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Questions tagged [serving]

Relating to guidelines and practices for serving beer, wine and spirits.

9
votes
2answers
151 views

When does the pour matter?

Especially when it comes to serving beer, such as Guinness, it is debatable that the pour is the most important aspect. This is something I understand due to the layering and carbonation... When is ...
4
votes
2answers
132 views

Red wine service

I want organize a meeting around Italian wine but I have multiple question in my brain. I read a lot of page in this big web for prepare wine. My wine is not into a fridge. I know my red wine may be ...
3
votes
2answers
186 views

Why is some beer kept in/served from a firkin in a bar?

I've been to several bars recently that feature a "What's on cask?" section of the beer menu. The menu does not, however, suggest why that particular beer is being held in a firkin and served via the ...
5
votes
3answers
661 views

Why are some beers warm and some cold?

While out at my local I always like to try new beers, and as I was going through a few different beers and I noticed that almost all of them all had varying temperatures. Some where ice cold whilst ...
5
votes
2answers
524 views

The King's Shilling

I recently purchased a new pewter Tankard with a glass bottom and a silver shilling encased between the two bits of glass. After a little bit of research, I discovered that this was one of the ways ...
7
votes
1answer
316 views

Tap it or Pump it!

Whenever I'm out in a bar I always see bottles of ale or ale on a pump but I have never seen a bar that serves ale from a regular tap why is this ? Why serve ale from a Pull Pump, instead of a Beer ...
5
votes
2answers
119 views

How to pair a beer with a glass? [duplicate]

I have recently begun to learn somethings about beer and I suddenly noticed that, for a while now, I have always been served similar types of beer on different looking beer glasses... which is ...
0
votes
1answer
46 views

Recommendations for Kegerator conversion kit? [closed]

I have a mini fridge and looking to convert it into a kegerator with a tower tap on top. I've researched a few kegerator conversion kits and see economy, standard, deluxe, etc, kits available. I'm ...
5
votes
1answer
334 views

How to decant beer from bottle

I have an old bottle of Sahti, Samuel Adams, probably 3 years old, it's been kept properly, I noticed that it has a lot of sediment, don't know if it's normal or not, but regardless I want to try it. ...
5
votes
2answers
919 views

How to drink kvass?

I’ve recently received a bottle of gira (i.e. kvass from Lithuania). With it came a beer mug, so I guess the issue of the glassware is settled. At what temperature should I drink it? If I understand ...
5
votes
1answer
180 views

When and how to drink cellared beer?

I had acquired a couple of Samuel Adams "one-off" beers, specifically "The Vixen (stout)", "Merry Mischief (gingerbread stout)", "Griffin's Bow (barley wine)" and "Norse Legend (Sahti)". These bottles ...
8
votes
2answers
176 views

Unusal recepticles

I understand openings of a glass allow for aroma to add to the taste. However I recently had Kwak in its recommended glass, which is similar to a test tube. I have seen a number of other unique ...
8
votes
1answer
496 views

Do bubbles in Guinness go down?

We are used to seeing bubbles float up in a glass of beer, but bubbles in Guinness appear to break the rules. Do the bubbles really sink in Guinness, or is it just an illusion? If the bubbles go ...
12
votes
2answers
396 views

Removing the Crown / Neck paper

I recently moved to Germany and took Rothaus Pils here at the party. I opened the cap after tearing the crown/neck paper (Gold colored paper as shown below) partially. Reference Image : I was told ...
6
votes
2answers
165 views

Decreasing foam in over-carbonated beer [duplicate]

I have some homebrew that is really over-carbonated (before i learned about priming sugar calculators). Consequently, i have to pour it into two pint glasses to contain all the foam, and wait 5-10 ...
12
votes
2answers
141 views

Is there anything I can do short of leaving a glass out on the counter to mitigate overcarbonation?

I recently picked up a bunch of bottles of what seemed like interesting brews from Hitachino, because I was interested in exploring some Japanese beers. Unfortunately, the first two bottles I've ...
3
votes
1answer
123 views

What is the single most influential book every beer enthusiast should read? [closed]

If you could go back in time and tell yourself to read a specific book about beer, which book would it be?
11
votes
2answers
9k views

What is the best serving size for a beer tasting

I saw a comment asking this question here, and became curious. In the context of a tasting panel or competition, what is the appropriate serving size?
26
votes
4answers
29k views

Why is it important to have foam on a beer?

I've seen people complain when served a beer without foam. Equally, getting a glass full of foam is no use. When serving a beer, how much is the right amount of foam and why is this important?
6
votes
2answers
4k views

How do I get good layer seperation for a Shock Top Choc-top?

I bought a 6 pack of Shock Top last night and is suggests on the package to make a drink they are calling a "Choc-Top." The pack comes with 3 Belgian Wheat normal Shock Tops and 3 Chocolate Wheat ...
17
votes
3answers
4k views

What's the difference between a cask beer and a kegged beer?

Cask ales seem popular outside of the US (especially in the UK). What distinguishes that style of beer from beer out of a normal keg?
19
votes
5answers
5k views

Why do steins have lids?

What's the point of the lid on the beer stein?
12
votes
1answer
3k views

When in the history of serving beer did it transition from a warm beverage to a cold one?

I know that there may be some debate raging over this today, depending on what side of the Atlantic one is on, but there seems to be a clear point in history when beer went from being enjoyed warm to ...
8
votes
2answers
488 views

Does a frosted glass cause any significant dilution of the beer it holds?

I've always been a fan of "the colder the better". I enjoy using a glass that has been placed in the freezer. Obviously, in this scenario, there's frozen condensation on it, but is this enough to ...
8
votes
1answer
81 views

What exactly is a Cicerone? What do they do?

Recently I've started seeing references to the term 'Cicerone' pop up around the internet; generally, they are described as a 'Beer Sommelier' and the subject is left at that. I'd like to understand ...
8
votes
1answer
2k views

Crash course to serving keg beer

I was at a picnic where someone brought us a keg of beer. They left the keg, the tap, and bid us to have fun and left. And there we stood, baffled how to get this to work. Someone figured something ...
16
votes
4answers
17k views

Why would one choose to use Nitro vs CO2 as a beer gas?

Some beers have taste different on Nitro vs CO2. I'm sure there is science behind this. Why choose one over the other?
8
votes
1answer
287 views

How do I tell if I poured a stout correctly?

What do I need to be paying attention to when I pour a stout and how do I tell if I got it right? Usually this applies to either "regular" stouts or chocolate stouts.
21
votes
4answers
4k views

What temperature should I serve my beer?

In general, what's the best way to work out the temperature at which to serve a particular beer? Room temperature? Cold? Supercold? Warm?