IGA BEER CHALLENGE 2021

Hi Advocates,
yesterday, November 13, 2021, the IGA Beer Challenge award ceremony was held, the first international competition completely dedicated to Italian Grape Ale, staged at the Piazza dei Mestieri Association in Torino (Italy).
18 judges (Italian and international) tasted (on 9 October last) and respectively evaluated 123 Italian Grape Ale, coming from 66 different breweries, including some from Brazil and Canada.
The format provided for the subdivision of the participating beers into 4 different categories:
1) Non-acid Italian Grape Ale, low alcohol content (less than or equal to 7%).
2) Non-acid Italian Grape Ale, high alcohol content (over 7%).
3) Acid Italian Grape Ale, low alcohol content (less than or equal to 7%).
4) Acid Italian Grape Ale, high alcohol content (over 7%).




As I said, yesterday the official results were made official and there was the awarding of the top three in each of the 4 categories.
I would add that, in addition to the awards, the judges also reserved honorable mentions for productions that failed to get on the podium, but which proved to be particularly interesting.

Cat. 1 - Non-acid Italian Grape Ale, low alcohol content (less than or equal to 7%)

1. First classified: Tonda di Malaspina Brewing (Saison base which then includes the addition of Foglia Tonda pomace, an ancient Tuscan vine in the final phase of the primary fermentation).
2. Second place: Gadduresa by Harvest Sardinian Craft Beer (with Vermentino di Gallura grape must)
3. Third place: White IGA by Fèlsina Birrificio.
- Honorable mention: Polyphemus from Birrificio dell’Etna.
- Honorable mention: Politianus I.G.A. Birrificio di Montepulciano.

Cat. 2 - Non-acid Italian Grape Ale, high alcohol content (over 7%)
1. First place: Casana 2018 by Crak Brewery (blend of Italian Grape Ale aged in ex-Chardonnay barrique, with a second spontaneous fermentation activated by adding the must of Cabernet grapes from the Euganean Hills).
2. Second classified: Genesis from Birra dell’Eremo.
3. Third place: Vulpes Barrel from Birrifico 61Cento

Cat. 3 - Italian acidic Grape Ale, low alcohol content (less than or equal to 7%)
1. First place: Gargan-IGA by Birrificio Agricolo Sorio (I don't really know this brewery, on this occasion it's the first time I've heard it, I've never drunk anything yet... the beer of their success uses wort fresh from Garganega on the basis of a Gose, an ancient type typical of Leipzig, it must be truly particular
2. Second place: Nature Terra 2019 by Microbirrificio Opperbacco.
3. Third place: Insolita from Fabbrica della Birra Perugia.
- Honorable mention: Old River # 3 by Birrificio Castagnero (Also this Brewery is completely unknown to me. For now).

1. First place: Regola Zero di Birrificio Alveria (this Brewery is also the first time I hear it, and it is not a very frequent thing anyway, but obviously there are many realities that are difficult to find. Their beer involves the use of Moscato must (typical Sicilian vineyard) was added during primary fermentation, which took place spontaneously in wood.
2. Second place: Merlot Riserva 2017 by Crak Brewery.
3. Third place: Nature Terra 2020 Cuvée by Microbirrificio Opperbacco.
- Honorable mention: Nature Viva 2020 -Terraviva by Microbirrifcio Opperbacco.

I hope I have been helpful.
Sláinte !
Cheers !

 

The official definition of Italian Grape Ale is given by the BJCP, when in 2015 it included this style in Appendix B, dedicated to local styles:

Italian Grape Ale
Suggested style placement: Category 29 (Fruit Beer)

Overall Impression: A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes.

Aroma: Aromatic characteristics of a particular grape have to be noticeable but do should not overpower the other aromas.
The grape / wine character should be pleasant and should not have defects such as oxidation. Malt character is usually restrained while hop aroma can range from medium-low to absent. Some examples can have a low to moderately low wildcharacter described as barnyard, earthy, goaty but should not be as intense as in a lambic / fruit lambic. No diacetyl.

Appearance: Color can range from gold to dark brown. Reddish / ruby color is usually due to the use of red grape varieties. White to reddish head with generally a medium low retention. Clarity is generally good but can be affected by the use of grape.

Flavor: Many interpretations are possible. As with aroma, grape character (must or winey like) must be present but may range from subtle to medium intensity. Varieties of grape can contribute differently on the flavor profile: in general stone / tropical fruit flavors (peach, apricot, pineapple) can come from white grapes and red fruit flavors (e.g., cherry,
strawberry) from red grape varieties. Further fruity character of fermentative origin is also common. Different kinds of special malts can be used but should be supportive and balanced, not so prominent as to overshadow the base beer.
Roasted and / or strong chocolate character is inappropriate.
Some sour notes are common and may help to improve the drinkability but should not be prominent as in Flemish ale / Lambic. Oak flavors, along with some barnyard, earthy, goaty notes, coming from aging in barrels can be present but should not be predominant. Bitterness and hop flavors are generally low. Diacetyl from very low to none.

Mouthfeel: Medium-high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increased perception of dryness. Strong examples can show some warming but without being hot or solventy.

History: Produced by many Italian craft breweries during the last years, it represents a communion between beer and wine promoted to the large local availability of different varieties of grapes across the country. They can be an expression of territory, biodiversity and creativity of the brewer. Normally seen as specialty beer in the range of products of the brewery.

Ingredients: Pils or pale base malt with some adjuncts (if any) or special malts. Grape content can represent up 40% of whole grist. Grape or grape must (sometimes extensively boiled before use) can be used at different stages: boil, primary / secondary fermentation, or aging. Ale or wine yeast can show a neutral character (more common) or a fruity profile
(English and Belgian strains). A wide range of hop varieties can be used in low quantities in order not to excessively characterize the beer.

Vital Statistics: OG: 1.043 - 1.090
IBUs: 10 - 30 FG: 1.007 - 1.015
SRM: 5 - 30 ABV: 4.8 - 10%

 

In Italy today, many produce Grape Ales, obviously when this happens it is much more likely to run into some unsatisfying product.
The progenitor of this genus is the fantastic BB10 of the Sardinian Barley Brewery, which was the first to use cooked must of Cannonau Sardinian grapes (black berried) in its Imperial Stout.
To appreciate these beers there is no other way than to taste them and try them again.
Starting from a minimum of knowledge of the grape must used in cooking to realize the actual incidence in beer, or just drinking it and trying to savor what you have in your mouth.
Over time, you will surely realize in a more conscious way the more acidic, sour contribution of white berried grapes, or of the more tannic and oxidative scents of red grape musts, or six sweeter and more liqueur scents of dried grapes. .
In the same way, there is no mention of a rigid style (in the post above the Gargan-IGA of the Sorio Agricultural Brewery appears (which starts from a Gose base) which is also a novelty for me.
The important thing is that beer maintains a beer body.
In the many tasted, the ones that I really did not like are those that have lost their balance going to seem more like a wine than a beer.
But I can guarantee that I have drunk (and have a little something in the cellar) products of absolute excellence, of marvelous elegance and able to enhance any accompanying food.
I have several examples of this, but probably one of the few that comes from somewhere in your area could be the BEERBERA by Loverbeer, which DOES NOT INCLUDE YEAST but rather the addition of Piedmontese BARBERA grapes that carry out the fermentation process (spontaneous, at this point , thanks to the yeasts present in the skin of the grape itself), which unravels completely in wood: fresh, with delicate reflections of cherry, black cherry, strawberry, and a light woody tone. On the palate very balanced with those wild and slightly tannic notes that result in a slightly acidic finish that dries the tongue.
I'm convinced that many Advocates would recognize the value of the product even if it might not meet everyone's tastes, like everything.