By using champagne yeast from the famous French region of Reims, Vuurzee gets its extremely pleasant mousse and its slight mineral and lactic finish. The hand-picked Hungarian grapes ensure that Vuurzee has a slight fruity character, so that the typical bitterness of beer is nicely balanced.
The best drinking temperature of Vuurzee is around 8 degrees and can be best enjoyed in a wine glass or open flûte. Vuurzee is perfect for dinner, as an aperitif or with an appetizer. During the dinner, Vuurzee also lends itself as a fully fledged partner for the most diverse dishes. From oysters, caviar, lobster, mussels, scallops, smoked salmon, duck breast, rack of lamb to slow-cooked beef ribs and pork belly.