Ritual and gestures of the beer
The service must respect the peculiarities of the product, taking also into account its origins and history.
A right pouring, actually, gives to the beer the original features it had immediately after production. In general, we might say that the high fermentation beers, with strong secondary scents, must be served at a higher temperature compared to low fermentation beers, because cold inhibits the aroma.
Different pouring styles
The three main techniques of pouring are connected to the three cultures where beer developed and are also related of the three levels of saturation in CO2 (quantity of carbon dioxide dissolved) of the beers. Here we show the Belgian/Dutch pouring technique of draught beer.
Belgian/Dutch or dynamic pouring
The Belgian/Dutch pouring is also called “dynamic” because beer is poured all at once into the glass. Therefore, the pouring system is set to fill, in one pour, the glasses (generally 0.25cl glasses). A particular tool, identifying the culture itself, is used in this pouring system: the beer knife.
The main rules of the Belgian/Dutch pouring are:
- hold the glass at a 45 degrees angle under the tap;
- open the tap and let the first drops miss the glass, then gradually bring the glass to an upright position in order to get the desired foam on the top of the poured beer;
- close the tap when the head comes up to the top of the glass, moving the glass away from the tap;
- use the beer knife to remove the larger and more vanishing bubbles, in order to make the foam more compact and fine-grained.
Quite difficult? Yet, it takes only 45 seconds to serve a perfect Belgian style draught beer … Watch this video!