Serving a beer takes skillFrom a simple pils to the best trappist, from a refreshing white beer to a good old scotch beer, any beer worthy of the name be it from a bottle, a barrel or a can deserves to be served perfectly so that connoisseurs and novices alike can enjoy all of its qualities.
To serve a beer ‘properly’, first of all you absolutely have to store it by the rules. Barrels and bottles must be stored in the dark, in a clean and dry place, and at a temperature of around 15°C.
Therefore, do not forget to cool the beer before serving it. Draught beer comes out of the tap at around 3°C. Thirst-quenching beers out of bottles, like white beers, Gueuze or Kriek, or other famous Timmermans fruit beers are generally served at 4 to 6°C, as are strong blond beers. The Gordon Finest Beers range particularly benefits from this coolness as it helps to release its aromas. Finally, fine beers such as Guinness, dark Bourgogne des Flandres, Dominus and amber beers such as Gordon Finest Red or Kilkenny are enjoyed at a slightly higher temperature, between 6 and 8°C.
The vessel used for drinking the beer also plays a role in helping it deliver the best flavour. A straight-sided glass, a tulip glass, a snifter or a bock… Each beer has its glass, as we will explain elsewhere in this dossier. Glasses must be degreased with a detergent. Any fingerprint or greasy residue might affect your beer's beautiful head, which will look flat and unappealing... Just before serving, give your glass a final quick rinse under cold running water. Doing this, as can be seen in all cafés but which we never do at home, cools the glass down effectively and removes any residue of detergent, which has the same disastrous effect as grease. Only glasses for beer tasting sessions shall be polished with a perfectly clean synthetic shammy.
Are you now finally ready to serve? Here is how to do it.
Draught beer: Open the tap, let the foam that first comes out pour next to the glass. Hold the glass by its base and fill it up in one go, holding it at an angle to start with then gradually straightening it up. Let the foam overflow slightly and remove the excess in a single sweep with a clean knife. Rinse the outside of the glass.
Thirst-quenching bottled beer: empty the bottle in one go, initially slightly tilting the glass then gradually straightening it as it fills up. Let the foam overflow then finish off as with draught beer.
Savourable bottled beer: This type of beer needs serving ‘religiously' slowly, one might say, making sure to build up a nice head. Leave a small quantity of beer in the bottle, which you can add later if you wish. For beers that referment in the bottle, like Gordon Xmas or Diabolici Triple, leave the yeast deposit at the bottom of the bottle. Present the bottle with the glass. This yeast deposit is rich in vitamin B and has a depurative effect that some people like, but it is preferable to drink it separately.
Canned beer is served in the same way as bottled beer. The famous Guinness brand has nonetheless designed two interesting innovations to give its canned beer the creamy head of a draught beer: the “Floating Widget” (which means the beer is foamed by a perforated ball as it is served), and more recently, the “Guinness Surger” (a tray unit that sends sound waves through the glass to produce a creamy head in the Guinness). Magic!
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