Growing up as the eldest son of a fine wine collector who eventually founded his own winery, Iacopo Lenci chose a different, yet related path, establishing his own brewery, Brùton, in his hometown of Lucca, Italy. After years of researching techniques from around the world and experimentation through home brewing, Iacopo founded Brùton in 2006 with a portfolio of unfiltered, bottle-fermented, craft brews.
A few years later, Iacopo collaborated with a second brewmaster, Andrea Riccio, to further develop the Brùton brand. With opposing style preferences – Iacopo opts for more Belgian inspired brews and Andrea prefers German styles – the two complement one another nicely by finding a middle ground between finesse and complexity and balance and power to create a range that appeals to a larger audience.
“Our beers are created with extreme care using a profound knowledge of brewing techniques in an effort to achieve primordial sensations that evoke deep emotions,” says Lenci. “Italy’s lack of beer culture grants us a tremendous amount of flexibility. We are free to reinterpret classical styles in an Italian way. We aim to capture the silky, balanced, and elegant side of brewing.”
A microbrewery in all senses, the brewery uses a 10-hectoliter fermenter. All Brùton beers are top-fermented using ale yeast. They are bottled unfiltered and unpasteurized using a traditional German method called lagering, a process involving storing the beer at 2°C for a minimum of one month. A secondary fermentation takes place in bottle, a traditionally Belgian technique, rendering a lively beer that will gain further complexity over time. Furthermore, their beers do not contain preservatives.
Basic ingredients include spring water, malted barley, hops, and yeast. In some recipes, malted wheat (Bianca and Stoner) and malted Rye (Stoner) are used. Spices are incorporated as necessary to achieve the desired flavor profile. All ingredients are sourced directly from the growers from the best geographical locations for their production. Returning to the concept of the country’s lack of beer culture, this doesn’t necessarily mean Italy. Brùton typically turns to Germany and Belgium for their hops and malt. Spelt is locally sourced from Tuscany.
The name Brùton is derived from the historical term for beer on the island of Crete, the seat of modern civilization. The brewery also boasts a pub and restaurant which offers beer and food pairings.