Enjoy the taste of Viola Handcrafted Beer

Viola is a craft beer born with passion, love and creativity. Viola as a synonym of excellence, Viola comes from a past that will not forget, Viola as the purple flower, Viola as music, Viola as purple color obtained by red and blue passing through orange, Viola like charming woman's name.

Viola Handcrafted Beer

I started the BIRRA ARDUINI Craft Brewery because I wanted to express myself, creating a product that could tell a little of my story.
Offering my own beer is something very rewarding and exciting, and even more so for someone like me who has always sold and recommended beers, together with my family.
So this is why the BIRRA ARDUINI Craft Brewery makes VIOLA beers, which I dedicate to my grandfather Mario.

When I was still very young, Mario would take me out for rides in his car, and since he was a firm fan of motoring, he'd keep repeating to me, speaking only in Romagna dialect, "sent cum la và sta machinena, la và com’è nà viola!", which translated might be more or less: "Listen how well this car goes, she’s running like a violet!" (the car was a Fiat 127, and violet in color.. but this was maybe just a coincidence).
So for me the magical word "Viola" has always stood for excellence:
if something’s going well.. IT'S GOING LIKE A VIOLET!

But perhaps what my grandfather meant to say was that the motor sounded like a "viola", like the instrument, and the same word in Italian as for "violet".
Anyway, whatever he meant, for me VIOLA represents something that's GOOD: it's good to make it, and it's good to drink it.

And to make it, I’ve been fortunate enough to have consultancy from expert master brewers of international renown, and thanks to their flair and skill in dosing the best ingredients available, we’ve created two beer types, one a pale lager and the other a red ale, to be savored and enjoyed on any occasion and with any kind of food your imagination suggests, because sometimes inventing unusual combinations can reserve pleasurable surprises.

Maurizio Arduini

33.5 cl
Unique and unmistakable

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here SHE is.

Viola Bionda 5.6

The unmistakable flavor of this premium pale lager comes from the use of several different varieties of spring two-row barley malt (Pilsner, Vienna, Caramel Light) and ten types of hops among which Perle (Germany), Tradition (Germany), Saaz (Czech Republic).
Bottom fermentation, a persistent head of white foam and a dry taste pleasantly complemented by the bitterness of the finest hops make this lager a product for the most demanding connoisseurs.

Bottom fermentation, a persistent head of white foam and a dry taste pleasantly complemented by the bitterness of the finest hops make this lager a product for the most demanding connoisseurs.

  • Plato: 13
  • Alcool: 5,6% Vol.
  • Bitterness: IBU 18
  • Color: EBC 11
  • Serve cool: +3°C/+5°C
75 cl

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Viola Bionda 5.6

The unmistakable flavor of this premium pale lager comes from the use of several different varieties of spring two-row barley malt (Pilsner, Vienna, Caramel Light) and ten types of hops among which Perle (Germany), Tradition (Germany), Saaz (Czech Republic).
Bottom fermentation, a persistent head of white foam and a dry taste pleasantly complemented by the bitterness of the finest hops make this lager a product for the most demanding connoisseurs.
This is why Viola is not a beer like so many others, but is unique and easily recognizable.
Excellent as an aperitif or during meals, and particularly suitable for all first courses, fried or raw fish, white meats, grilled red meats and salami.
Slight traces of yeast are an indication of the excellence, authenticity and craftsman quality of this product, which for its best conservation must be kept in a cool and dry place, away from direct sunlight.

Slight traces of yeast are an indication of the excellence, authenticity and craftsman quality of this product, which for its best conservation must be kept in a cool and dry place, away from direct sunlight.

  • Plato: 13
  • Alcool: 5,6% Vol.
  • Bitterness: IBU 18
  • Color: EBC 11
  • Serve cool: +3°C/+5°C
75 cl

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Viola Rossa 6.6

This top-fermented double-malt red ale is made with several different varieties of spring two-row barley malt (Pilsner, Aromatic, Melanoidin, Wheat) and fourteen types of hops among which Perle (Germany), Tradition (Germany), Saaz (Czech Republic), East Kent Golding (England) e Willamette (USA). With its unmistakable flavor, splendid color tinged with reflections of copper and ruby red and compact head of white foam, this is a beer rich in spicy flavors, warmly caressing the palate and conquering it with a round and persistent finish, making it a product for the most demanding connoisseurs. This is why Viola is not a beer like so many others, but is unique and easily recognizable. Particularly suitable during meals with meat first courses, as a fine accompaniment for red meats and game, and perfect with mature cheeses and strongly aromatic salami.
Slight traces of yeast are an indication of the excellence, authenticity and craftsman quality of this product, which for its best conservation must be kept in a cool and dry place, away from direct sunlight.

Nota:
Slight traces of yeast are an indication of the excellence, authenticity and craftsman quality of this product, which for its best conservation must be kept in a cool and dry place, away from direct sunlight.

  • Plato: 15
  • Alcool: 6,6% Vol.
  • Bitterness: IBU 27
  • Color: EBC 40
  • Serve cool: +4°C/+6°C
75 cl

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Viola Numerotre 6.9

Viola numerotre is a bright amber-yellow double-malt ale, refermented in the bottle and made using traditional German hops such as Perle and Mittelfrueher (Germany), and American Cascade hops, giving numerotre an intense yet balanced bitterness.
Pilsner, Vienna and Caramel Light malts gives this beer malt and cereal notes, while the intense aroma of flowers and exotic fruit is enhanced by the dry hopping method. The second fermentation in the bottle ensures prise de mousse (formation of a firm white foam), and also the evolution of aromas and flavour over time. numerotre is highly sought after by beer enthusiasts and is an ideal complement to strong-tasting cheese, red meat, poultry and game.
Slight traces of yeast and sediments may be present. These are typical of refermentation, and are an indication of the excellence, authenticity and craftsmanship of this product. Keep in a cool and dry place, away from direct sunlight.

Nota:
Slight traces of yeast and sediments may be present. These are typical of refermentation, and are an indication of the excellence, authenticity and craftsmanship of this product. Keep in a cool and dry place, away from direct sunlight.

  • Plato: 15
  • Alcool: 6,9% Vol.
  • Bitterness: IBU 30
  • Color: EBC 13,5
  • Serve cool: +4°C/+6°C

Viola is a craft beer born with passion, love and creativity.
Viola as a synonym of excellence, Viola comes from a past that will not forget, Viola as the purple flower, Viola as music, Viola as purple color obtained by red and blue passing through orange, Viola like charming woman's name.

And we would like to thank a woman, her name is Paola Amati and she, with the grace of a feminine talent, has invented the "heart of the sun," which became the Viola NumeroTre 6.9 symbol. A gesture, a fortitude that becomes art and, like for Viola beer, creates something intended for its own path, as simply taking from our land, from the sun, from barley ... continuing what you love and falling in love with what you do .. and if you make a mistake, it does not matter, we still created something true and passionate! Live to the full, seize the moment, always! ..like when we taste Viola beers... Grazie Paola!

Production's steps

Production's steps

  • 1 Mashing

    Malted barley is milled to produce a coarse meal (“mash”), and is then mixed with extremely pure hot water. The starch still present in the malt is converted into the sugar called “maltose”, and the wort solution obtained is agitated and progressively brought to several different temperatures ideal for the breakdown of starch and protein, enhancing solubility. The liquid part is next allowed to separate from solids by sedimentation, and is then filtered several times.

  • 2 Boiling

    This is the fundamental step in the production of Viola beers, and it is precisely in this stage that the master brewer gives the wort its specific characteristics as a beer, manually regulating temperature and adding premium hops to give the finished product the desired flavor and delicately bitter taste. The wort is then left to cool before being transferred into the fermentation tanks.

  • 3 Fermentation

    During fermentation, the leading role is played by natural beer yeasts, as they transform the sugars and amino acids present in the wort into alcohol, carbon dioxide and aromatic compounds, and it is here that the secret of the fragrant aromas of Viola is hidden.

  • 4 Conditioning

    The patient wait for exactly the right number of weeks in conditioning vats gives the brewed product a rounded and harmonious flavor, typical of a mature and elegant beer like only Viola can be. This is where our beers become saturated with carbon dioxide, and yeasts are slowly deposited.

  • 5 Filtration

    To ensure that VIOLA is pure and sparklingly clear like the water used to make it, we filter the conditioned product as the final step before bottling it in its fine packaging, waiting to be enjoyed.

Handmade Panettone by Scarpato

Handmade panettone Kg 1

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Handmade Panettone by Scarpato

Pasticceria Scarpato: in 1888, the pastry shop Pasticceria Scarpato started making its first pastries at its premises in Legnago, a town in the province of Verona. At that time, pastries were entirely handmade.
Rising and baking were carried out with the utmost care, patience, commitment and passion, using the finest ingredients: flour, eggs, butter, milk and yeast, mixed and combined to achieve perfect balance.
It has been more than a century since then, but nothing has changed in this respect.
That is why those who look for quality still choose Pasticceria Scarpato: in so doing, they are choosing the tastes of bygone days that still live in the present, and the result of a simple love for a difficult but delicious craft.
This love also shows in the care taken with the packaging. Hand-wrapped, this Italian Christmas cake containing dried fruit and nuts becomes a sophisticated gift, as well as the hallmark of an exclusive pastry shop.
Signed by Mr. Scarpato.
Since 1888.


The production stages of the Homemade Panettone

Rising

RISING:

Natural yeast - Production of natural yeast

Every day throughout the year, including public or bank holidays, Pasticceria Scarpato produces 10 kg of a dough called "natural yeast" or "mother yeast", which is made of flour, water and 1 kg of natural yeast from the previous day. Once this dough is smooth and soft, it is left to rest in a special environment where it can rise. This dough will then be used the next day. This continuous, uninterrupted regeneration of the natural yeast allows you to find in each and every panettone the quality of the sourdough originally created by Mr. Scarpato in his bakery to get the fragrance, lightness and flavour that characterize all Scarpato’s leavened products.

First Phase

The first production phase involves carefully selecting and testing the raw materials that come to Scarpato’s premises and that are then subject to further checks by the Quality Control Division. All deliveries come with the relevant technical data sheets for the validation of compliance with the specifications agreed upon with the supplier, which is then filed. During the peak production season, the main raw materials (such as butter, flour, etc) are supplied on a weekly basis, while eggs are supplied every day. The initial phase - DOUGH NO. 1 - takes place in an area dedicated to the production of "dough" and which meets specific technical requirements. This dough is the result obtained by kneading machines that mix, with appropriate dosages, the aforementioned natural yeast with raw materials such as flour, water, sugar and egg mixture. When the dough becomes smooth, it is stored in special containers while it rises - RISING NO.1 - for at least two hours.

Second Phase

Once the expected volume is reached, this dough is placed back into the kneading machines together with flour, sugar, water, egg mixture and compressed yeast, in order to form DOUGH NO. 2. This dough is placed in special containers and left to rise for at least an hour. At this time RISING NO. 2 starts. At the same time, butter, sugar, glucose, water and milk - in different quantities according to the recipe to obtain - are mixed in a suitable container. This phase is called EMULSION. The dough obtained with rising no. 2 is then placed in special kneading machines together with flour, sugar, egg mixture, egg yolk, salt, raisins (put to soak in 30 litres of beer VIOLA BIONDA 5.6 forty-eight hours before) and the emulsion obtained previously. A FINAL DOUGH of 400 kg of panettone dough is obtained. When this dough has reached a certain elasticity, homogeneity and density level, it is then brought into another dedicated area for BREAKING. Here it is broken into1080gr loaves, which are stored in ramekins made of special paper for leavened products.

Third Phase

Once the appropriate volume is reached, this dough is placed back into the kneading machines together with flour, sugar, water, egg mixture and compressed yeast, in order to form DOUGH NO. 2. This dough is placed in special containers and left to rise for at least an hour. At this time RISING NO. 2 starts. At the same time, butter, sugar, glucose, water and milk - in different quantities according to the recipe - are mixed in a suitable container. This phase is called EMULSION. The dough obtained with rising no. 2 is then placed in special kneading machines together with flour, sugar, egg mixture, egg yolk, salt, raisins (put to soak in 30 litres of VIOLA BIONDA 5.6 beer forty-eight hours before) and the emulsion obtained previously. A FINAL DOUGH of 400 kg of panettone dough is obtained. When this dough has reached a certain elasticity, homogeneity and density level, it is then brought into another dedicated area for BREAKING. Here it is broken into1080gr loaves, which are stored in ramekins made of special paper for leavened products.

Baking

BAKING:

At this point, the entire production is moved to the baking area, where first of all a cross is cut manually into the top surface of the panettone to facilitate its final development. The raw panettone is then loaded into the entrance of the oven which, automatically and at different temperatures, BAKES it, generally for more than an hour. In addition to baking, the panettone also rises in volume, forming a sort of “dome” that protrudes from the paper ramekin according to certain pre-established measures.

Final stages

FINAL STAGES:

Once out of the oven the panettone is baked and ready.
The day’s production is divided into batches and placed upside down on special trolleys for cooling - also called DRYING - which occurs at ambient temperature until the next day, and therefore for a time that is never less than 10 hours. When the panettone is cool, a statistical check of the entire production of the previous day is carried out on a predetermined number of cakes, by means of special equipment which tests the cakes according to specific temperature, humidity, free water and weight levels . If the percentage of non-compliant products is not within the predefined parameters, the entire batch is discarded. Batches which have passed the checks are placed into the BAGGING machines, which hermetically close the cake using a transparent plastic bag for food and a metal ring. During this operation, an additional visual inspection of each piece is carried out to eliminate those cakes which show imperfections in terms of their look and colour. During the final phase, LABELLING, the supplier name, the ingredients, the production batch, the weight of the product, the place of production, the tag and the customer’s label are placed on the product. The panettone is then placed in a carton. Cartons can be stacked on pallets. Each carton has a label showing the data identifying the product. Finally, cartons are stored – STORING – in a properly ventilated area.

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