Beer Description:
With us, the art of brewing is a craft - not an industry. Therefore all our beers are brewed and bottled by hand. Our beer is alive - not killed by filtration or pasteurization. Therefore every single bottle has been allowed to produce its own CO2 pressure. This process renders great qualitative properties, like a good cellaring capacity and a great flavour potential. The yeast at the bottom of the bottle is a result of this. Some types of beer should be served with this yeast. In that case the bottle should be turned upside down a few times, for the yeast to mix in the beer. If one wishes the yeast to be left in the bottle, the bottle should be treated with care - preferably to stand upright for 1 week before serving. Pour carefully, preferably in one pour. This beer should be stored dark and at temperatures lower than +15 C. We recommend +8-12 C for development of the flavour potential of the beer. At fridge temperature this development stagnates.