Which beers are the best-selling and most loved by Italians? And in which regions is craft beer produced and drunk the most? We asked Unionbirrai president Simone Monetti.
Sometimes considered, wrongly, the younger sister of wine, beer is experiencing a true renaissance in recent years, increasingly claiming a starring role on Italian tables and in the restaurant sector. This trend is also evidenced by the growth, in our country, of the craft brewing sector and the rising number of microbreweries spread across the national territory. We spoke about this with Simone Monetti, president of Unionbirrai, a cultural association founded in 2000 to promote the culture of craft beer in Italy, committed through various initiatives — including the Birra dell'Anno competition — to keeping the dialogue open between producers, enthusiasts, retailers, institutions and consumers.
What types of beer do Italians love most?
All over the world, and in Italy too, despite the significant growth of craft beer producers and consumption, the best-selling type of beer remains the lager — a pale, low-fermentation, low-alcohol beer historically associated with industrial production. The craft world, on the other hand, has for many years now chosen IPA (India Pale Ale) as its reference style: pale beers with pronounced hop-derived aromas, in all their regional and production variations.
But do we also appreciate made-in-Italy beer?
Yes, the Italian craft brewing sector has grown from 1.1 per cent of the national market to over 3.5 per cent in three years. The search for quality beers produced on a small scale by artisans is a phenomenon of great growth across the entire Italian agri-food sector, in which craft beer rightfully belongs.
In which regions is the passion for beer strongest?
Today Sardinia is certainly the leading region in terms of beer appreciation, with an annual per capita consumption more than double the national average.
Which is?
The national annual average consumption is 29 litres per capita.
And who leads in craft beer production?
Lombardy holds the record, with over 150 microbreweries. In general, the greatest concentration is in northern Italy, where, moreover, the national craft beer movement got its start in 1996. It should also be noted that, recently, breweries have increased across the whole country, including regions that until now had shown little interest in the phenomenon, such as Molise, Basilicata and Calabria.
In general, it seems fair to say that we are in a phase of redemption for a drink that is often considered less noble than wine?
That's true. In the 1950s and 1960s, beer was considered by the industry to be a low-flavour drink, light in alcohol and to be consumed at polar temperatures. The current renaissance of craft beer, which started in the United States, has instead brought back into production the dozens and dozens of styles that have always represented tradition, reinventing them and offering an impressive range of flavour nuances. This immense richness has not gone unnoticed by those in the restaurant trade either, who have recognised in beer those surprising quality characteristics that make it perfect for pairing with food as well.
Can you also tell us about its nutritional properties?
Beer is a complex food that provides important nutritional compounds not found in other products. The antioxidant and anti-tumour properties of xanthohumol, found in hops, are well known. The low sodium content also makes beer suitable for those following a low-sodium diet, while the good potassium content highlights a diuretic effect that benefits the cardiovascular system, thanks also to the significant contribution of vitamin B6.
In terms of calories, how does it compare to other drinks?
The caloric content of beer is equivalent to that of an orange juice and well below that of other drinks such as juices, soft drinks and, of course, wine. All of this should never make us forget that, even if low in alcohol, beers should be consumed in moderation, so as to fully enjoy their craft quality without any side effects.