DetailsStout 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
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
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.