A JOURNEY, IN ALL AND FOR ALL THE SENSES.

Just as a lighthouse points to the mainland, this is the path that guides us with certainty and determination towards excellence. Happy navigation…

Precious selected ingredients

From beauty comes excellence

For our beers, we only use the purest water from the nearby Dolomites springs. We use Mitteleuropean spring
barley malt certified for the absence of impurities. The yeast is specially developed for us in the "yeast center" of the Technical University of Munich.

Water

Beer is mainly composed of water, so it must be very pure. Water can have different composition, hardness and organoleptic properties that influence the quality and style of beer. In Theresianer we use water from the Dolomites springs that are very close to the plant at the Treviso headquarters.

Malt

Malt is the body of beer; it is obtained by processing cereals: barley, wheat, oats, corn and others. The most commonly used is barley malt and it is obtained through a three-step process: sprouting, drying and roasting. This last stage is critical to give rise to different qualities of malt: darker for strong and roasted notes, lighter for fresh and vegetal flavors. In Theresianer we exclusively select malts obtained from two-row summer barley, the best.

Hops

It is a climbing plant, whose female flowers contain an aromatic substance called lupulin. This powder contains the characteristic bitter resins and essential oils that give the typical bitter flavor to beer, as well as being excellent antiseptics and preservatives. Depending on the boiling phase in which it is added to the wort, hops can have a different effect, either bittering or flavoring. Furthermore, the advantage of hops is that it makes the foam persistent and stable.

Yeast

A substance formed by microorganisms through which the sugars in the wort are transformed into alcohol and carbon dioxide. The type of yeast used for beer fermentation belongs to the Saccaromyces family and can be low (S. Carlsbergensis) or high (S. Cerevisiae) fermentation.

How a true Theresianer is born

The different styles of our Theresianer beers arise from the skillful interaction of raw materials: distinguishing them is the first task of our master brewers.

From barley to malt

It all starts with carefully selected two-row summer barley, soaked and germinated in pure Dolomites water. After about a week, the barley is dried in special ovens and transformed into different types of malt, which give the "body" of the beer. It is ground in our Milling Room and mixed again with water from the Dolomites in the mash tun of our Brewing Room.

Mashing

The mixture rests in the tun at medium-high temperature for about 3 hours, continuously stirred: the starch in the malt grains is thus transformed into simple sugars, becoming wort. The malt husks are then separated from the wort in the lauter tun: the mixture is ready for boiling in the hop boiler.

Brewing

When the wort in the boiler reaches a temperature of 100 °C, we add the hops, carefully selected and dosed according to the beer style: it is the hops that give the beer its typical bitter taste. After at least an hour of boiling, we cool the wort until it is ready for fermentation.

Primary Fermentation

After adding yeast, which converts sugars into alcohol and carbon dioxide, the beer begins to ferment at a constant temperature between 10 and 20 °C, at atmospheric pressure. The process takes about a week, until the beer, now almost complete, is ready to be matured.

The Long Natural Maturation

Our beers mature at 0 °C for a period of about 50 to 90 days: a long maturation, which allows a perfect natural balance of taste and aroma. Finally, the beer is packaged in kegs and bottles, under carbon dioxide counter-pressure, to preserve its natural fizz.

How to properly tap a Theresianer beer

1

The glass must be clean and degreased and it should always be rinsed with cold water before tapping.

2

Never rest the spout of the tapping system against the glass, or let it come into contact with the beer.

3

Never use the backward stroke of the tap handle to create foam.

4

The beer foam should not have bubbles on the surface.

5

The foam should be at least 2 fingers high.

The world of beer is a compelling sensory journey and the key to perfecting your tasting skills is to dive into every detail with curious eyes. Discover every single nuance, embrace the underlying aromas and train your palate to fully appreciate the art of beer tasting.

Sight

Closely observing the foam is the first step: it should appear firm, creamy, rich and dense. Foam is a key element for the fragrance of beer, as it encapsulates aromas and nuances. Not only is it an indicator of the quality of raw materials, but also a primary indicator of proper beer pouring. Fizziness is the second characteristic to consider, it should be fine and with an upward movement. Color varies depending on the type, ranging from light tones to amber and dark ones. A nicely bright, intense color positively engages our sight. The visual examination ends by evaluating clarity against the light, except for unfiltered beers.

Smell

The olfactory analysis of beer consists of four well-defined elements. The first step is dedicated to identifying the main raw materials, malt and hops, determining their intensity and different facets. Next comes the perception of floral notes, recalling olfactory memories of plants and flowers stored in our memory. The search then extends to fruity notes, trying to recognize the aromas that recall fruit. Finally, we focus on less common aromas, or scents that can be traced back to other categories such as coffee and spices. All this is a personal experience where everyone can pick up different nuances based on their own olfactory memory.

Taste

Our precious taste buds on the tongue play a key role in discovering different flavors: sweetness is felt on the tip, while saltiness and sourness manifest on the front or side, and bitterness is noticed on the back. The distinctive malt and honey flavors of beer and their sweetness are immediately revealed on the front of the tongue. However, what most characterizes the tasting test is the perceived bitterness. In the mouth you can also perceive the body of the beer, that is, that sensation of intensity and persistence of the flavor as a whole. The more filling and persistent the flavor is, the more "the beer has body".

Aftertaste

It represents the intensity of the basic flavors inside our mouth after swallowing. Initially, bitterness emerges as the predominant sensation. Later, as a result of its fading, other flavors begin to be perceived, which then slowly, in turn, tend to disappear. Each beer has its own specific aftertaste. If the beer is well balanced, complex and elegant, the end result is a satisfying mouthfeel, while simultaneously leaving you wanting to indulge in another sip.

A JOURNEY, IN ALL AND FOR ALL THE SENSES.

Just as a lighthouse points to the mainland, this is the path that guides us with certainty and determination towards excellence. Happy navigation…

Precious selected ingredients

From beauty comes excellence

For our beers, we only use the purest water from the nearby Dolomites springs. We use Mitteleuropean spring
barley malt certified for the absence of impurities. The yeast is specially developed for us in the "yeast center" of the Technical University of Munich.

Water

Beer is mainly composed of water, so it must be very pure. Water can have different composition, hardness and organoleptic properties that influence the quality and style of beer. In Theresianer we use water from the Dolomites springs that are very close to the plant at the Treviso headquarters.

Malt

Malt is the body of beer; it is obtained by processing cereals: barley, wheat, oats, corn and others. The most commonly used is barley malt and it is obtained through a three-step process: sprouting, drying and roasting. This last stage is critical to give rise to different qualities of malt: darker for strong and roasted notes, lighter for fresh and vegetal flavors. In Theresianer we exclusively select malts obtained from two-row summer barley, the best.

Hops

It is a climbing plant, whose female flowers contain an aromatic substance called lupulin. This powder contains the characteristic bitter resins and essential oils that give the typical bitter flavor to beer, as well as being excellent antiseptics and preservatives. Depending on the boiling phase in which it is added to the wort, hops can have a different effect, either bittering or flavoring. Furthermore, the advantage of hops is that it makes the foam persistent and stable.

Yeast

A substance formed by microorganisms through which the sugars in the wort are transformed into alcohol and carbon dioxide. The type of yeast used for beer fermentation belongs to the Saccaromyces family and can be low (S. Carlsbergensis) or high (S. Cerevisiae) fermentation.

How a true Theresianer is born

The different styles of our Theresianer beers arise from the skillful interaction of raw materials: distinguishing them is the first task of our master brewers.

From barley to malt

It all starts with carefully selected two-row summer barley, soaked and germinated in pure Dolomites water. After about a week, the barley is dried in special ovens and transformed into different types of malt, which give the "body" of the beer. It is ground in our Milling Room and mixed again with water from the Dolomites in the mash tun of our Brewing Room.

Mashing

The mixture rests in the tun at medium-high temperature for about 3 hours, continuously stirred: the starch in the malt grains is thus transformed into simple sugars, becoming wort. The malt husks are then separated from the wort in the lauter tun: the mixture is ready for boiling in the hop boiler.

Brewing

When the wort in the boiler reaches a temperature of 100 °C, we add the hops, carefully selected and dosed according to the beer style: it is the hops that give the beer its typical bitter taste. After at least an hour of boiling, we cool the wort until it is ready for fermentation.

Primary Fermentation

After adding yeast, which converts sugars into alcohol and carbon dioxide, the beer begins to ferment at a constant temperature between 10 and 20 °C, at atmospheric pressure. The process takes about a week, until the beer, now almost complete, is ready to be matured.

The Long Natural Maturation

Our beers mature at 0 °C for a period of about 50 to 90 days: a long maturation, which allows a perfect natural balance of taste and aroma. Finally, the beer is packaged in kegs and bottles, under carbon dioxide counter-pressure, to preserve its natural fizz.

How to properly tap a Theresianer beer

1

The glass must be clean and degreased and it should always be rinsed with cold water before tapping.

2

Never rest the spout of the tapping system against the glass, or let it come into contact with the beer.

3

Never use the backward stroke of the tap handle to create foam.

4

The beer foam should not have bubbles on the surface.

5

The foam should be at least 2 fingers high.

The world of beer is a compelling sensory journey and the key to perfecting your tasting skills is to dive into every detail with curious eyes. Discover every single nuance, embrace the underlying aromas and train your palate to fully appreciate the art of beer tasting.

Sight

Closely observing the foam is the first step: it should appear firm, creamy, rich and dense. Foam is a key element for the fragrance of beer, as it encapsulates aromas and nuances. Not only is it an indicator of the quality of raw materials, but also a primary indicator of proper beer pouring. Fizziness is the second characteristic to consider, it should be fine and with an upward movement. Color varies depending on the type, ranging from light tones to amber and dark ones. A nicely bright, intense color positively engages our sight. The visual examination ends by evaluating clarity against the light, except for unfiltered beers.

Smell

The olfactory analysis of beer consists of four well-defined elements. The first step is dedicated to identifying the main raw materials, malt and hops, determining their intensity and different facets. Next comes the perception of floral notes, recalling olfactory memories of plants and flowers stored in our memory. The search then extends to fruity notes, trying to recognize the aromas that recall fruit. Finally, we focus on less common aromas, or scents that can be traced back to other categories such as coffee and spices. All this is a personal experience where everyone can pick up different nuances based on their own olfactory memory.

Taste

Our precious taste buds on the tongue play a key role in discovering different flavors: sweetness is felt on the tip, while saltiness and sourness manifest on the front or side, and bitterness is noticed on the back. The distinctive malt and honey flavors of beer and their sweetness are immediately revealed on the front of the tongue. However, what most characterizes the tasting test is the perceived bitterness. In the mouth you can also perceive the body of the beer, that is, that sensation of intensity and persistence of the flavor as a whole. The more filling and persistent the flavor is, the more "the beer has body".

Aftertaste

It represents the intensity of the basic flavors inside our mouth after swallowing. Initially, bitterness emerges as the predominant sensation. Later, as a result of its fading, other flavors begin to be perceived, which then slowly, in turn, tend to disappear. Each beer has its own specific aftertaste. If the beer is well balanced, complex and elegant, the end result is a satisfying mouthfeel, while simultaneously leaving you wanting to indulge in another sip.