Baladin Xyauyu Gold 2013

Very stimulating, nosevein-dilatating port wine or other fortified wine aroma, with exotic woods as sandalwood & cedar, chocolate, and alcohol.

A beer brewed and matured to 13.5% ABV going to 14.5% in next productions.
Malts: Pilsner Durst, aromatic Dingemans, caramunich 140 Dingemans. Hops: Hallertau Hernsbrucker, Spalt Select and East Kent Golding.
Brewing process: the wort is hyper-concentrated then boiled for two hours and half. Primary fermentation for 25 in steel vessels. Then after a sterile filtration (to eliminate primary yeast strains) the beer is transferred in a steel vessel with transparent membrane and a “oxygen hat”. After several tasting from 6 to 24 months later (it depends on the oxidation velocity – very inconsistent!) the brewer decides when it’s time to bottle in 50cl. champagne shape bottles with good quality cork. The production is very limited. Three productions brewed during two years will be available from October 2006.

Teo Musso produces three versions Gold, Silver & Copper label which differ from each other in terms of degree of oxidation allowed and fruity perfumery aromas created. Teo’s objective is to allow Xyauyu to perfectly oxidize during the aging process of 2.5 years {oxidation plays a critical role in aging port, sherry, as well vintage beers – too much oxidation will ruin the liquid – too little will not optimize the change in flavor / aroma during the aging process} .Here’s how Teo’s system works: Xyauyu is transfered to a steel vessel with transparent membrane and a “oxygen hat”. After several tastings during the 2.5 year aging process, Teo decides when it’s time to bottle (it all depends upon the oxidation velocity).
This golden beer reminds of an enjoyable Madeira or an intriguing Chateau Chalon of the French Jura.

Bronze medal at the World Beer Cup 2014, category "Experimental beer.

Label says “Riserva Teo Musso” and has the declared vintage (year).