BETTER PRODUCT PRESERVATION: NO AIR OR LIGHT!

Let’s debunk a myth: canned beer is not inferior to beer in glass, at least the container does not diminish the content — quite the opposite! Let’s update ourselves; a lot has changed since the early days of cans — now it’s a completely different story.
In the early 1900s, to open a can you had to make a hole with an awl, and it wasn’t until the 1960s that the pull-tab was invented! The worst part is that — they say (we weren’t there) — the drink tasted “metallic.” What is certain is that now cans are lined inside with an odorless and tasteless materialthat protects the beer from direct contact with aluminum, so the flavor is not compromised. Moreover, thanks to counter-pressure filling,air penetration is greatly reduced.
Also, unlike glass, cans block light completely, which is very harmful to hops. Here’s a fun fact: hops contain alpha acids, natural elements that when struck by “a flash of light” or as the English say “lightstruck“ chemically react with the sulfur in beer and turn into compounds responsible for the “skunky” smell — the same smell emitted by a skunk! So, cans prevent this skunky effect!
Amber glass bottles mitigate the problem somewhat, but the future is cans! It should be noted that the USA was among the first industrial producers of cans back in the 1800s and also among the first to recognize the advantages of this packaging. Today, many of their beer and wine productions have been moved to cans.

OUR NEW PRODUCTIONS

This month, currently only in glass, we launched GRANATA “fruit sour” — a beer made with pomegranate juice and Senatore Cappelli wheat from the Oro delle Donne farm in Lanuvio (RM). To inaugurate the world of cans, we created a brand-new summer offering! BUTA: “italian keller pils” is our first low-fermentation beer (a pilsner, precisely), Italian because it is brewed entirely with malts and hops grown at Oltremondo!
GLUPPA: “session IPA” is an IPA — so a hop-forward, aromatic beer — but made to be low in alcohol (4.0%) and more drinkable for summer sessions compared to a classic IPA. Also, some well-known classics you already love will soon be available in cans. Try them and tell us if you notice any differences!
MAFFETTA e MAMANA: discover more.

We are extremely proud of this choice and this wonderful journey that evolves every day!
Yesterday, it was about local production at zero km; today, it’s cans; and tomorrow — very soon — the future is in a small shared gesture! Speaking of the future, here’s a sneak peek: we have already taken another step toward innovation.
We have switched to isobaric bottling (less oxidation) Simply put, less contact with oxygen during this phase means higher product quality. Our minds, beyond our hands, are always at work, so now we are organizing Co2 recovery,
— a process that offers significant natural preservation benefits. We will install a machine called “Galileo” from ENOMET, which manages the fermentation room (temperature and pressure of fermenters) and recovers CO2 that would otherwise be lost during fermentation, storing it in pressurized tanks. The recovered CO2 can be used at the right time to reduce oxygen contact during transfers and bottling, and to saturate the barley storage to protect it naturally from pests. Are we or aren’t we Oltremondo?! As you can see, we have a lot to talk about — enough to dry our mouths! We need to drink some good beer — company
The club has finally reopened its doors, come visit us!