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How to Serve a Beer

ENJOY THEM...

The perfect way to serve a 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
3. Ensure an optimum flow pressure 
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 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.

The perfect way to serve a beer at home

1. Bottled beer should be stored in a dark, dry place.
2. Cool the beer: place the bottles in the fridge at least 24 hours before serving. 
 Temperature : 
 thirst-quenching beers : +/- 3°C 
 gourmet beer : +/- 6 to 8°C
3. Clean glasses with cold water in which a good detergent is dissolved and rinse thoroughly with water. Glasses for gourmet beers should be dried.
4. Pouring 
 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. 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.

How to recognise a well-served beer in a café?

1. A delicious flavour, a distinctive brew with a pleasant bitterness.
2. No carbonic gas bubbles
3. A good foamy head that is nice and compact and at least 2 cm all the way around.
4. The beer should be at a temperature that is pleasant : 
 chilled (+/- 3°C) thirst-quenching beer 
 cool (+/-6 to 8°C) gourmet beer