Artisan beer (especially if it is not filtered or pasteurised) should be stored with care. Bottles must be kept out of direct light and stored in a cool place (ideally at a temperature of between 10 and 16 °C). Bottles must be stored in the upright position.
To enjoy beer in the best conditions, it should be placed in the refrigerator at least 24 (or, even better, 48) hours before it is due to be drunk, especially if it has been transported. Letting it “rest” like this will allow the yeast to settle.
Beer should never be served chilled. Low temperatures prevent the aromas from being fully released and anaesthetise the taste buds. Every beer has its own serving temperature. If this temperature is not indicated on the label, a good rule of thumb is to consider the proportion between the alcohol content and the serving temperature: the greater the alcohol content, the higher the temperature.
The glass the beer is served in is also important as it can affect your chances of capturing the bouquet of aromas and maintaining the head.
Beer and glasses
Glasses must be washed thoroughly before use, however avoid using rinse aid as this will “kill” the head on the beer. Rinsing in plenty of hot water can something be sufficient. Before pouring the beer, we recommend rinsing the glass with a little cold water to prevent thermal shock. Glasses come in many different shapes and each one has a special characteristic which is designed to enhance its contents. Use a TEKU tulip glass with a flared rim to savour TERZA RIMA.
How to pour beer
Slowly rotate the bottle to allow the natural yeasts that have settled on the bottom to mix in with the beer so you can enjoy their flavour. Open the bottle and start pouring the beer so it runs down the inside of the glass, which is held at a slight angle. When the glass is roughly half full, hold it up straight and continue pouring the beer. Let a good head develop which will help the aromas last longer.