date:Sep 27, 2013
rved on tap. However, only one year after opening the brewery, Teo started thinking about bottles and new recipes, which in the meantime are more than 30 (in fact, many more by the time youll be reading this). The goal was immediately clear: making beers with a strong personality - both in terms of taste and image which would distinguish themselves in the world of catering and gastronomy, both in Italy and today even abroad.
(If you would like to find out more about the founder of Baladin and t