Beer Quotes & Wisdom

Anyone can drink beer,

but it takes intelligence to enjoy beer.

--Stephen Beaumont

Thursday, November 29, 2012

The Perfect Pour


Beer is perfect when skilfully poured

Having the proper glassware to best accentuate the flavors, aromas and appearance of a particular beer is only the first step in serving the ideal Belgian beer. For the full experience, it must be properly poured from the tap, Sir Marc Stroobandt from Stella Artois advises.

The Belgians have mastered the art of the perfect pour, which not only ensures the utmost enjoyment of the beer, but also showcases the pouring process itself.

This art, known as The Belgian Pouring Ritual, is a nine-step, time-honored tradition that contributes to the country's legendary gold standard of beer service. Each of the nine steps serves a specific purpose, optimizing serving consistency, drinking enjoyment and the romance of the beer itself.

Step One: THE PURIFICATION
The bartender selects the signature glass for the beer being poured. The glass is scrubbed in a cool-water bath, preferably with a mild detergent. It's then rinsed with cold water to chill the glass.

Step Two: THE SACRIFICE
The tap is opened in one swift motion to let the first burst of foam flow away. It must never enter the glass, thus ensuring every drop of beer is fresh.

Step Three: THE LIQUID ALCHEMY
The glass is held at a 45-degree angle to create the perfect balance of liquid to foam.

Step Four: THE HEAD
The head is created by straightening and lowering the glass. The foam is visually appealing and releases the beer's aroma.

Step Five: THE REMOVAL
The bartender closes the tap in one quick action and moves the glass away from the faucet to ensure no drops spoil the perfect head.

Step Six: THE BEHEADING
While the beer is flowing over the edge of the glass, the bartender cuts the head gently with a head cutter at a 45-degree angle. This eliminates the larger bubbles that burst easily and accelerate the dissipation of the head.

Step Seven: THE JUDGMENT
The bartender now stands in judgment. The beer's head should be two fingers thick.

Step Eight: THE CLEANSING
The bartender then rinses the bottom and sides of the glass. This keeps the glass clean and cool and makes it comfortable to hold.

Step Nine: THE BESTOWAL
A perfectly poured pint of Belgian beer is presented with the logos of the coaster and glass facing the customer.

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