THE FAVOURITE BIRRA OF ITALY’S BEST BARS
In 1846, Giuseppe Menabrea travelled to Biella, a town in the foot of the Italian Alps with cold fresh air and pure, glacial waters. Put short, great for making beer. However, it was the underground cave system he discovered that made it a perfect spot for a brewery, allowing for a traditional maturation process called ‘lagering’.
It’s a beer that takes it’s time to be ready, and one that’s great to enjoy over a long time… preferably with some delicioso Italian food. It’s because of this focus on excellence and enjoyment that Menabrea is the local standard in the bars of Milan and Turin to this day.
With more than £1 in every £3 spent in the on-trade goes on premium lager, Menabrea offers a premium choice for consumers.
Source: CGA OPMS, MAT TO 30/12/17
Menabrea Bionda is:
Menabrea Ambrata is:
Available in 330ml bottles and 30L kegs.
The recipe for Menabrea’s success? Barley from Champagne, aromatic hops from Hallertau and lots of patience as it matures for 30 days
A family affair - In addition to being made in Italy’s oldest surviving brewery, Menabrea has also been made by the same family for over 168 years