As a worldwide leader in the production of fine wines and liqueurs, Italy hasn\u2019t been known for beer. But the last decade has seen an industry boom, thanks to trailblazing breweries like Baladin and Birrificio del Ducato. Even stateside operations like Dogfish Head Brewery and Stone Brewing have collaborated with Italian counterparts.\r\n\r\nMuch like American producers, brewers of birra artigianale often draw inspiration from Belgian and English beer styles, and add their own special touches. They utilize local ingredients like ancient grains, spices and seasonal fruits to create beers that will surely make you say grazie.\r\nLoverbeer Nebiulin-a\r\nCreated as an ode to spontaneously fermented Belgian beer, this three-vintage blend from Loverbeer is made with wild yeast and juice from a popular Piedmont export: Nebbiolo grapes. The result is a brightly acidic beer, with floral, grape, cherry and pomegranate notes, and the trademark funky aroma associated with wild ales.\r\n\r\n\r\nBarley Sella Del Diavolo \r\nBoasting an upfront caramel aroma layered with notes of\u00a0plum and cherry, this bi\u00e8re de garde strikes the right balance between sweet and toasty.\u00a0Barley Sella Del Diavolo's fruity tones are hit by lightly smoked malt to create a pleasant harmony.\r\nBirrificio del Ducato Verdi Imperial Stout\r\nThis full-bodied imperial stout pours a dark ebony color. It offers notes of cocoa and coffee as well as a spicy finish suggestive of the chiles used. Fun fact: Verdi won a gold medal in 2008 at the European Beer Star, the first Italian craft beer to win this category at an international beer contest.\r\nAlmond \u201922 Brewery Pink IPA\r\nWhile neither pink nor a traditional IPA, this Italian pale ale is brewed with pink peppercorns. It has peach and grapefruit aromas, while the light-bodied palate leads into a dry, spicy finish. This Pink IPA is an excellent partner for a charcuterie board.\r\nBaladin 2014 Xyauy\u00f9 Teo Musso Reserve\r\nVintage dated and aged for two-and-a-half years using the solera method, which also oxidizes it, this barleywine has notes of chocolate and dried fruit. With no head or carbonation, it\u2019s more akin to a Port or Sherry, which makes it a nice digestivo.