Things You'll Need:
- Beer
- A very clean beer glass of some sort
- Two hands
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Step 1
First, you'll need to bring your beer to proper serving temperature. This varies greatly depending on style of beer. For macro light lagers such as Budweiser and the like, it's best to drink them as recommended; very cold. The reason for this is to numb your taste buds so that you can't perceive any real flavor that is in the beer. Most of these beers are offensive at any temperature above that of a refrigerator, so it is advisable that you consume them as cold as possible.
As for high quality craft beers, the majority are best served somewhere above 40 degrees fahrenheit. Generally speaking, the higher the alcohol, the warmer you would serve it. Refer to beeradvocate.com for a more in-depth look at proper serving temperatures for various styles of beer. The idea here is to allow your senses to experience the full range of aromas and flavors that a particular beer has to offer. This just can't be done at near-freezing temperatures.
Most beers are best served somewhere between 15-30 minutes after you've removed them from your refrigerator. This of course depends on the temperature of your refrigerator, and the ambient temperature of the room that the beer is sitting in once you've removed it from the fridge. It's also worth noting that your beer will continue to warm as you drink it. Sometimes it is advisable to just pour the beer cold and allow it to warm in your hands as you drink it. You'll notice the overall aroma and flavor will change along with the gradual rise in temperature. -
Step 2
Now that we've brought the beer to ideal serving temperature, it's time to retrieve ideal glassware. It's best that you use a very clean glass. The type of soap you use will affect the flavor and appearance of your beer. Any soap residue or water spots left on your glass will negatively affect key aspects of the enjoyment of your beer. I find it best to hand wash all beer glasses with a mild detergent and very hot water. A thorough rinse is key. The dishwasher just doesn't do a satisfactory job.
Different styles of beer are best served in different styles of glasses. Of course you can drink out of any glass you choose, but sometimes the difference between drinking vessels can be the difference between a good beer and a great beer. Refer to a site such as beeradvocate.com for further information on ideal glassware for various styles of beer. I find a tulip to be extremely versatile, if that helps. -
Step 3
Now pop the crown or cork on that beer, and let's pour it. There is no universally correct method of pouring a beer. I find that different beers require slight adjustments to the standard pour.
Generally, it is best to begin your pour with the glass tilted toward the mouth of the bottle at about a 45 degree angle. This is done so that you can easily pour the beer down the side of the glass, which will keep the head (foam) in check.
A nice sized head is desirable, because this is where all the aroma comes from. All those tiny bubbles are continually bursting, thereby releasing the beer's various aromas and esters. As you may already know, smell plays a significant role in taste. So not only does that nice fluffy head look nice, but it also plays a huge role in your actual enjoyment of a particular beer.
Depending on your preference, you may want a larger head, or a smaller one. I generally prefer mine to be nice and robust. So decide on your preference, and begin your pour. Pour slowly down the side of the glass, and as you get about one half to two thirds of the beer poured, straighten out the glass and continue pouring slowly, but now aim directly into the center of the glass. This will produce a nice thick head.
For a smaller head, continue your pour down the side for a bit longer. For a larger one, begin pouring down the middle a bit earlier. It's that simple.
Keep in mind that the carbonation level of different beers can vary greatly from beer to beer. With time, you'll be able to spot a heavily carbonated beer as soon as you begin your pour. It's easy to spot because it will produce a head at a much quicker rate than a moderately carbonated beer. Be careful not to over pour these heavily carbonated beers. You don't want foam overflowing onto your counter top or carpet.
With lower carbonated beers, sometimes you'll need to pour the whole thing right into the center of the glass in order to produce an adequate sized head. So get to know the beer you're pouring, and soon you'll know exactly how to pour the various beers that you enjoy.
Cheers!
Comments
grouch said
on 12/20/2007 Passing this along to a few friends who need some help. They are all head and no taste. Thanks for the information.
jakon said
on 12/14/2007 And the colder your beer, the less subtleties you will taste. An adequately carbonated beer will have plenty of bite to it at 45 or 50 degrees. That isn't the concern.
When those bubbles burst, they release esters and aromas, thereby exposing the true flavor of the beer. This is a good thing in most cases.
I agree that some beers are best served ice cold, but the vast majority are best served above 45 degrees. The flavor and aroma of a quality beer is meant to be enjoyed; not masked.
But hey, everybody has their preferences. Individual enjoyment of beer is a subjective thing. But to me, serving a great beer too cold is no different than serving a plate of enchiladas too cold. Well, accept for the fact that I can sit and let my beer rise to drinking temp. I'll need a microwave or other heating device for my enchiladas.
torque63 said
on 12/14/2007 the colder your beer, the more carbonation it will retain.