Beer with a dark colour and a creamy, persistent foam.
It has a soft and enveloping body with roasted notes of coffee, chestnut honey, and dried fruit.
Well balanced with a slight bitter finish.

Double Dry Hopped Dipa with 7.8% ABV, hazy and with an intense orange colour and fine white foam. On the nose, clear and clean citrus notes of mandarin and lime and yellow-fleshed fruit emerge. On the palate, it is smooth, silky but at the same time there is a pleasant dryness that dangerously lightens the drink. It finishes with a pronounced bitterness but never over the top and an intense citrus retro-nasal aroma.

With the Trick or Treat craft beer, we wanted to create a fun product but with great depth: an Imperial Pastry Stout. We included two unusual ingredients that perfectly complement the typical coffee and chocolate notes of the style: American marshmallows and Madagascar bourbon vanilla beans.
The craft beer is an impenetrable black colour with creamy dark beige foam. The aroma of vanilla immediately stands out on the nose, with hints of chocolate, coffee, and cotton candy. On the palate, it is soft and velvety, with the sugars softening the body and hiding the alcohol content. The long and pronounced bitterness provides balance and depth. The notes of vanilla and chocolate blend together, enhancing the drinking experience. In the finish, it flows away, aided by the alcohol content that dries and cleanses the palate.

Double Dry Hopped IPA with 6% ABV, pale yellow in colour with a fine white foam. On the nose, the aroma is intense and refined with notes of exotic fruit such as pineapple, mango, and papaya, along with a hint of vanilla. On the palate, the bitterness is intense but not extreme, with a dry and crisp finish.

Amber-coloured beer, with fine, clingy and persistent foam.
Intriguing, clean and intense nose, aromas of caramel and red fruit with hints of jam and dried fruit.
On the palate it is balanced between sweet and bitter, round body but not cloying, with a good perception of hops and a warm alcoholic sensation well managed that enhances drinkability.

Born from a collaboration with Ten Barrel Brewing Co., brewers from Oregon, and inspired by the cocktail of the same name. With an amber colour, the spices and botanicals of the three classic components, Vermouth, Bitter, and Gin, have been reinterpreted in a “spontaneous” style. The wort, after two nights in the Coolship, completes fermentation in barrel, where it then rests for 30 long months. The result is an aperitif that is decidedly unconventional, where the typical nuances of the cocktail can be perceived but in a sour style.

This beer is dedicated to an incredible and ancient story. It was 1906 and the caravan of William Cody, known as Buffalo Bill, arrived in Perugia with the support of four trains, 500 horses, bison, longhorns, 800 people including staff, cowboys, and Indians, as well as some Arabs and Japanese, and set up camp in Piazza d’Armi forming a large circus.
The Buffalo Circus symbolizes the meeting of American culture and our way of brewing beer. A true show of hops (simcoe, mosaic, chinook) that amaze with their aromatic games and taste adventures, capable of herbaceous pirouettes and balsamic somersaults.

The Santa ILA has matured in whisky casks from Scottish distilleries and uses the fragrant Palo Santo. The result is a mahogany-coloured beer, with very complex aromas of fine woods accompanied by smoky and spicy notes. The mouthfeel is broad, warm, and enveloping.

The least alcoholic and most delicate of our Italian Grape Ales. The final product has a brilliant rosé colour, along with fragrances and aromas. The malts used are Pilsner and wheat. Even in the Fuori dal Gregge #2, the low pH allows for optimal beer preservation over a long time.

In anticipation of a historic date, the 25th anniversary of the Brewery, we wanted to commemorate this unique event by gathering all our experience in producing IPA-style beers. Saline water profile to enhance the flavours of the hops, use of different grains for a smooth body, combination of different hot hopping techniques, fermentation with English yeast and a double dry hopping. The result? Atomic, 6.2% ABV IPA, in which the aromatic spectrum of Mosaic, Chinook, Citra and Simcoe hops is expressed in its fullness and intensity. Intense yet dangerously drinkable. The best way to toast together with all of you who have accompanied us for these wonderful 25 years!!!
AROMA: Citrus flowers, lemon, passion fruit, mango
TASTE: Pineapple, herbal with subtle hints of lemon and pine

The Fa Balà L'Oeucc is the synthesis of the last few years of work regarding the hoppy beers "Made in Lambrate", our perspective on the concept of IPA in a contemporary light. For this reason, we developed a pale beer with oats and rye characterised by tropical fruit notes conferred by the double dry hopping. For this beer, 4 varieties of hops were used for a total of about 30g/l.
Aroma: notes of tropical and citrus fruits.
Taste: an explosion of fruity aromas due to the double dry hopping.
The result is a mix of citrus and tropical flavours with a nice bitter finish.

Rye IPA with explosive hop aromas thanks to the use of five American varieties. Crazy stuff!
Colour: Blonde
Aroma: Notes of citrus like grapefruit and orange
Taste: Spicy and herbal hints, pronounced bitterness

A reinterpretation of the IPA style with a “sour” twist, produced using the kettle souring method. A truly pleasant combination of mild acidity, which brings freshness and lactic aromas, and American and New Zealand hops that provide a tropical burst. Fermentation with American yeast enhances the fruity notes of this aromatic bouquet.

Beer produced in collaboration with Ølkymisten from Oslo. The extravagant idea developed with my brewer friend Luca Saccomandi was to create a beer inspired by the Italian dessert famous all over the world: tiramisù. The formula was that of an imperial stout with a full body to which typical ingredients of the original dessert such as cocoa and coffee used in cold infusion were added. Lactose, muscovado sugar, and vanilla aroma combine with a blend of 11 dark and caramel malts to create a true liquid tiramisù.

“Life should be lived irresponsibly, but with responsibility.”
Don Pablo might have wanted it this way.
Exotic and slightly bitter, with a secret ingredient:
lots of cold-hopped powder, astonishing!

Hop veterans, mercenaries of bitterness
"Here we shoot high, straight to the head!"
Light, dry enough not to seem dangerous, but with plenty of hops.

"Be lovable, be adorable"
Session IPA made with Centennial, Mosaic, Simcoe, and Enigma hops. With a light golden colour, it is light and drinkable, with aromas and flavours that are well balanced. Pleasantly bitter, it has delicate herbal and citrus notes.

The B.I.R.O No.6 is a Lichtenhainer BBQ Sauce born from the idea of grill master Andrea Bertazzoni.
We used the leftover must in the kettle after the production of Bummarò Pizza Sauce Gose and added chipotle chili, garlic, natural flavours, and …recovered yeast.
Characteristics?
Beautifully meaty.

"It has to please everyone!"
This is what we said, thinking about the recipe for this genuine, simple and clearly Mantovan beer. Yes, because this beer is a product of our land and our Mantovan brewers… We gathered friends and close colleagues, after almost 10 years since the first production of the biancorossa. So a celebration was held for this collaboration produced by our brewery with Circolo del Luppolo, Teatro delle Birre, Luppolajo, Low Land Brewery, Birrificio Castelderiese, and Birrificio Inesistente. Here is the beer that warms our passion.

"Turn off your mind, relax and float downstream"
Like walking in the outskirts of Liverpool,
sitting under an old bar and relaxing,
filling the glass and sipping the rock.

English IPA made with Cascade, Hersbucker, East Kent Golding, and Challenger hops. A timeless amber beer to be enjoyed with discipline; on the nose and palate, the aromas open with slight notes of hazelnut that gradually give way to floral and fresh notes from the hops. Smooth and with a gentle bitterness.

Who knows what will happen. This time we are making a… BOH?
GELATO PASTRY SOUR BANANA BLUEBERRY BANANA TONKA
A creamy and fruity Pastry Sour gelato, with bananas, blueberries and Tonka beans. It is a variant of a summer must-have from the CAPOLINEA gelateria in Reggio Emilia, how is it served? The colder it is, the creamier it will be due to some magic adopted by the minds of our brewers and those of the gelato makers. So you could conduct a thousand scientific inquiries, but the real question is: cone or cup?

The ANTONIAZZI ring of Monaco inspired this beer.
The Monaco ring originated in Mantova in the early 1800s, a delicious product of the skill of Swiss pastry chefs. For generations, the recipe has been passed down from father to son. Today, it is one of the main desserts of the masters of PASTICCERIA ANTONIAZZI in Mantova, a soft leavened cake with a hollow shape covered in sugar glaze, filled with hazelnuts, almonds, and candied chestnuts, along with candied orange. Our beer, based on an English Ale with an amber colour, complements the aromas of the filling and the leavened cake with a light yet medium alcohol content.
A tribute to the master pastry chefs of our city.

Gelateria Capolinea del maestri del gelato Simone De Feo has collaborated with us to prepare the base of the most iconic ice cream from their laboratory. A zabaione characterised by a mix of characteristic ingredients, expertly crafted, such as the caramelisation of sugars with a selected and inimitable Marsala. A beer that pays tribute to one of the foundations of Italian pastry and ice cream making.

The blue tea Earl Grey Ferri since 1905 inspired this beer.

Ferri since 1905 is the company of the internationally renowned tea blender Albino Ferri, who selects the highest quality raw materials from around the world.
Artisanal craftsmanship is their essence; their teas and blends are excellence crafted in Italy in Castelgoffredo, in the province of Mantova. Our beer, based on an amber English Bitter and a long cold infusion of the Blue Earl Grey tea blend, with peels of Ligurian bergamot, combines the pleasure of English malts with a light yet sophisticated drink. A beer that reconciles two afternoon pleasures: tea and quality beer.

The unmistakable Gianduiotto from the master chocolatier Guido Castagna of Giaveno has inspired this dark beer. An English porter of medium alcohol content, brewed with an abundance of roasted and toasted malts to which we have added high-quality cocoa beans and selected IGP hazelnuts from Piedmont for us. The result is a beer that is smooth to drink, yet intense in aromas that highlight the raw materials expertly crafted.

The latest version of Bretzel, the festbier from the Mister B brewery. With a golden colour, this Marzen will immediately transport you to Bavaria with the first sip, light and easy to drink, the aromas are typical of the style. On the nose and palate, we perceive delicate notes of malt that support a gentle hop character.

“Bubba is watching you. Needs more Hops. Can’t go wrong.”
Bubba is Mister B's friend, everyone calls him Big Bamba, he's good eh...
but don't make him angry, if he says to add more hops.. do as he says.
So here is a chubby beer with plenty of hops that reminds you of an exotic cocktail
and Bubba's heavy hand on your shoulder that gently comforts you.

A modern West Coast IPA that uses a very light malt base, an abundant and elegant hopping for bitterness at the beginning of the boil, and then a large amount of hops in a low-temperature whirlpool. The hops used are Ahhhroma, Simcoe, Azacca, and Citra, both in the whirlpool and dry hopping. On the nose, a tropical cocktail. On the palate, an IPA with a clean and distinctive bitterness and notes of guava, piña colada, and citrus to finish. A clean drink with a dry finish and well-masked alcohol.

A delicious pastry sour with the rich flavours of peanut butter and jelly, perfect for dessert lovers.

TAFAT: a palindromic expression in the Mantuan dialect with multiple meanings, it has been a recipe synonymous with celebration for many members of the Circolo del Luppolo for years. Timeless American IPA, properly hopped in the reinterpretation of the Teatro delle Birre and Mister B brewery.
The taste of a passion that evolves but does not fade away.
TAFAT is the beer that officially celebrates the great festival VIA LATTA - Festival of craft beer in a can.

White yes
but also peppermint!

Belgian-inspired beer, in the blanche style, from which it gets its name. In keeping with the style, unmalted wheat, oats, orange peel, and coriander are used. It is characterised by the use of peppermint and locally produced honey (Notaresco – TE).

Only the best blend of each year produced in the famous Rodenbach barrel room has the privilege of becoming, after two long years of maturation in wood, the celebrated and multi-awarded Vintage. On the nose, notes of red fruit, caramel, vanilla, liquorice, balsamic vinegar, and wood. On the palate, there is much elegance and balance between a sweeter, rounder malt profile and a pleasant, wine-like acidity that is slightly acetic and very elegant.

Explosion of American hops, with intense notes of citrus, tropical fruits, and pine resin. Strong and persistent bitterness, well balanced by a malty sweetness and a smooth, fruity finish. The hop notes blend with a slight aroma of biscuit and caramel.

The high quality of malt, hops and yeast combined with the purity of Trentino water and our exquisite apples create a full-bodied and pleasantly bitter beer.

The memories, the right ones. It’s good stuff without too many changes, especially for enjoying flavours! Barley (Oats), orange (orange), teeth in the dandelion (dandelion), elder (elderberry) and the beer is made!

Lush aroma of roasted malt, with notes of chocolate, liquorice, oak and bourbon. The colour is brown-black, with a thin layer of mocha foam. In the taste, toasted almonds, milk chocolate and a light layer of liquorice root, silky and roasted. Oak barrel, vanilla and whisky in the final taste.

Pure as the water flowing in the streams, pure as the air blowing on the peaks, pure as the mind when reaching the summit.

Exclusive Black Pearl tank series. Nihiru is aged in Scottish whisky barrels for 8 months. Nihiru is an atoll in French Polynesia, discovered by the Estonian explorer, Admiral Bellinghausen.

The taste is of caramel, whisky-flamed hazelnuts, and cream. Enjoy it at room temperature.

Imperial stout aged in bourbon barrels with cocoa.

Aroma of roasted malt, cocoa, whisky-soaked raisins, soy sauce with a slight hint of vanilla. On the palate, dark chocolate, cocoa butter, bitterness of roasted malt, sweetness of caramel.
Aftertaste of anise, orange and citrus. From the whisky barrels, a delicate alcohol content and a long cloak of charred oak are added.

Aroma: sweet, vanilla cocoa, marshmallow, coconut and salted caramel.
Taste: the mix of aromas and flavours creates a very sweet drink with a slight note of roasted malts at the finish.

The true Bomber for many wore the shirt with the number 10, for others that number was a guarantee, but for the friends of BIG HOP DISTRIBUTION it is THE LITTLE PLACE IN COLOGNO MONZESE that number represented years of satisfaction and poured beers. We have put in play the base of the malts we prefer and many hops from the old guard Citra, Mosaic and Centennial, but also some new promise like EQG 3 from Crosby Farm. The ball is now in their court, the beer is ours to celebrate.