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Zoekopdracht


Zoekopdracht





Zoekopdracht





Zoekopdracht





how to serve and servingtemperature

HOW TO SERVE + SERVINGTEMPERATURE




1. Casks and bottles of beer should be stored in a dark and dry place, at a temperature of +/- 15°C).

2. Cool the beer : place bottles in the fridge at least 24 hours before serving
cask beer : +/- 3°C at the tap
thirst-quenching beers : +/- 3°C
gourmet beer : +/- 6 to 8°C

3. Ensure an optimum flow pressure when serving from the tap

4. 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.

5. 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 rich foamy head that is nice and compact and at least 2cm all the way around. 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.

Bierproef

bierproef Hopus Lefebvre

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