The latest addition to the great Ichnusa family is called "Metodo Lento." As stated in a press release, "There's a key moment in the brewing process: fermentation. That's where Ichnusa's master brewers have chosen to intervene—or rather, to wait. Born from time and a passion for quality, Ichnusa Metodo Lento is the newest addition to the historic Sardinian brewery, arriving on the shelves of retail outlets and large-scale retail outlets in spring 2026."
"The name 'Slow Method' tells the story of its recipe," explains Paolo Ciccarelli, director of Birrificio Ichnusa. "Allowing the yeast more time to work allowed us to better and more clearly express the organoleptic profile and ingredients. Dedicating more time to fermentation doesn't necessarily make a beer better: it was a technical decision specifically for this beer that allowed us to find the balance we were looking for."
Ichnusa Metodo Lento was born in the Assemini brewery, "the oldest in Sardinia and the only place in the world where Ichnusa is produced. Around 140 people work here today, and for many of them, this is not the first family chapter written within these walls." Since 2017, the label with the Quattro Mori has crossed the island's borders to conquer the entire peninsula, obtaining important national and international recognition from consumers and industry professionals: in the last three years alone, the Three Gold Stars at the Superior Taste Awards in Brussels, one of the most coveted international awards for beers, the Best Beer for Quality/Price Award (ITQF, 2023), and the recognition of "Italians' Most Loved Beer" according to a YouGov survey.
(Unioneonline)
