Here, way back in 1922, there was an almond processing plant for production of comfits. Today, in homage to the history of the building, this microbrewery has called itself Almond ‘22. Since 2003 the company has grown significantly, becoming one of the best-known breweries in Italy. The beer undergoes second fermentation in the bottle, like Champagne, and processing is manual, with no filtering or pasteurizing. Lots of types on offer, from porters to IPAs, ales, blanches, and many aromas, with prime hops, spices, peated malt.

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