AEB BREWING Creative Collabs

De Lab Fermentazioni

There is a brewery born among the vineyards of Piedmont, in Diano d'Alba, that has made drinkability and aroma its defining signature. De Lab Fermentazioni is the project of Stefano Furlanetto, a brewer nominated as Emerging Brewer of the Year 2026 (one of the most prestigious awards in Italy, organised by Fermento Birra), who has chosen a precise production philosophy: clean, recognisable, approachable beers, in sharp contrast with the complexity of the wine-producing territory in which he works.

In this interview, Stefano tells us how he has integrated AEB Brewing products into his production process: from yeasts such as FERMOLAGER Munich Heritage to enzymes like Endozym Protease GF, through to cleaning protocols with Removil and Peracid.

A relationship that began almost by chance (thanks to a business partner and a local sales rep) and has grown into a solid collaboration and a special brew: the Baphomator, their Doppelbock.

1) Stefano, tell us about De Lab Fermentazioni: how did the project come about, what is the production philosophy that sets you apart in the Italian craft brewing scene, and what does it mean to you to have been nominated as Emerging Brewer of the Year 2026 (one of the most important and prestigious competitions in Italy)?

De Lab Fermentazioni was born, has grown, and will probably die in Diano d'Alba, an area with deep wine-making roots and traditions, from which we have drawn inspiration without losing sight of our vision: simple, easy-drinking, and highly aromatic beers, in deliberate contrast with the body, high alcohol content, and complexity of Barolo & Co. This is essentially the same philosophy we have applied to the broader Italian market: aromatic beers, "well-dressed" (our labels are very recognisable) and highly sessionable. The nomination for Emerging Brewer of the Year genuinely shook me, and even though we didn't take home the award, we did take home two great new friends (Lore and Plastika) with whom we'll be collaborating for many years to come. Being there alongside all the Italian "big names" was truly a one-of-a-kind experience.

2) How did you first come into contact with AEB, and in what way has working with an integrated supplier changed, or simplified, your approach to production?

One of our partners, Marco Marengo, already had a brewery and had been using AEB products for years, mainly for cleaning. After getting to know our local sales rep (Hi Giulio!), I decided to try some of their yeasts and nutrients as well, and I have to say I was very happy right from the start, so much so that I ended up replacing some much better-known and established strains with theirs. Today I would say I use at least 70% AEB yeast, alongside various other products both in the mash and in the fermenter.

3) Which AEB products have become a permanent fixture in your production process? Is there a product or category you consider particularly decisive for the final quality of your beers, and why?

You should really be asking me which products I don't use! In the mash I use Antioxin and ENDOZYM Brewmix Plus; in the boil, an antifoaming agent; and in the fermenter I use, practically on every beer I make, Endozym Protease GF (an enzyme for fining and gluten-free certification), alongside your yeasts.

Can I say it? It has become my favourite product alongside Brewmix Plus, for the consistency of its performance and results.

4) Let's talk about the beer we brewed together. Can you walk us through the technical decisions that defined this recipe, from yeast and enzyme selection through fermentation management and stabilisation? Which AEB products were central to this batch, and what did they contribute to the final organoleptic profile?

This is a new recipe for the Baphomator, our Doppelbock. For the yeast, I decided to trial your FERMOLAGER Munich Heritage, I have to admit, with great satisfaction, alongside a slightly more complex malt bill than usual. A small amount of Antioxin and 200 ml of ENDOZYM Brewmix Plus, and we were ready to break down the lignin as well.

After 55 minutes of mashing (iodine test: negative, thank you, Brewmix Plus) we moved on to lautering and hopping with Magnum hops only. In the fermenter, we followed traditional bottom-fermentation steps, pitching 7 g/hL of Protease GF, followed by 40 days of lagering.

Excellent clarity and a refined nose from the FERMOLAGER Munich Heritage. Zero gluten thanks to the Protease GF.

5) In craft production, yeast and enzymes often take centre stage, but cleaning and stabilisation are equally critical for product consistency. How do you manage these aspects at De Lab Fermentazioni, and how do AEB products support you in maintaining high standards even at a craft scale?

These are areas where we have a zero-tolerance approach; our motto is "clean it twice rather than once". For cleaning, we mainly use Removil (both the liquid and enzymatic versions), which, thanks to its low activation temperature, allows us to optimize our wash cycles, alongside nitric acid. For sanitisation, we primarily use Peracid. In the brewery, we keep logs recording the date and the equipment cleaned. Sanitization, on the other hand, is carried out immediately before use, to ensure every trace of biological contamination is eliminated.

For general brewery cleaning, we mainly use chlorine-based products such as Sanifoam and Idrosan.

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6) Looking ahead at De Lab Fermentazioni's upcoming projects, are there any styles or fermentation techniques you want to explore? And what role do you see AEB Brewing playing in this journey of research and innovation?

Right now, we're focusing on the beers in our current lineup with two new releases (a Blanche and a Sour), and we've already ordered a new fermenter specifically for the occasion! I'd definitely like to trial the low/no-alcohol yeast range, as these are becoming an increasingly mainstream product, along with the new Lager range.