In 2018, through a special cherry processing method, Birrone developed a particularly intriguing and almost magical fermentation. In collaboration with the University of Padua, several yeast strains that emerged from this process were isolated, and two of the best were selected and preserved in cryogenesis.

After numerous trials using this yeast in the fermentation of its beers, Birrone had the insight that—since the yeast originated from fruit—it might be best suited to ferment apple juice.

The result was remarkably interesting, thanks to the soft, fruity character imparted by this unique yeast. In a very short time, Birrone launched the production of its own CIDER, positioning it in a niche of the Italian market that had yet to be explored.

Traditional ciders tend to be sharp and acidic, often unappealing to the broader public. In contrast, Birrone’s Cider is low in alcohol (4.8%), smooth, and aromatic. Drinking it feels like biting straight into a fresh apple.