The Reserve Strepponi was born a few years ago, when I decided to use some strains of Brettanomyces and Lactobacillus Bruxellensiis for the second fermentation in the bottle: at the beginning the result was certainly not encouraging, the bottles had some hints of medicine, yogurt and sour mold of salami so we forgot in the warehouse thinking of destroying them. Then, on a hot summer day, Maso (assistant brewer at the time) brought me a glass to taste (he often proposed blind tastings without telling me what I was tasting), I found it surprising: rust, lactic, leather, cherries, fruit candies, anise, cedar, balsamic vinegar, cola .. all beautifully harmonized, with a acid final which gave us a great and indelible smile for the rest of the day. Was born what later would call Strepponi Reserve in honor of Giuseppe Verdi’s second wife … the acidic wife.
In the glass, to the nose and in the mouth …
Christmas beer, deep amber in colour, inspired by the Belgian. Brewed with the addition of 9 different spices balanced between them, has balsamic and fruity and a good base of caramel. It is fermented with wild yeasts (Brettanomyces) and lactic acid bacteria: during the aging of at least 12 months, these microorganisms transform and enrich beer with hints of citrus and a fresh acidity.