Good Fellas Inn - Beer Specials

SUPER BALADIN, Italy
The Super Baladin is the masterpiece of the brewery and is most often the favorite among the customers at Le Baladin. It originated from an old recipe created toward the end of the 9th century following the style of the Belgian abbey beers. It is similar to a Belgian triple. The twist with this beer is that an English yeast strain is used for primary fermentation. Afterwards, it is bottle-conditioned for two months using a Belgian strain.
Tasting Notes: A dark amber colored beer with good clarity. Aromas of warm flowers, apricot and banana, and bitter almonds are evident. Similar flavors of apricot, almond cake, citrus fruits, and rich malt come through strongly.
Food Pairing: This beer matches perfectly with ripened cheeses such as Port Salut or Trappist styles. It is also wonderful with almond sweets like a dry almond cake. Super Baladin is also good for "cuisine à la bière."

NORA Birreria Le Baladin, Italy
Teo Musso's wife, Nora, is the inspiration for this special beer, just released last year. Although she hails from the town of Lille, France, she also has Algerian heritage in her blood. So, this special brew has been concocted from an ancient Egyptian recipe. Unmalted kamut, which was used in ancient Egyptian beers, is employed. Hops, which would not have been used in Egypt, are employed in a tiny quantity, solely for their preservative power. Rather, ginger, myrrh and orange peel are used to represent the balancing spices of ancient times. The myrrh provides the bittering that allows Teo to mostly forgo the use of hops.
Aroma: Evident violet, rose cyclamen and citrus fruits overtones.
Flavor: Full-bodied with an intense taste in which citrus aroma contrasts pleasantly the balsamic (mentholated) overtone.
Finish: Bitter resins come through especially in the end.
Food Pairing: Nora is perfect with oriental food like soya noodles, chop-suey and chicken with curry and rice. Nora is a fine accompaniment to fish and white spicy meats.

HITACHINO NEST SWEET LACTO STOUT, Japan
Hitachino Nestbier Sweet Lacto Stout is one of the last, true examples of this classic beer style, which was first documented in the 1900s in England. The nutritional value of lactose, a byproduct of cheese making, is widely credited in the further development of this style throughout the 20th and 21st century, in particular during and after both world wars. As mild sugars (95% of lactose in milk sugar) are not fermentable by beer yeast, sweet lacto-stouts are characterized by their low level of alcohol (around 3.8% alcohol volume), rather modest carbonation, and hints of sweetness on the palate and finish. The rise of mass-produced beers in the later part of the 21st century, however, caused the demise of the classic style.
Authentic milk sugar, about 10% of total grain bill, is added to the boil, 10 minutes before the end. A fermentation period of about 10 days and a maturation time of three more weeks conclude the brewing of Hitachino Nestbier Sweet Lacto Stout.
Hitachino Nestbier is filtered, but unpasteurized.
Flavor Profile: An intriguing mix of coffee, chocolate and roasted flavors in the nose and on the palate. There is no bitterness, but sweet notes throughout to the very finish.

HITACHINO NEST RED RICE ALE, Japan
The use of red of red rice was first documented in China during the Tang Dynasty in 800 AD. It has been used to make rice wine and rice beer, and for its medical properties (reduction of cholesterol). Nowadays, red rice is hardly used by more as it has been supplanted by technologically modified types of rice. Hitachino Nestbier Red Rice beer is probably the last red rice beer brewed in the world.
The brewing process starts with the polishing, washing, soaking and steaming of rice (25% of total grain bill) to break down complex type B-starch molecules into short type A ones. Only type A starch molecules can be converted into sugar by the use of sake yeast. Afterwards, pilsner malt is added to the mashing process. After lautering Hallertauer hops is added to the brewkettle. Further complicating matters, two different yeast, such as ale and sake yeast, are used as regular ale yeast is not able to convert the complex rice sugars into alcohol.
A fermentation time of two weeks is followed by a maturation period of four weeks. Hitachino Nestbier Red Rice Ale is filtered but unpasteurized.
Flavor Profile: Complex flavors reminiscent of sake, intermingle with malt sweet notes. Hints of strawberries in the nose and palate. An intriguing mix of rice, malt and bitter notes in the finish.

Activities | Menu | Beer Menu | Home