The beer produced in the Susa Valley is a raw beer, i.e., not pasteurised: this is the main difference between industrial and artisanal production that allows it to remain a live food. The digestibility is therefore preserved intact, allowing those who drink it to benefit from the beneficial contribution of cereals, otherwise burnt by the high pasteurisation temperatures.
It is an unfiltered beer that is re-fermented in the bottle, thus forming an effervescence that is also natural. The yeasts, which are a determining agent in the brewing process as without them fermentation would not take place, remain within the product allowing those who approach it to enjoy their nutritional benefits. In fact, they contain highly digestible vitamins and proteins, benefit the skin, hair, eyes, intestines and fight free radicals, all with a minimal calorie intake. So don't leave them on the bottom, but enjoy them quietly as a final draining.
After a mouthful of air in the glass (the beer should be poured by foaming it generously!), aromas and flavours will be released on the palate, allowing you to rediscover the value of authenticity.
