Birra artigianale e birra di qualità: network di comunicazione ed eventi
Rappresenta la percezione del livello di anidride carbonica definito dal pizzicore del gas a contatto con la mucosa orale. L’effervescenza va da piatta (birre di area anglosassone) a forte (weizen, trappiste). Forme intermedie, moderata (doppio malto), media (export, lager), decisa (pilsner).
Il Glossario della Birra è a cura della Redazione di Pinta Medicea e di Antonio Mennella.
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