MONDO BIRRA - Taste Workshop on Salone del Gusto 2006

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Taste Workshop on Salone del Gusto 2006

www.salonedelgusto.it

Meet the Maker: Teo Musso and His Beers
Thu 26 09:00 PM
Teo Musso is not only a citizen of Piozzo (Cuneo), nor is he only a master brewer at the Baladin brewery there. He is also a hotbed of ideas, all centered round beer, but also embracing music, what best to serve with his products and cooking. In this workshop, he will speak about beer and much, much more, while you taste Xyauyù beer from three different years.

Scires Vertical
Fri 27 12:00 PM
Agostino Arioli, owner and soul of the Birrificio Italiano in Lurago Marinone (Como), was one of the pioneers of Italian micro-breweries. Today he is still one of the most zealous experimenters with new beers. In this workshop he will serve five different years - '02, '03, '04, '05 and '06 - of Scires, a beer made from a blend of an acid base (kept since '99) and a young beer, refermented in casks of Vignola cherry wood. An exciting and unusual tasting session. With Lorenzo Dabove, alias Kuaska, cultural director of Unionbirrai.

Dark Beers and Oysters from Germany
Fri 27 12:00 PM
The Northern Franconia area of Bavaria boasts the world's highest density of breweries, one for every 5,500 inhabitants. Six artisan beers in traditional styles as bernstein (amber-colored), dark lager, bock, doppelbock, rauchbier and dunkel weizen will be served with 'Sylter Royal', the German oyster par excellence from the Isle of Sylt in the North Sea.

American Black Magic
Fri 27 06:00 PM
The eight unique flavors of eight different beers produced by independent artisan breweries in the United States. To celebrate the pleasures of roasted malts, a journey through the magical world of porter, stout, black lager, imperial ale and beers aged in wood. Take a walk on the 'dark' side of beer with Charlie Papazian, president of the Brewers' Association (USA) and Lorenzo Dabove, alias Kuaska, cultural director of Unionbirrai.

"Beer and Goose"
Fri 27 09:00 PM
The history of Jolanda De Colò is bound up with that of geese. Over the years this Friuli company has managed to keep the secrets of its breeding and butchering methods, putting them to good use in a vast array of specialties: terrine of tongue with foie gras, speck, Ocadella (goose mortadella) and much more. You will have a chance to taste some of these delicacies with a selection of various artisan beers from different producers.

Everything you always wanted to know about Cheddar
Sat 28 12:00 PM
Tasting an artisan Cheddar made with the raw milk of cows that feed on fresh grass, daisies and buttercups is like tasting a piece of England. Real Cheddar (one of the most imitated cheeses in the world) is only produced on farms in the counties of Dorset, Devon and Somerset, in southwest England. With the help of Juliet Harbutt (a prolific writer on the subject of cheese and president of the British Cheese Awards), you will sample several different examples of this cheese, including the Slow Food Presidium versions. The tasting will be accompanied by beers, cider and Three Counties Perry.

Made in Italy: the secret's in the diversity
Sat 28 12:00 PM
Lorenzo Dabove (alias Kuaska), cultural director of Unionbirrai, will guide you on a tasting of beers from some of the Italian microbreweries that are entering the US market: the Quarta Runa Brewery of Montegioco, Shangrilà Troll, Baluba Brewery of Como, Nora Le Baladin, Panil Barriquée Sour Torrechiara, Sticher Grado Plato and the Cassissona Italian Brewery. All the beers are distinctly original, which just goes to show that Italian style extends to brewing too.

British Beers in a State of Ferment
Sat 28 03:00 PM
Britain's most famous beers are its real ales: cask-conditioned beers (refermented in wood) that are tapped by hand, without the aid of gas, and served cold. But now a new category of bottle-conditioned beers (ie, refermented in the bottle) with a longer, more complicated aging period is making a name for itself on the other side of the Channel. A tasting of two real ales drawn from the cask and four bottled beers that represent the traditional styles of barley wine, porter, imperial stout and old ale. With Lorenzo Dabove, alias Kuaska, cultural director of Unionbirrai.

Cantillon: in search of genuine lambic
Sat 28 06:00 PM

The legendary Jean-Pierre Van Roy rarely leaves his pub-museum in Anderlecht, but he'll be at the Salone to discuss the most extraordinary drink produced on the planet: lambic beer. For over five centuries the drink has been made from the spontaneous fermentation of the micro-flora of the Pajottenland, southwest of Brussels. Guided by this renowned brewer and his putative son Lorenzo 'Kuaska' Dabove, you will taste six Cantillon gems, including a formidable Gueuze vintage 1996.

The Swabian Paradox
Sat 28 06:00 PM
Swabia, the area between Baviera and France, is well known for its culinary tradition. Here you will have the chance to taste three of its signature products: bread, beer and sausage. Paradoxically, medical studies have shown that Swabian foods have the same cardiovascular benefits as our own Mediterranean diet! Four artisan beers wedded to four different types of home-made sausages and as many breads, made especially for the workshop by one of the best bakeries in Germany.

Water in beer: Teo Musso and Lurisia beers
Sun 29 03:00 PM
Beer is about 90% water, so the latter obviously has much to do with the quality of the final product. Guided by a Lurisia technician and Teo Musso, master brewer from Le Baladin brewery in Piozzo (Cn), a comparison tasting of Super Baladin beer in its usual version and one made with Lurisia water. And then two more beers, the 6 and 10, made from the partnership between Teo's creativity and Lurisia Acque Minerali.

Beers aged in wood
Mon 30 03:00 PM
Aging beers in wooden casks is a Belgian tradition that is firmly consolidated in western Flanders. The Rodenbach Grand Cru and Duchesse de Bourgogne of Verhaeghe are two examples of this tradition, which is also catching on among brewers in other countries. A journey through the world's cask-conditioned beers. In addition to these two, you will taste Bush Prestige and Oerbier Special Reserva De Dolle Brouwers from Belgium, Panil Barriquée Sour Torrechiara from Italy and Supplication Russian River from North America. With Lorenzo Dabove, alias Kuaska, cultural director of Unionbirrai.

Grappa, Beer and ... Chocolate
Sun 29 06:00 PM
A singular and surprise-filled offering: meats cured with beer and spiced with tobacco from Macelleria Da Franco Il Botteghino of Foiano della Chiana (Arezzo), cheeses aged in beer and grappa from Antonio Carpenedo of La Casearia and Salvatore Putsulu's tobacco-cured cheese, and chocolate delights from Pasticceria Del Duca, also from Foiano. Served with beers from Birra del Borgo of Borgorose (Rieti) and Birra Forst of Lagundo (Bolzano) and grappas from Distilleria Bonaventura Maschio. And the compulsory accompaniment, the Toscano Extravecchio cigar offered by Roberto Fanticelli of the 'Maledetto Toscano' club, who will guide you through the tasting.

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