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”.
They lived on donations and legacies and the trading of food and other goods made in their monasteries: cheeses, bread, wood, fabrics and clothing, but also alcoholic beverages, including their beer.
Produced with simple and genuine ingredients and neither filtered nor pasteurized, their beer matured even after bottling and thus improved with aging. The monks then developed and perfected techniques for bottle re-fermentation, a process that’s essential for obtaining natural fizziness and a persistent head.
To make Evoca and Vinea, the two Benedictine Method beers from Mastri Birrai Umbri, we’re still using the same method: at the end of the first fermentation of the mash, called alcoholic or first fermentation, selected yeasts for re-fermentation in the bottle and a sugar mixture that will serve as a nutrient are added. The base beer is then bottled and sealed with a metal crown cap to contain the pressure produced inside the bottle by the re-fermentation. This bottle re-fermentation not only produces carbon dioxide, which forms the head, but also brings about the sedimentation of the turbid yeast residues, which then have to be removed.
“Of Malt, Mash and Virtue” poetically sums up the precious qualities of the new beer. A very special beer born of the magical encounter of two special elements: grapes from Terre de La Custodia and the malt of Mastri Birrai Umbri beer.
Evoca Benedictine Method Beer combines the fragrance of pale malts with the intensity of dried Sagrantino grapes. It looks slightly cloudy, is amber colored with noticeable purplish glints and has a pink nuanced head that’s abundant and persistent.
Its aroma is made up of malt, bread crust, red fruits and dried grapes and is very intense and complex. To the palate it suggests malt, red fruits and dried grapes, flavors that are enhanced by the pronounced fizziness and high alcohol content. Its aftertaste is prevalently sweet and very persistent.
Vinea Benedictine Method Beer combines the fragrance of pale malt with the complexity of Moscato grapes.
It looks slightly cloudy, is an intense yellow with golden glints, and has an abundant and persistent head. Its aroma is intense and complex, with notes of honey and dried Moscato grapes. To the palate it suggests honey, malt, grape juice and hops, flavors that are enhanced by the pronounced fizziness and high alcohol content. Its aftertaste is prevalently sweet and nicely persistent.