Beers of Italy 2027: what the Slow Food guide tells us about the craft beer of the future

A tribute to Petrini and a look to the future

The event could only open with a touching tribute to Carlo Petrini, the founder of Slow Food, who passed away a few days ago. Roberto Burdese, president of Slow Food Editore, explained how Petrini's vision was born in the United States in the 1990s: "Carlo Petrini encountered the topic of craft beer in the first half of the 1990s in the United States. He traveled there frequently to build the Slow Food network. He met one of our first members and founders of a Convivium, Charlie Papazian. Charlie was the leader of American homebrewers and explained to Carlo that, in his opinion, the strategy for establishing Slow Food in the United States would be more successful by focusing on craft beer rather than wine, as had happened in Italy.

Burdese continues: "Carlo immediately grasped the value and significance of that suggestion, and upon returning from that trip, he encouraged us to take it into account. He also asked us to keep an eye on what was happening in the brewing industry around the world. Soon after, the craft beer movement took off in Italy, too, and it was only natural for us, following Carlo's intuition, to dedicate our attention and consideration to it. A journey that began thirty years ago and that today finds new reasons to inspire us to continue our commitment alongside producers and all those who love craft beer."

But the guide looks ahead, focusing entirely on the agricultural supply chain. Eugenio Signoroni, the volume's editor, has issued a clear challenge: "If in these first thirty years, Italian craft beer has successfully built an identity by focusing primarily on creativity and the valorization of non-characterizing local raw materials, such as fruit, herbs, flowers, or grapes, in the future it will be important to begin characterizing beers by using typical Italian raw materials used in brewing, such as malt and hops. This is a more complex challenge, also because it is less immediately recognizable to drinkers, but we are convinced that, in the long run, it will pay off, allowing us to define our product as truly Italian."

To discuss these issues, the Craft Beer Manifesto was also created, introduced by the other curator, Luca Giaccone: "The Craft Beer Manifesto is a document with which we intend to spark a discussion with producers and the Slow Food movement. After 30 years of history, we feel the time has come to sit down and discuss the beer of the future: how it should be made, what it should taste like, how it should be presented, and who it should appeal to. It's a journey that we know won't be easy, but we believe is necessary and, in a certain sense, even urgent."

All the award-winning breweries in the Italian Beer Guide

After the obligatory tributes and introductions, the long-awaited presentation of the special awards took place. These awards faithfully portray the best of Italian craft beer, covering every aspect of brewing culture, from production to service. The Altavia brewery in Quiliano won the Filiera Italiana award for its deep connection to the local area, while the Consistency award went to Marco Valeriani's Alder brewery in Seregno, for its ability to maintain impeccable quality across a vast range of labels.

Residual of Pietrauta was named Best New Venue, having quickly established itself with a solid agricultural project. Nidaba of Montebelluna took home the award for Best Culinary Offering thanks to a cuisine that transcends classic pub fare. The award for Local Development went to Cantina Errante of Barberini Tavarnelle for its ability to showcase the surrounding environment through spontaneous fermentations and local grains. Michele Galati of Caprino Bergamasco was recognized as Best Publican for his passion and expertise in sharing the culture of beer.

Regarding consumption and purchase locations, the Galaxy Beer Shop in Rubiera won the award for Best Selection of Bottled Beers, and the Glamour Hoppe pub in Catania won the award for Best Selection of Draft Beers, standing out for the thoughtfulness and personality of its selection. Finally, a significant spotlight was given to fermented apples, with the Best Cider Project award going to Terre d'Adige's Apple Blood Cider and Perry for its commitment to promoting this culture.

To round off the event, a local curiosity: Slow Beer, a beer made by students at the Andrea Mantegna Hotel Management Institute in Brescia, symbolizes the dialogue between young people and communities that Slow Food has always promoted.