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Season 2010-2011 of DiWineTaste events begins with a truly special evening. Protagonists of the event have in fact been the excellent beers of Leonardo Di Vincenzo, founder of Birra del Borgo of Borgorose in the province of Rieti. Five artisan beers, to which was also added the pleasing surprise of Equilibrista, a beer refermented in bottle with wine yeast and produced with barley malt and Sangiovese grape must. To the event took part Mr. Alfredo Colangelo - representing Birra del Borgo - who told participants about the history and productive philosophy of the brewery as well as illustrating the differences among the styles of each beer. The evening started with Enkir, interesting and pleasing beer produced with this particular cereal, agreeable and direct, it allowed participants to understand the soul of artisan beer. The second beer of the evening has been Genziana, a top fermented spiced Ale, aromatized with gentian roots, represents the connection of the beer with its territory. It is then the turn of ReAle Extra, a flagship beer of Birra del Borgo, an IPA (India Pale Ale) of remarkable fragrance, in which the aromas of hops give sensations of citrus fruits, incense and pine resin: one of the most successful beers of the evening. Another interesting beer has been MyAntonia, a bottom fermented Imperial Pils, result of the collaboration of Leonardo Di Vincenzo with Sam Calagione, head brewer of Dogfish Head (Delaware, USA), in which Saaz hops expresses all its elegance, giving in the mouth a strong, however balanced and pleasing, bitter taste. The fifth beer of the event has been preceded by Equilibrista - a preview tasting for this event - a pleasing surprise in which Bacchus meets Ceres, with a vinous character however having a magnificent future to express. The evening ended with CastagnAle, produced with dried and smoked chestnuts, giving this beer personality, for the occasion served with a dessert. The tasting of beers has been conducted by Antonello Biancalana - chief editor of DiWinetaste - who also created, as usual, the recipes paired to the beers and prepared by Locanda dei Golosi's kitchen staff.
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