The Brewery:

Loreno Michielin, a sales expert, Alessandro Zilli, an engineer with a passion for homebrewing, and Fabiano Toffoli, a master brewer, pooled their skills and their passion to create a craft microbrewery using a language hitherto unheard of in beermaking.

Fabiano Toffoli grew up in Belgium, home country of his mother. He lived there until he was sixteen, and then moved to Italy, where he completed his studies in agronomy. After gaining extensive experience in the brewing sector, in 2006 at the age of 32, together with Loreno and Alessandro he founded 32 Via dei Birrai. He’s responsible for all activities related to production and quality control.

Alessandro Zilli (aka Bano), is a passionate homebrewer, but engineer by training. In 32, he’s responsible for research and development. It’s thanks to him that our production plants are constantly updated to improve the quality of beers and optimise efficiency, reducing waste and consumption of resources.

Loreno Michielin takes is responsible for all commercial aspects of our business. He has many years' experience in catering, and is ably assisted by Mauro Gajo for the Italian market.
 

32 Via dei Birrai beers are first and foremost an expression of our commitment and limitless passion for producing natural products. Our meticulous research, focus on sustainable production processes and care for natural resources are your guarantee of superior quality. We select only the best raw materials, starting from the highest quality, certified GM-free hops that we source from Belgium, combined with our outstanding creative expertise in formulating our recipes. This means our beers are never “standardised” and always unique-tasting and genuine...and they’re free from chemicals and preservatives.

The beers we make in 32 Via Dei Birrai are genuine craft beers because they are mainly produced by manual processes and in reduced quantities. All our beers are unpasteurised, meaning we don’t heat-treat them in the conditioning phase; they’re bottle conditioned to develop the distinctive intense aroma and delicate saturation; they’re top fermented (15-25°) and unfiltered.

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