With the hot air of summer, it seems that a cool wine just won’t do. Instead, a nice cold beer sounds much better. Our friends started their own brewing company three ago, and we’ve finally had the chance to get out to the factory to see for ourselves how our favorite Venetian beer is made.
In the very small and historical town of Bodoere, there is a river called the Sile, which is the font of exceptional water. So good in fact, that San Benedetto bottled water uses the same spring. ’It’s the purity that gives the beer such good taste,’ says Andrea, the producer of Morgana. It is true after all and good water gets harder and harder to find every year.
Ingredients are important, and quality matters. This goes for the barley and hops too, both brought in from Germany and England since Italy hardly produces either. Andrea wanted to go as organic as he could in making the beer without compromising the taste. After a few trials he along with co-founder Francesco and other friends, they found a recipe they liked the most and went with it. The result is a fresh tasting double-malt beer which isn’t filtered and is jam packed with taste. It is a thick, juicy orange color with lots of foam, floating atop the drink. The mix of a few types of barley, all roasted at different temperatures gives the beer a slightly warm, oat or cereal taste similar to that of a Weiss or Belgium beer and rounded bitterness at the end remains on the pallet. The lightness of the 
water evens it all out, leaving the result clean and fulfilling. The production isn’t large, about 5000 bottles are produced weekly and most of the work is done by Andrea himself. Other friends and colleagues have come by to try out their recipes too- some adding orange rinds for freshness or some using only lightly roasted barley, and of course varying the amounts of hops. Think Wine Indulgence is going to have to try out their ideas for beer too….