Introduction to Meckatzer’s Doppelbock Tour in Italy
For the first time, Birrificio Meckatzer is bringing a widespread event inspired by Bavarian brewing culture to Italy. On January 22nd, the #IlCaproneTour will take shape, involving sixteen venues in Northern Italy recognized for their attention to the quality and dissemination of craft beer. Only one 20-liter drum of the Doppelbock special edition, produced annually by the brewery and normally reserved for a limited selection of German establishments, will be available at each location.
The Meckatzer Brewery, located in the heart of Bavaria, aims to transfer the spirit of a tradition that is deeply felt in Germany to Italy as well. The choice of only one keg per serving point underlines the episodic nature of the initiative, which relies on the direct relationship between publican and public.
The Project and Its Goals
The project was born with the aim of creating a shared moment, but declined independently by each venue involved. «We wanted to transfer the spirit of a tradition that is deeply felt in Germany to Italy too», they explain from the brewery. In addition to the January tour, Meckatzer will be present between January and April in some of the main national fairs dedicated to hospitality and agri-food, from Caorle to Riva del Garda, passing through Rimini and Verona. A path that strengthens the presence strategy on the Italian market, coordinated by Daninci Ideas Srl, brand manager for Italy.
The Doppelbock Meckatzer: Tradition and Production Technique
The Meckatzer Doppelbock is a strong beer, a low fermentation which interprets tradition with a strong and well-defined profile. On the palate emerges a clean and measured balance, where the sweet component of the malt is accompanied by light toasted nuances without excesses. The body is full, supported by an evident malty structure, while the contribution of the hops remains discreet and calibrated, in line with the classic style of Bock Germans.
The recipe involves the use of a varied selection of malts, ranging from light malt to Vienna, up to different caramelized and toasted types, responsible for the aromatic depth and intense color. The luppoli Hallertau Tradition e Tettnang Tettnanger are added in three different boiling phases, so as to guarantee balance rather than aromatic incisiveness. The production process follows the double step decoction, a traditional technique which involves two partial boils of the must to favor the extraction of complex aromas. Fermentation occurs slowly at 8 °C, followed by a prolonged maturation, essential for obtaining a stable, harmonious and consistent beer over time.
Slow Brewing as Method and Philosophy
Since 1738, Meckatzer represents one of the historical expressions of the gastronomic culture of the Allgäu. Today the brewery is certified Slow Brewing, a brand that provides stringent controls on raw materials, times and production process. «Calm is not a limit, but a choice», is the principle that accompanies each phase of production, oriented towards a recognizable and coherent style over time.
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