste and lacking the refreshing qualities normally associated
with beer, although there might be others who will rave over it.