Birra Baladin, founded in 1996 in Piozzo, Italy, by Teo Musso, is a pioneer of Italian craft beer. Originally a brewpub, it grew from a small garage into a large “farm brewery” by 2012, emphasizing Italian ingredients, agricultural sustainability and unpasteurized beer, and now produces more than 25,000 hectoliters a year.
1986-1996: The beginning: Teo Musso opens the “Le Baladin” pub in Piozzo, offering a huge selection of international beers before starting his own production.
1996: The brewery opens: Inspired by Belgian beer, Musso starts brewing in a garage behind the pub, launching early beers such as Blonde and Ambrée.
1997-1998: Signature beers are born: The launch of Isaac (a blanche named after his son) and later Wayan (a saison named after his daughter) establishes Baladin's style of using spices and unique ingredients.
2000: The “beer pipeline”: Due to a lack of space, the brewery moves into a renovated henhouse. To transport the beer, Musso creates a special “beer pipeline” connecting the cellar to the brewery.
2012: The farm brewery: Baladin becomes a “farm brewery” (birrificio agricolo), aiming to use ingredients from its own fields in Piedmont, Marche and Basilicata, embodying the slogan “From the earth to the glass”.
2017: Open Garden: Baladin opens a new production facility, Baladin Open Garden, designed as a public space to educate visitors about the beer-making process.
100% Italian ingredients: With the creation of Nazionale, Baladin pioneered the use of raw materials grown exclusively in Italy.
TeKu glass: In collaboration with Rastal and sensory expert Kuaska, Baladin created the TeKu™ glass, which has become a standard, widely used vessel for tasting craft beers.
Innovative aging: The “Terre and Lune” project begins aging beer in barrels that previously held high-quality Italian wine.