Neuro
Neuro — Irish Stout — La Casa di Cura
Neuro is the Irish Stout by La Casa di Cura, a craft brewery from Senarica (Teramo, Abruzzo). This beer started the brewery’s experiments with dark beers: a classic Stout with roasted tones, a good chocolate edge, and a hint of licorice that blends with the bitterness at the finish. Simple, straightforward, authentic — just as an Irish Stout should be.
Technical Sheet
- Style: Irish Stout
- Color: Black with cappuccino-colored foam
- Fermentation: Top fermentation
- Serving temperature: 10–12°C
- Recommended glass: Irish pint
- Producer: La Casa di Cura — Senarica, Teramo, Abruzzo
Sensory Profile
On the nose, it is toasted and enveloping: roasted malt, dark chocolate, and a hint of coffee come through intensely. On the palate, the chocolatey note takes center stage, with a memory of licorice blending with the clean bitterness at the finish. The body is medium, carbonation is moderate as the Irish style requires, and the finish is dry and persistent. A Stout that doesn’t apologize for what it is: dark, roasted, direct.
Why Choose Neuro
- The original Stout from La Casa di Cura — the beer that paved the way for the brewery’s dark beer experiments: every pint carries the passion of its origins
- Authentic Irish Stout — no additives, no frills: roasting, chocolate, licorice, bitterness. Everything in its right place
- La Casa di Cura — an Abruzzo brewery from Senarica with a genuine craft vision and a skill for interpreting classic styles with rigor
- Pub beer — easy to drink despite its dark color: Irish Stout is the most approachable style in the family of dark beers
Recommended Pairings
Oysters (a classic Irish pairing), braised meats and stews, aged cheeses, chocolate desserts, hazelnut cakes. Also perfect as an evening contemplative beer or a pub beer.
Buy Neuro online at Maltese.beer — fast shipping within 24-48 hours across Italy. Abruzzese Irish Stout: toasted, chocolatey, direct. Discover all La Casa di Cura beers →
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Details |
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| Fermentation | Alta |
| Ideal consumption period | 2025-2026 |
| Allergens | Glutine |

