How to pour beer properly
The pleasure of drinking beer is influenced by many things. You need to choose the right appetizer, cool it down to the right temperature, and serve it in the right glass. It is also very important to pour the beer into the glass correctly, so that no excess foam is formed and you can start tasting it right away. In this article we will tell you how to pour beer to enjoy the first sip.
Is foam necessary?
Many beer lovers prefer to consume the drink without any foam at all. But employees of beer restaurants insist that the foam cap should be — it is the standard of serving for the drink. It is different for all varieties, so you need to focus on a specific one. The average height of the foam cap for most varieties is 2-3 centimeters.
Instructions for use
To keep the foam cap at the correct height, proceed according to the following algorithm:
— tilt the glass at an angle of 45 degrees;
— bring the bottle with foam at a distance of 3 centimeters from the edge of the glass;
— fill the container so that the foam flows down the wall;
— as soon as the drink fills half of the glass, place it flat and continue pouring strictly in the center;
— stop when the foam cap rises slightly above the rim of the glass.
If the drink foams too much — you should do the following:
— tilt the glass at an angle of 45 degrees;
— pour the drink to about the middle of the container;
— wait for the foam to subside a little;
— top up the beer until the cap is level with the rim of the glass.
A few tips and tricks
Whether the beer is poured correctly is not the only thing that affects the flavor of the drink. In order for the foam to reveal its flavor and aroma, it is important to pay attention to several other things:
— the temperature of the beverage. If the beer is warm, it will foam too much. In addition, the temperature significantly affects the flavor. But it is also not recommended to cool beer too much — it may lose its flavor and aroma. The optimal temperature is 8-10 degrees, although some ales can be served even at 15-20;
— cleanliness of the glass. If there are particles of detergent or other contaminants on the walls of the container, it can interfere with proper foaming. Therefore, the drink should be poured into an immaculately clean glass, and you can rinse it with water just before pouring.
Do you want to taste high-quality foam, which is served according to all beer canons? Come to any beer restaurant of the Lambic chain! We have hundreds of beers from all corners of the world, delicious food and always pleasant atmosphere. We are waiting for you!
Taste without degrees: how non-alcoholic beer is made
Non-alcoholic beer is a great alternative to the usual foam beer when drinks with degrees are prohibited. And if earlier the taste and quality of such beer left much to be desired, now it has become a self-sufficient product that can bring no less pleasure than alcoholic varieties. We tell you how non-alcoholic beer is produced and at what point it loses degrees. A bit of history The first batch of non-alcoholic beer was made in 1976 in the Czech Republic. At first it was so unpopular that manufacturers had to engage in its mass promotion. In the 1980s, beer without degrees began to be actively promoted, including talking about the harm of drunk driving. But it didn’t help much — until the end of the nineties its market share was less than 1%. Non-alcoholic beer has gained real popularity only recently — in the early 2020s. The reason is the trend towards a healthy lifestyle. People all over the world are giving up meat, practicing sports and now — preferring beer without degrees to drinks with alcohol. Secrets of production Non-alcoholic beer contains the same ingredients as regular beer. Only the production technologies differ. They are based either on reducing the degrees by eliminating the fermentation stage or on removing alcohol from the finished beer. Here are the three most popular methods: — The interrupted fermentation method - when the fermentation of the wort is stopped and then the resulting liquid is carbonated, pasteurized and filtered. This is the most common method that most producers use;— evaporation - the degrees leave the beverage under the influence of high temperature;— membrane filtration method - the finished beer is filtered, separating the alcohol from the drink. Non-alcoholic beer is the right product if you are health-conscious. In addition to the fact that it does not contain alcohol, which in large quantities negatively affects the body, it is also low in calories. In beer without degrees only 30 calories per 100 grams — against 45 or more in the usual. But be vigilant: to improve the flavor of the drink, manufacturers often add extra sugar and various chemicals. You can try tasty and high-quality non-alcoholic beer in any beer restaurant of the Lambic chain. Our menu includes hundreds of beer varieties from all corners of the world. Non-alcoholic beer section also pleases with the choice: there are varieties from Germany, Austria, Italy, Russia and even South Korea. Come and let us find a drink for your lunch or dinner that will surely give you pleasure!
19 September 2024
Gluten-free beer: what kind it is and how it differs from gluten-containing beer
Gluten intolerance affects about 1% of the world’s population. Once in the GI tract, gluten, which is found in cereal plants, causes inflammation and leads to stomach upset. Sometimes intolerance becomes a disease when the villi of the small intestine begin to break down. This disease is called celiac disease. Until a couple of decades ago, people with celiac disease had to simply exclude gluten-containing foods from their diet, making it much more sparse than for normal people. Today, the problem is almost solved: manufacturers produce gluten-free pasta, breads and pastries, and many restaurants have gluten free items. Gluten-free beer: what kind of beer is it? Since beer is brewed on the basis of malt, which is sprouted grains, it contains a significant amount of gluten. But this does not mean that those who suffer from intolerance will have to give up their favorite drink — gluten-free beer has also been invented long ago. It is divided into two groups: low gluten and gluten free. Beverages from the first group can be consumed in moderate quantities by people with gluten intolerance, and those who suffer from celiac disease are recommended only gluten free beer. A completely gluten-free beer is one that contains less than 20 milligrams of gluten per kilogram (or 20 parts per million). Secrets of production Two technologies are used to make gluten-free beer: — beer is brewed on the basis of malt from gluten-free cereals: rice, corn, buckwheat, and gluten-containing grains are removed from it completely;— gluten is removed from the finished beer with the help of a special enzyme that breaks down the protein. If only part of the protein is removed, the beer is labeled as low gluten. In the first case, the drink may have a slightly different taste than the usual foam, while in the second case, all the characteristics of beer are preserved, including taste, color and foaming. Therefore, gluten-free beer made in this way is no different from regular beer. To try delicious gluten-free beer, come to the beer restaurants of the Lambic chain. For example, we have Baladin Nazionale Gluten Free — 100% gluten-free beer originating from Italy, which has an exquisite taste and aroma. We look forward to your tasting!
19 September 2024