Teo Musso’s pub is a destination for beer fanatics.
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Ingredients at La Baladin
Lately, Teo Musso has been experimenting with growing his own barley and making his own malts—as well as exposing his beer to music as it ferments.
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“We’re in a town where the idea of serving beer is absurd,” says Marco Marengo. When he and his partner first approached the mayor of Neive to get a permit to open their brewpub, they mayor laughed and said, “Listen: You can open, you just can’t call it a brewery. You must call it a winery.”