lupila

Lupins are on the rise and in all forms: The magnificent flowers have long since found their way into our native flora and their seeds are also popular in our latitudes. However, before Europe got a taste for it, the lupine had been cultivated in the Andes for thousands of years. The bean-like seeds were valued for their high protein content and were also used to replenish nutrients to the soil after over-cultivation. Today, the miracle fruit has also reached us and is used as a substitute for soy. You can make yoghurt from it, grind the fruit into flour or process it into a kind of tofu. In the south, the seeds are even used to make coffee, or they are roasted and snacked on with beer.

The resourceful brewers at the Italian brewery Karma are fans of the versatile lupine and have teamed up with their friends at Masseria del Sesto for a very special beer. Farmers grow the lupine and other ancient crops on the sunny slopes of Pietravairano. For the beer of the same name, they made their Lupila available to the Karma brewers, who used it to brew a light Pilsen-style beer in a gentle process. Time-honored craftsmanship meets old varieties - a magical symbiosis!