Loverbeer Brewmaster Craft Beer Tasting Nov 9, 2013

Loverbeer Tasting at Amity Wines

Amity Wine and Spirit, Co. is extremely excited to have with us the Loverbeer Brewmaster/Owner from Italy, Valter Lovelier. He will be joined by Jie Wu from Barrel Express for a sampling of four outstanding Loverbeer craft beers.

The tasting event will take place on Saturday, November 9th, 2013 from 4:00pm to 6:00pm in our tasting room at 65 Amity Road in New Haven, CT. The selections being sampled include D’UvaBeer, Marche ‘l Re, Madamin and Beerbera. See below for details on each beer.

As always, tasting room events are free but we do accept donations on behalf of the Smilow Cancer Hospital at Yale should you wish to make a charitable donation.

Please call Tony Pellino or Jim Boyrer at 203-397-9463 to reserve your seats. This event will fill up so don’t wait until the last minute to RSVP.

For the latest Amity Wines event news visit: www.blog.amitywines.com/events/

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Loverbeer D'uva BeerD’UvaBeer
Style: Sour Ale

Ale brewed with grape must

“A complex beer with great finesse and elegance getting three different souls. The fruity one got hints of strawberries, raspberries and red currant flavors, the ctric-sour one with slight bitter lemony notes and the more tricky one which is characterized of off-flavors to be discovered. Despite the presence of sharp peaks of astringency, a “warming” mouthfeel could be felt after each sip.” – By Lorenzo Dabove aka Kuaska

Fermented and matured in steel tanks
Ingredients: barley malt, grape juice, hops, sugar, yeast (top-fermenting)

Loverbeer Marche L ReMarche ‘L Re
Style: Italian Imp. Coffee Stout /spices

I.I.C.S.S. Italian Imperial Coffee Spiced Stout. Top Fermented Beer.

“It is the same basis that gave birth to Papëssa too. It goes to barrel (barrique) and stay there for 12 months. During this period I add coffee and spices. The name Marché ‘l Re is a card game name very played here in Piedmont in the past. People were used to play it in coffee shops, drinking coffee with fernet (Fernet is a type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices).

Inspiring to that, I use a blend of Caffè Vergnano (a very famous brand of coffee from Chieri) and spices as rhubarb, saffron, gentian and cinchona.” By Lorenzo Dabove aka Kuaska

Loverbeer MadaminMadamin
Style:     Sour Ale

Top fermented OAK AMBER ALE, fermented and matured exclusively in oak barrels. Made from a recipe inspired by the Belgian Ales. The name “Madamin” is a piemontese word meaning “young married lady”

Ingredients: barley malt, wheat (unmalted), hops. sugar, top fermenting ale yeast.

“Deep amber ale, vinuous in the nose with fruity flavors of red currant, lactic notes from wild yeasts (brettanomyces) and those coming from using of wooden barrels. pleasant and easy drinkable with lactic notes not too aggressive well balanced by fruity taste of cherry, bitter almond nut and white pulp peaches. Eclectic beer could be perfect as aperitif with selected appetizers, Parma ham and melon as well but it can match more elaborate dishes as veal with tuna sauce and piedmont-style stir-fry.” By Lorenzo Dabove aka Kuaska

Loverbeer BeerBeraBeerBera
Style:     Sour Ale aged in Barbera wine

Ingredients: barley malt, Barbera wine grapes (freshly pressed destemmes with skins, from a viticulturist near Alba), sugar, hops wild yeast from the skins of the grapes. Spontaneous fermentation, no yeast is added

BeerBera is fermented in oak vats and matured for three months in oak vats.

BeerBera is brewed once a year at vintage time.

“Fresh, vinous and fruity notes clearly caught in the nose then confirmed in the palate stating a strict link between spontaneous beer and wine worlds. This successful challenge will give us a brave, original beer but above all easy drinkable despite its complexity, thanks to an appropriate watery body.” By Lorenzo Dabove aka Kuaska