Life around continues the rubric with expert advice on how to improve everyday kitchen affairs. Every week, we explain how to cook or preserve a wide variety of products, and talk about simple tricks that make it easier and more interesting for you to be in the kitchen. In the new issue, the bartender of the 0.33 pub tells what temperature the beer should be in, what glass and at what angle it should be poured.
First of all, beer needs to be cooled: too warm is not always pleasant to the taste, and frozen loses all its taste. Different brands have different feed temperatures. It roughly corresponds to the strength of beer: light lagers are served colder, strong winter varieties - almost room temperature. The recommended serving temperature can usually be read on the counter label. The glass should also be cooled: rinse with cold water, put ice cubes in it for a minute or freeze in the freezer. This will help poured beer stay cold longer.
Do not forget that each beer has its own glass in which it reveals its entire aroma. So, holding the glass at an angle of 45 degrees, we begin to pour so that the beer neck is in the middle of the glass. Do it with confidence, do not pour beer in a thin stream, but you also do not need to overturn the bottle sharply. When pouring beer, gradually translate the glass into an upright position so that a foam cap 2-4 centimeters high is formed.
Particular attention should be paid to Belgian brands. Most of them are aged in a bottle, at the bottom of which a yeast precipitate forms, giving the beer additional shades of taste and aroma. When pouring such beer, do not pour the entire contents of the bottle into the glass at once. Start pouring while holding the glass at an angle of 45 degrees, then put the glass in a vertical position and, raising the bottle up, make a high foamy cap, typical of the “Belgians”. And do not pour the beer to the end, leave about a quarter in the bottle. The precipitate, rich in B vitamins, is usually shaken in a bottle and added to a glass (I advise you to evaluate how the yeast changes the taste, color and aroma of beer) or pour it into a separate shot, washed down with beer without sediment.
About the glasses, it should be said that the taste and aroma of beer in the glass change, and significantly: in different glasses the taste of the same drink will be different. This is due to the ratio of the area of beer in contact with air, the different formation rates and the lifespan of the foam cap and the bubbles rising from the bottom, and the different mixing of the yeast cake with beer.
Some glasses contribute to the formation of foam and retain a foamy head for a long time. Others - such as glasses for strong Duel ale - have special bulges at the bottom to form a beautiful "champagne" trickle of bubbles. Still others allow the aroma to open to the fullest, closing it on all sides with a narrow neck.
There are glasses of a completely non-standard shape. One of them is a glass for Belgian light ale Pauwel Kwak. It is a chemical type flask in a wooden pen holder. Folk etymology connects the name of this beer with a characteristic croaking sound that accompanies the last sips of this glass: kwakt in Dutch means "croaking". The official legend says that the special shape of the glasses for “Kwak” was developed so that the royal postmen could fasten the glass to the recess for the shaft of the royal banner and drink ale without leaving the carriage, to be always ready.
The taste and aroma of beer in a glass changes, and significantly: in different glasses with the same drink the taste will be different
There are several basic types of beer glassware and basic beer styles that match them. Trappist glass (bowl) provides the maximum area of contact with air. This gives softness to the taste of the abbey marks. Abbot dowels, triples and quadrupels are poured into them. Belgian ales, including strong ones, go to the lager glass. This is a glass with thin, slightly rounded walls and a massive bottom. It allows you to appreciate the light graceful colors of the lagers and supports the froth in a narrow neck.
Pilsner lagers are poured into a flute (champagne glass). A glass of this shape supports the foam and extends the life of carbon dioxide bubbles rising from the bottom of the glass. It is customary to pour panache (beer with lemonade), lambics (fruit, faro, goze) and pilsner into a snifter - cognac glass, since its shape allows you to enjoy a bouquet of smells.
Porters, ice blocks, stouts, dark IPAs and Flemish reds should be poured into a shaker - a simple-shaped glass with even expanding walls. It is intended for beer with a simple aroma, but rich in taste.
Amber ales, porters, dark panache ales and stouts are poured into a tulip - one of the most common types of glasses for Belgian beer brands. It keeps the foamy cap well and helps to enjoy the complex aromatic bouquets characteristic of the Belgians.
Abbot dowels and triplets, Belgian ales, including strong IPA and dark lambics (fruit, faro, goze), as well as seasonal stamps, Flemish red can also be poured into the toggle switch. A classic example is the glass for Hugarden: it is usually thick-walled and maintains beer temperature well.