Menabrea

When Giuseppe Menabrea arrived in Biella, in the foothills of the Italian Alps, in 1846, he discovered an underground cave system suited to traditional lagering, a method that relies on cool underground conditions and bottom-fermenting yeast to slowly condition the beer. Menabrea still uses that cave system and still brews on the same Biella site today. Water from the Biella springs forms the base; barley, hops, and brewer's maize provide the remaining core ingredients, with both malts and hops personally selected by the Master Brewer. After fermentation, the beer is gently aged before release, following a traditional recipe.

Menabrea produces around 100,000 hectolitres of beer annually. In 1991, the brewery became part of the Birra Forst Group, with Birra Forst handling distribution since the early nineties. The business remains family-owned.

The portfolio spans pale lagers and amber beers; the alcohol-free lager extends the range to designated drivers and sober-curious drinkers. Menabrea exports to twenty countries.