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Baladin News

2012

History
English
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2012 - January

 

Our range of classic beers (Isaac – Nora – Wayan – Super – Leön – Elixir) and the beers from the cellar (all Xyauyù and l’Esprit de Nöel) are now sealed with corks and protected by a layer of shellac. The aim is to use natural and recyclable materials. Also, restaurant owners are given the opportunity to open our bottles with a know and appreciated gesture.

 

 

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2012 - January

 

Birrificio Baladin changes its commercial name to Birrificio Baladin Società Agricola. Finally we are an agricultural company thanks to the direct production of almost all the barley required for the production of base malt, and of part of the hops.

 

 

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2012 - February

 

The 50 ton silo which will contain Baladin malt is set up. This allows the optimization of transport costs - with a 40% reduction - and it will no longer be necessary to manually handle hundreds of 25 kg bags.

 

 

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2012 - February

 

Xyauyù Oro 2008 wins the first prize at the “Beer of the Year 2012” awards in the barley wine category (beers with a high alcohol by volume content).

 

 

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2012 - March

 

Teo, Leonardo and Sam Calagione, in cooperation with archeologist Patrick McGovern (“Doctor Pat”), work at “Etrusca”, a beer made with the typical ingredients of that historical time. The three breweries differentiate their own version by fermenting it in a different way: Baladin uses wooden barrels, Birra del Borgo chooses amphorae and Dogfish Head a special copper container.

 

 

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2012 - May

 

Semi-official inauguration of the new Birrificio Baladin Società Agricola. All rooms are updated and customized in Baladin style to welcome beer lovers and communicate, through colors and images, the philosophy of Baladin and the different stages of craft beer production in Piozzo (… actually Piozzo/Farigliano).

 

 

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2012 - May

 

The Guide to Italian Beers 2013 is presented. Baladin obtains important acknowledgments as a brewery (it is awarded the Slow Food snail) and for its beers. Isaac, Super and Xyauyù Oro 2008 are acknowledged as “slow” beers (the top evaluation), Lurisia 4 as a “daily” beer and Elixir as a “great” beer.

 

 

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2012 - May

 

PETIT BALADIN opens in Turin in the San Salvario neighborhood. The beers from Piozzo officially land in the main city of Piedmont. The style of the pub is Seventies inspired, informal, carefully decorated and with an open kitchen.

 

 

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2012 - June

 

Birreria Roma opens in the huge structure of Eataly in Rome. The winning trio is again behind the project: Teo (Baladin), Leonardo (Birra del Borgo) and Sam (Dogfish Head). The model is the same: a brewpub which serves beers produced exclusively for it (BIRRERIA Golden Ale – TINA – URMA) as well as a selection of Italian and foreign products.

 

 

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2012 - July

 

YI-ER is born from the cooperation between Teo and his long time friend and companion since the very beginning of the Italian craft beer movement Agostino “Ago” Arioli from Birrificio Italiano.

 

 

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2012 - July

 

NO.AU opens in Rome. This small pub is the exclusive realm of very special beers: reserves by Teo and Leonardo and from all over the world (first and foremost from Italy). Gabriele Bonci works in the kitchen. Beers are served draught, especially from casks.

 

 

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2012 - July

 

Their names are Befanà (Francesco Conforti & Davide Pedrini), Óttemel (Egidio Latronico), Tròppel (Maurizio Caselli & Alessandro Gardelli) and Fèrmete (Birrando Gustando Association).

 

 

 

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2012 - October

 

The harvest of Italian hops has been abundant and of good quality. Even more beer lovers have the opportunity to taste the all-Italian delicious Nazionale.

 

 

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2012 - October

 

Created from a recipe developed by Teo, Leo and Sam in March, here comes ƎTRUSCA. Leo chooses amphorae for the refermentation process, Sam goes for copper and Teo picks wood! 3 beers with the same complex construction and 3 different souls.

 

 

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2012 - October

 

The legendary Oro 2009 has finished its 2 year aging time and is ready to be drunk. It is accompanied by Barrel  - the same product, but aged in rum barrels - and Fumè, aged in Scottish whisky barrels. 

 

 

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2012 - DECEMBER

 

Distilled 2011 beer which was left to rest in oak barrels until a perfect harmony between its spirit and the aromas of the barrels it was kept in was created. A little “treat” for passionate drinkers who love taste and elegance. The color is straw yellow, the taste is smooth with gentle notes of wood and chocolate.

 

 

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