Barley
Bridging the gap between the world of wine and that of beer, between grapes and malts, between clusters and hops.
Birrificio Barley was born with this desire, now largely realized, in 2006 at the behest of Nicola Perra, one of the most influential and acclaimed master brewers in Europe, along with his brother-in-law and friend Isidoro Mascia, a genius of numbers and accounting. We are in Maracalagonis, in southern Sardinia, in the province of Cagliari, a town with just under 8000 inhabitants and a brewery that has become iconic at the national and international level. In a short time, Birrificio Barley established itself as a pioneering and cutting-edge reality, a reference point for the only 100% Italian brewing style: Italian Grape Ale. For the first time in the 2015 edition of the Beer Style Guidelines, the entry 'Italian Style' appears in reference to IGA, but soon we realize how difficult it is to circumscribe the creativity of Italian brewers into clear and distinct precepts. It is based on the assumption that IGA are beers made with the addition of grapes, regardless of whether used as fruit, must, or pressed, whether used in boiling, fermentation, or maturation: the world of beer must embrace that of wine and vice versa.
As of today, Birrificio Barley produces 12 different labels, divided into seven for the 'classic' line, born with the intention of creating high-quality beers, examples of cleanliness, refinement, and taste, and nine Italian Grape Ales that fall under the 'BB' range, enhanced by the use of seven native grape varieties from Sardinia such as Cannonau, Vermentino, Moscato, Nasco, Nuragus, and Malvasia. Barley has reached a production of 1200 hectoliters of beer per year, always remaining true to a 'care and attention to the local raw materials' as stated in the Slow Food 2019 Guide to Italian Beers, which awards it for the fifth consecutive time the 'snail' award, the highest recognition for a brewery, the only one to receive it in Sardinia. All beers are unpasteurized, unfiltered, and refermented in the bottle, a methodology that allows for the preservation of alive and changing flavors and aromas of the bottled liquid.
Bridging the gap between the world of wine and that of beer, between grapes and malts, between clusters and hops.
Birrificio Barley was born with this desire, now largely realized, in 2006 at the behest of Nicola Perra, one of the most influential and acclaimed master brewers in Europe, along with his brother-in-law and friend Isidoro Mascia, a genius of numbers and accounting. We are in Maracalagonis, in southern Sardinia, in the province of Cagliari, a town with just under 8000 inhabitants and a brewery that has become iconic at the national and international level. In a short time, Birrificio Barley established itself as a pioneering and cutting-edge reality, a reference point for the only 100% Italian brewing style: Italian Grape Ale. For the first time in the 2015 edition of the Beer Style Guidelines, the entry 'Italian Style' appears in reference to IGA, but soon we realize how difficult it is to circumscribe the creativity of Italian brewers into clear and distinct precepts. It is based on the assumption that IGA are beers made with the addition of grapes, regardless of whether used as fruit, must, or pressed, whether used in boiling, fermentation, or maturation: the world of beer must embrace that of wine and vice versa.
As of today, Birrificio Barley produces 12 different labels, divided into seven for the 'classic' line, born with the intention of creating high-quality beers, examples of cleanliness, refinement, and taste, and nine Italian Grape Ales that fall under the 'BB' range, enhanced by the use of seven native grape varieties from Sardinia such as Cannonau, Vermentino, Moscato, Nasco, Nuragus, and Malvasia. Barley has reached a production of 1200 hectoliters of beer per year, always remaining true to a 'care and attention to the local raw materials' as stated in the Slow Food 2019 Guide to Italian Beers, which awards it for the fifth consecutive time the 'snail' award, the highest recognition for a brewery, the only one to receive it in Sardinia. All beers are unpasteurized, unfiltered, and refermented in the bottle, a methodology that allows for the preservation of alive and changing flavors and aromas of the bottled liquid.
