the four senses….
smell: banana scent and marzipan
palate: dry fruits, plums, Round drinkable and well balanced.
serving temperature: 12°/14 C°
alcohol: 8 % vol.
from the vineyard to the table ...
At the gates of the Langhe, the Tanaro, in Piedmont, one of the Top Rated Italian lands to good wine, thrives the most important Italian manufacturer of high quality craft beers. It's called Matterino Musso, but is known by all as Teo.
His beer, however, is called Baladin.
Its product range includes different types of beers on tap, a total of about 80,000 liters and different types of bottled beers, a total of about 90,000 bottles a year. All are from 0.75 liters and refermented for three weeks, ranging from 5 percent alcohol of 'Isaac' to 9 of the powerful 'double malt Noel'.
Finally, there are two beers, 'Nora' and 'Wayan', the first branded bio Italy: both can be found in various wine shops, wine bars, delicatessens and restaurants.
The brand Baladin is also renowned internationally.
Are you curious?
No one knows exactly when and where did the beer: some argue that the first fermentation, surely a random grain mixed with water, took place in Mesopotamia, in Egypt, other, other islands in the Orkney and others, even in 'island of Malta. Archaeological surveys and studies seem, however, confirm how many people took advantage of several fermentation of grain to make refreshing drinks, due to their moderate content of carbohydrates and alcohol, and healthy for their intake of vitamins and minerals. Of course were the ancient Sumerians to encode, over 5000 years ago, the way to make beer, and just the land saw the birth of the profession of the master brewer.
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