PRACTICAL:3 SERVICE OF BEER

Beers, due to their increasing popularity are now often served at the table from individual bottles. To allow for a good attractive head, glasses should be larger than the amount of beer that is to be dispensed. Glasses should be clean and brilliant in appearance, free from chips, cracks, smudges such as lipstick marks and other blemishes. They should be handled by the base, around the center or by the handle never by the rim. Serving Temperature Beers are usually served within the temperature range of 10-14C, with lager beers generally served cooler than other beers at around 8-10C. Ales and stouts are usually served at around 12-15 C whereas some heavier varieties are also served at room temperature (18-22C). Glassware All glasses should be spotlessly clean with no nger marks, grease or lipstick on them.

from left to right: Lager glass, Pint glass/Tumbler and a Pilsner

Examples of glassware are:

Half pint/ Pint tankards for draught beer. Pint tumblers for draught beer. Tumblers for any bottled beer. Short stemmed beer glass for Bass/Worthington/ Guinness. Lager glass for lager. Paris goblets or Draught tumblers for brown, pale, strong ales.

Notes compiled by Ashish M. Dighe!

PRACTICAL:3 SERVICE OF BEER

Bottled beers are available in the following sizes:

Nips: 7-8 oz. Half pints: 10 oz. Pints: 20 oz. Quarts: 40 oz.

Pouring beer: Small bottles of beer: The procedure for serving small bottles of beer at the table is: 1. Carry a clean cold beer glass and an open bottle to the table on a service tray. 2. Hold the tray behind the guest to be served. 3. Pick up the glass at its base and place it to the guests right. 4. Take the bottle in your hand with the label clearly showing to the guest. 5. Pour the beer into the glass on the table so that the ow is directed to the inside opposite edge of the glass. Pour slowly so that a head can form. 6. Continue pouring until the glass is full, with a well-rounded headed. 7. If the bottle still contains beer, place it with a coaster on the table to the right of the glass, with the label facing the guest.

Notes compiled by Ashish M. Dighe!

PRACTICAL:3 SERVICE OF BEER

Large bottles of beer: Do not carry large beer bottles on a tray. Take the glasses to the table on a tray and place them, as described above. Then go back and bring an open bottle of beer to the table. Pour the beer in the same way as small bottles. If possible avoid leaving large beer bottles on the table. Alternate service for premium and imported beers: 1. Carry a clean cold beer glass and and place it to the right side of the guest. 2. Wipe, clean and display the unopened bottle of beer to the guest with the label facing the guest. 3. Upon the guests approval, open the bottle. 4. Then holding the glass at an angle, control the head of the beer by pouring against the inside of the glass. Lower and straighten the glass when a head needs to be encouraged. Never allow the tap or bottle neck to come in contact with the beer when pouring. 5. Continue pouring until the glass is full, with a well rounded headed. 6. Place the glass to the guests right. 7. If there is still some beer left in the bottle, place the bottle on the table with a coaster to the right of the glass, with the label facing the guest. Certain bottle beers such as light ales and pasteurized beers can be poured straight into the glass. Others that have been bottle conditioned have to be poured carefully. A typical example of a sediment beer is Worthington White Shield. The skill is not to disturb the sediment when pouring so that only the brilliance of the beer

Notes compiled by Ashish M. Dighe!

PRACTICAL:3 SERVICE OF BEER

can be seen in the glass: hold the glass tilted at eye level and pour the beer very carefully down the inside of the glass, keeping the bottle absolutely steady. As the glass lls, lower it from the bottle to ensure an attractive head. When the sediment reaches the shoulder of the bottle, stop pouring. The perfect glass of beer should look good enough to photograph; it should be star bright in appearance, taste true to type and lace the glass (with froth) as it is drunk. How and when to serve different styles of Beer
STYLE ORIGIN France Belgium Germany France Belgium Belgium Germany CHARACTERISTICS Bottom Fermentation SERVING GOES WITH

Pilsner

8 C

Aperitifs, light sauces, sorbets

Brown Beers

Well roasted malts 12-14 C

Meats and games with sauces

White Beers

Top fermentation, barley and wheat

8 C

Aperitifs, sauces for white fish

Abbey Beers

Belgium

Top fermentation

10-12 C

Meats prepared with sauces, Cheese Meats prepared with sauces, digestive Aperitif, grills, sorbets Aperitif, red meat

Bieres de garde

Flanders

Top fermentation Spontaneous fermentation Top fermentation Top fermentation

10 C

Gueuzes Ales Stouts

Belgium Britain Ireland, Britain

10-12 C 10 C

12-14 C Afternoon, excellent with oysters.

Notes compiled by Ashish M. Dighe!