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Wit - Theresianer Antica Birreria di Trieste 1766
Wit

wit-bicchiere-2

Refreshing and flavourful, the fruity aroma derives from the fine yeast. Slightly hoppy and very pleasing.

Barley and wheat from Bavaria combine in perfect harmony to create an unmistakeable taste. It is a pleasure to be savoured, a moment to be appreciated – the straw yellow colour, the sophisticated taste, the intensely fruity aroma resulting from fine top-fermenting yeast. The beer’s refreshing character and effervescent spirit emerge, producing a unique flavour that makes it unforgettable. Love at first sight – a moment when every nuance must be savoured.

Beer-Challenge-bronzo
Berlin International Beer Competition 2020

formati-birra75

Unfiltered Beer

TYPE: Wheat malt beer
ALCOHOL CONTENT: 5.1%
DEGREES PLATO: 12.5
TYPE OF YEAST: Saccharomyces Cerevisiae
TYPE OF FERMENTATION: “top”
ORIGIN OF THE BARLEY: Bavaria
BITTER SUBSTANCES MG/L: 15
WORT PRODUCTION METHOD: Steeping
AGING: > 2 months
COLOUR: Straw yellow
APPEARANCE: Naturally cloudy because it is unfiltered
AROMA: intensely fruity
TASTE: Complex and well-structured
SERVING TEMPERATURE: 6-8° C

Serving suggestions

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

Recipe: Leek Soup

vellutata-porri

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.

Preparation:
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.