Craft beers: Review and guides Guide to craft beers

Raw beer

Birra Cruda insegna - EFW
Written by EFW Staff

Raw beer: the healthy drink with a unique taste

Today’s brewmasters kept till today the secrets of the beer production, carrying it out with the same passion of the past. From the grinding of the cereals and the mashing, needed to create the ideal environment to activate the yeast; from the filtering to the pasteurization necessary to sterilize the must and the hopping, these are the main phases of the production of beer both for few liters and the production of several hectoliters.

Above all in the last months, it is pretty spread the production of craft beer produced by the brewmasters in small laboratories, real model brewery suitable for a small production of beer. Among them, raw beer is pretty appreciated: it is not subjected to process of pasteurization and micro filtering and it preserve all the unique natural properties of the ingredients used to assure authentic and healthy perfumes and tastes.

Raw beer and Commercial beer: a comparison

The process of pasteurization, used above all in the cycles of industrial production, consists in taking the temperature at 60°C with the aim to kill all the bacteria, moulds and yeasts that can ruin the organoleptic properties. Thanks to this process the aromas and perfumes of the product will be preserved in the best way.

The benefits of raw beer

Even if it can’t be comparable with fruit and vegetables, raw beer if drunk in the right quantities, has good qualities and benefits for the organism. It contains yeasts and other substances, besides giving to the drink a great structure and taste in comparison with other beers. It enhances the nutritive values of the drink (Vitamin B9, B12 and folic acid), increasing its positive effects, above all at a intestinal level.
Respect of other industrial beers, raw beer doesn’t have glycemic peak in the blood and it contains a great quantity of polyphenols, against the ageing of the organism and protective of the cardiovascular system.

The preservation of raw beer

Raw beer is a live beer and thus, it has to be drunk as soon as possible to taste its perfumes and tastes. As it is not pasteurized it is pretty delicate as it can change due to the external environment, for this reason it requires great attention and care. It should be preserved in a dry room, far from lights, better if in the dark, in a fresh place, clean and without smell with maximum temperatures of 15° – 16° and without dangerous thermal changes.

Tasting of raw beer

To taste a raw beer in the best way and enjoy its benefits, it is fundamental that the drink rests in the fridge at least 48 hours in advance. Even if it seems long, this period of time is fundamental above all when the bottles have been subjected to vibrations during the transportation. In general it is necessary to allow to the substances on the surface to sediment on the bottom of the bottle, in order to stabilize the carbon dioxide inside the drink. Another aspect to keep in mind for a good tasting of raw beer is its temperature, that have to balance aromas and tastes.

If the temperature is too low, they inhibits the aromas. In order to taste the aromas, after the refrigeration, beer have to be tasted and the perfect temperature is around 8°C. Generally, more structured beers needs higher temperatures than lighter beers. Finally, for a better tasting, prefer a suitable glass able to release carbon dioxide in the beer.

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EFW Staff