The world of Italian craft beer turns 30 this year, and the 2027 Guide to Italian Beers is celebrating the event not only by recognizing the best Italian beers selected by 130 contributors and coordinators who featured 468 beer producers and 54 cider producers, highlighting 2825 labels, but also by launching "The Craft Beer Manifesto," a document intended to spark a discussion with producers and the Slow Food movement. "After 30 years of history," explains Luca Giaccone, curator of the Guide along with Eugenio Signoroni, "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 one we believe is necessary and, in a certain sense, even urgent."
"If in these first thirty years, Italian craft beer has built its identity by focusing primarily on creativity and the valorization of non-characterizing local ingredients, such as fruit, herbs, flowers, or grapes, in the future it will be important," Signoroni emphasizes, "to begin to characterize our beers by using typical Italian ingredients 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."
Roberto Burdese, president of Slow Food Editore, opened the presentation with a fitting tribute to Carlo Petrini, founder of Slow Food, who passed away a few days ago: "Carlo Petrini encountered the topic of craft beer in the early 90s 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. Carlo immediately grasped the value and significance of that suggestion, and upon returning from that trip, he encouraged us to take it into account, and also asked us to keep an eye on what was happening in the beer sector in the rest of the world. Soon after, the craft beer movement took off in Italy, and for us, following Carlo's intuition, it was only natural 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.
And now we come to the prizes awarded for 2027.
The “Filiera Italia” award recognition for today's commitment, for tomorrow, to those who are able to concentrate more and more on facilitating the agricultural development of the territory, a crucial aspect not only from the point of view of sustainability, but also of the very characterisation of the products and territories, has been awarded to Altavia brewery in Quiliano (Sv) because it is “A brewery that interprets the supply chain not only by using raw materials of its own production, but also by constantly seeking a true and profound relationship with its territory, respecting it and reinventing it.
The Costanza Award has been assigned at the Alder brewery in Seregno (Mb)Shokunin is the Japanese concept that indicates the craftsman who works every day to perfect his own gesture and his own product. To do so requires humility, dedication, and a profound knowledge of the material. Doing so on a limited range is already difficult, but here we have a very broad range, always impeccable. This is why the Costanza prize goes to Alder and Marco Valeriani.
Residual of Pietrauta (Pg) received the Best New Product award Because "For a few years now, new breweries have been quickly gaining recognition with their extraordinary quality beers. Some have managed to go even further, combining the quality of their beers with a strong identity and perhaps a solid agricultural project. This is the case with Residual."
He could not miss the Best Culinary Offer award, to which an important part of the Guide is dedicated, attributed to Nidaba of Montebelluna (Tv): For years now, it has been a national benchmark for its culinary offerings. A venue that has distinguished itself for its cuisine that transcends classic pub fare, working diligently within its local area to source the finest ingredients and transform them into dishes of extraordinary quality and flavor, presented in carefully crafted pairings.
Another certificate that summarizes one of the cornerstones of Slow Food's activity is the The Territory Promotion Award went to Cantina Errante of Barberini Tavarnelle (Florence) With the following motivation: "Few breweries have been able to build a project capable of expressing their surroundings with such power: using fruit that would otherwise have few alternative outlets, local grains, dialogue and collaboration with renowned local wine producers, and even spontaneous fermentation with the local microflora. Almost a portrait of the region in beer form."
IThe award for Best Publican was given to Michele Galati from Caprino Bergamasco (Bg): What qualities does a good publican need? They must be passionate and convey that passion. They must be able to offer a wide and diverse selection of beers, suitable for everyone. They must be able to easily explain the characteristics of the different products to those at the bar and perhaps even become a point of reference for their colleagues. Michele Galati has all of this.
Best Selection of Bottled Beers Award given to Galaxy Beer Shop in Rubiera (Re)Beer shops continue to be an important point of reference for the passionate consumer who wants to broaden their knowledge or for the casual consumer who wants to explore beer. If, in addition to having a carefully selected selection, they organize regular meetings with brewers from all over Italy, these two roles are fulfilled with even greater impact.
“Once upon a time, the quality of a bar's draft beer selection was measured by the number of taps. Today, what makes the difference is the publican's ability to have a selection made with care, personality, attention to the local area and new developments. This is exactly what happens in this Catania pub.” With these words, the Award for the best selection of draft beers at the Glamour Hoppe pub in Catania.
Naturally, cider deserves recognition. Since 2023, the Guide has dedicated significant space to this beverage, confirming that the interest in fermented apple products in Italy is growing rapidly, to the point of relying on high-quality products and well-established traditions that are attracting a constantly growing audience. With a strong presence in Trentino, Alto Adige, Valle d'Aosta, and Piedmont, it's fair to say that the production area is growing throughout the peninsula.
The Best Cider Project award went to Apple Blood Cider and Perry from Terre d'Adige (Tn): "Openness, spreading the culture of cider, sharing, and quality: these are the values we uphold with conviction, betting on the growth, including international growth, of a product that is carving out an increasingly bright future for itself."
The Craft Beer Manifesto:
1. Craft beer is good—it doesn't compromise on quality—and it is consistent, even considering the variability and seasonality of the raw materials and the legitimate evolution of the recipe;
2. It speaks simple, understandable language, avoiding overly technical terms. It is inclusive and seeks to involve new drinkers, even if they are not enthusiasts or fans.
3. She has a well-defined identity and personality, she doesn't follow the latest trends, but rather tries to create new ones and never stops wanting to be creative;
4. Look for a balanced taste, give up trying to amaze at the first sip and always remember that it is a democratic, popular and socializing drink;
5. Prefers raw materials from traceable and short supply chains, is concerned about the environmental impact of its production and distribution choices, and knows how to enhance local products;
6. Inform consumers about storage and consumption: in the fridge or cellar? In which glass? Pair with which dish? And know your own limits in terms of shelf life and freshness;
7. It's explicit and detailed: it doesn't hide the origin of the malts and hops, it doesn't lie, and it doesn't omit production details. If it uses additives such as enzymes or fining agents, it's clearly stated;
8. It focuses primarily on the local market and does not wage war on other craft beers, but rather collaborates for the virtuous growth of the entire sector;
9. Avoid sexist and disrespectful references to different cultures; respect workers, distributors, premises and customers, and price them fairly — not too high and not too low;
10. He is well aware of the toxicity of alcohol and its health risks, he never suggests excessive consumption, on the contrary he promotes awareness and moderation.
