The beers derive from a combination of passion and studies, from water and from the selection of the best raw materials: malted and ninth cereals are the result of the work of the best malt mills that historically have marked the pace in the buttermaking sector.
Born in the years of industrial revolutions, today they ensure a level of quality and consistency of the product unique in the world, such that the result is consistently pleasant beers. The hops are of different English, German, American and Czech varieties.
Each must is fermented with a different yeast, each having a characteristic, attributable to the taste that you want to give to the different beers, belonging to the Saccharomyces Cerevisae and Saccharomyces Carlsbergensis strains.
The rest of the work is then done by nature and time, which allows the musts to ferment and mature as necessary, before becoming beers and going to rest in the bottle, where they refermant and mature until the day they are ready to be tasted.
Nothing is left to chance.
The production laboratory was born in the town of Agugliano, in the province of Ancona. It is strategically positioned in the center of an area of cultural, tourist and seaside interest, as well as immersed in the land of castles.
Ancona is the capital, rising on a promontory in the shape of a bent elbow that protects the largest natural harbor in the central Adriatic.
The Greeks, who founded the city in 387 BC, noticed the shape of this promontory and for this reason they called the new city “ankÔn” which in Greek means precisely elbow.
Hence the name Ancona ... and the brewery.
