Kirill Yurovsky: how to drink beer?

It seems that beer doesn’t need any special “ceremonies” in serving and drinking. But gourmands and professional tasters would hardly agree with you. It does not hurt to keep some recommendations in mind, and it doesn’t even matter what kind of beer you are going to drink. This will help you “recognize” all the facets of the drink’s taste. Read more here.

The 5 Top Mistakes in Drinking Beer

In the beer, etiquette is much less clearly defined rules if compared to the same cognac or whiskey, for example. But having mastered all the subtleties of tasting beer, you are likely to reconsider your attitude to it. The drink won’t seem so “easy” anymore.

But first, let’s eradicate the common mistakes in drinking beer. What is better not to do with beer?

Cool down too much.

It is believed that beer should be served almost ice cold. But this rule does not work at all. Even on the contrary – strong cooling will “spoil” the taste of the drink. Not only will it get cloudy, but it will also lose its aromatic bouquet.

Many beers are commonly served at 8-10 ° C. There are even styles that are drunk at 15-20 ° C, which mainly refers to some kinds of ales.

So take the time to put the beer in the freezer to cool it down as quickly as possible. Foam does not like extreme temperature changes. It’s better to put the bottles in the fridge – 10-20 minutes is enough to bring the drink to the right “condition. A bucket of ice or cold water will also work.

Create “frosting” on the beer glass

Yes, some cocktails are served in “frosted” glasses – both additional cooling of the drink and its aesthetic appearance. But that story won’t work with beer. Don’t put beer mugs in the freezer to get a nice “frosting” on them.

By pouring beer into frozen glasses, you “kill” its carbonation and lush flavor. As a result, the drink will not please you with a dense foam cap and rich flavor. Do not complicate – to pour the beer, all you need is to rinse the glass under running cold water and wipe it dry.

“Warm it up in your hands.

You don’t drink beer very cold; we’ve already established that. But there is also no point in warming the glass in your hands. Quite soon, the drink will cease to be refreshing and will begin to be bitter.

It is better to take a glass of beer from the table only to take a sip. Or drink it from glasses on a stalk so that the palms of your hands do not heat the drink.

Long Storage.

The basic types of beer reach their peak “maturity” right after they leave the production facility and head to the store. The flavor and aroma of beverages “age” fairly quickly, which is why it is not advisable to store beers for long periods of time. Even in the refrigerator at the right temperature. There is a risk that when you open your favorite beer in a couple of months after the purchase, you will find in a bottle is not at all “the right” drink.

It is better to drink beer young and not to postpone it “until better times”. However, there are exceptions. Some dark beers only get better after storage.

Shake the beer in the glass.

When tasting wine, take a swirling glass to let the drink release its aroma, creating “swirls.” Beer will not tolerate such an attitude. The only exception is a professional tasting of foam at competitions.

Creating this very “vortex” in the glass will lead to the release of bubbles in the drink and the rapid settling of foam. The beer will probably give off a strong aroma for a while, but not for long. Soon the drink will lose all its freshness – no tasting pleasure.

The right glasses for beer

The dozens of types of glasses that are available for drinking beer are not marketing. Each one serves a specific purpose – to convey the bouquet of a particular style as fully as possible. As tasters say, choosing the right glassware when it comes to beer is crucial.

It’s time to add to your collection of beer glasses. Let’s outline the most popular types of glasses. What are they? What kinds of beer are they designed for?

Beer mug

Suitable for: American and Scottish ales, Irish stouts, German and American lagers.

The beer mug can be made of wood, thick glass, or ceramic. There is necessarily a handle, sometimes a hinged lid.

Pint

Suitable for: pale and brown ales, IPAs, dark and light lagers, porters and stouts, and wheat beers.

The classic pint is a conical-shaped glass made of smooth glass. An optimal choice for most “every day” styles of moderate-strength beer.

Pints come in a variety of shapes and sizes. Typically, these glasses hold 0.3-0.6 liters of drink. One of the most recognizable types of pints is the nonic pint. At the top of the glass, there is a ring thickening. And it performs several functions at once: it improves the grip and protects the edges from chipping. And the Irish pint (or pinta-tulip) has a noticeable expansion in the middle – the upper part is a little wider than the bottom. This is the shape of the Guinness company’s branded glasses, for example.

Pilsner

Suitable for: all types of Pilsner, American Lagers.

This is a tall, elegant glass tapered to the bottom. It is believed that the wide edge of the bowl helps to form a stable foam. The Pilsner glass is often confused with other larger glasses, of which there are many. But there is a major difference. Pilsner tapers straight down, without any curves or “bulges.

Weizen Glass.

Suitable for: wheat ales, dunkels.

This glass is shaped like a pint glass and a Pilsner at the same time. But the difference between the two is significant. Weizen Glass has a much greater curvature (especially – in its upper part). The glass is much taller than the pint glass and wider than the classic Pilsner glass.

The curved top of the Weizen Glass helps “maintain” the foam layer. And maintaining the foam cap is very important when tasting wheat beer. The glass was originally intended only for this style.

Tulip

Suitable for: pale, red, and brown ales, lambics, barleywines, and geese.

These are short-stemmed glasses with a gracefully curved bowl shape that expands to the top. It is believed that Tulip “supports” the foamy cap and enhances the malt flavor and aroma of beer. And the very serving of the drink looks great.

Snifter

Suitable for: Bocks, Barleywines, imperial stouts, porter, Scottish and Belgian ales, and IPAs.

It is believed that the classic snifter shape is ideal for revealing the aroma of the beer. In these glasses, it is accepted to serve “powerful” drinks with a strength of over 7% vol. The shape of the cup allows you to “warm” the drink in your hands, and in most cases, it only benefits the strong beer.

Teku

Suitable for: All styles of beer.

Glass Teku has an unusual shape – it is wide at the bottom part, gets narrower to the edge of the cup, and widens out again slightly at the edge. The high foot prevents the drink from heating up due to the heat of the palms. It is considered to be ideal for conveying the full flavor of the foam. Not without reason, Teku became the official glass for judging the quality of beer in many beer contests in America and Europe.

This glass is considered a universal one. But many people prefer to use it for tasting lambic and sour ales.

Thistle

Suitable for: Scottish and Belgian ales, Double IPA, and Barleywines.

Thistle means “thistle.” The shape of the glass reminds us of Thistle. It has a rounded base and a high neck, slightly widening at the top. It is believed that the glass keeps the aroma of the beer (especially strong) for a long time.

Stange

Suitable for: Kölsch, Boki, Lambic, Gueuze, Pilsner, Altbier.

It is a narrow straight glass made of thin glass. Usually, it has a small capacity – 0.2-0.3 liters. Especially so that the beer has no time to heat up in the glass, losing all its charm; however, on the market now, you can find large Stange.

Glasses are designed exclusively for a light beer. They are thought to allow the drink to maximize its flavor and aroma.

Goblet/Chalice.

Suitable for: Belgian ales, beers, stouts, and IPAs.

These are goblets and bowls commonly used for tasting “heavy” malt beers. They have a lot in common. But goblets (Goblets) are usually made of thinner glass, while bowls (Chalice) are heavier and thicker.

The wide neck of these glasses helps to thoroughly “analyze” the overall flavor of the beer.

Glass for IPA

Suitable for all types of IPA and stouts.

These glasses first appeared on the market in 2013. They were developed by the company Spiegelau. Manufacturers claim that these glasses perfectly disclose the aromatic profile of any type of IPA (especially – its American “versions”). They come in different sizes. Mini-cups are perfect for professional beer tastings.

The company Rastal began to produce similar glasses. But the brand began to position these glasses as ware for stouts.

How to pour beer into a glass?

It is believed that the correct way to serve beer in a glass is to have about 2 to 3 cm of foam cap in it. It is with this that problems often arise. Either there is too much foam or none at all. Try pouring beer using this technique:

Tilt the glass at about 45°.

Pour the beer by holding the bottle or can about 3 cm from the edge of the glass. The drink should ideally flow down the side of the glass.

When the glass is already half-full, put it flat and continue pouring beer – but in the center. Until the foam cap rises slightly above the edge of the glass.

If the foam cap is still forming very quickly, try the “double pouring” method. It’s very simple – you fill the glass only halfway, wait till the foam settles a little bit, and then carefully pour the rest of the drink.

How to drink beer correctly?

If you are familiar with a particular style of beer, you probably already know how and with what to drink it. The bouquet of the drink is quite recognizable – all that remains is to enjoy it. But what if it’s brand new to you? Then you can feel like a real taster for a couple of minutes.