After moving the brewery to his parents’ former chicken coop, he worked with a group of skilled craftsmen to build a cutting-edge brewery in larger premises. His passion and love for beer always led him to experiment and innovate, and so in 2004 the multi-awarded Xyauyù (a Baladin oxidized barley wine), was born. One year later, Teo created the first Baladin cider: Sidro, with apples from Savoy. In 2020 Sidro would be made exclusively from Italian apples, and win the World Gluten Free Beer Award.
Many other unique drinks and beers would see the light during the following years, including Open Baladin, the first open source beer in history; and Nazionale, the first 100% Italian craft beer with barley from Melfi. Nowadays Baladin has its own farm, and 95% of the ingredients that we use are either produced or farmed by us. We were the first Italian brewery to distribute craft beer in cans and we continue to innovate. During lockdown, we created unique beer cocktails, with spirits obtained from distillation of our beers. At Baladin Zanzibar you can find them in three varieties: Gin Tonic, Sidro Spritz, and Hugo.