Artisan beer is, by definition, unpasteurised and unfiltered beer produced using the traditional method. Its main difference to industrially produced beer is that it is unpasteurised, giving it a shorter life but a greater array of aromas, since pasteurisation removes most of the aromatic substances in beer.
Some information about the quality of artisan beer when consumed in moderation.
Calories in beer:
• Non-alcoholic beer (3 ÷ 8 Plato scale): 150 calories/litre
• Beer 12 Plato scale: approx. 450 calories/litre
• Beer 16 ÷ 18 Plato scale: 600/700 calories/litre
By way of comparison, fruit juices and full cream milk have 600/700 calories/litre.
Beer has a high vitamin content, especially if it is unfiltered and unpasteurised. It contains in particular a large number of group B vitamins, including folic acid (which helps iron absorption and blood formation).
During the secondary fermentation process, the beer is bottled and nourishment for the remaining yeast is added which ferments for a second time, producing carbon dioxide and a higher alcohol content.
Once TERZA RIMA beers have finished primary fermentation, they are left to age for about 25 days in steel vats. Yeast and wort are then added and the beer is bottled. New fermentation takes place in the bottle and, when this is finished, the added yeast settles on the bottom. The carbon dioxide produced during this fermentation acts as a preservative, so the beer does not need pasteurising.
Fermentation could be top or bottom. Top fermentation takes place using yeast strains which work best at a temperature of around 20°C, producing beers with complex aromas. Bottom fermentation takes place using yeast strains which wirk best at a temperature of around 10°C, producing beers with delicate aromas. TERZA RIMA is a top fermentation beer.