Post by account_disabled on Feb 24, 2024 5:03:51 GMT -6
What's the lesson we learned from the St. Patrick's Day Digital Brunch? That you can produce excellent quality beer without having a brewery but that without marketing and without digital you won't go anywhere . From passion to profession: party beer The story of Carlo Pinzi and Paolo Marini of Il Birrificio Inesistenza is emblematic : a passion that has become a profession alongside "serious" jobs. Why isn't brewing a serious job? It is very serious, the two friends-partners say, because when working with food products, attention to quality and safety must be absolute. And when dealing with beer you have to make choices because the world of beers is infinite and between blanches, tripels, lagers, IPAs (..etcetera etcetera) you risk losing your bearings.
Carlo Pinzi has experience as a copy (this is where the America Mobile Number List image of Il Birrificio Inesistenza comes from, where even an article makes the difference) and Paolo Marini is a man of numbers (this is where the focus on sales and promotion of the brand comes from ). Then going more concretely Carlo takes care of the production and therefore works on the raw materials and the product while Paolo deals with promotion and sales . To summarize we could say that Carlo makes it (the beer) and Paolo drinks it and sells it (the beer) . But how do you go from passion to profession? There is no recipe because Carlo started producing beer in his university apartment in Bologna to supply student parties. Then he continued and the name of the brewery comes from the recurring question that the first consumers of his beer asked him: "But which brewery is it" and the answer was that there wasn't a brewery.
This is where the “non-existent brewery” comes from, with marketing making them add an article that changes everything about THE non-existent brewery, the one and only. Quality raw materials How do you make beer without a brewery? We start with zero kilometer raw materials and then find a system that allows them to be processed and the beer produced. The barley comes from Castel Goffredo, the yeasts are those that also work at room temperature (the choice arises from the greater ease of use when producing in an apartment) and the hops are European with more herbaceous hints than the American ones. The difference with other breweries lies in this attention to detail and coordinated image. Names are important for the corporate image We have already talked about the article in front of the name of Il Birrificio Inesistenza.
Carlo Pinzi has experience as a copy (this is where the America Mobile Number List image of Il Birrificio Inesistenza comes from, where even an article makes the difference) and Paolo Marini is a man of numbers (this is where the focus on sales and promotion of the brand comes from ). Then going more concretely Carlo takes care of the production and therefore works on the raw materials and the product while Paolo deals with promotion and sales . To summarize we could say that Carlo makes it (the beer) and Paolo drinks it and sells it (the beer) . But how do you go from passion to profession? There is no recipe because Carlo started producing beer in his university apartment in Bologna to supply student parties. Then he continued and the name of the brewery comes from the recurring question that the first consumers of his beer asked him: "But which brewery is it" and the answer was that there wasn't a brewery.
This is where the “non-existent brewery” comes from, with marketing making them add an article that changes everything about THE non-existent brewery, the one and only. Quality raw materials How do you make beer without a brewery? We start with zero kilometer raw materials and then find a system that allows them to be processed and the beer produced. The barley comes from Castel Goffredo, the yeasts are those that also work at room temperature (the choice arises from the greater ease of use when producing in an apartment) and the hops are European with more herbaceous hints than the American ones. The difference with other breweries lies in this attention to detail and coordinated image. Names are important for the corporate image We have already talked about the article in front of the name of Il Birrificio Inesistenza.