THE PERFECT GLASS

One of the most important aspects of promoting high-end beer is in the presentation and as such, glassware can be the leading mechanism in accomplishing this. (Insert proper glassware here). Get away from the straight edged glass that do not hold the head of a beer well and move to glassware designed for a particular style or a “Nonik Pint” glass that has a more curved top that holds and presents the head of the beer better. Be aware that many of the high-end, white-table cloth restaurants do not like beer logos on the glassware they use but some will, especially if the glass is unusual and is particular to the style.

You’d think a glass is just a glass, right? Yet, the same beer can have a different taste and aroma in different glasses. Using the correct glass helps engage the senses and brings out the best characteristics of a beer by letting it breathe properly, allowing its aroma to reach your nose. Use the glass carousel below to find the ideal shape and size glass for every beer.

1. Casks and bottles of beer should be stored in a dark, dry and clean place, at a temperature of +/- 15°C).
2. Cool the beer :
   beer and casks : +/- 3°C at the tap
   thirst-quenching bottled beers : +/- 3°C
   gourmet bottled beer : +/- 6 to 8°C

Glassware preparation: Start with a “beer-ready” glass. Simply put, a “beer-ready” glass is a clean glass. A dirty glass can create a flat beer or a false head that dissipates quickly. It can also make the beer taste off and cause bubbles to stick to the side of the glass. Clean glasses with cold water in which a good detergent is dissolved and rinse thoroughly with water. A clean synthetic leather cloth ("chamois") is used for drying glasses for gourmet beers.

1.  Wash the glass in warm, sudsy water.

2. Rinse it in clean water.

3. Let the glass air-dry upside down on a rack.

Note: Avoid serving beer in a frozen glass as it dulls flavor and aroma.

4. Pouring beer
Cask beer:
Open the tap but do not let the first jet of  froth go into the glass.  Fill the glass all in one go.  First tip it to one side and then hold it up right again under the tap.  The froth should flow over the sides.  Skim off with a knife held at an angle.  Rinse the outside of the glass.
Thirst-quenching beer:
Pour the beer all in one go.  Tip the glass slightly to one side and then raise it gradually to an upright position.  Let the froth flow over the sides and then skim off the surface bubbles of  the froth with a clean knife.  Rinse the outside of the glass.
Gourmet beer:
Serve the beer slowly so as to create a creamy froth.  Leave some beer in the bottle so the glass can be topped up afterwards.  For beers that are refermented in the bottle, leave the yeast deposit in the bottom of the bottle and present the bottle with the glass.

1. Clean glasses with cold water in which a good detergent is dissolved and rinse thoroughly with water. A clean synthetic leather cloth ("chamois") is used for drying glasses for gourmet beers.