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Wit - Theresianer Antica Birreria di Trieste 1766

If beer was a season, Wit would be summer. Fresh and sweet at the same time, with a distinctly fruity flavor and aromas of banana, pear and cloves.

Barley and wheat of Bavarian origin come together in perfect harmony giving this beer its distinctive flavour. It is a pleasureto be enjoyed unhurriedly but that can be captured in one second. It can be found in its pale straw yellow colour, in its refined taste, in the deep fruity bouquet obtained thanks to the superior high- fermentation yeasts, and richly fruity. Its refreshing qualities and its fizzy soul come together to create a unique taste, unforgettable flavour. With this beer it is love at first sight to be enjoyed right down to the very last note.

New York International Beer Competition 2022

Berlin International Beer Competition 2020

Slow Brewing Certification


Unfiltered Beer

Foam: persistent
Color: straw yellow
Appearance: cloudy, opalescent
Nose: banana, pear, cloves
Taste: fruit, cereal and spices
Body: full
Serving temperature: 6-8 °C
Alcohol content: 5.1% ABV.
Recommended pairings: perfect as an aperitif, battered vegetables, fried fish, sushi, fruit salad and fresh fruit tart.
Barley malt and wheat origin: EU
Hop origin: EU

Serving suggestions

Vegetable soups
Quiches made with cooked vegetables
Freshwater fish dishes (trout, pike)

Recipe: Leek Soup


Ingredients (serves 4 people):
600g of leeks, 200g of potatoes 50g of butter, 4 tbsp of grated parmesan cheese, 3/4 l of meat or vegetable broth, 3/4 l of Theresianer Wit, 4 slices of black bread (or whole wheat) – toasted if desired. 1 dl of single cream. Salt and pepper to taste.

Clean the leeks, removing the roots, damaged outer leaves and hard green parts. Wash and cut into rounds. Peel and cube the potatoes, keeping them immersed in water until needed. Melt the butter in a saucepan over low heat, add the leeks and cook a few
minutes while stirring. Add the salt and very slowly add the beer (to avoid forming a foam). Let evaporate over high heat, stirring frequently. Drain the potato cubes. Bring the broth to a boil and pour it over the leeks. Add the potato cubes, the pepper and more salt if needed. Continue to cook for at least another 30 minutes over medium heat. Half of the soup can be pureed in a blender then recombined with the other half if desired. Add the cream and boil for another 10-15 minutes. Place a slice of bread in each bowl and pour the soup over the bread.
Note: Asparagus or cauliflower can be substituted for leeks. In this case, vegetable broth should be used.