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Pouring and serving smooth drinking beers
STEP 1:
Chill the glass and let it drain.
STEP 2:
Take the bottle from the refrigerator and uncork it.
STEP 3:
Let the beer run into the tilted glass (45°) slowly and without any glugging. Ensure that
the bottle neck doesn’t touch the foam or the glass.
STEP 4:
Slowly straighten up the glass and adjust the distance between the glass and the bottle
to form the desired head and fill the glass nicely. When the bottle is empty, the foam
should overflow the glass.
STEP 5:
With a single sweep, remove the coarse foam bubbles with a clean skimming blade.
STEP 6:
Dip the glass in water to remove any foam and beer residue from the outside and base.
STEP 7:
Wipe the base of the glass on a terry cloth.
STEP 8:
Hold the glass at the bottom and serve it, preferably on a beer mat, with the brand name
facing the customer.
Pouring and serving connoisseurs’ beers (not re-
fermented) at the table
STEP 1:
Chill the glass, let it drain, and then dry it with a clean, synthetic chamois.
STEP 2:
Take the bottle from the refrigerator.
STEP 3:
Uncork the bottle, preferable in the presence of the customer.
STEP 4:
Let the beer run into the tilted glass (45°) slowly and without any glugging. Ensure that
the bottle neck doesn’t touch the foam or the glass.
STEP 5:
Slowly straighten up the glass and adjust the distance between the glass and the bottle
to form the desired head and fill the glass nicely.
STEP 6:
Present the glass with the brand name facing the customer at the table and place the
bottle next to it.
Pouring and serving re-fermented connoisseurs’ beers
STEP 1:
Dry the glass with a clean, synthetic chamois.
STEP 2:
Take the bottle from the refrigerator.
STEP 3:
Take the still unopened bottle, the clean glass, two beer mats and a bottle opener with
you to the customer’s table. Ask the customer if they prefer to have the beer poured
clear or turbid (with lees).
STEP 4 A:
If the customer prefers a clear beer, leave around one centimetre of beer, with the “sedi-
ment”, in the bottle. Pour the beer into a tilted glass. Slowly straighten up the glass and
adjust the distance between the glass and the bottle to form the desired head and fill
the glass nicely.
STEP 4B:
If the customer prefers beer with lees, pour the entire content of the bottle. Pour two-
thirds of the beer along the side of a tilted glass. Then gently swirl the bottle briefly to
loosen the lees. Slowly straighten up the glass and adjust the distance between the
glass and bottle to form the desired head.
STEP 4 C:
If the customer prefers both options (clear
and
turbid), pour two-thirds of the bottle with
clear beer and then place the bottle next to the glass, so that the customer can top up
the glass with the remaining beer containing the lees.
STEP 5:
Always fill the glass slowly, without any glugging or gushing, in one smooth motion.
Glugging hampers the formation of a stable head, pushes the natural carbon dioxide
gas out of the beer, and stirs up the sediment (yeast sediment that causes turbidity and
extra bitterness).
STEP 6:
Place the glass and bottle on a beer mat, with the brand name facing the customer.
Small champagne bottles (37.5 cl) should preferably be placed on the table in a wicker
basket.
06.2
our thoroughbred beers from KEG TO GLASS
FROM the bottle
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Masterclass
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