Skip to main content
Decalogue of Craft Beer
1.

An unpasteurised artisanal beer raw and “LIVE” inside the bottle;

2.

An unfiltered artisanal beer with yeast and protein deposits at the bottom of the bottle;

3.

An artisanal beer is a delicate product because it is sensitive to movement and temperature variations;

4.

Movement and the temperature over 23° C reactivate the fermentation and thus the production of carbon dioxide inside the bottle;

5.

A prolonged fermentation in the bottle creates the so-called “supersaturation” that is manifested by the flow of foam and in some cases of the beer itself at the opening of the cap;

6.

To avoid sudden jumps in yeast, storage cartons must always maintain the vertical position;

7.

In the refrigerator the bottle must always be in the vertical position;

8.

The ideal temperature range for serving is 7-10 ° C;

9.

When removed from the refrigerator it should be uncorked only if the bottle has long maintained the vertical position;

10.

Pouring an artisanal beer must be slow and gradual, when it reaches 2/3 of the bottle, if the consumer likes it, it must be swirled in order to dilute the maximum deposits of proteins and yeast at the bottom of the bottle; Otherwise, proceed slowly to keep the product in clear glass without pouring the bottom.

Hai 18 anni compiuti? Per visitare questo sito devi essere maggiorenne. Se non lo sei, clicca su "Esci".