Birra di Italia

Like most people, when I’m considering a beverage to have with Italian food I’m thinking about wine. However, beer has a long and illustrious history in Italy. Beer can be traced back to 7th Century BC in Sicily. The world’s first medical school, which was in Salerno in Southern Italy, proclaimed that beer “supports old age, flows through the veins, increases well-being and strengthens the blood”. 

Beer played a part in the Battle of Actium in 31 BC when Emperor Augustus defeated the Egyptian navy of Cleopatra and Mark Antony. Cleopatra financed the building of her navy by taxing beer - most likely the first-ever beer tax!

While serving as Governor in Britannia, Emperor Agricola became very fond of beer. He returned to Italy in 83 AD with three master brewers from what is now Gloucester, England. There is no report on whether they came willingly.

This excerpt is from the Craft Beer & Brewing dictionary: 

“In 179, during the reign of Emperor Marcus Aurelius, the Romans built a full-scale brewery for 6,000 elite legionnaires at Castra Regina (present-day Regensburg) on the banks of the Danube. This brewery was excavated between 1974 and 1980 and is now considered the oldest preserved brewery site where beer was made not from baked bread, as was common for tribal brews at the time, but from mashed grain.  The spread of beer making in the Roman Empire is further documented in the writings of Saint Benedict of Nursia (480–547 AD), the founder of the order of Benedictine monks, who were to become the most prominent brew monks of the Middle Ages. When Benedict stayed, between 529 and 543, at the Abbey of Monte Cassino in Latium, in central Italy, he composed a set of rules that have served as the model for monastic daily conduct to this day. In it, beer assumed a crucial role, because Benedict considered hard manual labor, at least 5 hours a day, in the fields, the bakery, and the brewery the only road to salvation. To Benedict, food was intended to be simple, and beer was primarily a necessary source of nourishment, not an indulgence. He understood that beer—if made strong enough and from the best grains—was not only thirst quenching but veritable “liquid bread.” Thus, Benedict entitled every monk to a substantial amount of daily beer, which, in modern measure, added up to about 1 keg of beer per monk per week! But Benedict also insisted that beer be respected. He forbade drunkenness; any monk who spilled beer was punished by having to stand upright and perfectly still for an entire night.”

Today, one of the top craft brewers in Italy is Baladin, which has been popular since it opened its first brew pub in the Langhe part of the Piedmont in 1996. Inspired by the brewers in Belgium and Germany, Baladin started experimenting with local heritage grains and wild yeasts. Today they have pubs in Turin, Rome and sell their beer in the U.S. at Eataly.

While in New Mexico we see a lot of experimentation with barrel aging and using odd ingredients, sometimes Italians take it a bit too far. One Italian beer journalist mentioned tomato ales, ales with fresh basil (so they taste like pesto), and even beers made with local truffles (pronounced “awful”).

It’s highly unlikely that any Burqueño brewers follow in the footsteps of Birra del Borgo. This Roman brewery produces Perle ai Porci, a seasonal Oyster Stout. Yes, you read that right. They add boiled English oysters to their mash. Probably not coming to a M’tucci’s near you soon! (Editor’s Note: After publication, I was told that Bosque Brewing brewed an Oyster Stout a few years ago and that it wasn’t bad. Learn something every day!)

You can find the popular lagers like Moretti, Peroni and Nastro Azzurro at local retail outlets and you might even find a bottle of Tre Fontane Birra Trappist Italiana Tripel from the only Italian Trappist brewery, which is located in Rome.

At M’tucci’s you’ll find Peroni and the newly released Birra M’tucci’s, brewed by our partners at Lava Rock Brewing Company. Both Steve Siciliano and Ram Kahlsa are from Italian families and they wanted to create an Italian lager that is perfect with pizza. 

“It’s a crisp and clean international style based on the Italian tradition of using pilsner malts and maize, with Perle and Saphir hops,” said brewer Steve Siciliano.

In addition to the new Birra M’tucci’s, Lava Rock also features 10 lagers and ales on tap, some are regulars and some are seasonal brews. My current favorites are Ash Cloud Hazy IPA and the Pinche Pilz, a classic German-style pilsner.

Pinche Pilz, a German-style Pilsner

Although we probably think of wine when it comes to Italian food, beer surpassed wine in per capita consumption in Italy in 2010. Italians prefer beer with pizza. Enjoy one with a pizza at M’tucci’s @Lava Rock, M’tucci’s Italian or M’tucci’s Moderno.

Watch this space for NFL Playoff and Super Bowl specials. 

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NEWS FROM M’TUCCI’S

M’tucci’s Twenty-Five

Opening in Mid-February

4949 Pan American Highway NW, Albuquerque, NM - Next to Tomasita’s - South of Jefferson

We are looking for a few skilled and motivated servers, kitchen staff and bartenders. You can apply for a position at any of our locations online by clicking here or by going to the “Join Our Team” page on this website.

In the next few weeks we will introduce the management and kitchen team. We plan on sharing our new menu with you during the first week of February.

Watch this space and our Facebook page and Instagram feed for updates and news about our opening week. You can find us on both social media platforms: @mtuccistwentyfive Please Follow us Now!

The new bar area.

M’tucci’s @ Lava Rock Brewing Company

You are going to love the new eggplant parmesan sandwich. Pair it with the new Birra M’tucci’s, an Italian lager. A refreshing new beer, made in the international pilsner style with Perle and Saphir hops.

Another beer in the works is a Stout, which will be aged in the bourbon barrel in which the M’tucci’s Maker’s Mark Private Select was aged.

Happy Hour Monday - Friday 3:00 - 6:30

Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, . $1 off all pints. You can catch your favorite team on one of our large five screens.

HAPPY HOUR ALL DAY SUNDAY FOR NFL PLAYOFFS

Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

January Live Music - Thursdays @ 6:00 and Fridays @ 8:00

1/17 - Kyle Martin

1/23 - Melissa Rios & 1/24 - Cali Shaw

1/30 - Oscar Butler & 1/31 - Mario DeHuerta

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction 

Pan-Seared Fish - Hawaiian Opah, Garlic Mashed Potatoes, Grilled Artichoke, Arugula, Lemon Caper Sauce 

Ravioli - Chianina Beef/Goat Cheese Ravioli, Braised Greens, Sautéed Shallots, Roasted Red Pepper, Rosemary Cream Sauce

Braised - Braised Chianina Beef, Mushrooms, San Marzano Tomato Ragu, Fresh Pappardelle Pasta Gremolata 

Some of our products from the Market are now available as you enter Italian. Olives, meat, cheese, jams, mostarda and fresh pasta.

M’tucci’s Moderno

Weekend Specials

Sous Vide Duck Breast and Mascarpone Polenta

Topped with sautéed Broccolini and a red chimichurri 

Pairing - Blind Taste, Pinot Noir: Medium body, tastes of red fruits, slight oak notes and spice undertones with an mellow finish 
  

Pan-Seared fish of the Day: Rockfish 

Rockfish has a medium firm texture and sweet nutty flavor.  Pan-seared and served with creamy garlic mashed potatoes, roasted artichokes, sautéed organic arugula and topped with a bright lemon caper butter sauce and smoked prosciutto powder

Pairing - Ruffino, Sparkling Rose, Italy  Crisp bubbly texture with notes of strawberry and hints of rose petals.

Cut of the Day: Black Angus NY Strip 
Hand-cut in house, grilled to perfection and served with crispy saltwater potatoes, grilled asparagus and our Traditional Italian Salsa Verde 

Pairing - Conundrum, Red Blend, California: Rich and complex but approachable, flavors of cherries and baking chocolate with refined tannins to finish

Live Music

Tonight 8:00: Leah Leyva

1/23: Kirk Matthews

1/24: Melissa Rios

Ciao! See you next week.