Tuscany is renowned worldwide for its exquisite wines and rolling hills, yet a thriving craft beer scene is emerging, setting new trends across the region. In recent years, local breweries have captivated beer lovers, bringing a breath of fresh air and innovation to a landscape long dominated by wine. Drawing on abundant local ingredients and inspired by historical recipes, Tuscan beer artisans craft unique varieties that reflect the region’s history and culture. As a result, Tuscany is now recognized not only for its wine but also as a destination for remarkable beers worth discovering.
In this article, you will learn more about the following topics:
- A brief history of beer production in Tuscany
- Beer and tourism
- What is Tuscan craft beer?
- What are the main ingredients of a craft beer?
- Which are the top 5 Tuscan craft beers??
Tuscan Beer
The history of beer in Tuscany dates back to ancient times, when the Romans enjoyed fermented grain beverages. In the Middle Ages, monasteries played a key role, developing brewing techniques that kept beer alive.
However, for centuries the brewing tradition remained in the shadow of Tuscany's renowned wine. Over the past fifteen years, craft beer in Italy has surged in quality, transforming from a niche pursuit into a major force in the national agri-food sector.
Historically linked with wine, Tuscany has revived its brewing heritage, supported by research from the University of Florence and initiatives like the HOPS-TUSCANY project, which aims to cultivate high-quality hops for local craft beer production. This has broadened Tuscany's agricultural resources and enabled shorter, sustainable supply chains connecting producers and consumers.
Beer and Tourism
With a focus on sustainability and innovation, Tuscan craft beer is poised to write a new chapter in the region's history, blending tradition with modernity to offer a unique, authentic experience.
PosarelliVillas invites you to stay in comfortable surroundings nestled in nature, just a short distance from many small breweries that offer tours and tastings in Tuscany's most beautiful areas:
- Cantina Errante, near Barberino Val d’Elsa.
- Birrificio Valdarno Superiore, in the area around Arezzo.
- Birrificio Agricolo, in Peccioli.
- Bausbeer in Vinci.
- Vaporidibirra , in Casteluovo Val di Cecina.
What is Tuscan craft beer??
Tuscan craft beer refers to beers produced by small, independent microbreweries in Tuscany that do not use pasteurisation or microfiltration and often produce only up to around 200,000 hectolitres per year.
Characteristic features include local ingredients such as barley from Val d'Orcia and Mugello, and traditional methods such as spontaneous fermentation and maturation in wooden barrels. Agribirrifici, where most of the raw materials are produced on the premises, are becoming increasingly popular – an expression of regional identity and quality.
What are the main ingredients of a craft beer??
Due to its local and non-industrial nature, one of the fundamental characteristics of a craft brewery is its close connection to the production area and the products that characterise that area. Beer consists of several key ingredients.
The main ingredients are:
- Water, the quality of which is crucial to the success of a first-class beer.
- Malt, which provides sugar and flavour. Barley is the most commonly used grain, but other grains, including ancient grains, are also used. The grain is germinated and dried to produce malt. The use of ancient Tuscan grains strengthens the beer's connection to its geographical origin and local biodiversity.
- Hops, which provide bitterness, aroma and shelf life. Native Tuscan hops tend to be richer in bitter compounds, aromatics and polyphenols than many commercial foreign varieties and are often better adapted to local conditions.
- Yeast, which determines fermentation and contributes to aroma.
Moreover, there are additional ingredients that are indispensable but often “invisible”: besides malt, other grains such as spelt and oats can also be used. A few years ago in Tuscany, an ancient grains revival surfaced, the remains of which were found by bioarchaeologists in Val d'Orcia: charred seeds of the genus Triticum, including T. monococcum (einkorn wheat), as well as oats, barley and other very ancient grains.
Finally, there are the so-called special ingredients, which give the products their uniqueness and drive the continuous search for new flavours. These are ingredients that each brewery adds according to its own recipes: fruit, spices, peel, herbs or wood to achieve distinctive aromas.
What are the five best Tuscan craft beers??
The variety of breweries offering red, blonde, dark, double malt, non-alcoholic, gluten-free beers and special flavours is vast. To highlight excellence, we present the winners of the Beer of the Year 2025 competition, organized by Unionbirrai. Tuscan beers won a total of six awards. Here are the standout performances:
- Big One (Calibro22 Brewery, Figline Valdarno, Florence) in the category “Light and amber beers, top-fermented, medium alcohol content, hoppy, American-inspired (American IPA)”.
- Rye Stout (La Collina Trattoria & Birrificio Artigianale, Pescaglia, Lucca) in the category “Dark beers, top-fermented, low alcohol content, American-inspired (American Porter, American Stout)”.
- La Mancina (Birrificio del Forte, Pietrasanta, Lucca) in the category “Light beers, top-fermented, high alcohol content, Belgian-inspired (Belgian Golden Strong Ale, Tripel)”.
- Smoky Trip (Topta Brew Pub, Montecarlo, Lucca), special mention in the category “Light, amber and dark beers, top-fermented or bottom-fermented, with low to high alcohol content, smoked and peated”.
- Marron (La Petrognola, Piazza al Serchio, Lucca), special mention in the category “Light, amber and dark beers, top-fermented or bottom-fermented, with low to high alcohol content, using chestnuts”.
Discover below 5 villas in the vicinity of the best microbreweries in Tuscany:
