HOW OXIANA WAS BORN

Our Brewery was born in 2014 on the outskirts of Rome in a place called Pomezia. Thanks to the passion of Stefano, Claudio and Enrico, well-known Roman publicans, and the intuition of Erasmo and Gianmarco, who believed in the potential of their friend Sirio, the brewer.

The first two years of activity were dedicated to the design and implementation of the production site, while we began experimenting with our recipes as a Brew Firm.

Our debut in 2015 immediately ignited enthusiasm for what we accomplished; awards at the Milan Expo as “Best New Brewery,” with American IPA that is inspired by early traditional U.S. recipes, EPIC still one of our best sellers.

In recent years, having our own brewery has allowed us to greatly expand our core range: starting with complex high fermentations beers such as our Belgian Tripel, VELVET – awarded in 2018 as the best Italian produced Belgian Tripel at the Beer & Food Attraction in Rimini – or our GLENN a 9-degree Strong Scotch Ale with peaty hints, ending up at our COMETE, a Christmas quadrupel with berries, seschuan pepper and Bourbon vanilla.

For the past few years, inspired by Stephen’s passion for German beer culture, we have been brewing our three recipes, KRANZE a Kolsch-style beer, KELLER – a 2019 Beer & Food Attraction award-winner – and our newest addition, HOTBOCK, a fantastic doppelbock developed in collaboration with Turbacci Brewery and Hilltop brewery.

Oxiana’s quest for quality has crossed borders, and we have had the honor of two important collaborations the SALLY GAP with brewer IAN from the Irish brewery Trouble Brewing and the recent TRABANT a Berliner Weiße with brewer Malcolm from the Scottish brewery Fyne Ales, both brewed in Pomezia facility.

Most recently and extremely well received, in 2019 we brewed a Keller beer brewed using water from the historic Roman spring Acqua EGERIA.