Distinguished by the fruity aroma of premium yeasts, it offers a balanced flavour and is smooth on the palate.
A beer that dates back to the eighteenth century, when it was created by brewers in Burton-on-Trent (UK). And its Victorian origins are apparent from the very first encounter. Let yourself be seduced first by the beer’s colour and elegance, then by the fruity aroma of the finest top-fermenting yeasts. Full-bodied yet delicate, it expresses its well-rounded richness in a dance of flavour.
Filtered beer
TYPE: Pale Ale
ALCOHOL CONTENT: 6.5%
DEGREES PLATO: 16
TYPE OF YEAST: Saccharomyces Cerevisiae
TYPE OF FERMENTATION: “top”
ORIGIN OF THE BARLEY: England/Bavaria
BITTER SUBSTANCES MG/L: 20
AGING: 1.5 months
COLOUR: Golden yellow
AROMA: Fruity
TASTE: Well-rounded and well-structured
SERVING TEMPERATURE: 8-10° C
Spaghetti alla carbonara
White meats
Veal with tuna sauce
Beer-boiled trout
Cooked vegetables
Ingredients (serves 6 people):
6 fresh tuna fillets, 6 Kaiser pears (rather unripe), 15g of oil, the juice of 2 lemons, 2 bottles of Theresianer Pale Ale (0.33 l), a pinch of oregano, breadcrumbs, celery and cherry tomatoes, 150g of flour, salt and pepper to taste.
Preparation:
Peel and core the pears, then cut into very thin slices. Put the pears in a mixing bowl and add the beer, lemon juice, oregano, salt and pepper, then mix and let stand for a while to absorb the flavours. Coat the tuna with the flour and brown in a frying pan, adding some of the beer and pear mixture and letting it reduce. Pour the oil and the remaining beer and pear mixture into a baking pan, place the tuna in the pan and sprinkle with breadcrumbs. Cover with a sheet of aluminium foil and cook for 15 minutes at 160°C. Remove the aluminium foil and cook for another 15 minutes. Garnish with sliced celery and cherry tomatoes (raw) and serve while hot.
