Barley BB9

Aroma (and The Future.)

Barley’s first-born, this beer marked the future evolution of the native grapes in brewing experiments. The aroma of Malvasia meets exotic notes from American, New Zealand, and German hops, gifting an extremely modern sensory fingerprint. BB9 provides a bewilderment from a sensory experience of the highest absolute value.


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Produttore:

What's Terroir? It's a geographic place, a technical place, a space of the Soul. It's the humus making ingredients, plants, cereals, vine spring: but it also is a culture, the craftsmanship of people manipulating raw materials, the conjunction of all concrete and abstract elements concurring to the creation of a product. Is this concept applicable to Beer, whose key ingredients, barley and hops, are often originated far from the territory where they're finally processed to become beverage? Gourmet Italy thinks for the answer to this to be Yes. The Barley Brewery, located in Maracalagonis (CA), carries in its creation a strongly sardinian sensory footprint: hops and malts, knowledgeably chosen by the owner and brewer Nicola Perra, meet local ingredients (indigenous grapes, honey, fruit) to propose a culture of making and drinking deeply rooted in the generous and wild spirit of the Island.


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Tasting notes.

 

Opalescent, endowed with an inscrutably bronze hue lightened by Malvasia's golden reflections, this barley wine tells the story of a world tour summed up through aromas. Fresh grass from the german hops, tropical fruit from New Zealand's Nelson Sauvin, citrus from Californian Amarillo meet halfway with Sardinian Malvasia grapes, gathering them together under the insignia of an ethereal, divine scent. The tight knit of malts used to support this miracle is balanced, minutely calibered on the tones of fruit. The pleasantly bitter final freshens up a naturally warming mouthfeel: the 9% ABV requires as a match with hearty, tasty dishes with a need for sweetness. We suggest for you to try it out with spit-roasted kid, a pungent pecorino di Farindola, liver sausages, cassoeula.