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
Olfatto: esplosivo di agrumi, fiori, luppolo
Gusto: amaro bilanciato, segue il dolce e si ripristina l’amaro che rimane molto delicato e piacevole al palato.
Corpo: pieno, avvolgente, deciso
Luppoli in dry hopping: Mandarina Bavaria, Citra
Temperatura di servizio: 9-11°C
Gradazione alcolica: 5,8% Vol.
Abbinamenti consigliati: pietanze piccanti, pesci grassi (es: rombo al forno, anguilla in umido), anatra all’arancio con laccatura di IPA, grana padano, pizza con nduja o salamino, da sola in aperitivo.
Origine malto d’orzo: UE
Origine luppolo: UE/non UE
Baked turbot and other flavourful fishes and foods
Duck with orange sauce
Aged washed rind cheeses
As an aperitif accompanied by salty snacks
Alone, as a beer to savour
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.