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Strong Ale - Theresianer Antica Birreria di Trieste 1766
Strong Ale

Warm, enveloping, with an unmistakable aroma of licorice, spices and dried fruit, it expresses its best as a meditation beer.

Its name is “Strong”, like its character. Its personality is regal, like the historical variety from which it descends and to which it belongs. A beer made with only the finest quality select malts, it harmoniously blends notes of liquorice and nuts with hints of roasted coffee. Before leaving the palate, it offers a pleasing aftertaste of hops that makes it unforgettable. After admiring the deep amber red colour, discover its sweetness – it will astound your senses once again.

New York International Beer Competition 2022

New York International Beer Competition 2022

Berlin International Beer Competition 2020

Berlin International Beer Competition 2019

Slow Brewing Certification


Filtered beer

Foam: fine and persistent
Color: brown with tawny highlights
Appearance: bright
Nose: licorice, roasted notes, dried fruit, dried plum
Taste: licorice, spices (pepper), roasted notes, nuts
Body: full-bodied, enveloping
Serving temperature: 10-12°C
Alcohol content: 8.5% ABV.
Recommended pairings: very mature cheeses, game stews (wild boar, venison) dark chocolate desserts (e.g. Sacher), small pastries, ideal for beermisu and licorice panettone. Chocolate pizza. The ultimate meditation beer when enjoyed alone.
Barley malt origin: EU
Hop origin: EU

Serving suggestions

Roast pork
Red meats
Aged cheeses (e.g. Comté, aged Asiago, aged cheddar) and washed rind cheeses (Taleggio, Munster)
Crêpes suzette
Sacher torte
As a beer to savour slowly

Recipe: Fried Apple Slices


Ingredients (serves 6/8 people):
125g of flour, 3 eggs, 1 pinch of salt, 2 tbsp of Theresianer Strong Ale, 2 tbsp of milk, 6 medium-large apples (not too sweet), butter for frying, cinnamon and confectioners’ sugar to taste.

Prepare a batter with the flour, beer, milk, salt and eggs. Peel and core the apples, then cut into rings about 1 cm thick.
Melt the butter in a non-stick frying pan and, once hot, fry the slices of apples that have been dipped in the batter. When the slice is golden brown on both sides, remove from the pan and place on a sheet of absorbent paper (it does not matter if the apple is not completely cooked). Sprinkle with confectioners’ sugar and cinnamon. While they are still hot (they can be reheated in a
microwave if necessary), serve the fried apples with Theresianer Strong Ale (or Vienna).