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Getting the beer out of the bottle or keg is one thing; but you also need to know where to put it and whether to put anything else in there as well. | Getting the beer out of the bottle or keg is one thing; but you also need to know where to put it and whether to put anything else in there as well. | ||
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There are as many different types of [[glasses]] as there are [[styles of beer]]. The right glass can bring out different flavor and aroma characteristics of the beer making it an important part of the overall presentation of your creation. | There are as many different types of [[glasses]] as there are [[styles of beer]]. The right glass can bring out different flavor and aroma characteristics of the beer making it an important part of the overall presentation of your creation. |
Revision as of 02:18, 3 November 2007
The final test of your homebrew is in the drinking of it. Pouring homebrew from a bottle requires more care than many commercial beers due to the yeast sediment found at the bottom of the bottle. In addition, many home brewers take great care in choosing the appropriate glass for serving their beers.
Contents
Dispensing and Serving for the Beginning Homebrewer
The beginning home brewer will probably have bottled his or her beer and carbonated it by bottle conditioning. This means that the yeast will have carried out a small fermentation in the bottle, resulting in natural carbonation but also leaving a small layer of yeast at the bottom of the bottle.
Because you usually don't want the yeast to end up in your glass, pour carefully and leave the last bit of beer in the bottom of the bottle. Read the page on pouring from a bottle for a more detailed explanation.
Obviously, for the same reason, home brew should not be drunk directly from the bottle. You can read the section below on glassware, but in a pinch a good pint glass works well for all of the beer styles commonly brewed by beginning brewers.
Dispensing Beer
The first step is to get the beer out of the bottle, keg, or cask.
Serving Temperature
The proper serving temperature for beer is mostly a matter of personal taste, and . In Australia, anything more than a degree or two above freezing is considered "warm", while some English CAMRA members consider anything below 55 degrees F offensively warm.
As beer is cooled, it becomes more refreshing, but at the cost of losing flavor or aroma. Too cold, and almost any beer will become practically flavorless. On the other hand, warmer beer tends to have a thicker mouthfeel.
When in doubt, it is better to serve beer too cold than too warm, since the beer will eventually warm up in the glass.
Pouring From a Bottle
{{ #if: | Main article: [[Pouring From a Bottle|]] | Main article: Pouring From a Bottle }}
Pouring home brew from a bottle requires a certain amount of finesse due to the yeast sediment at the bottom. See here for more detailed information.
Dispensing Keg or Cask Beer
This section is a stub.
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Serving Beer
Getting the beer out of the bottle or keg is one thing; but you also need to know where to put it and whether to put anything else in there as well.
Glassware
{{ #if: | Main article: [[Beer glassware|]] | Main article: Beer glassware }}
There are as many different types of glasses as there are styles of beer. The right glass can bring out different flavor and aroma characteristics of the beer making it an important part of the overall presentation of your creation.
Most English and American ale styles are traditionally served in a Pint glass. English or "Imperial" pints, and therefore English pint glasses, are 20 ounces, while American pints and pint glasses are 16 ounces. German lagers are often served in a Pilsner or Stein. Belgian ales are traditionally served in goblets resembling brandy snifters. Some other beers also have distinctive glasses associated with them; see the Beer glassware page for more detailed information.
Flavoring and blending beer
In most cases, all you really need is beer and a glass. However, there are a few special cases.
Fruit and fruit syrup
Berliner Weisse is traditionally served "mit Schuss", meaning with a shot of herb- or fruit-flavored syrup; it should also be served in a special goblet-style glass and drunk with a straw. See the Berliner Weisse entry for more information on this unique style.
Some wheat beers are sometimes served with a slice of lemon or orange, although purists often disapprove.
Blending beers
The tradition of blending beers from different casks, kegs, or bottles at serving time is longstanding in England, and survives today in traditional blends such as the Black and Tan.
Beer cocktails
While frowned on by most beer purists, beer, like almost anything else, can be mixed, blended, or shaken into a mixed drink.
Beer Tasting
There are several factors to take into account when evaluating your beer but ultimately the adage "if it tastes good, it is good" wins out over all the others.
What do I do next?
Enjoy your beer, and then brew another batch!