Discover the cocktails born from the union of the creative inspiration of Bruno Vanzan and the excellence of Theresianer beer

Experience the authentic flavor and sophistication of high-quality collaboration. At Theresianer, we are committed to bringing the excellence of our beer to new frontiers, working with the best professionals in the sector to create unique taste experiences. Each cocktail in our cookbook is the result of careful experimentation, where Theresianer beer blends harmoniously with fresh and innovative ingredients.

Preparation:

• With the help of the sonicator, remove the CO2 present within Theresianer IPA. One part will be used to create the drink while the other will be used for the gasket.

• Remove the peel from a ginger root and extract the juice with the extractor.

• Check the ginger juice with the refractometer to measure the percentage of sugars. Add white sugar up to a percentage of Brix of 65%.

• Before composing the drink, prepare the beer air with 100 ml of previously degassed Theresianer IPA. To do this, go and dissolve 0.5 grams of sucrose ester, an emulsifier that allows, using an aerator, to create beer air.

• Pour 6 cl of previously degassed Theresianer IPA, 1.5 cl of ginger syrup and 2 cl of fresh lemon juice into the glass.

• For the gasket, place on the edge of the glass two tablespoons of beer air.

Preparation:

• Start by preparing a fruit prebatch.

• Cut a pineapple into four parts to obtain small triangles, then grill them.

• Use an extractor to extract the juice from the grilled pineapple and take 3 cl of extract, crushing 2 raspberries inside.

• Filter the mixture again and pour it into a glass.

• Add 9 cl of Theresianer Vienna, completing the drink with an ice chunk and a sprinkling of golden pineapple powder obtained from grilled pineapple scraps.

Bruno Vanzan

Bruno Vanzan, born in 1986 in Rome, is a prominent figure in the world of cocktails, acclaimed both nationally and internationally. After starting his career in the bars of the Roman suburbs, he developed a passion for mixology and flair bartending. In 2008, he won the Bacardi and Martini Flair Competition World Championship, consolidating his reputation in the industry. His dedication to competitions has made him a point of reference, with over 150 competitions entered and 78 international victories. In addition to his bartender skills, Bruno Vanzan has expanded his influence with television appearances and the founding of Drink and Dream in 2017, a company dedicated to training in the beverage industry. In 2018 he realized his dream of creating his own alcoholic product, launching Iovem, a purple nectar made from honey, must, ginger and lemon, without sugar.