{"id":12329,"date":"2020-11-10T15:53:48","date_gmt":"2020-11-10T15:53:48","guid":{"rendered":"https:\/\/theartofdrinks.nl\/birra-baladin-la-storia\/"},"modified":"2020-11-10T15:53:48","modified_gmt":"2020-11-10T15:53:48","slug":"birra-baladin-la-storia","status":"publish","type":"post","link":"https:\/\/theartofdrinks.nl\/en\/birra-baladin-la-storia\/","title":{"rendered":"Birra Baladin: La Storia"},"content":{"rendered":"\n\n
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Baladin’s story begins in the village of Piozzo south of Turin in Langhe, Piedmont.
\nIt is in this village where owner Teo Musso began developing beer from his childhood home in the 1980s.
\nOn 78 acres of land, he produces his own ingredients relying on the sun for energy.
\nMany visits to Flanders and years of development of brewing the beers of Baladin create the high-quality products currently marketed by him.  <\/p>\n

Godfather of Baladin: Teo Musso<\/h5>\n

Teo Musso grew up in Piozzo, in a wine family.
\nMultiple conflicts caused him to often resent his parents.
\nFrom home, his father wanted Teo to drink the homemade wine.
\nHis passion for beer was quickly born.
\nFrom his homemade brewery in his childhood home, he grew his passion for beer.
\nFrom an insane brewery in Piedmont and dozens of Baladin pubs to a Baladin hotel.  <\/p>\n

Unique beers<\/strong><\/h5>\n

Baladin’<\/a> s beers<\/a> are unique because they are not filtered, not pasteurized and refermented in the bottle.
\nThis is the reason the beer evolves slowly, creating a natural variation in flavor.
\nTo ensure the quality of the beers, a relatively long process is required.
\nMost beers take three months to make: one month of preparation, one month of re-fermentation and one month of stabilization.
\nTeo sees beer as a craft product that is preferably combined with food.   Baladin has more than 30 varieties of beer, almost all of which have their own story and were created from Teo Musso’s desire to continue to experiment and inspire.
\nFor example, Isaac (son) and Nora (then wife) are named after Teo Musso’s loved ones, Nazionale and L’IPPA are produced from 100% Italian ingredients.
\nBirra Baladin Le\u00f6n was originally intended as a Christmas beer (named No\u00ebl), but due to its success, the product became available year-round.
\nIn addition, Birra Baladin produces beers in tribute, as well as appropriate to seasons and holidays: Baladin Rock’n’Roll as a tribute to the old rock’n’roll scene, Baladin Zucca (pumpkin beer) for Halloween and Baladin No\u00ebl especially for Christmas.  <\/p>\n

\"\"

Teo Musso, owner of the Baladin brewery in Piozzo among his beer barrels<\/p><\/div>\n

 <\/p>\n

Birra Baladin Xyauy\u00f9<\/strong><\/h5>\n

Birra Baladin’s Xyauy\u00f9 series are true craft beers, born from Teo Musso’s desire to keep experimenting with an important element in beer: oxidation.
\nNormally one of the typical defects of beer, but Teo Musso wanted to turn this into a quality.
\nIt is a living high-fermentation beer that, after being exposed to the air of the Langhe, becomes a new and unique product.
\nBecause of this exposure, the beer has no head.
\nOver the years, the Xyauy\u00f9 family has continued to expand through experimentation: Barrel, aged in rum barrels, Fum\u00e8, aged in Scotch whisky barrels, Kentucky, with the infusion of strong Italian cigar and Kioke, aged in traditional Japanese barrels that were used to ferment soy sauce.
\nAlso produced were beers aged in wine barrels previously used for red and white wines of outstanding quality.
\nThe experimentation never stops.  <\/p>\n

Baladin Xyauy\u00fa Oro<\/u><\/h5>\n

Everything began in 2004 from Teo Musso’s desire to experiment with one of the typical drawbacks of beer oxidation.
\nThis he wanted to turn into a strength.
\nLong years of experimentation and testing followed, culminating in a unique barley wine: Xyauy\u00f9.
\nIt is a live high-fermentation beer that, after being exposed to air, becomes a new and unique product.
\nThe name comes from the innocent imagination of Wayan, Teo’s second child, who was three at the time, and the name of her imaginary daughter: Xyauy\u00f9.   The Baladin Xyauy\u00fa Oro was the first of the family of this barley wine.
\nAfter 3-4 weeks of fermentation, green beer is centrifuged and transferred to a maturation tank.
\nHere the beer rests for 6 to 18 months, after which it is transferred to oak barrels.
\nAfter a variable barrel aging period (12 to 24 months), different barrels are blended.
\nAfter several quality controls, the beers are packaged and stored at room temperature for several months.
\nAfter a final quality control, the beer may be released to the market.
\nThis process is repeated for each Xyauy\u00f9 beer, in which they differ from each other by the use of barrels and the maturation period.
\nBeer-food: <\/em>Chocolate – from dark chocolate bars to lava chocolate cakes, or soft chocolate puddings, nougat, pastries.  <\/p>\n

Baladin Xyauy\u00fa Barrel<\/u><\/h5>\n

The idea of aging Xyauy\u00f9 in rum barrels first emerged in 2012.
\nTeo Musso contacted his friend Luca Gargano of Velier, who on one of his research trips in 2004 came across a rum distillery in Trinidad: the legendary Caroni.
\nOne year earlier, the distillery had closed, but there was still a valuable stock of hundreds of barrels.
\nHe decided to buy them and bring the precious contents to Europe.
\nThe story of this beer begins with the empty Caroni barrels and the aromas of this beautiful distillate, with a maturation period of 12-60 months.
\nBeer Food: <\/em>Dark chocolate (min. 80%), dry pastries, or to enjoy with a cigar (Baladin Tip: Criollo from Honduras or a Cuban petit coronas).  <\/p>\n

Baladin Xyauy\u00fa Fum\u00e9<\/u><\/h5>\n

In 2012, the maturation of Xyauy\u00f9 reached a new level with the arrival of Scottish casks that were used to mature great Scotch whiskies.
\nA good friend of Theo’s has connections at Laphroaig.
\nThis is where the barrels that the beer rests on come from.
\nThe Xyauy\u00f9 Fum\u00e8 distinguishes itself by the presence of peaty notes coming from these whiskey barrels.
\nThe Fum\u00e9 has an aging period of 12-60 months.
\nBeer-food: <\/em>Perfect as an ending to a meal, with dark chocolate or soft cigars.  <\/p>\n

\"\"

Teo Musso with a Fum\u00e9 in his hand, aged so in Scotch whisky casks from Laphroaig<\/p><\/div>\n

Baladin Xyauy\u00fa Kentucky<\/u><\/h5>\n

“Meeting Giancarlo Guzzo gave me the opportunity to understand that tobacco is deeply rooted in the agricultural tradition of our land and soil.”
\nThis is what Teo Musso said in 2005 when he had the inspiration to create one of the most extraordinary versions of Xyauy\u00f9: Xyauy\u00f9 Kentucky, based on tobacco.
\nUntil then, he had aged this oxidized beer in rum or whiskey barrels.
\nFor this beer, Teo Musso wanted to return to the soul of a typical Italian product: tobacco.
\nThe tobacco is added only after the initial maturation period of 6-18 months in an aging tank.
\nThen the beer is transferred to oak barrels, where the Italian tobacco leaves from Kentucky are added and the beer matures for 12-24 months.
\nBeer Food: <\/em>Dark chocolate (min. 80%), pastries, Tuscan cigars.  <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Baladin Xyauy\u00f9 Kioke<\/u><\/h5>\n

At the end of “Expo 2015,” Teo Musso receives as a gift Yasuo Yamamoto’s Kioke barrel, which is displayed in the Japanese pavilion.
\nIn Japan, the tradition was for the fermentation of soy sauce to take place in Kioke barrels.
\nKioke barrel production is disappearing in Japan and being replaced by stainless steel fermentation vessels.
\nTo preserve the tradition, Yasuo Yamamoto, the last generation in a family of soy sauce producers, decided to use the barrels for other purposes.
\nThus, he came up with the idea of aging an Xyauy\u00f9 in this precious barrel called Kioke.
\nThe Kioke barrel has an open top and is produced on Shodo Island.
\nBaladin Xyauy\u00f9 Kioke was born from the combination of two craft traditions related to the art of fermentation.
\nXyauy\u00f9, after fermentation and 18-month aging period, is aged in the open air in a new Kioke barrel (meaning: never before used for soybean fermentation).
\nThe barrel imparts delicate resinous notes and a slightly acidic touch, for a unique aromatic profile.
\nBeer Food: <\/em>Whipped cream pudding, pastries.  <\/p>\n

Birra Baladin Terre & Lune<\/u><\/h5>\n

Birra Baladin Terre 2010 is aged in used barrels of great Italian red wines.
\nTo properly age the beers, a new cellar was created: Cantina Baladin.
\nIn 2010, Teo Musso realized a project he had wanted to set up for a long time.
\nIn his youth, Teo Musso opposed the wine culture within the family.
\nAs a result, he opened the first local brewery in 1986.
\nIn the years that followed, he wanted to do something to honor his family.
\nHe developed a beer, with influences from the wine world.
\nThis resulted in 2010 in the presentation of a new cellar, Cantina Baladin.
\nThis one was dedicated to aging beers on wjin barrels (also known as the family’s former chicken coop and former brewery).
\nWith his father in attendance, Teo Musso proudly presented the results of the Terre and Lune project: two beers aged in wooden barrels, which have previously aged fantastic Italian white and red wines. Beer-food Terre: <\/em>creamy puddings, pastries, cannoli, dark chocolate, nuts. Beer-food Lune: <\/em>Nuts, cakes and cookies, dark chocolate with more than 70% cocoa.  <\/p>\n

\"\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Baladin’s story begins in the village of Piozzo south of Turin in Langhe, Piedmont. It is in this village where owner Teo Musso began developing beer from his childhood home in the 1980s. 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