List of products by brand MAIOT Birrificio Agricolo

Maiot Agricultural Brewery - The real agricultural beer

We are in Casoli, the ancient residence of the Carrecini, and later the Roman municipality 'Cluviae'. A few kilometers from the Maiella massif and the national park of the same name. It is in this part of Italy that the Sapori della Majella farm has been operating for about a century, growing and processing olives, vegetables, cereals and since 2017 also producing beer.

With the malt obtained from the selection of our best cereals, the water coming from the slopes of the Majella, in the property cellar, we obtain the agricultural beer, whose collective brand guarantees its origin and quality through rigorous controls. Agricultural beer is characterized by the origin of the raw materials which are mostly produced on the farm. Our production techniques in the field, aware of environmental sustainability. MAIOT beer is not just a beer, in fact our goal is to bring to the consumer a story, the story of a beer linked to the territory, its origins, its beauties and its diversity, Abruzzo. MAIOT beer is produced following the artisan production method using all the raw materials produced in the company and using the waters coming from the slopes of the Maiella directly from the sources of the green Fara san martino, unfiltered and unpasteurized beer produced with the passion and dedication of the master brewer Francesco Imbastaro who scrupulously examines all the raw materials and all the aromas and ingredients to be used to obtain a product of the highest quality.

Step One - Field cultivation. To produce MAIOT beer, raw materials grown independently on the farm are used (barley, wheat, cereals, hops). Barley and cereals which after harvesting in July are delivered to the COBI of Ancona where they will be transformed into different types of malt.

Step Two - The transformation in the brewery. Subsequently, the malted barley is introduced into a stone mill which will transform it into a coarse flour, then diluted with the water of the Maiella strata coming directly from the sources of the green. The mixture thus obtained, called "mash", is placed in a heating boiler and mixed in order to obtain a homogeneous whole. At the end of the "mash" The must is then filtered and separated from the threshers, or rather from the brans of the barley malt. At the end of the filtering phase, the must obtained will be boiled, in this phase of processing the hops will be added that will characterize the aroma and the bitterness.

Step Three - Fermentation. Once the cooking is complete, the must will be transferred to truncated cone fermenters here the yeasts will be inoculated which will start the fermentation and decantation process, then the transformation of sugars from malt into alcohol.

Step Four - Bottling and refermentation. At the end of the fermentation process, the beer will be cleaned of yeasts and bottled. once in the bottle the refermentation or maturation process will start, at the end of this phase we will get our beer. Now we just have to taste and enjoy a good glass of MAIOT beer.