Birrificio del Vulture

Ersilia D'Amico and Donatello Pietragalla, couple in life and work, are bold, cane and ironic. And they made the dream of opening a crafted brewery in Vulture, on the slopes of the homonymous inactive volcano for thousands of years, a short distance from the Monticchio lakes. A journey into a contraption in a litwelled land. Cooked in Cotta, Ersilia and Donatello, have passed from exciting home experiments to the creation of original ideas. From HomeBrewer to brewers by profession the jump was short. The vulture brewery was inaugurated in 2015. It has become a small interesting reality. The plant has an annual average production of 140 hectoliters. Ersilia is biologist, deals with production, Donatello devoted himself to the Tap Room and the commercial area. The first important international recognition arrived with the gold medal for I know 'Biologist, American Stout section, at the Barcelona Beer Challenge of 2018. ""At the beginning it was not easy, we struggled a lot, predominated the Enoic and Industrial Beer Culture - says Ersilia - It was a challenge. Today the offer is lower than the question. It is necessary to acquire new fermenters. We want to make very high quality beers, perfect according to our taste. We don't like to force your hand to the spasmodic search for the bond with the territory, we prefer to do without it. Everything started by chance. I studied in Bologna and worked as a scientific computer. In 2010 I attended the course for tasters with the Beer tasters association. We started testing the kit, it was like making the broth with the nut, we immediately adopted the all-grain method as in a real brewery.