Here’s how Teo Musso found out
about Lurisia water.
Creator of Le Baladin, the celebrated Piedmontese microbrewery, Teo today produces some of the best-known artisanal beers, appreciated throughout Italy and around the world. Teo wanted to find out what effect different waters had on the quality of his beer, particularly his flagship Super Baladin.
Following numerous experiments the clear winner was Lurisia, an extremely light water, which gave the Super beer new nuances of refinement and elegance. Enthused by this discovery, the master brewers of Piozzo went ahead with a limited production of Super using only the minimally mineralized water from the Santa Barbara spring, which emerges from the Maritime Alps at 1,460 meters above sea level and has an unparalleled lightness and low solid deposits.
Two new beers from an extraordinary water
Teo Musso believes that a light water is particularly good for producing a more structured beer.
Two Lurisia beers were presented at the 2006 Salone del Gusto: one with an alcohol content of seven degrees and the other around 10.5.
The strictly artisanal production is inspired by Teo’s long research into strains of yeast deriving from whisky production, and uses durum wheat from the Valle dei Mulini in Gragnano, the historic pasta capital near Naples.
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