Kegs from Birra del Borgo, one of the most important craft brewers in Italy, await transport from Borgorose in central Italy to Rome to supply a few selected craft beer pubs and restaurants. (Fulvio Paolocci/GlobalPost)
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Leonardo di Vincenzo, 33, is Birra del Borgo’s founder and brewmaster. Frustrated by his job as a biochemist, in 2005 di Vincenzo poured his science skills into his hobby — brewing. (Fulvio Paolocci/GlobalPost)
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A metal vat separates the malted grains from the brewed mash that has cooked with hops for one to two hours at different temperatures. This process breaks down starch molecules into simple sugars. Fermentation in stainless steal tanks will turn sugars into alcohol. (Fulvio Paolocci/GlobalPost)
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A machine corks and seals each bottle of beer before delivery. Birra del Borgo adds a final pinch of sugar and yeast to trigger natural re-fermentation that boosts the aroma and flavors inside the bottle. (Fulvio Paolocci/GlobalPost)
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In the heart of the historic Trastevere district, Bir&Fud stands out as one of the best craft beer and pizza restaurants in Rome. It serves 18 beers on tap and 140 in bottles — all Italian. (Fulvio Paolocci/GlobalPost)
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Aleandro Scarpetti, 36, is the beverage manager at Bir&Fud. A sommelier for 12 years in California, selects beer labels for Bir&Fud. “Yeast is everywhere, if it weren’t for them, we wouldn’t be here,” he said. The dishes served at Bir&Fud are created with beer in mind. (Fulvio Paolocci/GlobalPost)
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Bir&Fud serves more than 2,000 glasses of craft beer each week. On average, a glass of craft beer costs 20 percent more than industrially produced beers. (Fulvio Paolocci/GlobalPost)
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An entire wall of craft beer welcomes customers at Rome’s newest craft beer pub, Open Baladin. Italy’s top craft brewers, Leonardo di Vincenzo and Teo Musso, inaugurated the three-story bar earlier this year. It serves 38 beers on tap and 120 in bottles. (Fulvio Paolocci/GlobalPost)
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Young professionals spend their Friday night drinking craft beer at Open Baladin. Federico Migliaccio (front left) says “the bar benefits from its central location that might attract posh people that have never tasted artisan brews.” (Fulvio Paolocci/GlobalPost)
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A teenager smokes at the entrance of Open Baladin. Once a drink reserved for beer connoisseurs, Italian artisan beer is now reaching younger customers. (Fulvio Paolocci/GlobalPost)
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At the other end of the spectrum stands the oldest and smallest craft beer pub in Rome, Ma Che Siete Venuti a Fa, or Why Did You Even Come Here. Despite its unassuming facade, the international beer community considers it one of the top beer destinations in the world. (Fulvio Paolocci/GlobalPost)
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Manuele Colonna (right), 38 , opened Ma Che Siete in 2001. He is now considered as one of the gurus of the craft beer movement in Italy. (Fulvio Paolocci/GlobalPost)
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In 320 square meters Manuele Colonna pushes out 400 gallons of artisan beer every week — enough to fill up a six-person hot tub. But he says his pub is right to focus on about 16 varieties, whereas Open Baladin has too large a selection to maintain quality. (Fulvio Paolocci/GlobalPost)
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Regular customers at Rome’s Ma Che Siete engage in friendly conversation with their trusted bartenders. The hole in the wall pub draws large crowds every night, most of who are more than willing to be left outside drinking their beer. (Fulvio Paolocci/GlobalPost)
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