Casa Baladin - an ultimate Italian beer, food and hospitality experience

November 1, 2:32 AMBeer ExaminerCharlie Papazian

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Teo Musso, Italian brewer and entrepreneur
extraordinaire

There are estimated to be over 200 microbreweries throughout Italy.  Teo Musso is one who seems to on the top of his game from a business, scientific, eco-friendly, artistic, agricultural, gastronomic and hospitality sense.  In the tiny hilltop village of Piozzo where he was born Teo began his “Baladin” journey with the establishment of La Baladin brewery at his existing pub in 1996.  

    Across the small piazza (plaza) a group of American craft brewers and friends gathered last week at his inn/restaurant,  Casa Baladin.  We observed and celebrated innovation at its finest.  During the eight course meal paired with various artifacts of  Teo’s liquid creations we learned much.

• There are over 425 varieties of pumpkins and squash grown in the Piozzo countryside
• Teo Musso will open his new 100% solar powered brewery on January 1
• He will continue to pipe in music to the brewery’s fermenters exclusively for the yeast’s pleasure
• He makes an endless variety of “Italian” craft beers, very few of which are personified with hop character
• He makes a cider (branded as  Sidra) from apples grown in northern Italy and Savoy, France, combining a pear-like “Thai” apple in the mix to ultimately express a unique pear like cider at 4%
• He has a joint venture with the Lurisia water company, brewing beers under the Lurisia brand – with their water
• Casa Baladin is in a stone and brick building originally built in 1762.  His 3 year renovation completed with nearly 100% eco friendly materials.  It is now an expression of his philosophy.  6 rooms.  A lounge, turkish and steam bath, restaurant and a programmed world music selection of 7,500
• Piozzo has 21 churches.  One of our hosts jokes that there are 22 people that live in Piozzo.  Not too far from the truth.
• Teo Musso was born in Piozzo and is now the largest employer of the village
• His brewery produces about 2,500 barrels of beer a year (about 77,000 gallons)
• Teo collects tea.  His collection exceeds 250.  They are served to guests
• Every Wednesday La Baladin hosts a concert.  Musicians from around the world participate.  Teo is a world music event organizer
• He uses locally grown wheat for his wheat infused beers.  Uses many other locally grown ingredients
• Teo makes his own chocolate

     During our endless dinner with Teo, he explains to me, “The restaurant is my permanent laboratory.  There is no menu at the restaurant.  Knowing of any allergies and food avoidance, then the menu is prepared and it is a surprise to the guest.   Beers and other beverages are matched with each course.  We do not abide to any trends, outside suggestions or standards.  I taste all the different foods and beer to see what works and what does not work.   It is difficult and interesting.  I think that food and beer is becoming a popular trend, it is becoming very dangerous to generalize and make poor choices and not get it right.”
    He definitely got it right this time.  Two excerpts from our dinner:

• An appetizer of chocolate covered goat cheese (photo right) with drizzle of raspberry sauce and olive oil.  Served with 3 year old  Xyauyu.  At 14% it is an all malt “oxidized/sherrified” beer.  Aged in stainless steel aging tanks.  Tastes like smooth malt sherry.  Pronounced She-ah-you.
• One of two desserts; fresh yogurt topped with raspberry sauce, paired with an all malt 10% beer called  Elixir (called “Al-iksir” in the U.S. market due to U.S. regulations not approving the term “elixir”).  Dry, light, refreshing and was a remarkably good pairing with yogurt!    

    If you enjoy Italy and beer this is one experience worth seeking.  If you can’t get to Italy his beers are imported into the USA on a limited basis.