Crafted with Eraclea malt from fields near Venice, a touch of Hallertau Mittelfruh in the boil, and a Saphir dry hop. Enjoy aromas of hard baked struffoli and peppery gin, flavours of black pepper taralli dipped in chestnut honey, and the timeless allure of la dolce vita.
What You’ll Love About It
At its heart this is a standard pilsner - a beautiful Pilsner malt, delicate German hops, and an authentic European lager yeast, all given the time to become beautiful. But rather than blend into the background, each ingredient shines here. A bit of a citrus crispness from the malt, a subtle peppery earthiness from the hops, and like so many beers we love to make, a delicious taste of terroir throughout.
How It's Made
A malt bill made up almost entirely of two-row Italian Adriatic Coastal barley, cultivated in the region around the city of Eraclea near Venice, with just a touch of Melanoidin to amplify the Eraclean malt's honey sweetness. Hallertau Mittelfrüh in a first wort addition, in the boil, and in a whirlpool, with a small Saphir dry hop.
Why Is It Called Laguna Veneta?
Translating to Venetian Lagoon, this famous body of water rests not far from the land that housed the barley used to create it.
How To Enjoy It
Between 3°C to 7°C in a SITW TeKu glass.
Did You Know?
Yes, for those wondering, this is Grotto Azzurra Blueberry Italian Pilsner minus that blueberry addition! We'd always created the greatest Italian Pils we could think up, and we also always wondered what it tasted like without the blueberry. Now we all know!