Baladin Xyauyù Birra Da Divano Riserva Teo Musso

Xyauyù prende vita dalla voglia di sperimentare di Teo. Una birra viva ad alta fermentazione che incontrando l’aria pura delle Langhe e riposando per lungo tempo è divenuta un prodotto nuovo, unico. All’aspetto si presenta limpida, priva di schiuma e gasatura con un colore ambrato pieno, di tonalità marroncina e riflessi ramati. Al primo naso esprime grande intensità dove emergono sentori di frutta secca e canditi con importanti ed armoniose note che ci riportano al vino Madeira. Da sorseggiare a temperatura ambiente a piccolissime dosi.

Xyauyù is the result of Teo's wish to experiment. It is a living, top-fermented beer which -- after being exposed to the air of the Langhe area and resting for a long period of time -- becomes a new and unique product. When poured, it has no head and no gas; it has a clear, full amber, brownish color with copper reflections. When initially inhaled it is very intense, with aromas of dried and candied fruit and strong and harmonious notes which bring Madeira wines to mind. Enjoy at room temperature, taking very small sips.
(from tube)

Tutto inizia nel 2004 da una visione di Teo: trasformare un tipico difetto delle birre - l’ossidazione - in un loro punto di forza. È così che iniziano lunghi anni caratterizzati da sperimentazioni e prove fino ad arrivare alla creazione di un barley wine unico al mondo: Xyauyù. Un nome particolare, difficile da dimenticare, che nasce dall’innocente fantasia di Wayan - secondogenita di Teo, all’epoca di tre anni - e dal nome della sua figlia immaginaria Xyauyù, appunto.

Dalla sua nascita, Xyauyù ha conquistato tutti; il suo successo, inoltre, è stato segnato da diversi premi e vittorie. Non c’è da stupirsi, dunque, se mastro Teo ha deciso di allargare la famiglia di questi barley wine creandone nuove ed inedite varianti. Le Xyauyù diventano così tre - Oro, Argento e Rame - ma, ad oggi, di queste permane solo la versione Oro accanto a diverse edizioni speciali: Barrel, affinata in botti di rum; Fumè, affinata in botti di whisky scozzese; Kentucky, con infusione di tabacco del sigaro Toscano e Kioke, affinata in una botte tradizionale giapponese per la fermentazione della soia.
(from https://www.baladin.it/xyauy%C3%B9-baladin-la-storia)

Everything started in 2004 from one of Teos’ visions: turning one of the typical flaws of beers - oxidation - into a strength. Long years of experimentations and tests culminating in the creation of a unique barley wine: Xyauyù. A peculiar name, that is difficult to forget, and comes from the innocent imagination of Wayan - Teo’s second child, who was three at the time - and the name of her imaginary daughter: Xyauyù.

Since its creation, Xyauyù has won everyone over. Its success has been acknowledged by several awards and victories. So it’s no surprise that master Teo has decided to grow the family of these barley wines with new, unprecedented versions. Xyauyù soon became tree: Oro, Argento and Rame. Only the Oro version has survived, along with several special editions: Barrel, aged in rum barrels; Fumè, aged in scottish whisky barrels; Kentucky, with the infusion of strong Italian cigar and Kioke, aged in traditional Japanese barrels used to ferment soy sauce.
(from https://www.baladin.it/en/xyauy%C3%B9-baladin-the-story)

A flat, clear beer with no head. Technically, a barley wine with an intense ruby color. It releases wonderful scents of nougat, caramel, dates and dry plums.

In the mouth, the warm and dense sensations of caramel are amplified and accompanied by hints of nougat and dates, while the finish is reminiscent of cotton candy or fudge.

Tasting Notes
Nuts 60%
Warmth 100%
Nougat 80%

Degree Plato
36

Color (EBC)
38-42

Degree of Bitterness (IBU)
13-15
(from https://www.baladin.it/en/xyauy%C3%B9-2016)

Barley Wine Style Ale

"...We are entering now a world of magic, surprises, rhythm where the (s)in of gluttony can be committed without remorse. Here, Teo has made the "drawing room beers" or "dreaming beers" brewed with an oxidation process called Solera, coming to an exceptional result. These beers are marked with the three most important metals of gastronomy: gold, silver and copper.

It is advisable to sip and enjoy them on a comfortable sofa, relaxing and daydreaming. The bottle when is opened remains unaltered and can be even drunk and appreciated within a long time.

Etichetta Rame
Copper label
This fine beer can be likened to an excellent Vin Santo.

Etichetta Argento
Silver label
It can be accurately compared to a drawing-room sherry.

Etichetta Oro
Golden label
This golden beer reminds of an enjoyable Madera or an intriguing Chateau Chalon of the French Jura.

Teo Musso produces three versions Gold, Silver & Copper label which differ from each other in terms of degree of oxidation allowed and fruity perfumery aromas created.

Brewing process:

Primary fermentation for 25 days The maturation/aging follows the Method Solera ("adjusted by Teo"), wich was developed centuries ago by the Spanish and Portuguese to perfect the aging of their sherry and port.

Teo's Method Solera:

Teo's objective is to allow Xyauyu to perfectly oxidize during the aging proces of 2.5 years {oxidation plays a critical role in aging port, sherry, as well as our vintage beers - too much oxidation will ruin the liquid - too little will not optimize the change in flavor / aroma during the aging process} .Here's how Teo's system works: Xyauyu is transfered to a steel vessel with transparent membrane and a "oxygen hat". After several tastings during the 2.5 year aging process Teo decides when it's time to bottle (it all depends upon the oxidation velocity).
(from http://www.bunitedint.com/information/brands/description/123)

2004 - 12%
2005-2006 - 13%
2007 - 14.5%
2008-2017 - 14%