Italian craft brewery from Piozzo: artisanal beers, gluten-free specialties, spirits, soft drinks and its own gastronomy.
Selezione Baladin SRL
Piozzo (IT) · Essaouira (MA) · Zanzibar (TZ)New on Amplifa
About Baladin
Baladin is an Italian craft brewery founded in 1996 by Teo Musso and based in Piozzo in the Langhe region (Piedmont). The company brews a broad range of artisanal beers – from the wheat beer Isaac and the saison Wayan to specialized wood-barrel maturations such as Lune 2012, which is refined in barrique barrels formerly used for white wine. The raw materials used are barley malt, wheat malt, spelt, rye, Italian hops, sugar and yeast; part of the production consists of certified gluten-free beers bearing the AIC Spiga Barrata seal. In addition to beer, Baladin also produces spirits (gin, beermouth), soft drinks, hop water and panettoni. The company operates the brewery in Piozzo together with Casa Baladin and StarsBOX, as well as its own hotel and restaurant businesses in Essaouira (Morocco) and on Zanzibar (Tanzania). Products are distributed in Italy, Germany and Switzerland; the website is available in Italian, English, German and French.
- Site
- Piozzo (CN), Italy
- Processes
- Brewing (craft beer production, keg beers and bottled beers), Production of gluten-free beers in mixed operation (Spiga Barrata / AIC-certified), Wood-barrel maturation in barrique barrels, Brewery tours, Beer lycée/beer sommelier know-how (e.g. spilling instructions), Beerkit for home brewers, Own gastronomy/hotels (Casa Baladin, StarsBOX, Ryad, Zanzibar), Club Selezione Baladin (subscription service)
- Materials
- Barley malt, Wheat malt, Spelt, Rye, Wheat, Hops, Sugar, Yeast
- Certificates
- Spiga Barrata (gluten-free beers), Spiga Barrata (AIC, gluten-free beers)
- Industries
- Craft beer, Beverages (soft drinks, spirits, cider), Gastronomy/hospitality
- 01
Raw material selection (malt, hops, spices)
- 02
Brewing process
- 03
Optional wood-barrel maturation in barrique barrels
- 04
Bottling in bottles and cans
- 05
Distribution and gastronomy
Raw Materials & Processes
Barley malt
Basic raw material of most beers, including Lune 2012 and Wayan.
Wheat malt
Raw material of the saison Wayan with a grainy-floral profile.
Spelt
Ancient grain, used among others in Wayan and in the barrel maturation of Lune.
Rye
Grain component in the Wayan recipe.
Italian hops
Wort and aroma of the hop-forward beers such as L'ippa and Super Bitter.
Yeast
Fermentation of all beers including the gluten-free line.
Locations
Piozzo
ITBrewery, administration, Casa Baladin, Agricolor StarsBOX
- Materials
- Barley/wheat malt, spelt, rye, hops
Essaouira
MAHotel/restaurant (Ryad Baladin)
Zanzibar
TZHotel/restaurant (Baladin Zanzibar)
Beers & Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Brewing (craft beer production, keg beers and bottled beers)Food/Beverages | – | – | – | – | Water, Barley malt, Wheat malt, Spelt, Rye, Hops, Sugar, Yeast |
| Production of gluten-free beers in mixed operation (Spiga Barrata / AIC-certified)Food/Beverages | – | – | – | – | Water, Barley malt, Hops |
| Wood-barrel maturation in barrique barrelsFood/Beverages | – | – | – | – | Barley malt, Spelt malt |
Additional services
Reference customers
Quality & Safety
The integrated safety and quality management system covers seamless food controls from raw material intake to delivery. Gluten-free beers are produced in mixed operation according to the AIC Spiga Barrata rules and monitored by AIC-accredited laboratories.
| Evidence | Piozzo |
|---|---|
| Spiga Barrata (AIC, gluten-free beers) |
History
- 1996
Baladin founded by Teo Musso
- 2000
Debut of the saison Wayan, named after Teo Musso's firstborn daughter
- 2026
Announcement of 'Compleanno Baladin 30' for the 30th anniversary in summer 2026