. the TEAM .
STEFANO BOTTO .
founder / brewer
We believe in error and complexity. Because they are useful tools.
Believing in error means believing in change, in the possibility of seeing new things, in the possibility of drawing order from chance.
Believing in error means believing in the sense of limit. The limit gives you references and gives you new stimuli. There is a physical limit, that is, the one that forces you to make only the beers that can be made, that your environment allows you to make, at that given moment. And not any beer you would like. The limit creates bonds, creates belongings.
And then there is the limit of ideas: any vision, however broad, any description of reality, however exhaustive, are never the definitive word. They are only what can be said about current reality, under current conditions, from a certain point of view.
And therefore believing in error also means believing in doubt. Because there may be other realities, other ideas, that are simply different, not in conflict. And that's the complexity. Complexity is never definitive, it is not decided, it is not determined, it is not governed. But you can interact with it. Through a brewery, for example.
MARCO BENDA .
Opening a sealed package and pouring the yeast into a wort are operations that require having two or three parameters under control and that's it. Because what is created is not a real complex system. We're more on the side of determinism, like on a pool table. 1+1 always equals 2.
In complex systems instead 1+1 can be 2, or 11 or 1 or any result. Sometimes it can even do multiple results together, depending on the point of view. Placing a wort in a coolship and attempting spontaneous fermentation requires the action and interaction of countless variables over a long period of time.
The result is neither predetermined nor predictable. More than computers, magical rites are needed to govern complexity. Then, of course, the controllable parameters must be ok. Or at least one tries.
We make beers, ciders, meads, fruit wines, which are an expression of what is there. Don't expect anything, rather try to forget all your expectations. Nothing but the sensations of the moment. There is what is. If you like it, repeat. If you don't like it, move on.
MATTEO VOLIANI .
In a wild fermentation cellar it is necessary to expand the figure of the brewer. If in a brewery only one person can be in charge, on whose talent a large part of the fate of the brewery depends, in a wild fermentation cellar there is much more.
In our surroundings, from which ancient fruits, grapes, honey, wild herbs, cereals and barrels come, we interact every day with custodian farmers, heroic farmers, vinedressers, gatherers and processors, who actively participate in our fermentations. Their experiences and insights make the difference.
Then, of course, there are the beer crushes, and they serve trained brewers. But the crushes are one of the stages of the process, and not always necessary, as with ciders, meads and fruit wines. All the rest is care of the raw material, management of the musts, doubts, intuitions and sharing of ideas. Everything else is stuff you know nothing about when you first approach it. Because it is known only by doing and only through comparison with others, inside and outside the Cellar. Our fermentations are born from the interaction between people, because together we share sensations and bet on the way to go. Together we create new knowledge.