I’ve been obsessing over Italian craft brews of late. I cannot pass one of Rome’s many beer shops without picking up a bottle or two…or a case…and considering I live a few blocks from Domus Birrae and am in the neighborhood of the Via Trionfale location of Johnny’s Off License at least twice a week, I have been buying quite a bit. All in the name of research, of course.

A couple of months ago I picked up a bottle of LoverBeer‘s BeerBera at Domus Birrae and I’ve been hooked ever since. The producer, Valter Loverier, combines beer and wine production techniques in this critically acclaimed beer-wine-ale. BeerBera is the product of spontaneous fermentation brought on by the addition of barbera grape must. The yeasts naturally present on the grape skins set of the fermentation process, without the introduction of selected yeasts. All the magic happens in wooden casks and the result is a fresh, slightly tart, malty beer with subtle barnyard notes. At €9.20 for a 37.5cL bottle of the 2009 vintage, it’s not exactly practical as an everyday drinking beer, but it’s is certainly an excellent and versatile product I’ll be drinking a lot more of.

You can read more about LoverBeer on their website here, follow them on Twitter here, or become a fan on Facebook here.

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Beer · Carbs · Food & Wine · Wine & Spirits

3 Comments:


  • [...] craft beer: Italy’s craft beer was born in Piedmont and continues to thrive. Producers like LoverBeer, Birrificio Montegioco, Troll, and the grandaddy of it all, Baladin, produce great stuff from [...]


  • It’s top fermentation process. Wild yeast on open top fermentation vessels. Otherwise known as lambic. I got two bottles from my trip to Italy. Beer of the trip. You can order lambic from Alvinne beer shop and other notable craft places. Lambic is very expensive now generally speaking. 3 Fonteinen you most definitely need.


  • I had the opportunity to try this one today and found it a refreshing alternative to red wine (although almost as pricey) in this heat we are having now. It went very well with my read meat and cheese lunch.

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