53's

53's

Availability: In stock

The top-fermented beer par excellence.

Type: Stout
Alcohol content: 6.2% vol.
Service temperature: 7/8° C

	53's-33cl Quantity	€6.30
	53's-50cl Quantity	€9.40
	53's-75cl Quantity	€13.90

Description

Details

Stout is the top-fermented beer par excellence. The 53's comes from a first fermentation in barrels and a second refermentation in the bottle for 90 days at a controlled temperature of 20°C. In English the term "stout" means robust and tenacious. Two adjectives that clearly identify the 53's. The dark color derives from the marked roasting of the malt which darkens during this process, giving the beer the characteristic toasted note which contains nuances of coffee, licorice and bitter chocolate. Its foam is persistent and thick, like cream. In the mouth its body is full and impenetrable, like its color. The slightly pronounced alcohol content gives ample scope to the characteristic roasting flavors while always maintaining a toasted note. It is important not to serve it too cold to enjoy all the nuances to the fullest.

Additional Information

Additional Information

Composition	Pure water, blanded of fine malts, selection of hops, candied sugar, yeast
Degrees Plato	12.5
Unit of bitterness	IBU 42
Color	55 EBC
Recommended chalice	Baloon
Formats available	33 cl - 50 cl - 75 cl
Fermentation method	First fermentation for 15 days in barrels and a second refermentation in the bottle for 90 days at a controlled temperature of 20°C

Abbinamenti

53's is a real beer for connoisseurs but even the less experienced can immediately recognize and appreciate its particular characteristics. It can be drunk both as a combination for some dishes and for the sole pleasure of drinking an excellent beer in company after dinner. It goes excellently with dark chocolate and aged cheeses. It is the ideal companion for a barbecue or, more generally, perfect for a game-based meal or stews. For the 53's we recommend the Balloon goblet. The large surface allows the release of all the scents while the narrower mouth contains the foam. In this regard, it should be remembered that the 53's should be poured into the glass delicately, leaving the foam free to express itself.

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