La Dorata
Craft Beer

La Dorata

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Available sizes: 750 ml, 500 ml e 330 ml.

Top-fermented beer, golden yellow colour, white, creamy with a persistent head. Grassy and resinous aroma, given by the abundant dry hopping. Persistently spicy, pleasantly bitter, balanced and dry finish.

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Description

Tripel Beer of high fermentation from 7,0% vol.

The colour is golden yellow; the foam is rich and almost white creamy.

The scent is captured by the notes of yellow fruit together with resinous touches. A perfect balance between Teutonic malt and hopping, the American aromas will predominate thanks to the dry hopping (cold hopping). A slightly spicy taste and a defined bitter end make it unique.

Don’t let the structured body and vitality scare you: it will seduce you with soft and flavoured touches.

The strength of this beer is its character!


The additional idea

Prepare a quick dessert using a base of sponge cake sprinkled with LABI La DORATA beer. Alternate layers of whipping cream and peaches in syrup. Decorate the last layer with some dark chocolate shavings.

STYLE Belgian Strong Ale
ALCOHOL % V/V 7,0
MALTS Pilsner, Carapils
HOPS Perle, Columbus, Cascade, Centennial
BEER YEAST Top-fermented
COLOUR Golden yellow
HEAD White, creamy, persistent
FLAVOUR Bitter pleasantly, balanced, dry finish
AROMA Grassy and resinous, given by the abundant dry hopping

LABI La DORATA

Character calls character! If you want to uncap this shining golden beer in Tripel style, pair it with flavoured and remarkable first courses or slightly sweet preparations to contrast the bitter final. In the menus, first courses based on white meat sauce, seafood or preparations based on pumpkin; high seasoned hard cheese, and baked gratin shellfish. The success is assured also with meat: from barbeques to roasts, passing by meat loafs and landing on lamb for a fight between two titans of flavour.

Pairing with desserts? Absolutely! Strudel, apple pie, yellow fruit pie or creamy desserts.

Pizza tonight? Uncap with well stuffed pizzas such as Capricciosa, 4 seasons, 4 cheeses, gorgonzola and nuts.

SPRING CROUTONS

Croutons with dandelions and eggs

An alternative and quick starter, but with right character to deal with a soft beer, but charismatic. To start a meal with taste, character and… The unique LABI style.


Ingredients for 10 croutons:

   1 small loaf of bread
   2 eggs
   1 mozzarella
   200 gr of dandelions
   Salt, pepper, extra virgin olive oil


Preparation:

Wash and clean the dandelions. Parboil in salty water for five minutes and stir-fry with a drizzle of oil and a clove of garlic. As soon as they’re ready, take out the garlic, break two eggs and scramble altogether. In a baking tin put the sliced loaf of bread and bake in oven for 10 minutes. Remove the baking tin from the oven, add mozzarella and ultimate the baking for another 5 minutes. Make the croutons with dandelions and eggs. Serve and uncap LABI la DORATA!


Recipe created by Elisabetta Scabio

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