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Birra Moretti is Italy’s second major lager export after Peroni and has a distinctly different character, slightly more malt-present, slightly deeper color, and a richer malt sweetness that makes it more food-forward than the crisper Peroni Nastro Azzurro. It’s positioned as a more traditional Italian lager rather than a premium fashion brand, and the recipe reflects this with a more straightforwardly malt-forward profile. I’ve brewed this clone and it’s excellent alongside Italian red sauce dishes where Peroni feels slightly too light.
Birra Moretti clone recipe (5 gallon / 19L batch)
Target stats: OG 1.054, FG 1.011, ABV ~5.6%, IBU 20, SRM 5–7, clear deep gold with slight amber tone. Grain bill: 7.5 lbs (3.40 kg) German or Italian Pilsner malt, Moretti uses a higher malt proportion than Peroni, producing its richer, fuller character. 1.25 lbs (567g) flaked maize, corn adjunct, but less aggressive than in the Peroni clone; Moretti’s corn contribution is lighter, serving to adjust the body rather than define it. 0.25 lb (113g) Munich malt, small Munich addition that contributes the slight amber color and mild toasty malt character that distinguishes Moretti’s deeper color from Peroni’s paler profile. Hops: 0.75 oz Hallertau Tradition (60 min), 14 IBU. 0.5 oz Styrian Goldings (30 min), 6 IBU. Total IBU: 19–21. Moretti’s hop character is slightly more rounded and herbal than Peroni, the Styrian Goldings late addition adds a mild floral note that complements the fuller malt. Yeast: Fermentis Saflager W-34/70 or White Labs WLP830, clean European lager fermentation. Ferment at 10°C (50°F). Water: Moderate softness, Udine (Moretti’s original home) has moderately soft water. Target: calcium 55 ppm, sulfate 45 ppm, chloride 75 ppm. Process: Step mash: 50°C (122°F) for 15 minutes, 65°C (149°F) for 45 minutes, 72°C (162°F) for 15 minutes, 76°C (169°F) mash out. The slightly higher saccharification temperature (65°C vs 63°C in the Peroni clone) builds more body and leaves more residual malt sweetness appropriate for Moretti’s fuller profile. 90-minute boil. Ferment at 10°C (50°F) for 2 weeks. Diacetyl rest at 17°C (63°F) for 48 hours. Lager at 2°C (35°F) for 6 weeks. Carbonate to 2.5–2.6 volumes CO2.
Common Questions
Is Birra Moretti brewed in Italy or elsewhere now?
Birra Moretti is now owned by Heineken N.V. (acquired 1996) and is brewed at multiple facilities, including in Italy (primarily at the former Moretti brewery in Udine and at other Heineken Italian facilities) and at Heineken’s European production plants for regional distribution. The beer sold in Italy is generally produced at Italian facilities; the beer sold in export markets (UK, US, etc.) may be produced locally under license rather than imported from Italy. This is consistent with Heineken’s standard global production model, most Heineken-portfolio brands are produced regionally to reduce shipping costs and maintain freshness, at the cost of some terroir consistency. The recipe and branding remain standardized across production locations under Heineken’s quality control. For homebrewers, the production location distinction matters less than the recipe accuracy, this clone targets the standard Birra Moretti flavor profile regardless of which facility produced the commercial reference beer. The character difference between Italian-produced and non-Italian-produced Moretti, if any, is likely smaller than the batch-to-batch variation in a homebrewed clone. The brand’s identity rests on the mustachioed man on the label (historically a photograph of a man photographed at a Udine trattoria in 1942, later adopted as the brand mascot) rather than geographic production specificity.
