We began the production of the “Birra Melchiori” in 2013 and, ever since then, this transformation process has become one of the activities that we focus a lot of attention on and that we are very proud of.  Our production is completely artisan and all production phases, from the study of the recipe right through to bottling, the label and packaging, are carried out in our company.  The “Birra Melchiori” is produced in the Melchiori Brewery, our artisan laboratory.  The production plant and the recipes have been developed with our master Brewer.  The technology that we have chosen allows us to produce 40 HL per day.

The beer that we produce is all non-filtered.  This choice allows us to maintain its organoleptic characteristics, turbidity and its unique and natural flavour.  The ingredients used are all carefully selected and of a very high quality to guarantee a beer with a very special flavour, strongly connected with its territory.  The Master Brewery personally controls all of the process phases to guarantee the quality of the final result.


The raw materials of our artisan beer

The raw materials used for the production of our beer are simple and natural: water, cereals, yeast and hops. These four elements are combined and processed together to create a drink with a unique flavour.  The harmony of the elements defines the taste, the colour, the aromas and the level of alcohol.

In preparation of the beer, water is a very important ingredient, a lot more than can be expected and it is the main element that defines the influence of other ingredients on the finished product.

The water we use, fresh and pure, comes directly from the alpine source of mount Roen.  We maintain the organoleptic characteristics in the best possible way and we have studied the recipes in order to exploit these qualities, to the advantage of the excellence of the product. An excellent example is the ROEN beer, our pale ale from Trento.


The cereal defines the flavour, the colour and the quantity of final froth of the beer.

According to the beer that we produce, we use barley, wheat and/or oats.  The malting process (the process that makes the starch available, or the sugar of these cereals, so that the yeast can transform them into alcohol and carbon dioxide) contributes to the flavour, the colour and also the level of alcohol of the beer.

The cereals provide beer with a sweet flavour, balanced by the bitter flavour of the hops.

The hop is the ingredient that provides beer with its aroma and bitter flavour.

The choice of the hop (or the mixture of hops) changes the end result: some hops have a fragrance and some are bitter and the boiling time defines whether or not the beer will be bitter or aromatic.  The hop is also an ingredient that defines the persistence of the froth (it stabilises it) and it is also an antibacterial agent and a coagulant.

Yeast is a vital raw material because it is responsible for alcoholic transformation of the sugars in the cereals, therefore defining the level of alcohol.  During this process it provides aroma and flavour to the beer.

According to the style of the beer chosen (Hell, Weizen, Pale Ale, Blanche, Special, etc) and the flavour to be created, a low level of fermentation is created (9 to 15 degrees) or a high level of fermentation (15 to 24 degrees).

This changes the choice of the type of yeast to be used as some react at low degrees while others at high degrees.  Maturity time depends on the choice of the type of beer and the subsequent fermentation (high or low), varying from 30 to 35 days for high fermentation beers and 50 to 60 days for low fermentation beers.

All of the traditional beers made respect the Reinheitsgebot (the edict of purity) defined in Germany in 1516 by the Duke of Bavaria William: only water, malt barley, hip and yeast.

Only our special beers are produced by adding malt from other cereals, coriander, dandelion, elder flowers, orange, apple juice, always after the addition of hops.