Beer is so good. Fresh, refreshing, sometimes fuller-bodied but always with a single common denominator: gustatory pleasure, whether enjoyed alone or in great company. But what if it were also healthy? What if it benefited the body, particularly the bones? And what if a University certified this? Yes, yes, and yes is the answer to the three questions. Because there is a beer that has drawn the spotlight that usually focuses on the world of wine.
Why are we talking about a place like Tuscany, which has so much to teach about wine, from which this very original story comes.
Thinking of summer, whether by the sea or in the mountains, brings to mind a common cliché that unites everyone from north to south, east to west: a mug of cold beer. Yes, only "her," the blonde with droplets vividly running down the glass, which already releases scents of freedom when you start to pour it. Beer is the quintessential popular drink, the one that brings everyone together without distinction. Since the dawn of time, humans have brewed and consumed this beverage for various purposes, using whatever the world offered them: wild grains, water, and spices. Hops, so dear to the brewing style, were only introduced more recently by a German nun, a passionate alchemist, who identified this particular flower as the raw material to stabilize the drink, as well as to give it much more, from aromas to bitter taste.
The brewing industry, which in terms of quality and innovation was once the domain of Northern European countries, has in the last twenty years also taken on a prominent position in Italy, leading to the characterization of some localities well known under other parameters: one example is the Val D’Orcia. Surprised? Did you think of the Val D’Orcia solely as a synonym for wine? Nothing could be more wrong! When passion and ingenuity come together, the result can indeed be astounding.
In the area of San Quirico D’Orcia, the brewery of the same name, in partnership with the University of Siena and specifically with the valuable support of Professor Santucci, produces a beer that represents a unique creation among all the productions in the world. The result of lively research on raw materials, such as barley and its components, led to the identification and use of a particular type of this cereal characterized by a high silicon content.
And it is precisely this chemical element that is the "secret ingredient," or if you prefer, the magical one, of the beer that is good for bones.
In addition to being satisfying and refreshing, tasty and stimulating, the final product of the Tuscan brewery's processing proves to be an ally against osteoporosis, much to the chagrin of health enthusiasts who are against alcohol: silicon indeed stimulates calcium metabolism.
And what could a beer with these characteristics be called? BeerBone, of course. Where "bone" in English means bones. We are talking about BeerBone, with a fresh, spicy taste and a pleasantly bitter flavor. Every sip calls for the next. Delicious in every season of the year. Its lightness makes it friendly. And its barley makes it precious. What can I say, friends? Cheers.
