Fusion kitchen

Iacopo Lenci, brewmaster and owner of Birrificio Brùton in Tuscany, Lucca, Italy.

Iacopo Lenci, brewmaster and owner of Birrificio Brùton in Tuscany, Italy considers beers a “fusion kitchen”. He likes to mix it up. He started the brewery in 2006, breaking away from his father’s Fattoria di Magliano winery. At the time he started, there were four breweries in Tuscany. Now there are about 50.

“I come from wine country,” says Lenci. “We don’t have a beer culture….What we are trying to do classical styles with an Italian touch…The differences are the Italian grape ales using wine must.”

He adds: “I consider beers a fusion kitchen. It is all about balance and finesse. They don’t have to be crazy. They have to be good booze. They have to be drinkable. They have to be enjoyable.”

Link: Birrificio Brùton

See the other fantastic Beer Idiots interviews at Leuven Innovation Beer Festival 2019

• André Janssens of Brouwerij Hof ten Dormaal, Belgium
• Pekka Kääriäinen of Bryggeri Helsinki and Lammin Saht, Finland
• Philippe Minne of Brasserie Minne, Belgium.
• Patrik Hellström of Bryggverket brewery, Sweden.
• Casper Vorting and Gitte Holmboe own Bøgedal Brew in Vejle, Denmark.
• Julien Bretheau of À Tue-Tête, Switzerland.
• Iacopo Lenci, brewmaster and owner of Birrificio Brùton, Italy
• Pim Zomerdijk of Brouwerij De Moersleutel, the Netherlands. 
• Paul Herbert of UK-based Kent Brewery.
• David Cohen of Dancing Camel Brewery, Israel.
• Robin Barden of Edge Brewing, Barcelona, Spain.
• Breandán Kearney of Siphon Brewing, Damme, Belgium.
• Stephen McGirr of Wicked Weed Brewing, Asheville, North Carolina, USA.
• Vasyl Mikulin of Varvar Brew, Kyiv, Ukraine has been mixing his experimental beers.
• Botond Prischetzky, brand manager at Monyo Brewing, Budapest, Hungary
• Pia Morgenroth, founder of G’Bräu, Berlin, Germany.