Benedictine monks in 17th century France developed and perfected techniques for bottle re-fermentation, which is indispensable for obtaining natural fizziness and a persistent head.The monks observed strict monastic rules based on silence and contemplation, also in their manual labor in accordance with the Rule of Saint Benedict, “Ora et labora”.
From 19 to 25 August, Mastri Birrai Umbri will be present at the Meeting Rimini 2018, a gathering of the most popular meetings, exhibitions, music and entertainment in the world.
Mastri Birrai Umbri at the 2018 Summer Fancy Food Show
From June 30th to July 2nd 2018, Mastri Birrai Umbri is taking part in the Summer Fancy Food Show in NY, the most important trade fair in North America focusing on Food&Beverage.
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