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