Strong notes of candied fruit and a scent of exotic fruits and honey characterize this beer, which is perfect for the most varied food pairings.
A beer that dates back to the eighteenth century, when it was created by brewers in Burtonon-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 wellrounded richness in a dance of flavour.
Foam: fine-grained, creamy
Color: light copper
Nose: acacia honey, exotic fruit (pineapple), maple syrup, dried apricots Taste: candied fruit, mustard, hazelnuts
Hops for dry hopping: Mandarina Bavaria, Cascade
Serving temperature: 8-10°C
Alcohol content: 6.5% ABV.
Recommended pairings: white meats, pulled pork, fresh and creamy cheeses (e.g. gorgonzola), veal with tuna sauce, cooked vegetables, desserts with candied fruit (e.g. panettone), pancakes with peanut butter.
Barley malt origin: EU
Hop origin: EU
Spaghetti alla carbonara
Veal with tuna sauce
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.
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.