Cheese platter with Occelli in chestnut leaves, Occelli with hay and beer, and Occelli with barley malt and whisky. Served with Baladin beer-infused onions.
Panatè butter bread made in prison, La Granda Piedmontese beef burger (Slow Food Presidium), bacon, fondue, Tropea onions in beer, tomato, lettuce, ketchup, mayonnaise
Piedmontese beef brisket (Slow Food Presidium La Granda), shredded and served in prison-made Panatè butter bread with caramelized onions, crispy salad, crispy leeks and Langa mustard mayonnaise
4.9%. Birrificio Agricolo Sorio, Gambellara (VI). The KELLER from Birrificio Agricolo Sorio is distinguished by a pronounced aroma of bread and acacia honey from the Pils malt and a well-balanced bitterness that makes the body dry and smooth.
10%. Les Trois Mousquetaires, Brossard (Canada). Baltic Porter, the famous bottom-fermented porters once popular in the Baltic region. On the nose, notes of cocoa, coffee, licorice, blueberry, black bread, and a light smokiness. On the palate, it's full-bodied, with intense roasted nuances of coffee and chocolate. SERVED IN 25CL AND UP.
8.5%. By Wild Raccoon, Udine. DOUBLE IPA with hints of pine needles, grapefruit, papaya, and intense resin from the Galaxy and Vic Secret. All accompanied by a bitter finish that leaves a lasting impression.
10%. By Eastside - A top-fermented beer, refermented and aged in cask and bottle, pale in color. On the palate, it is smooth and enveloping, with a flavorful succession of red fruit in alcohol, citrus, licorice, and spices.
4%. Amber-colored bitter, with a delicate head and moderate carbonation that enhances the malt aroma and the bitter, resinous notes of the hops. Pleasant and satisfying.
4.8%. from mc-77, serrapetrona (mc). fresh notes of citrus and coriander seeds on the nose. on the palate, it is harmonious in its balance of cereals, bitter orange peel, and coriander.
5%. from altavia, quiliano (sv). on the nose, aromas of wildflowers, freshly cut grass, and a sweet hint of baking. on the palate, the aroma of cold hops stands out, balanced by the sweetness of barley malt.
6.5%. from opperbacco, notaresco (te). notes of citrus and tropical fruit with a resinous nuance on the nose. on the palate, the malty grain balances the aromatic intensity of the bitter hop note.
8%. By Baladin, Piozzo (CN). Amber beer with a persistent, light hazelnut-colored head. Fruity, warm aromas immediately strike the nose, blending harmoniously with the delicate herbaceous and citrus notes of the hops, which linger on the palate as you sip, along with hints of grain present from the very first sip. As the initial sensations fade, a pleasant—if faint—peppery finish emerges.
5.8%. Bibibir & Altavia, Sassello (SV). Inspired by the Märzen/Festbier category, traditional German beers, historically brewed in March to be stored for a long time during the summer and then served at the October festivals. The aromatic profile features notes of bread crust and honey, with more subtle nuances of caramel, spices, toast, cut grass, and flowers.
7%. From East Side (LT). A golden-colored American IPA with a creamy, persistent white head. A fresh, aggressive aroma with grapefruit and pine needles in evidence, plus a touch of tropical fruit. The bitterness is clean, sharp, and persistent. The alcohol content, although high, is barely noticeable. It's intentionally dry and moderately carbonated to encourage drinking.
8.2%. From Cantina Errante (Florence). IGA obtained through spontaneous fermentation, 24 months of aging in wood with the addition of Sangiovese grapes. It has a deep orange color and a range of fruity, funky flavors. Blood orange, currant, grape, and bitters, along with rustic, edgy notes of smoke and cloves.
3.3%. By Liquida - Session IPA - A light, low-alcohol beer with a rich aroma thanks to the use of hops such as Citra and Riwaka. It offers an intense aromatic experience and a light body, perfect for those seeking hoppy flavours without excessive alcohol content.
6.5%. By Jungle Juice, Rome. Gluten-free DDH IPA. The addition of oats and New England yeast contribute to the opalescent color and smooth, fruity flavor. Multi-stage hopping with Idaho7, Sabro, and Ekuanot further enriches the aromatic profile with explosive notes of coconut, pineapple, and yellow-fleshed fruit.
6.5%. By Wild Raccoon, Udine (UD). A NEW ENGLAND IPA characterized by a cloudy and inviting appearance and a beautiful, intense orange-gold color with a fine, persistent head. On the nose, fruity and juicy aromas emerge: peach, apricot, tropical citrus, and resinous notes, thanks to the use of Superdelic, Azacca, and Talus hops. On the palate, it remains velvety and full-bodied, with moderate bitterness and an explosion of sweet tropical notes, red berries, and citrus nuances, finishing with a pleasant resinous aftertaste.
10%. Les Trois Mousquetaires, Brossard (Canada). Baltic Porter, the famous bottom-fermented porters once popular in the Baltic region. On the nose, notes of cocoa, coffee, licorice, blueberry, black bread, and a light smokiness. On the palate, it's full-bodied, with intense roasted nuances of coffee and chocolate. SERVED IN 25CL AND UP.
10%. By Mukkeller - Belgian Strong Ale with a dark amber color, a high alcohol content and aromatic notes of fruit, caramel, dates, and spices such as ginger that give it a warm, enveloping, sweet yet balanced flavor with potential to evolve over time.
4.5%. From Hilltop Brewery, Bassano Romano (VT). A light, dry Berliner Weisse with intense notes of raspberry, lemon peel, and hibiscus. The tart, savory finish makes it perfect for warm evenings. SERVED IN 25CL AND UP
9.5%. By Loverbeer, Marentino (TO). Amber sour beer obtained from mixed fermentation activated by inoculated yeasts and wild yeasts present inside the brewery's oak vats, with maturation for 4 months. Subsequently, a lactic refermentation takes place in the barrels thanks to the addition of caramelized sugar and lactobacillus. Finally, another inoculation of Brettanomyces yeast triggers a final transformation of the organoleptic profile during the last year of maturation, reaching a considerable period of 30 months in total. Refermentation in the bottle. WE SERVE IT IN 37.5CL BOTTLES.
8.6%. From Loverbeer, Marentino (Turin). This beer draws inspiration from the sour beer typology, a generic term used to describe decidedly acidic beers, usually due to the contribution of unusual bacteria and yeasts. The taste is characterized by a distinct acidity, which is one of its most distinctive characteristics, along with fruity and floral notes. Served in a 37.5cl bottle.
Nadia Curto. From Piedmont, RED 14%, Nebbiolo/Barbera grape variety, spontaneous fermentation in stainless steel tanks, blended in summer and aged for 2 years in the same containers (glass/bottle).
vinochat. from the beaujolais region, gamay grape variety, traditional beaujolais semi-carbonic maceration for 10-20 days and spontaneous fermentation in stainless steel tanks, aged in the same containers for 9 months.
Cacciagalli. From Campania, Falanghina grape variety, 13.5% white, spontaneous fermentation and maceration on the skins for 12 hours in concrete vats, aged in the same containers.
the archetype. originating in puglia, the maresco grape variety is soft-pressed and spontaneously fermented at low temperatures using a pied de cuve in stainless steel tanks. aged for several months with frequent batonnage.