Our top fermented red ale offers warm hues and a complex and intense taste enhanced by a wise and accurate hop process which highlights the rich aromas of brushwood. The head is silky and persistent with amber tones. Matches well red meats or matured cheese. Secondarily fermented and aged in bottle, forms natural sediment.
Alcohol Content: 7% vol.
Plato Degree: 18
Serving Temperature: 10° - 12°C
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
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Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...
