GORDON RAMSAY RECIPES

From Klanbarrique, the "alternative rib" of the Italian Brewery, four beers come from the collaboration between the master brewer and two enologists from Trentino Alto Adige. To be experimented at the table in unexpected and surprising combinations

What can happen when one of the most renowned Italian brewers meets two enologists from Trentino Alto Adige? It happens that the temptation to trespass is irresistible. It happens that everyone feels freer to dare in an area that is not his, thus bringing the point of view of doing beer in the field of wine and viceversa. It happens that from a partnership and a beautiful friendship come four bottles that represent the link between the two worlds.

The protagonists of this story are Agostino Arioli, founder and brewer of the Italian brewery, one who has not lost the desire to have fun and experiment; Andrea Moser, kellermeister of Caldaro Winery – the largest South Tyrolean cooperative by number of hectares and members – e Matteo Marzari, winemaker of the Trentino winery De Tarzcal, renowned for the Marzemino.
About three years ago, the three gave birth to Klanbarrique, a line of beers that makes the point of strength contamination between ingredients and techniques and which, not for nothing, has as its claim barbaric fermentations.

Ultimate Beer Included. — The Last Inclusion.

The beers

Four beers presented, combined with the chef's dishes Vittorio Tarantola, patron of the homonymous restaurant of Appiano Gentile (CO). The intent was to demonstrate the great versatility on the table and the ability to be an interesting alternative to wine. He opened the dances theLast included, a beer made with the classic method of sparkling wines, to which hops have been added in the liqueur de tirage. The froth, that is, the creation of bubbles, then took place in the bottle, in a time of about a year, then the beer was flattened, filled with Tipopils beer (one of the great Italian brewery horses) and refined in bottle. It has been served with yellow squash cooked in oven, cotechino, escarole, cloud of white potatoes and crispy lentils: beer of great freshness and easy to drink, despite the complexity, has an elegant bubble and has proved perfect in combination with cotechino . Keep in mind for a different (and a bit snobby) New Year's toast.

There Wildekind it is a high fermentation beer of Belgian inspiration, matured for a long time in old wooden barrels, where previously it was made to refine red wine, and added with brettanomyces, a wild yeast that gives it complexity and a little "animal" aromas. After a year of aging, the first born in the Klanbarrique house is complex, fruity, vinous and not by all. In any case, it is to try with blue cheeses and long-term meats. The combination proposed by Vittorio Tarantola was with a risotto shaded with the same beer and seasoned with blue of Moncenisio and beetroot powder. Good for cheese, a little 'less for risotto, too delicate to support the aromas of Wildekind.

There Padosé it is an amber beer, low fermentation, still worked according to the classic method, to which are added black currant berries (about 10%) grown in the province of Lecco. After a maceration of a month's currant, it rests on the lees for over a year. The inspiration for making this beer came from the famous Kir Royale cocktail, made with champagne and cassis syrup. It is a surprising creation, able to combine the essence of beer, sparkling wine and cocktail in one gulp. Fruity, an overwhelming and refreshing drink, it was served with a venison with black pepper, spicy blueberry sauce and roasted onion, demonstrating a not indifferent body. Of course it is to try also in combination with fish and fruit and vegetable salads… could be addictive!

With dessert – a caramelized apple with walnuts, fresh goat cheese ice cream, panettone and a sprinkle of 18 Moons of Marzadro brandy – the Moonshare, a high fermentation and high gradation beer (10.1%), refined for a long time in wooden barrels previously used for the aging of grappa. The combination here has been centered in full: power and complexity make it interesting even with a strudel accompanied by custard, very intense cheeses, Christmas sweets. But it is also perfect to sip out of the meal, in front of the fireplace in a log cabin mountain.

A small selection of beers that will make your next feast of sushi unforgettable among great classics, Japanese goodies and Italian surprises

This evening sushi?
If you have said it at least three times in the last month, you are part of that big slice of Italian population that has embraced the Japanese gastronomy without hesitation. Parties with the ordering sushi and sashimi mixed to avoid mistakes, we ended up knowing every corner of the menu and remembering the names of the most complex dishes.

But also for the most hardcore lover sushi dilemma on perfect drinks to accompany the meal is something that is repeated from time to time. Water? Wine? Green tea? Sake?
They are all excellent ideas, but even beer is not bad. Rather. In some ways it is the perfect idea to enhance raw, marinated, fried and sauces. A smart and perfect choice to toast with friends without betraying the most authentic spirit of Japan.

What you drink in Japan

The wine is for the Japanese an acquired habit in more recent times and often linked to proposals imported mainly from South America. Although our labels are very popular, they represent an expensive and accessible niche for a few. Local wines are instead produced mainly by companies Mann's, Mercian and Suntory and a bottle is sold at the modest sum of about 1000 Yen (just under 8 euros).

The history of the sake, the Japanese traditional alcoholic beverage obtained from the fermentation of rice. During meals it is usually served in a dry version, that is karakuchi, but also the sweet called "amacuchi" is very popular. With 20% alcohol content, however, it is quite challenging during meals and comes traditionally served in a small glass before starting to eat. The drink for the whole meal known to tradition is in fact the you green, but it is also very popular in the English version, a black tea that is called kocha.

And the beer?

Yes to tea, sake, soups and some wine tasting. But today's Japanese people drink beer and produce excellent ones. Apparently the first production dates back to 1853 when the Dutch medical doctor Kōmin Kawamoto prepared it following the Dutch recipe found in a book. From then on, things began to move with great speed: in 1870 at Yamate in Yokohama veins founded by the American William Copeland the Spring Valley brewery. In the same year, the Dutch started to import one of their flagship products in Japan, meeting the taste of traders and fishermen.

We have to wait only two years to witness the first Japanese brewing of beer. In 1872 in fact Shozaburo Shibutani began to produce beer in Osaka. In Sapporo instead, in 1876, Kaitakushi was opened: the first government-run brewery. It will take ten years for local production to exceed the quantities of imported beer and continue to grow to experience a moment of arrest during the Second World War. But that between the Japanese and the beer is a love story that still goes on well today. If you go from Tokyo you can not do without visiting the Bakushu Club Popeye, one of the most famous pubs in the city with 70 spines ready to tap 70 beers.

The sushi and the glass

Letting us be inspired by the love of the Japanese for beer, all that remains is to find the perfect ones to accompany the sushi, or our obsession made in Japan. In the gallery below 5 very different choices for each source and style, to try and try again between a mouthful and the other.

Browse the gallery

Tag: beers

here are 4 really unusual beers – Italian Cuisine