The brewers learnt how to manage the quality of the  beers produced along the entire production chain, monitoring not only the chemical and microbiological aspects of the production process, but also the sensory and economic issues. The results of the project highlighted the main critical factors to be controlled through specific chemical and microbiological analyses in order to obtain high quality beers.

Sensory analyses enabled brewers to guarantee the quality of the final product not only in terms of the absence of perceivable defects but also in terms of conformity and recognizability of a product capable of  expressing the brewer’s creativity and care. The project emphasised the importance of sensory analyses in the control of product quality consistency, with particular reference to shelf-life, and enabled brewers to acquire

information on forms of communication, contexts of use and the most appropriate gastronomic pairings, defined in sensory-driven terms. Economic analyses showed that all the operations to be implemented to keep the beer production quality under control must be economically viable, which means having adequate production volumes and implementing appropriate marketing strategies that can improve the competitive positioning of the product considering the characteristics of the target. For agricultural beers, the creation of a local brewing chain amplifies the opportunity for differentiation in end markets, leveraging the product-territory relationship, generating countless benefits for the primary sector, revitalising specific field productions, and creating new forms of rural tourism