Frequently Asked Questions

What do the beer names mean?

The names of Arbànt’s beers (Zirma, Ersilia, Thekla, etc.) are taken from the names of cities described in Italo Calvino’s book Invisible Cities. They are real or imaginary cities.

“Cities, like dreams, are made of desires and fears, even if the thread of their discourse is secret, their rules are absurd, their perspectives deceitful, and everything conceals something else.”

Like our beers: elusive, unpredictable, wild.

Why organic?

Respect for nature, the well-being and health of humans and animals are very important issues for us. In our own small way, we try to be as consistent as possible toward these values. It was therefore natural for Arbànt to prefer organic and as local as possible ingredients for its beers from the very beginning.

What are the Regio.garantie and Slow Food labels?

Regio.garantie is the national label for the promotion of regional products. Our Zirma and Isaura beers have been Regio.garantie certified since 2024. When we talk about local products, as a brewery we think it is important that we talk not only about production but also about ingredients.
Slow Food is a global movement acting together to ensure good, clean and fair food for all. Its priorities: defend biological and cultural diversity.

Are all of Arbànt’s products certified organic?

Almost all of Arbànt’s beers are brewed with organic ingredients from the Malteria Ticinese in Cadenazzo TI (barley) and the Schlatthof farm in Wolfil SO (hops).

Zirma and Isaura beers are also officially certified by Bio-Inspecta. Occasionally, it happened that we were donated non-organic grains or fruits because they were close to the expiration date and therefore no longer marketable by large retailers. In those cases we have agreed to use non-organic ingredients because we believe it is important to make every effort to avoid food waste.

What are wild/sour beers?

Wild beers, also known as sour beers, are beers fermented with yeasts and bacteria that are not usually used for the more popular classic beers styles. We are talking mainly about fermentations with Brettanomyces yeasts and bacteria such as Lactobacillus and Pediococcus. Often, these fermentations take place much more slowly than classic beer fermentations that may last a few days or a few weeks. In contrast, we are talking about fermentations over several months or years that often, but not necessarily, take place in oak barrels.

There are various styles of wild beers, and almost all of them carry a definite sour note and cellar flavors, making these styles unique and surprising to those who have never experienced them.

Are all your beers aged in barrels?

All the beers that come out of our Carasso cellar are aged (and often fermented) in barrels. Zirma and Isaura are the only two beers that are not barrel aged, they are part of our year-round line. These two beers are fermented in steel vats.

Do you make only sour beers?

While we have a predilection and focus on sour beers, we have also developed a line (year-round) of more classic-style beers. This is because we ourselves love the variety and richness one can find in the world of beer, and our social and aggregative nature drives us to have as wide an offering as possible to meet the varied tastes of our customers. Currently, Isaura and Zirma are the only non-sour beers we have on offer.

What kind of yeasts and bacteria do you use to ferment your cellar beers?

Who knows exactly? In fact, our spontaneous beers are fermented with wild yeasts and bacteria found in the cellar. For some beers, however, we use selected yeasts and bacteria. For example, Brettanomyces and Saccharomyces yeasts (Saison, Trappist, Lager, Kolsch), or bacteria such as Pediococcus and Lactobacillus (the same bacteria that ferment, for example, Yogurt).

What kind of barrels do you use?

We use French and Hungarian oak barrels sourced from local Ticino wineries, all were used beforehand for aging Merlot wine. Currently, most of our barrels come from Cantina Monti in Cademario, Cantine Riva Morcote in Lugano, Huber Vini in Monteggio.

Do you also produce kettle sours?

We have nothing against kettle sours (a process that makes it possible to produce sour beers in a short time); indeed, there are very interesting commercial examples that are pleasant to drink. But Arbànt prefers to focus on and develop traditional brewing techniques involving the use of barrels.

How long do your beers stay in barrels?

On average, 2 years. But it depends a lot on the beer: some of our Wild Saisons are ready after only 6 months in barrel, but for other beers we had to wait for 4 years. In the world of sour beers there is a saying: “Sour beer is ready when sour beer says it is ready.” That’s the charm of this world: nature dictates the timing, and brewers step back and wait patiently.

Do you have a production facility?

No, Arbànt focuses only on cellar and barrel management. For wort or beer production, we take our recipes to friendly breweries here in Ticino where the “cotta” (i.e., wort production) takes place according to our guidelines. Isaura and Zirma are fermented and bottled at the host brewery, while all other beers or worts are transferred to our cellar where aging or barrel fermentation will take place.

What does arbànt mean?

Arbànt means “boldness,” “temerity.” An appropriate name because you have to be a little bit reckless in order to start a sour beer only business in Ticino. In fact, we are talking about beer styles that are forgotten and unknown to most, to be proposed to a public still in monogamous love with the classic “blonde” and little inclined (or exposed) to novelties. Arbànt is a dialect term that is thought to have originated in Airolo, in the Leventina Valley in the Upper Ticino. We want our beers to be representative of the area, so it seemed fitting to adopt a name whose roots were from Ticino.

Arbànt also sounds like a French word, therefore a tribute toward the Franco-Belgian brewing tradition from which we are often inspired. Here below, the definition of Arbànt taken from the Leventina dictionary that can be consulted online: “Arbànt: Frown, arrogance, says Mother. Baldanza, temerity, haughtiness, says the LSI, which gives it only in Airolo (on the VSI I cannot find it). Baldanza, boldness, haughty bearing, used in the expression véi arbant, says the Airolese Beffa cit. – (arbant)”

Is it possible to organize a private event at Arbànt?

Sure! We organize private events and give the option of pairing our beers with appetizers or even a freshly made risotto. We ask for a minimum of 10 participants. Contact us for prices so we can tailor them to your needs and requests. Events take place at our Cantina on Via Birreria 34 in Carasso. It’s a historic winery dating back to 1878, so do not expect the comforts you find in, for example, a restaurant. Temperatures are pleasantly cool (19 degrees) in summer, but can drop as low as 8 degrees in winter. Humidity is also quite high.

We have vertical barrels to support glasses and plates but the event is held standing. We are also currently considering alternative, heatable locations for the winter time.

Where is it possible to purchase your beer?

At our online shop on the website. In addition there is a network of stores, bars, restaurants and online shops that support us by selling our products throughout Switzerland. See the dedicated page on this website.

Is it possible to visit the cellars?

Certainly, group tours (10 people minimum) with tasting can be arranged. While you sip our beers, we will tell you how our beers are born and developed. The visit lasts approx. 1 hour. Contact us personally for dates and costs.

If you would like to visit the cellars individually, we recommend you to participate in our free to attend “Cantina (Brassicola) Aperta” event (monthly).

Is it possible to buy directly at the cellars?

Sure. In fact, if you find yourself at the cellars, we will kidnap you and you will be released only with the purchase of our products.

Do you hire staff?

No. But we love to collaborate with selfless and kind-hearted volunteers who help grow this project through their talents.

I am a bar/restaurant/distributor: how can I sell your beers?

Simple: contact us without obligation and we will send you our price lists. If you would like to try our beers before ordering them, we will visit you as soon as possible with samples.

We deliver and ship our beers throughout Switzerland

I would like to buy your beers online: what are the shipping conditions?

We are still developing the online shop. More information about it soon.

What does “bottle refermentation” mean?

Arbànt referments its beers in the bottle. It is the traditional process of making bottled beer fizzy, as opposed to forced carbonation which is a more modern method. At bottling, some yeast (we use champagne yeast) and a small amount of sugar is added.

The fermentation that will follow, taking place in a closed bottle, will produce co2 which, since it cannot be dispersed in the air, will enter into solution in the beer thus making it fizzy. We find this approach ideal for our types of beers.

How can I connect with Arbànt via social media? (FB, instagram, Untappd)

Instagram: www.instagram.com/birraarbant
Facebook: www.facebook.com/birraarbant
Untappd: Arbànt

Is there parking at Arbànt’s?

There is a parking lot with a few spaces at the side of the cellars. We kindly ask you not to park more than 1-2 cars there as there are other users of the building who are entitled to parking places. Along Via Birreria and in the ecocenter area, a few minutes’ walk away, you can find other parking options. From Bellinzona, we are now easily accessible via the cycle/pedestrian bridge Passerella Torretta.

Are Arbànt’s beers vegan?

All of Arbànt’s beers are vegan.

Are Arbànt’s beers gluten free?

No, our beers contain gluten. We would like to introduce a gluten-free beer in the future for our customers that request it.

Do you filter or pasteurize your beers?

No. We want to offer you as much natural beer as possible and intervene as little as possible in the final product. We do not filter or pasteurize our beers.

Are the cellars accessible to people with disabilities?

Unfortunately, access to the cellars is difficult for people with reduced mobility. It is an old cellar from 1878, with steps and uneven flooring. The spaces are also quite narrow. When in doubt, please contact us. We will be happy to do all we can to facilitate your visit.