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聖伯鐸和聖保祿本篤會修道院

Buccinasco的聖伯鐸和聖保祿的本篤會修道院成立於1971年6月29日,位於米蘭城外一個名為La Cascinazza的農舍。 多年來這個修院團體主要是靠著修道士們親自務農來維持團體的運作。 體力勞動是本篤會修道院必要的生活方式之一。 聖本篤(480-547)在其教規中明訂:“靠自己的雙手維生者才算得上是真正的修道士”。 聖本篤會規,第48-8章。

目前修道院有二十一名修道士,平均年齡48歲,最年輕的27歲,最年長者已74歲。由Fr. Prior Sergio Massalongo指導其中五位修道士從事釀酒事物。

St Benedict medal

酒廠歷史

Cascinazza的修道士們於2004年開始尋找新的收入來源,以維持其日益茁壯的修道團體規模;再三思考後決定釀造啤酒。 他們在2008年成立了Birra Cascinazza,這是第一個完全由義大利修道士運作的修道院釀酒廠。

2005年,兩名團體成員前往比利時,在世界上最著名的修道院釀酒廠學習和訓練。 他們在舉世聞名的Westvleteren Trappist修道院釀酒廠獲得了寶貴的經驗,也參訪了Chimay和Achel酒廠,並從比利時的弟兄們那裡學到了如何釀出世界級的啤酒。

Cascinazza的修道士們邀請到義大利精釀啤酒的先驅,同時也是Birra Baladin創始人的Teo Musso,來擔任他們酒廠計畫的早期導師和顧問。

釀酒的目的僅是為了滿足修院團體的經濟需要,並使其成長;因此年產量相當有限,如此修道士們才能夠維持禱告和冥想的生活。限量也使他們得以有時間細心照料啤酒釀造的每一道程序。該團體的哲學是“我們為了生活而釀啤酒,不要是為了釀啤酒而生活”。

釀造啤酒的水來自於修道院內80米深的自流井,使用的麥芽主要是來自義大利本土,少部分來自德國。使用歐系啤酒花,酵母則是由米蘭實驗室的菁英們聯合研發培育出無汙染的菌種。

目前啤酒廠的年產量約為兩萬公升,每年生產約三萬五千瓶啤酒。共有四種風味:金啤酒、琥珀啤酒、雙料棕色啤酒和櫻桃啤酒。 他們也生產自己的香料苦甜酒和蜂蜜。 啤酒僅於義大利境內販售,其中又以大米蘭地區為主。

Cascinazza啤酒遵循比利時修道院的釀酒傳統, 所有啤酒都採瓶中發酵,不經過濾或巴氏殺菌,確保其成為隨時間推移而發展及熟成的天然產品。

聖本篤會的會規向來要求高品質產品,因為“修道士們應該以盡善盡美的工作來榮耀主”。每次要開始把工作做好之前,都必須向祂獻上最誠懇的祈禱,使工作進趨完美。 聖本篤:序曲第4節。

Birra Cascinazza的酒標是由William Congdon(1912-1998)所畫的修道院素描。William Congdon是一位來自美國的藝術家,多年來在修道院生活和畫畫。

產品資訊:

birracascinazza-birre

Blonde with OlivesBirra Cascinazza Blond

卡西納札修道院金啤酒

5.2%, 750ML

Profile: 新鮮,輕盈,滑順清爽

這金黃艾爾的顏色是金色的,由於未經過濾而使酒體具有朦朧的濁感。

香氣型酒花的巧妙混搭,交織出驚人的蜂蜜香氣和一縷花香,以及柑橘的氣息。

口感輕爽、新鮮,並帶有奶油般的綿密,及令人愉悅的水果香氣做結尾。酒精濃度只有5.2%,是一款輕新且無限暢快的啤酒,適合獨飲亦可佐餐。

建議飲用溫度:攝氏10-12度。

Birra Cascinazza Blond在2014年的布魯塞爾著名的啤酒挑戰賽上榮獲銀牌。bbc-medaglia-2014

Cascinazza Amber:Cascinazza Amber

卡西納札修道院琥珀啤酒

6.4%750ML

Profile: 具有卓越的芳香及平易近人的特性

顏色:棕褐色,紅棕色。酒體透明且多泡沫。

味道:果香來自酵母的奶油香。以及蜂蜜、橙皮、佛手柑、草藥和麵包等香氣。

口感:輕爽宜人,清新且和諧。黑巧克力,以乾收尾。

食物搭配建議:羊排、鴨或義式烤豬肉捲等肉類料理,或芳提娜起司。

建議飲用溫度:10-12攝氏度。

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Birra Cascinazza

Priorato Benedettino Ss. Pietro E Paolo di Buccinasco

Benedictine Priory of St. Peter and St. Paul in Buccinasco

Monastery History

The Benedictine priory of St. Peter and St. Paul in Buccinasco was founded on June 29 , 1971 at a farmhouse just outside of Milan called La Cascinazza. The community has sustained itself over the years mainly through agricultural work carried out directly by the monks. Manual labor is an integral part of the Benedictine monastic lifestyle. St. Benedict (480-547) stipulated in his Rule: “true monks are the ones who live by the work of their hands.” Rule of St. Benedict, Chapter 48-8.

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There are currently 21 monks living in the monastery, the average age is 48 years old, with the youngest being 27 years old and the eldest being 74 years old. Five of the monks are involved in beer production. The monks are guided by Fr. Prior Sergio Massalongo.

Brewery History

In 2004, the monks of Cascinazza began to look for new sources of income that could sustain their growing community. After considering several options, the brothers decided to brew beer. In 2008, Birra Cascinazza was launched and became the first monastery brewery run entirely by Italian monks.

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In 2005, two members of the community traveled to Belgium to study and train at some of the most famous monastery breweries in the world. They gained invaluable experience at the world renowned Westvleteren Trappist monastery brewery, and also spent time at Chimay and Achel. It was there they learned from their Belgian brethren how to craft world class beer.

Teo Musso, Italian craft beer pioneer, and founder of Birra Baladin, served as an early mentor and consultant for the monks and their brewery project.

The aim of brewing is to provide for the economic needs of the community and allow for its growth. Annual production is quite limited in order to allow the monks to maintain their life of prayer and contemplation. The philosophy of the community is “we make beer to live, not live to make beer”. Limited production also allows the monks to carefully monitor all stages of the production process.

Water for the beers comes from an 80 meter deep artesian well located on monastery grounds. The malts used are primarily Italian with a hint of German influence. Hops are mainly European. Their proprietary yeast was developed in tandem with an elite Milan laboratory where it is kept safe.

Current annual production of the brewery is about 200 hectoliters.The brewery produces about 35,000 bottles of beer per annum and makes four styles of beer including blond, amber, bruin, and kriek. They also produce their own amaro liqueur and honey. The beers are only available within Italy, primarily in the greater Milan area.

The beers of Cascinazza follow in the Belgian monastic tradition of beer production. All beers are fermented in the bottle, without filtration or pasteurization, in order to guarantee a natural and living product, which evolves and matures over time.

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The Rule of St. Benedict calls for high quality products, as “monks should glorify the Lord through well-made work”.  Every time you begin a good work, you must pray to Him most earnestly to bring it to perfection. Rule of St. Benedict: Prologue Verse 4.

The labels of Birra Cascinazza feature a sketch of the monastery by William Congdon (1912-1998), an American artist who for many years lived and painted at the Monastery.

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Product Information:

Birra Cascinazza Blond

5.2%    750ML

fresh, light, smooth and refreshing

blond_confondoThis blond ale is golden in color, and has a hazy opacity due to being unfiltered.

A clever blend of aromatic hops gives it a striking aroma of honey notes with floral and citrus hints.

The palate is light, fresh and creamy with pleasantly fruity nuances and a lovely finish. At only 5.2%, this is a light and highly enjoyable beer, with a pleasant body. It is great on its own or a perfect dinner companion.

Recommended serving temperature: 10-12 degrees Celsius.

Cascinazza Blond received the silver medal at the prestigious Brussels Beer Challenge in 2014.

Cascinazza Amber:

6.4%    750ML

Remarkably aromatic and easy going

Cascinazza Amber

Color: tan brown, ruddy amber in color. Transparent and bubbly.

Nose: fruity, and yeasty creaminess. Notes of honey, orange peel, bergamot, herbs and bread.

Palate: Light, pleasant, fresh, and balanced. Dark chocolate dry finish.

Food pairing suggestions: lamb chops, duck, porchetta, fontina cheese.

Recommended serving temperature: 10-12 degrees Celsius.

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