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India Pale Ale - Theresianer Antica Birreria di Trieste 1766
India Pale Ale

An intense IPA with a marked but balanced bitterness, a strong taste accompanied by an explosive scent of citrus and flowers.

In revisiting this beer style, Theresianer Master Brewers chose to emulate the magnificent and traditional intense hoppiness. When combined with long aging, the result is a surprising aroma with floral and citrus nuances, and a distinct bitterness that fades to leave the impression of a nicely balanced body.

New York International Beer Competition 2022


Berlin International Beer Competition 2020

Berlin International Beer Competition 2019

Slow Brewing Certification


Unfiltered Beer

Foam: persistent
Color: amber
Appearance: opalescent
Nose: explosion of citrus, flowers, hops
Taste: balanced bitterness, followed by sweetness and a bitterness that remains very delicate and pleasant to the palate.
Body: full, enveloping, strong
Hops for dry hopping: Mandarina Bavaria, Citra Serving temperature: 9-11°C
Alcohol content: 5.8% ABV.
Recommended pairings: spicy dishes, fatty fish (e.g. oven-baked turbot, stewed eel), IPA lacquered orange duck, grana padano cheese, pizza with nduja or salami, alone as an aperitif.
Barley malt origin: EU
Hop origin: EU/non-UE

Serving suggestions

Baked turbot and other flavourful fishes and foods
Spicy charcuterie
Duck with orange sauce
Aged washed rind cheeses
Club sandwich
As an aperitif accompanied by salty snacks
Alone, as a beer to savour

Recipe: Turbot with potatoes


Ingredients (serves 4 people):
1 turbot – about 1.2 kg, 1 kg of potatoes, extra-virgin olive oil a glass of Theresianer IPA beer, with a few drops of lemon juice added, salt, pepper, rosemary.

Clean, wash and dry the turbot. Place a twig of rosemary, a dash of salt and a dash of pepper inside the fish.
Peel and cut the potatoes into thin slices. Boil them for 2 minutes in boiling water and drain. Cool the potatoes then place them in a single layer on an oven tray lined with baking paper that has been brushed with oil. Add salt, pepper and rosemary, drizzle with olive oil and place the turbot on top. Sprinkle with more salt, pepper and rosemary, add a little oil and pour the glass of Theresianer IPA over it. Bake in an oven preheated to 200°C for approximately 35 minutes. Remove from the oven. Clean the fish by removing the skin and the bones. Serve with the potatoes.