La Buttiga - Bargnolina

The desire to use a typical Piacenza fruit, the wild blackthorn, used in our town for the production of the traditional 'Bargnolino' liqueur, characterised all aspects of this light-bodied beer. The collaboration with 'Sacco Labware' allowed us to experiment and select Kluyveromyces Marxianus, a probiotic yeast that gave a long, soft lactic acidity typical of the style. From the splendid pale ruby colour obtained to the richness of the fruity notes, plum and grape above all, which we find both on the nose and in the mouth. A simple but rich drink, perfect to refresh the mouth after a copious binge of Piacenza cold cuts and "Pisarei e fasò".