Automation is precious at Tarì.

We monitor the production, handle each single phase of the latter, and optimise consumption.

As you already know craft beer should not undergo pasteurisation and microfiltration processes; but maybe you did not know that the annual production of a craft brewery shouldn't pass 200 hectolitres.

The unique "industrial quantity" you will experience will be the wellness you feel drinking it, above all if it is Tarì!

We select the raw materials, hops and wheat producers, depending on the guaranteed annual quality and on their experience and skills.
For this reason, we choose producers which supply both small breweries and industrial ones.

Purists are wary of using corn because it is used by industrial breweries to lower the cost.
It is important to know that more skilled master brewers use corn in order to give a clearness to the beer and it is a characteristic of some varieties.

We do not use it, but we make popcorn with it!

Coriander is one of the essential elements for Blanche beer style.

Oh, how much it smells when we prepare our Trisca!

...yes, indeed!
Sea water collected by the company Aquamaris in the Mediterranean Sea is micro filtered, sterilised and then used for the preparation of our gose, Aquamaris.

A refreshing beer, you must try.

Did you think that it was a trick question, eh?

Exactly.
The barley malt is a derivative product from malt germination. It is left to macerate in water and then it is dried.
After creating the enzymes which will transform the amides into sugars, the seed is ready for mashing.

Some recipes involve the use of unmalted cereals, but there is a big difference between them.

You will discover it by selecting the right answer.

Here, at Tarì, we optimise resources and we reuse what we can, even by-products (we do not call them waste, because they will have a second life).

We do not have a first choice and a second-choice beer;
quality is essential, even when we want to try new things.

Oh yes!

Water is reintroduced in the production process, while brewing dregs will have a zootechnical use.

Checked scrupulously; in fact, temperature ensures the success of the production, but it does not affect the colour.

Depending on the roasting temperature and on the drying time, the barley malt changes its colour and it gives life to different kinds of beer.

It is the creator!

The hop is responsible, yes, but for the bitterness of beer.

Correct!
Different temperatures will give specific yeasts, selected for the next phase, the opportunity to start their job.

14° is perfect for low fermentation beers; while 20° for high fermentation ones.

Primary fermentation takes about 3 or 4 weeks, regardless of the Tarì we are producing.

So, no! This is not the difference.

Although high fermentation beers are generally more alcoholic than low fermentation beers, we cannot say that there is a relationship.

Another trick question?
Discover the right answer and you will understand why we asked you.

Of course, each recipe corresponds to a different beer.
But... who makes the beer?

Exactly!
As the experts say, the master brewer makes the beer wort, but yeasts make the beer.

They are sensitive to cold, so we add them during the cooking process.

... yes, but for the second time!
We add some more hop for our ORO, BRONZO and FORSALE according to the dry hopping method.

Oh yes, these ingredients come into play during the fermentation.
They need the right temperature in order to maintain their unaltered aroma.

The whirlpool in the brewhouse separates the hops from the liquid part in which they have left their aroma and bitterness, but this does not make beer clear.

Our cooling system in the silo allows the first natural phase of the beer clarification process: low temperatures enable the corpuscular part go to the bottom. Moreover, when we start with the beer transfer, we avoid collecting from the bottom in order not to compromise the clearness.

After using the whirlpool, in the brewhouse, and lagering in the silo, the clarifier will select the yeasts, separating the ones which will be useful for the second fermentation in the bottle and the ones which will go to the treatment plant.

If you have never tried the experience, you cannot miss it: open a Bonajuto, a Qirat or a Oncia beer and let yourself be guided in the pleasure of your favourite dessert.
On our blog you will find detailed information for the best match.

Unlike its cousin, wine, beer matches perfectly with sour food, like lemon.
If you have ever imagined the lemon wedge in the beer bottle you have to know that the reason is just historical and not related to taste.

Some people do not dare to match red wine with fish, not to mention beer! However, there are different Tarì beers which are perfect with fish, from "carpaccio" to fried fish. You can choose among clear beers such as Oro, Vicerè, Trisca and Bonajuto.
Even if, the undisputed protagonist here is the Aquamaris, the beer made with sea water.

Let's leave bartenders to shakers:
if we shake the bottle, the CO2 will escape after opening and we will risk drinking a flat beer.

We monitor the different parameters during the second fermentation, above all we pay attention to pressure checking it daily.

It's true, not all varieties have the same quantity of foam, but in any case foam is fundamental to keep the flavours and to delay the beer oxidation.

If it is produced in the proper way, a craft beer does not have a best before date which must be observed for health reasons. But, in Italy you can find best before dates on beer bottles - find out more by selecting the other answers.

As producers we have the option of choosing a date of minimum durability.
The date you will find on our Tarì beers will specify the second birthday of that specific bottle, but after the best before date arrives, the only danger is that the beer may have lost some of its flavour.

Beer is a product for which the date of minimum durability is established; i.e., the period in which the product will maintain its organoleptic properties, if stored in the proper way.
If consumption of the beer is near the date of bottling, it is clear that this will ensure the best quality of the beer.