the brewery
Our beers are produced in an old canned tomato factory in the neo-medival town of Grazzano Visconti, by following the famous Reinheitsgebot (purity edict) from 1516, which calls for the use of only four ingredients: water, malt, hop and yeast.

We think of our malts as the backbone of our beers, and the other ingredients (hops and yeast) as what defines them; in order for the “taste chain” to be a success, we follow each step of the production with great care, beginning with the selection of our raw materials.

We work directly with the german farmer to know which was the best crop of the year, and once it is selected we speak directly to the malthouse to closely follow the process. We do the same for our hops, which gives our beer a pleasantly bitter taste, for the yeast, which brings it to life, and for the water, which give is substance.

If the true brewmaster is nature, we use knowledge and technology to closely follow the whole process, checking on every detail to anticipate its effect on the end result. We have the presumption to affirm that we know exactly what you will drink, as the beer that sits in your glass has been sampled, analyzed and tested for a whole 16 times.

“Making beer is a long and engaging process that always amaze us, brew after brew, where knowledge, attention to detail, passion and fantasy blend into a glass.”

At ExFabrica we use all our knowledge and tools to observe what happens spontaneously, nurturing processes without ever forcing them, to make a definitely natural product of the highest quality.

7 days
To transform barley and wheat into malt
7 hours
To generate a brew
7 days
For “tumultuous” fermentation
7 weeks
For ripening at temperatures close to 0°C, a decisive phase for quality.

When the time comes, our beer is packaged and goes through re-fermentation at controlled temperatures in the bottle or the keg, taking on lively carbonation. From this point, it will be ready in another 7 days!

At Ex Fabrica we do not filter or pasteurize beer, by choice, because we believe that subjecting the beverage to mechanical or thermal treatments can irremediably ruin its the complex, characteristic aromatic balance that is the natural result of our daily labor.

This is how we make and experience beer. To be honest, it is not so difficult. Being who we are, we probably couldn’t do it any other way.