Bzart Session Triple 75cl

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Bzart Session Triple 2013 is a natural, Belgian sparkling quality beverage based on ”Bersalis Kadet”. The “Méthode Traditionnelle” is applied on this Bersalis Kadet during thirteen moons. This means that after adding sugar and a sparkling wine yeast, the “liqueur de tirage”, this Bersalis Kadet is re-fermented.  Carbon dioxide develops and is locked in the bottle which causes the Bersalis Kadet to become effervescent.  Other intrinsical steps, such as the “remuage” (riddling) and the “dégorgement” (disgorging) follow, which  eventually lead to a sparkling, refined beverage.
It is typical for Bzart Session Triple 2013 that no “liqueur d’expédition” (shipment liquor) is applied before adding the cork.
The maturation periods are expressed in “moons” instead of months, and this refers to the Celtic calendar used by our ancestors which was based on the moon cycle that has 28 days. 26 moons of that moon calendar correspond with 24 months of our current sun calendar. The producer of Bzart Session Triple 2013 wants to place a link with his objective of “back to the source” using the word “moons”. By doing this he wants to indicate that a very tasty kitchen can be created with simple dishes in combination
with natural beverages.

Alcohol content: 6.3%


All items are delivered via Post NL. Postnl delivers worldwide in cooperation with partners such as usps, dpd,...
All beers are shipped in professional, DHL-approved, triple-walled cardboard boxes, where all bottles are separated from each other to prevent them from hitting against each other during transport
First of all, you should bear in mind that during transport the bottles might have been thrown around quite a bit and that it’s not a good idea to drink them immediately. We advise you to let the bottles rest in an upright position in a dark and cool place for at least 48 hours. This will allow the yeast to sink to the bottom of the bottle again, and it will also prevent an outburst of foam when you open them. Beers are best kept in an upright position (to make sure the yeast residue remains at the bottom) and in a dark and cool a cool place. (The ideal temperature is 10-12°C (50-55°F) and it is also important the temperature remains as stable as possible.) It is best to drink all beers before the expiry date mentioned on the bottle.  Some brewers, however, mention the bottling date rather than the expiry date on their bottles.
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