Description
Norcia 06046 is a special beer with lentils; an excellent craft beer from the Norcia area (ZIP code 06046) flavored/made with Castelluccio di Norcia IGP Lentil, a local specialty used by infusion or added to the wort to give a delicate earthy–leguminous profile and a velvety body. This type is generally a top-fermented blonde, unfiltered and unpasteurized, with alcohol around 5–5.6% ABV and formats of 33 or 50 cl, designed to pair with cured meats, pecorino cheeses and Umbrian dishes. Since external sources cannot be accessed now, precise information on label, producer and technical sheet (IBU, malts and hops) may vary; for a sales-ready product description, it is advisable to state: style “special with Castelluccio Lentil IGP”, alcohol 5–5.6% ABV, serving 6–8 °C, pairings with Norcia prosciutto, aged pecorino, legume soups and truffle crostini, tasting notes with golden malt, light spiciness and a dry, well-balanced finish. If you have a photo of the front/back label or exact data on hand, the sheet can be refined with ingredients, lot, best-before date and allergens.
Recommended food pairings with this beer
Here are targeted pairings for a “special” Norcia craft beer with lentils, generally a top-fermented blonde at 5–5.6% ABV, unfiltered and with a gentle earthy–leguminous note.
Umbrian appetizers
Prosciutto di Norcia and mixed cured meats: malt sweetness and a dry finish cleanse the palate of fat from the meats.
Black truffle crostini or chicken liver pâté: the lentil’s delicate aroma supports the umami component without overpowering it.
First courses
Castelluccio lentil soup with croutons: the beer’s legume echo creates flavor continuity and the carbonation adds lift.
Tagliatelle with white ragĂą or alla norcina (sausage and light cream): malt supports savoriness, bubbles lighten the creaminess.
Main courses
Grilled sausages and ribs: the light toast of the malts matches the char notes and the beer cuts through the fat.
Fried trout or salt cod: lively effervescence and moderate bitterness cut the oil and keep the crunch.
Cheeses
Semi-aged Umbrian pecorino: the sweet–savory balance enhances dairy and herbal notes.
Truffle caciotta: earthy and mushroom tones pair well with the gently malty character.
Street food and pizzas
White pizza with guanciale and rosemary: saltiness and fat find balance in the beer’s freshness.
Torta al testo with porchetta: the meat’s aromatics are supported by body and bubbles without weighing down the palate.
Desserts
Nut tarts or almond biscuits: restrained sweetness and a dry finish accompany without becoming cloying.
Serving tips: 6–8 °C in a pint or teku; pour leaving a light yeast veil if you prefer extra softness; also excellent in a “contrast–complement” pairing with moderately spiced dishes like mild legume curry.
Consumer reviews and ratings on lentil beer
Aromatic profile: positive reviews note a clean nose with cereal tones and a gentle earthy/leguminous vein that remains discreet and intriguing; those who enjoy it look for originality without intrusive aromas.
Taste and balance: top scores come when malt sweetness is balanced by moderate bitterness and lively carbonation; the lentil “signature” is perceived as mouthfeel softness more than a dominant flavor.
Pairing ability: highly appreciated with cured meats, Umbrian cheeses and legume soups; several reviews highlight its palate-cleansing effect with savory, fatty dishes, boosting dining satisfaction.
Drinkability: considered easy-drinking at 5–5.6% ABV; receives positive comments when it is neither overly sweet nor too bitter, suiting even those new to legume beers.
Recurring critiques: some negative reviews mention batches with slight foam variability or a hint of oxidation if the cold chain was neglected; sometimes the “legume” note feels unusual to those expecting modern hop-forward profiles.
Value: often considered interesting for price-to-experience, especially in local tourist or gastronomic contexts where the territorial element is part of the appeal.
Practical tips: to maximize enjoyment, drink at 6–8 °C; the use of Castelluccio Lentil IGP is a hallmark, and a dedicated pairing is suggested (Norcia prosciutto, pecorino, torta al testo) to best appreciate the product.
