“…This is reflected in the shift from a mass and industrial approach to a slower one, in line with the Slow Food philosophy (Garavaglia, 2015), aimed at learning in tasting and the pleasure of savouring different and new flavours (Schnell and Reese, 2009;Fastigi et al, 2015a;Donadini and Porretta, 2017;Garavaglia, 2015). The behaviour and habits of beer consumers are the subjects of numerous studies (Donadini and Porretta, 2017;Lerro et al, 2020;Carbone and Quici, 2020;Massaglia et al, 2022;Merlino et al, 2020;Pilone et al 2023;Rivaroli et al, 2019;Rivaroli et al, 2020) aimed at defining craft beer marketing and promotion strategies. One of the relevant elements for consumers is authenticity, understood as a guarantee of product quality, service quality, transparency and traceability (Hernandez-Fernandez and Lewis, 2019;Verhaal and Dobrev, 2022).…”