Barley beers

Starting with three beers in continuous production year round - Friska, Sella del Diavolo and Toccadibò - the Barley Craft Brewery is also successfully distinct for the creative recipes using seasonal ingredients typical of the local terrain: it was from this practice that saw the birth of the BB10, characterised by the use of sapa (a cooked must) from the Cannonau grape; the BBevò with sapa from the Nasco grape; the BB9, personalised with that of the Malvasia grape; the Zàgara, enriched with orange flower honey from organic beekeepers, and of strictly Sardinian production. Not forgetting the Tùvi Tùvi, beer of rare drinkability, the eclectic Macca Meda, and the Duenna, last creation of extraordinary freshness.

All of the beers are non-pasteurised, not filtered and undergo refermented in the bottle: a productive methodology which permits the refinement of the beer, rendering its aromas and flavours in a continuous and surprising evolution, and lending the final product an optimum digestibility.


Friska

Style:
Bière Blanche

Fermentation: High

Service Temperature:
45-47 °F
7-8 °C

"What is a bière blanche? A traditional Flemish speciality with barley malt and unmalted wheat, spiced up with coriander and bitter orange rind. Friska is an opalescent, pale yellow coloured beer with a snow-white head. It is an original interpretation of the bière blanche brewed by young Sardinian brewer Nicola Perra who has personalised it by giving it a fuller body.

The result is a well balanced, fresh beer with citrus and spiced notes and the aroma of exotic fruits, but at the same time full and rich on the palate with tarty and citrus notes, making it a very refreshing and thirst quenching beer.

Good as an aperitif, with meals it compliments a gingered risotto, goes very well with boiled white fish served with olive oil and mayonnaise, it can be intriguing with a seafood salad, elegant with vegetable fritters and fancy with fresh herb cheeses."

Lorenzo Dabove "Kuaska"

Zàgara

Style:
Amber Ale
with orange honey

Fermentation: High

Service Temperature:
45-47 °F
7-8 °C

"In 2007 a new beer, impressioned by the use of organic orange flower honey, was added to the Barley range, offering a delicate leaning towards elegant citrus flavours and perfumes.

Zàgara presents itself orange in colour with a creamy head, tight and persistant. the nose experiences an explosion of orange and spices, whilst the palate enjoys the malt, orange and a finale of dry hops, which renders this beer both extremely quaffable and thirst quenching.

Excellent as an aperitif, and at the table marries happily with pumpkin ravioli, a fresh fish salad or with white meat with goat's cheese or pecorino."

Lorenzo Dabove "Kuaska"

Tùvi Tùvi

Style:
Blonde Ale

Fermentation: High

Service Temperature:
47-50 °F
8-10 °C

"Nicola Perra is forever aware of the world panorama and this time treats us to a blonde ale of rare drinkability.

Enchanting to the eye thanks to its creamy and thick head, Tùvi Tùvi strikes us with uncontested aromas of distinct citron and a spiced aroma which recalls oriental perfumes of cardamon and sandal wood accompanied by clear earthy smells of liquorice root and fresh flower teas of elderberry and camomile. On the palate the sensual tastes emerge of elderberry honey, ripe apricot and tropical fruit, followed by a bitter, herbaceous, citrusy, resiny and balsamic aftertaste which give a sense of dryness in the mouth leading to an eager and urgent desire for another sip.

Very refreshing, Tùvi Tùvi is a good table beer best served with fatty meats like lamb or more lean meats like goat. It can also be boldly served with sweet and sour Thai dishes or with delicate Indian cuisine such as moghul chicken and sweet chutney."

Lorenzo Dabove "Kuaska"

Duenna

Style: American Saison

Fermentation: High

Service Temperature:
47-50 °F
8-10 °C

"It appears immediately very attractive with a nice orange color and a sumptuous foam, creamy, adherent and persistent.

Right from the olfaction, its strong point is represented by an extraordinary bouquet, varied and in the pursuit of freshness with notes of citrus, exotic fruit, herbaceous, peppery and spicy with the addition of a balsamic touch reminiscent of the Mediterranean scrub.

By palate it delivers on its promises with the fruity that contrasts well the impressive aftertaste, decidedly bitter-tasting but dry and with great finesse and balance. Eclectic and socializing beer, to share with friends but capable of making a good impression also at the table. Thanks to its qualities of freshness, I would see well with spicy and moderately spicy dishes of Indian and Thai cuisine, but also with Sardinian seafood, prepared with sauces made with lemon and saffron."

Lorenzo Dabove "Kuaska"

Sella del Diavolo

Style:
Bière de Garde

Fermentation: High

Service Temperature:
50-55 °F
10-13 °C

"A beer with an amber coloured body, orange reflections and a dense cream-coloured head which is brewed with toasted malts.

Sella del Diavolo (devil's saddle) has the aroma of caramel enhanced by strong fruity notes of morello cherry and prune but also has herby and peppery notes resulting from a clever use of aromatic hops.

On the palate it is warm and winy with an appropriate dryness that balances the beer with its sweet fruity notes, toasted and slightly smoky notes and sharp and bitter notes, giving it a particular longlasting aftertaste. As a table beer, Sella del Diavolo works very well with traditional Sardinian dishes such as roast lamb and suckling pig cooked on the spit, as well as with medium matured cheeses. Its biscuit notes make it ideal also as a drink with sweet chocolate cakes or with almond or dried fruit cakes."

Lorenzo Dabove "Kuaska"

Macca Meda

Style:
American Amber Ale

Fermentation: High

Service Temperature:
50 °F
10 °C

"Following the gratifying success of his first five beers, young Sardinian brewer Nicola Perra embarks on a new "very crazy" (Macca Meda in Sardinian) adventure, launching a beer similar to an American Amber Ale. Both strong and drinkable, it has international style due to the use of ingredients linked to traditional beer making countries. Ingredients which are put to work here in the new emerging "Made in Italy", synonym of imagination, creativity and originality.

Macca Meda has a pleasant fresh aroma followed by imposing notes of white grape, orange and apricot. On the palate citrus and bitter notes harmonize with a touch of spice followed by an explosive aftertaste with contrasting striking peppery notes and a distinct dryness. The main artificer is First Gold, a dwarf hop which originated in England and is cultivated in Belgium in the Poperinge area.

Due to its complexity and versatility, Macca Meda is destined to be served in top class restaurants accompanied by rich meats such as duck or goose. It is also enjoyable in a less formal environment with medium seasoned cheeses flavored with celery salt."

Lorenzo Dabove "Kuaska"

Toccadibò

Style:
Strong Golden Ale

Fermentation: High

Service Temperature:
50-54 °F
10-12 °C

"Toccadibò is a golden coloured beer with a creamy head which resembles a golden strong ale. The aroma is clean and dry and quite alcoholic but also has hints of sumptuous peach and apricot balanced with aromatic notes of hops with a hint of chives.

On the palate the initial sensation of warming is well contrasted by a dryness with a spiced, clean sharp after-taste which, despite the alcohol strength, immediately tempts us to drink a second glass. The attentive connoisseur will recognise an unusual but very pleasant note of amaretto.

As a table beer Toccadibò goes perfectly with white meat but just as well with richer dishes of game or fully matured cheeses. It is also irresistible with syrupy fruit tarts or almond macaroons."

Lorenzo Dabove "Kuaska"

BB7

Style:
Italian Grape Ale with fresh worst from white grapes

Fermentation: High

Service Temperature:
47-50 °F
8-10 °C

"With his outstanding beers with sapa provided by several varieties of vines in his beloved Sardinia, Nicola Perra was the founder and the forerunner of an all-Italian style that is conquering the world.

His strong innovative talent literally explodes with this BB7, eldest child of a new project, for which he has experienced and applied a novel technique for a beer by adding soft pressing run juice from local aromatic grapes, then made to concentrate by vacuum evaporation at low temperature.

Fresh and mellow citrus, and tropical notes of golden apple, linked to the peculiarities of the grapes used, properly completed by a final dry and slightly bitter, give us a beer "very Beer" of great character and, at the same time, high drinkability. Chapeau!"

Lorenzo Dabove "Kuaska"

BB Boom

Style:
Strong Ale with sapa from the vermentino grape

Fermentation: High

Service Temperature:
10-12 °F
birra

"Nicola Perra, brewer, researcher and innovator, was spurred by the exciting results of his three previous bold experiments in using sapa (cooked grape must) of his local Sardinian vines such as Cannonau, Nasco and Malvasia, to try Vermentino sapa in his latest eagerly awaited creation.
BB Boom is very complex on the nose with floral and white grape notes, typical of Vermentino, along with pink grapefruit, Seville orange and tropical fruits, mango primarily, originating from the unique and expertly blended bouquet of hops. On the palate it is impressively sumptuous with vinous and fruit notes, quince especially, and a strong and persistent bitter finish, which reflects the by now famous Barley trade-mark of easy to drink beers with a high alcohol content. the resulting beer is exceptional and extremely satisfying."

Lorenzo Dabove in arte Kuaska

BB9

Style:
Strong Ale with sapa from the Malvasia grape

Fermentation: High

Service Temperature:
50-54 °F
10-12 °C

"The original experiment in the use of boiled wort of Sardinian grape juice, has been able to reach the point of absolute taste and finesse with the BB9, characterized by the Malvasia grape. Rich in hues of wine, citrus and exotic fruit, primarily passion fruit bestowed from the grape and sage-like mènage of German, American and New Zealand hops which provide a unique bouquet, the BB9 treats the palate to a notable and fruity experience which is a prelude to a delicately dry and slightly bitter aftertaste interspersed with spicy peppery flavours.

High quality beers, according to the Barley style and philosophy, dry in the aftertaste with moments of freshness and seasonings which, in addition to cleansing the tongue, contrast the unction and heaviness of greasy and succulent foods. The wide range of the variegated Sardinian gastronomy, coupled with the afore-mentioned characteristics of the BB9 permit the beer to be enjoyed with both meat and fish cuisine. In the first case, from pasta dishes such as culurgionis served with sea urchin ragout or fregola, a Sardinian couscous style dish, with tomato sauce, sausage and pecorino cheese to the redoubtable lamb stew and in the second case it is excellent with sea food and raw fish."

Lorenzo Dabove "Kuaska"

BBevò

Style:
Barley Wine with sapa from the Nasco grape

Fermentation: High

Service Temperature:
59-61 °F
15-16 °C

"With the long awaited BBevò, Nicola Perra continues his research which started with the success of BB10, this time using Nasco sapa, an old liqueur-like wine from the area of Cagliari.It has a clean and refined aroma with hints of white grape, bitterish fruit and bitter almond and it has a clear inkling of warmth, created by the use of distinct notes of marasca cherries in spirit.

On the palate its refined and kind characteristics are confirmed as are the fruity notes of grape, marasca and bitter almond enriched with hints of herb and pepper as well as the predictable notes of dry fruit and toffee.

A "kind" barley wine, dryer than the norm but rich and warm, more similar in enjoyment to a fine cognac than a raisin wine. A classic meditation beer, it is calming and digestive. Perfect for a relaxing late evening in front of an open fire, but can also accompany mature marbled cheeses as well as chocolate based desserts, creams and jams. It is especially good with the irresistible and varied almond based cakes, the pride of artisan Sardinian confectionery."

Lorenzo Dabove "Kuaska"

BB10

Style:
Imperial Stout with sapa from the Cannonau grape

Fermentation: High

Service Temperature:
59-61 °F
15-16 °C
craftbeer

"Our up-and-coming brewers do not have a tradition to follow and are completely free to experiment with unusual ingredients, restricted however to the territory of production, Sardinia. This is the case of young Sardinian Nicola Perra, who has used the wort of Cannonau grapes (a famous Sardinian red wine) to develop BB10.

A naturally winy beer with warm and sumptuous aromas of caramel, cocoa, prune, morello cherry and strawberry grapes and a taste which is rich with caramel, chocolate, liquorice, prune and quince as well as sweet dried fruit like figs and sultanas.

Although BB10 is a typical late evening beer, it is also an ideal table beer with the famous piedmontese boiled meat dish, or a tasty pecorino cheese; or even with chocolate desserts or ricotta based cakes. It is best served warmed on cold winter days aromatised with cinnamon and cloves."

Lorenzo Dabove "Kuaska"