Drawing inspiration from Belgian beers, it features 9 different spices. Intense amber with balsamic and fruity aromas and a base of caramel, it is a Christmas beer. Its citrus nose and sour mouth are delivered by the use of wild yeasts (Brettanomyces) and lactic bacteria that during the beer’s 12 month aging, trigger a secondary fermentation. Surprisingly charming and rich, it is dedicated to all those moments that will never come back.
ABV. 9,0% 20°P
I created Strepponi Reserve a few years ago when I decided to use Brettanomyces, Bruxellensiis and Lactobacillus strains for the secondary fermentation in bottle. The first batch was far from encouraging; it smelled like prescription drugs, acid yogurt and salami mold. We stored it meaning to dispose of it and forgot all about it. Then, during a hot summer day, Maso (at the time assistant brewer) presented me with a blind taste test. I was taken by surprise: a well balanced mix of aromas of rust, lactic, leather, cherries, fruit candies, anise, citron, balsamic and cola with a sour finish! It painted a big smile on our faces for the remaining of the day!
We called it Strepponi Reserve to honor Giuseppe Verdi’s second wife….the “sour wife”!