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The fine art of beer-drinking
How best to enjoy a beer
Beer is an ideal drink to serve as an appetizer with savoury biscuits or pieces of sausage or cheese.
These help to bring out the full flavour of the beer !
The temperature
While this is a matter of personal taste, according to the type of beer, it is best served at a temperature of between 5 and 9°C.
The glass
Beer is best drunk from a fine-edged glass, with a tulip shape to retain the full aroma of the beer and prevent it from going flat. The bottom should be rounded to allow a long-lasting head to form.
A practical tip to remember is to ensure that the glasses are perfectly clean and preferably washed by hand, as dish-washer products can affect the taste of the beer and the persistence of the head
.
Serving the beer
To obtain a perfect head, begin by rinsing the glass in cold water. Without drying it, tilt it towards the bottle and quickly pour some beer onto the wall of the glass: this causes it to foam at the bottom of the glass. When the glass is half full, continue to pour the beer slowly while gradually straightening the glass up and moving the bottle away. The foam will then rise to the top and form a dense head. This protects the beer from the oxygen contained in the air, retains its aroma and prevents it from being too gassy.
Enjoy!
Take your time, but don’t let it go flat as it will lose some of its flavour. All five senses will contribute to your enjoyment :
"See"
the sparkle, colour, reflections and slight mist that forms on the glass, indicating that it has been served at the right temperature.
"Feel"
the coldness of the glass on your fingers or lips, the contrast with the soft and enveloping texture of the head and the sparkle of the beer.
"Smell"
the dominant malty tones, the hoppy notes and the fruitiness of its bouquet, depending on its fermentation.
"Taste"
the freshness, the more or less marked bitterness and the palette of aromas that explode in the mouth.
"Hear"
the clink of the glasses as we drink to each other’s good health – a tradition probably invented to complete the all-round stimulation of the senses when drinking a beer !
Whether a seasoned beer-drinker or a novice to the art, knowing how to select, store, serve, taste or cook with beer or in a word, appreciate it, also means knowing the language of beer.
The "sparkle" of a beer is its appearance, cloudy or clear and the way light shines through it.
The 'head' of a beer is the foam that collects on the top. A 'good head' is one that is long-lasting.
The "lace" refers to the traces of foam left on the walls of the glass each time it is tipped up to the mouth.
The nose or bouquet of a beer may be grassy, grainy, hoppy, malty, fruity, caramelized, liquoricey or burnt.
A 'springlike' bouquet contains the aromas of wheat, apples, grains or cidre.
A 'summery' bouquet will be perfumed with red fruits.
An 'autumnul' bouquet will have caramel, hazelnut or liquorice notes.
The palate of a beer will be sweet, bitter, subtle, strong, dry, spicey, roasted or even "coffee-like"... We may also find hints of herbs, lemon, cherry or raspberry.
The body of a beer denotes its long-lasting taste. We may thus say that a beer is "full-bodied" or "thin" in taste.
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