Homebrews should be served with pride and consumed with gusto.
Contents
Pouring
Pouring from a bottle must be done with care. Generally speaking, the bottle should be opened carefully so that carbonation levels in the beer are not disturbed. Hold the glass at a slight angle and carefully pour the beer slowly against the side of the glass. When the glass is over half-full, slowly begin to pour directly into the glass. Try to maintain a reasonable head (the amount of head desired will vary by beer style) by pouring slowly. If you are pouring a home- or micro-brew, many bottles will have some sediment remaining in the bottom in the bottle. With certain exceptions (if you are drinking hefewiezen, for example), you should try to leave as much of this sediment in the bottle as possible. If the bottles have been handled roughly, the sediment will be resuspended in the beverage. Holding the bottle up to a light source will give a visual indication of this, although in brown bottles it may be difficult to tell. If the sediment has been aroused, letting the bottle sit for approximately 15 minutes should be sufficient to allow it to resettle. During the pour, the key to keeping the sediment at the bottom of the bottle is to avoid stopping and restarting the pour, which will arouse the sediment and make the beverage cloudy. Allow the carbonation levels to settle, then enjoy!
Tasting
Tasting beer is something to be savored.
- Keggerators
- Beer Engines
- Beer line
- Push fittings
- CO2
