Italian first beer spontaneously fermented, the divine is based on the concept of inoculate the wort with yeast present in the air of the place. The first version had spent the night outside in a tub of open steel and has thus inoculated with the air in the area. Later versions were made are inoculated directly with the air in the fermentation cellar. The final and definitive version is made earn three months in oak barrel. The divine is therefore a product similar to the Belgian Lambic, although usually with a lower acidity, it is a light beer produced exclusively with pilsen malt, of 5.5%. Absolutely not to be missed.