Premium Lager

lager-bicchiere2

A very smooth traditional Lager with a well-balanced flavour and aroma.

Time, precious time, slowly allows this beer to ferment without haste at low temperatures. Only in this way can your palate experience the beer’s full personality – pale, fragrant and light. A beer enveloped in the freshness of hops and delicate notes of yeast. Its spirit is apparent from the very first encounter – smooth, mellow and seductive, this beer is made from the best two-row spring barley.
Now, savour it to the fullest…

WBC-Silver
World Beer Championship Chicago 2010
WBC-Silver
World Beer Championship Chicago 2009

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Filtered Beer

TYPE: Lager
ALCOHOL CONTENT: 4.8%
DEGREES PLATO: 12
TYPE OF YEAST: Saccharomyces Carlsbergensis
TYPE OF FERMENTATION: “bottom”
ORIGIN OF THE BARLEY: Bavaria
BITTER SUBSTANCES MG/L: 20
AGING: 2 months
COLOUR: Bright straw yellow
AROMA: Hints of hops and yeast
TASTE: Good balance of malt and hops
SERVING TEMPERATURE: 6-8° C

Serving suggestions

Snacks
Hors d’oeuvres (canapés with mayonnaise)
First courses (risotto)
Salads (especially tomato salad, Caprese salad)
All types of pizza

Recipe: Batter Fried Sardines

sardine pastellate

Ingredients (serves 4 people):
80g “00” or all-purpose flour, 250 g of Lager beer, 12 sardines, oil, salt to taste.

Preparation:
Clean the sardines by cutting them in half and deboning them. Prepare a batter with the flour and the Theresianer Lager.
Heat plenty of olive oil in a frying pan. Dip the sardines in the batter, entirely coating them, and then fry well.
Use absorbent paper to remove excess oil from the fried sardines. Salt to taste and serve hot, accompanied by a Theresianer Lager, Theresianer Pils or Theresianer Strong Ale.
Try it with vegetables too!