Clipping of news on Brazilian Culture, Law and Citizenship
29/08/2013
This article was translated by an automatic translation system, and was therefore not reviewed by people.
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Clean equipment ensures quality beer Photo : Cleber Junior / Cleber Junior
Identify a beer won is not an easy task for the consumer . But among so many blatant selling drink out -dated , operations Procon - RJ , worth getting closer to the palate . Who find , for example , that the taste is more acidic than usual should check with the merchant the deadline allowed for consumption , according to the information provided in the seal stuck in the barrel . The label is mandatory , according to the Procon - RJ .
Sommelier beers and creator of the virtual page - master cervejeiro.com , Daniel Wolff says that the taste of rust , acid and half sour, reveals oxidation of drink, demonstrating that the draft may be out -dated .
- Often , the lack of cleanliness of equipment that transfers the beer for the tulip can bring this oxidation. The improper storage temperature and also make the drink age faster - said .
Daniel adds , however , that some types of beer are even tastier when they get older .
- Anyway , if a waiter serving a drink oxidized, and the client does not like , he has every right to ask for another - he said.
According to the beer sommelier , the ideal is that beer is consumed as close to the date of manufacture . The specialist explained that, after going to the barrel , the average term of validity of the drink is ten days . Once the container is opened, the validity is shorter : from one day to another.
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Source : Extra - online
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This article was translated by an automatic translation system, and was therefore not reviewed by people.