"Our search for the world’s most unique beers has brought us to Piozzo, right outside of Torino, Italy. In this village of 1,000 inhabitants, directly across from the town hall, lies Le Baladin, an extremely unusual brewpub and microbrewery. “Baladin” is a French
term referring to a “traveling minstrel.” The owner, Teo Musso, thought that this would be a fitting name for his brewery as the townspeople are known for moving around, especially between Italy and France. Upon visiting the brewery and meeting Teo, one finds that he is a very entertaining minstrel and has, thus, chosen the perfect name for his place. Teo studied at some of the best small breweries throughout Europe in order to learn his craft. He has worked most closely with another eccentric B. United International supplier, Jean-Louis Dits of Brasserie a Vapeur. Like Jean-Louis, Teo loves experimentation and never works by the books.Baladin Nora Sour Edition 2006....$15.99 / 750ml
Description of the "non" sour edition.
"Teo’s wife, Nora, is the inspiration for this special beer, just released last year. Although she hails from the town of Lille, France, she also has Algerian heritage in her blood. So, this special brew has been concocted from an ancient Egyptian recipe. Unmalted kamut which was used in ancient Egyptian beers is employed. Hops, which would not have been used in Egypt, are employed in a tiny quantity, solely for their preservative power. Rather, ginger, myrrh, and orange peel are used to represent the balancing spices of ancient times. The myrrh provides the bittering that allows Teo to mostly forgo the use of hops." -- importer
Baladin Super Baladin Sour Edition 2004...$16.99 / 750ml
Descrition of the"non" sour edition
"The Super Baladin is the masterpiece of the brewery and is most often the favorite among the customers at Le Baladin. It originated from an old recipe created toward the end of the 9th century following the style of the Belgian abbey beers. It is similar to a Belgian triple. The twist with this beer is that an English yeast strain is used for primary fermentation. Afterwards, it is bottle-conditioned for two months using a Belgian strain." -- importer
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