ABOUT THE PRODUCER: Feral
Maddalena Zanoni had left her native Dolomites for a career abroad when she had an idea for a culinary exploration project that would bring her home. She decided to create a great pairing beverage from the humble, forgotten ingredients of the area. She teamed up with Andrea, a former sommelier who was running a beer brewery in Rome, and Sebastiano, who was finishing up his microbiology doctorate in Belgium. They were able to give ingredients like organic beets new dignity through lactic fermentation and infusion with roots and spices.
They worked with local chefs to create a new taste experience that is bright, persistent, and multidimensional. A beverage that is excellent with food, like wine but not wine. Lactic fermentation is a completely non-alcoholic process where sugar is converted to lactic acid, which gives these drinks balance and complexity. Maddalena and the Feral team have created four very distinct beverages with unique personalities, all with zero alcohol.
” We are a tiny team of brewers, scientists, foragers from the Italian Dolomites. And we share the same passion towards nature, exploration and freedom.
The word ‘Feral’ means ‘wild, untamed – especially of a domesticated animal or plant having returned to the wild’. So, we are first of all a community of people who are not afraid to leave the known path towards uncharted territories, daring to challenge the status quo and embracing some discomfort as part of freedom.”
