Baladin Beer

Scenario

In ancient times, beer was called “liquid bread” because of its components that made it an almost complete food. In fact, beer and bread have three elements in common: water, yeast, and grain (beer is composed of a fourth element, which is hops). Today Teo Musso, the founder of the Baladin brewery, and theAutonomous Association of Bakers of the Province of Cuneo have decided to pursue a project that aims to recover discarded bread to give birth to a new product, Briciola.

Description

The Baladin product Crumb was born from the idea of recovering a part of unsold bread, a crumb, by making it an ingredient to brew high-quality craft beer.

Baladin’s desire is to create a product that is authentically local, intended exclusively for the province of Cuneo, and that can only be purchased through participating bakeries or through Baladin e-commerce.

The production process begins with the collection of unsold bread from local bakeries. The collected bread is then distributed to the brewery in Piozzo, the main site located in the province of Cuneo. In the brewery, bread is used either dry or partially toasted, partially replacing wheat and perfectly complementing barley malt.

A mix of Italian spices, hops, yeast and water from the Maritime Alps are added along with the bread. The beer is distinguished by its straw-yellow color, the slight hint of “freshly baked” bread along with herbaceous and citrus notes, and a low alcohol content that gives the beer an easy drinking, perfect for any occasion.

One of the most interesting aspects of the product is packaging. In fact, the beer is bottled exclusively in aluminum cans, adopting an environmentally friendly solution with full 360 End opening. This type of opening allows the top of the can to be completely removed, transforming it into a convenient glass from which to drink directly, thus reducing environmental impact and promoting sustainability.

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