Making beer is not just a formula: it’s a balance of science, instinct and experimentation. I am Jacopo Buraschi, industrial biotechnologist and founder of Sottobisio Brewery.
My passion stems from a desire to understand what makes a beer truly unique. It is not enough to mix ingredients and wait: every step, every reaction, every variation can change the result. Therefore, fermentation for me is much more than a process: it is a story that takes shape in the glass.
Sottobisio was born in 2013 with a clear idea: to transform the science of beer into an authentic sensory experience. Nothing is left to chance: from enzymes to yeasts, from fermentation temperature to custom-designed equipment. Everything is designed to enhance the character of each beer. My favorite part of brewing is always searching for the best ingredients by visiting brewers directly and checking fermentation with our specially designed laboratory equipment.
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We produce three lines:
• Baseline – Stable beers, respecting classic styles but with our own twist.
• Special – limited editions, born out of a desire to experiment.
• Collaborations – shared projects with other brewers, to explore new territories of taste.
For me, beer is culture, sharing and discovery. Each crush is the result of months of study and passion, but also of moments experienced among fermenters and ingredients. When I create a beer, I first start with an idea, which is then transformed by going to try everything our publicans can offer me, thus turning into an experience.
If you want to find out what craft brewing is really all about, stop by. Here you’ll find fermenters in action, the smell of hops and someone always ready to tell you a story.
Welcome to Sottobisio Brewery.
