Double Zed Development

In 1842 in the Czech town of Plzeň in Bohemia (now the Czech Republic) was invented Bohemian or Czech Pilsner.

The first-one-ever was Pilsner Urquell by Pilsner Urquell Brewery.

Urquell means "the ancient source”, because water was very soft and low in mineral content, basically the ingredient which contributes the most to beers’ quality.

A Czech Pilsner is clear, from pale to golden color, the style is lager, with a thick, creamy, big white head. Pouring one of these in a tall, narrow glass results in a splendid presentation!
Pouring method is in 3 times around 7 minutes, the glass is down and kept far from the tap, with the first time you go to fill the glass, wait few minutes, with the second one you go to continue with the filling and the third is finishing the foam hat.

It is made with only Pale malt as Pilsner, that gives a crisp and refreshing taste with a complex maltiness and bitterness.
Saaz hops flavor is obvious with floral notes, without fruity esters character.

Na zdravie! (to your health)

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Toccalmatto Brewery - Birra Toccalmatto
Sibilla

Classic Belgian Saison Ale beer style, made with wheat that makes it opalescent and refreshing.

The Belgian yeast used gives floral and spicy aromas, while remaining dry and very drinkable.

We suggest to drink it around 8° celsius degrees in a tulip glass.

Sibilla is excellent to combine with Rice-based dishes, sushi or creamy cheeses.

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Never Judge a Beer from its Color!

Are dark beer always high in alcohol content? -Wrong-

What gives the color to the beer? - Malt-

Malt is grain (usually barley) that is processed in order to convert grain starches to sugars.

American base malt (Maris Otter) is generally mild and fairly neutral; British malts tend to be maltier, bready, and biscuit-like.
The European climate gives malts made from Continental barley a clean, “elegant” character. Pilsner malt has a soft, delicate maltiness that practically defines pale lagers.

Crystal malts are generally used to add sweetness and color, in fact they’re usually named based on color. The lighter-colored crystal malts are more strictly sweet, while darker crystal malts can add some roastiness or nuttiness in addition to sweetness.
On the extreme light end, there are dextrin malts. These malts also add dextrins, which contribute body and a thicker mouthfeel to beer.

Roasted malts are any malts or grains that are roasted to a very high degree. They are called black malt, chocolate malt, and roasted barley. They give flavors of roasty, bready, biscuity, coffee, dark chocolate.

We have thousand of different colors, come and try all of them!

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