Top-fermented beer, dark brown colour, creamy with a persistent head. Dominant liquorice and coffee aroma; decisively bitter, balanced and resinous. Sweet and balanced flavour.Buy Now
High fermentation Imperial Stout from 7,0% vol.
The colour is dark and impenetrable, the foam is butter coloured, thick, creamy and persistent. The scent is filled with toasted notes and cocoa aromas, coffee, liquorice and a reminder of burnt sugar.
The taste is complex and extremely intriguing: structured body, softness, sweet and toasted sensations are only some tiles of the mosaic. Each sip will lead you to new sensorial connections, through a wonderful game of reminders.
This beer is surely full of charm! Its elegance will spin your head around and you’ll find the drink of our Imperial Stout friendlier than you would ever imagine.
The additional idea
Serve it after dinner suggesting your friends to pour coffee inside their glass, it’s a great alternative to a classic liquor. The notes already predominant in the beer will stand out, the service temperature will rise and the creaminess will be extreme. Try the LABI coffee to believe it!
|ALCOHOL % V/V||7,0|
|MALTS||Pilsner, Monaco, Carapils®, Crystal, Carafa®|
|OTHER CEREALS||Flaked wheat|
|FLAVOUR||Sweet and balanced|
|AROMA||Decisively bitter, balanced and resinous, dominant liquorice and coffee|
Splendid like a midsummer night, sinuous like a black panther, soft and elegant like a black velvet fall. Poetry? Yes, fluid, this is our black LABI La NERA.
Toasted notes of cocoa, coffee, liquorice and a light taste of burnt brown sugar. It perfectly blends with seasoned cheeses or smoked dishes. Also, it goes well with tagliata or game meat.
It’s crazy in love with desserts! From ricotta cakes to dark chocolate muffins, from vanilla ice-cream, mint or liquorice to Catalan cream, from dry or buttery biscuits to tiramisu.
Sometimes it can be extreme on pizza, but it will not let you down if combined with white pizzas with scamorza cheese and bacon or with gorgonzola bases.
Coffee tagliatelle with gorgonzola and nuts
Black beer and first courses: a fetched combination, but only apparently. Try these tagliatelle and then we will discuss it!
Ingredient for 4 people:
— 200 gr of “00” flour
— 200 gr of multigrain flour
— 4 eggs
— 2 shots of coffee
— 120 gr of gorgonzola
— 50 gr of ricotta
— 70 gr of grinded nuts
— Salt, pepper
Mix the flours with a pinch of salt creating a fountain. Break the eggs in the middle and add the shots of coffee. Mix all first with a fork, then with your hand until you obtain an elastic and soft ball. If the dough is too sticky, add a bit of flour 00.
Wrap with film and leave it to rest for a half an hour in a cool and dry place. Afterwards, stretch dough with a rolling pin. Keep folding the dough making sure to sprinkle some yellow four in between. You should obtain a strip of dough of 5 cm and with a knife, slice the tagliatelle.
In the recipient, you use to lay the precooked tagliatelle, pour some yellow flour so they won’t stick.
Cook in plenty of salted water for 6-7 minutes. In the meantime, melt the two cheeses in a pan. Stir the pasta and in the end spread the grinded nuts and black pepper minced at the moment.
Uncap the LABI la NERA and relish the taste!
Recipe created by Elisabetta Scabio