Its sweetness and strength impart a certain languidness and mellowness to mind and soul. It is suitable for unflappable folks or appropriate as a specific remedy for people suffering from hyper-efficiency. After Cassissona®, there is the void: an astronomical number of tiny bubbles carry - at the velocity of the expanding gas - fragrant molecules (esters and superior alcohol) and massive doses of ethyl alcohol to the few agitated and awed neurons in the brain. There is no time for questions, nor is it a time for answers, so just sit back, get comfy and enjoy a mouthful of life. I indubitably placed it on the 7th level of the B.I. Scale, and with the same certainty, I called it: "Rien va plus!"
Cassissona Sketch of Life n.1
After a Tantric rite on the riverbank, she speaks of clouds, their movement and essence, while he replies with a heartfelt hymn to the pure water of crystalline mountain streams. Amidst leaping trout and bursts of sunlight, the best conclusion could only be a devastating and all-consuming Cassissona. After Cassissona, oblivion. Later that evening, under the stars, a reawakening in a semi-conscious state, a revival of the rites or a huge headache.
Cassissona Sketch of Life n. 2
In Alsace, in the country home of "Aunt Giselle". Lace bonnet, terra cotta stove, dark wood. Ducks, geese, cabbage and garlic. Herbal tea, cookies and .. Cassissona!!! Oooh Auntie!
"SPARKLING CASSIS-FLAVORED DESSERT BEER"
Double amber malt produced by way of decoction, with approximately 6.5% alcohol by volume (17 Plato degrees).
A small amount of Cassis syrup is added at the beginning of the fermentation with S. carlsbergensis. It is prematurely bottled to obtain high gas saturation, and matured for at least six months at a temperature of approximately 6-7 °C.
As in the case of Amber Shock, this is not re-fermentation, but an exclusive procedure adopted by "Birrificio Italiano®" of Lurago Marinone .
Ingredients:
Water, with a total hardness of approximately 30 French degrees.
Hops: Hallertauer Magnum (1st and 2nd addition) and Hallertauer Hersbrucker (3rd addition).
Pilsener, Munich and caramel malts from Germany and France
Saccharomyces carlsbergensis brewer's yeast from the laboratories of the Brewery University of Baviera (Weihenstephan)
Original recipe developed by Birrificio Italiano® of Lurago Marinone.
Tasting session held on June 26, 2000, 9:40 p.m.,
at the Birrificio Italiano of Lurago Marinone (CO).
Tasting
Notes:
Beautiful apricot color with orange reflections. Exceptional foam typical
of a sparkling wine. A deliberately "exasperated" effervescence
prevents an olfactory analysis for a few seconds, then one rapidly notes
aged cheese (I would venture vacherin), a very subtle hint of cassis and
a clear finale of explosive vanilla. The terrific mouthfeel has a notable
"crème de cassis" taste at the start, which then fades
to make room for a pleasant toffee flavor punctuated with brief yet sharp
incursions of a bellicose hops that not only holds its own in a hostile
territory, but also confers a dry touch in the aftertaste, which I believe
is very courageous and appropriate. When the temperature rises, one notes
its kinship with the consolidated Bibock.
Comments
of Mastro Kuaska
(Lorenzo Dabove):
As I know the beer master quite well, before the tasting session I focused
on the philosophy behind fruit-flavored American lagers. I found, however,
only in terms of olfaction and taste, the beer I more or less expected:
a low fermentation full-bodied lager with an enticing yet subtle and never
strong cassis flavor and fragrance (a delightful fruit that could be slightly
cloying in the long run). Its audacity frankly surprised and awed me:
I'm referring to its exuberant effervescence, that indubitably reminds
me of a "Kyr Royal", a famous specialty of Dijon.
I confess I was moved to find such an original, courageous and pondered
Italian craft beer, which was absolutely unthinkable just a short time
ago .
Cassissona®" has been produced since 1999. It is made during
the summer and served in wide-mouthed glasses with the appropriate dessert.