The Art Of Drinking Beer: A Beginner's Guide

Drinking beer is an art, and there is a proper way to do it to maximise your beer-drinking experience. Beer is best stored in a pressurised keg or draft, followed by cans and bottles. It is best to avoid frosted glasses, as they cause the beer to foam and kill its carbonation and aromas. Beer should be served just above room temperature, as this allows the flavours and aromas to be exposed. It should be stored in a cool, dry place, away from sunlight, to keep its taste and flavour. When pouring, tip the glass at a 45-degree angle and pour the beer down the side. Observe the colour and aromas before taking a small sip and savouring the flavour.

How to Drink Beer Properly

Choose the right glassware

Choosing the right glassware for your beer is essential to enhancing your drinking experience. The shape of the glass can affect the beer's head, carbonation, temperature, and aroma. Different glasses are designed to meet specific needs and ensure that the form matches the function. For example, the German beer stein, with its hinged lid, was created during the Black Plague era to keep flies out of the beer. The narrow base of this wheat beer glass also allows the sediment to settle at the bottom so that the taste is not affected.

American Pint Glass

The American pint glass is a staple in bars across America due to its versatility, durability, and affordability. This glass is slightly wider at the mouth than at the base, making it suitable for a wide range of beer styles. It typically holds 16 ounces and is used for IPAs, porters, stouts, lagers, and ales. Its wide opening allows for head retention and the release of aromatics.

Imperial Pint Glass

The Imperial Pint Glass, also known as the "Nonic" or "Tumbler," is similar to the American pint glass but holds 20 ounces. It has a slight bulge towards the top, making it easier to stack and handle. This glass is commonly used for British ales and lagers such as Pale Ale, Amber Ale, IPA, Porter, Milk Stout, and Scotch Ale.

Pilsner Glass

Pilsner glasses are tall and slender, with a wider mouth that showcases the beer's clarity, colour, and carbonation. They typically hold between 12 and 14 ounces and are used for pilsners, Vienna lagers, Blonde Ales, California Commons, Japanese rice lagers, Witbiers, and Hefeweizens. The wider mouth helps retain the foam head and enhances the beer's aroma.

IPA Glass

The IPA glass is designed to enhance the drinking experience of India Pale Ales. It has wave-like ridges that help aerate the beer and create more foam, pushing the hop aromatics towards the top. Some glasses are etched at the bottom to help release carbonation with a steady stream of bubbles.

Stout Glass

The stout glass is shaped to enhance the flavours commonly found in stouts, such as coffee, chocolate, and roasted malts. It has a narrow mouth and angled neck to help with head retention.

Tulip Glass

The Tulip Glass, also known as the Belgian Glass, has a round bowl with a flared lip. This design promotes the aroma and flavour of Belgian ales and other hoppy, malty beers. The short stem allows for swirling, and the tapered mouth directs the aromas towards the nose, enhancing the sensory experience.

Thistle Glass

The Thistle Glass is a modified version of the Tulip Glass, resembling a thistle, the national flower of Scotland. It has a round base, short stem, and a more elongated and angular top half. This glass is used for Scotch Ale.

Goblet or Chalice

Goblets or Chalices are elegant and sophisticated drinking vessels with a thick stem and a large, wide-mouthed bowl. They maintain the beer's head and allow for deep sips, enhancing the drinking experience of heavy, dark beers such as Belgian strong dark ales, Belgian IPAs, and Berliner Weissbiers.

Weizen Glass

The Weizen glass is tall and thin-walled, allowing for ample headspace and showcasing the colour of wheat beers. It holds around 6-7 ounces of beer and is used for Wheat Ales, Dunkelweizens, Kristalweizens, Hefeweizens, and Weizenbocks. The shape of the glass locks in the signature banana and clove aroma of these beers.

Stange Glass

The Stange Glass, also known as the "Champagne flute of beer glasses," is narrow, straight, and cylindrical. It preserves carbonation and concentrates the malt and hop aromas of delicate beers. This glass is often used for Bocks, Kölsch, Lambics, Rye Beer, Rauchbier, and Altbier.

Snifter

The Snifter is a short-stemmed glass with a wide bottom and narrow top, commonly used for brandy and cognac. It helps enrich the aromatics in strong beers such as Double or Imperial IPAs and Belgian IPAs. When using a Snifter, it is important not to fill it to the brim, as swirling the beer releases its full aroma.

Pouring technique

The first step to drinking beer properly is pouring it correctly. Here are some tips to achieve the perfect pour:

• Clean your beer glass with hot water before pouring. A dirty glass may contain oils or grime that can interfere with the true flavour of the beer and affect the head or foam. You can also use a mixture of salt, baking soda, and water to scrub the glass, then rinse it with hot water.
• Avoid frosting your glass. While it may be tempting to pop your glass into the freezer, this can cause the beer to foam, killing its carbonation and aromas. Instead, use a glass at room temperature and give it a quick rinse under the tap.
• Pour the beer into the centre of the glass from a height of 2-3 cm.
• Start pouring the beer at a 45-degree angle to create the perfect "head" or foam. Aim for about 1-1.5 inches of head.
• When the glass is half full, level it out and finish pouring straight into the glass. This minimises carbonation and reduces foam creation, giving you the perfect amount.
• If your head is forming too quickly, start pouring straight down the middle sooner. If it's not forming, keep the glass tilted.
• Some beers, such as Guinness, benefit from a "double pour". Pour it halfway, wait for the head to dissipate, then finish the pour.
• If you're drinking a German wheat beer that's bottled with yeast, slow your pour as the bottle empties to avoid drinking the sediment.

Drinking temperature

The temperature at which you drink your beer can have a significant impact on its taste and your overall drinking experience. While you may be inclined to reach for an ice-cold beer, especially on a hot day, this is not actually the best way to enjoy your beverage. In fact, most beers are meant to be served just above room temperature.

Drinking a beer that is too cold will dull the flavours and aromas, and you won't get to enjoy the beer as it is meant to be savoured. However, this does not mean you should let your beer get warm and go flat.

The Ideal Temperature

The ideal temperature for your beer depends on the type of beer you are drinking. Stronger beers, like barley wines, tripels, and dark ales, are best enjoyed just below room temperature, at around 50–60 °F (10–16 °C). Standard ales, such as bitters, IPAs, stouts, and doppelbocks, should be served at "cellar temperature," which is 50–55 °F (10–13 °C). Lighter beers, like lagers, pilsners, wheat beers, and milds, are best served chilled, at around 45–50 °F (7–10 °C).

Storing and Serving

When storing your beer, keep it in a cool, dry place, away from direct sunlight, and at a constant temperature. If you are drinking from a bottle or can, it is recommended to only chill your beer in the fridge for about 10 minutes before consumption. This will ensure that your beer is cool but not too cold, and it will allow all the aromas and flavours to be exposed.

When serving, always use a glass made from natural materials, and pour your beer from a height of 2-3 cm into the centre of the glass. Wait for the foam to settle, then top off the glass to about three-quarters of its height.

Sipping and Savouring

The best way to enjoy your beer is to take small sips and savour the flavour. This allows you to appreciate the nuances and subtle flavours of the beer. However, this method is more suited to a relaxed environment, like a quiet bar. In a more upbeat setting, feel free to drink your beer however you like!

Pairing with food

When it comes to pairing beer with food, there are some key considerations to keep in mind to enhance your drinking and dining experience. Here are some tips to help you properly drink beer when pairing it with food:

Start by considering the weight and flavour intensity of the dish you're serving. As a general rule, lighter dishes pair well with lighter beers, while fuller, more robust dishes are better complemented by stronger, more robust beers. For example, a crisp, refreshing pilsner or wheat beer goes well with lighter fare like salads, seafood, or mild chicken dishes. On the other hand, a hearty stew or grilled steak would be better paired with a bolder beer, such as an IPA or a stout.

Take into account the specific ingredients and flavours in your dish. Different styles of beer can either complement or contrast with the flavours in your food. For instance, the bitterness of an IPA can help cut through the richness of fatty meats or creamy sauces, while the sweetness of a malt-forward beer can balance out the spiciness of certain dishes. Similarly, the carbonation in beers like saisons or some wheat beers can refresh the palate and pair well with fried or greasy foods.

When it comes to cheese, beer can be an excellent pairing partner. As a general rule, it's best to match the intensity of the beer with the intensity of the cheese. For example, a strong, pungent blue cheese would pair well with a bold, malty beer like a dubbel or an old ale. On the other hand, a milder cheese like a young cheddar or Brie would be better suited to a lighter beer, such as a blonde ale or a pilsner.

Consider the regional specialties and traditional pairings when choosing a beer to accompany your meal. For instance, when enjoying German cuisine like bratwurst and sauerkraut, opt for a traditional German beer style such as a hefeweizen or a marzen. Similarly, when indulging in Mexican fare like tacos or chilli con carne, consider pairing it with a Mexican lager or a cerveza. These traditional pairings often work well together because the local cuisine and local beers have evolved side by side.

Lastly, don't be afraid to experiment and trust your own taste preferences. While there are general guidelines for pairing beer with food, everyone's palate is unique, and you may discover some fantastic pairings that others haven't explored. So, explore different styles of beer with a variety of dishes, and don't be afraid to step outside the box to find your perfect pairing.

Storing and serving

The type of container you use for your beer will also affect the taste. Beer stored in kegs will almost always taste better than beer stored in cans due to their freshness. Kegs shield beer from both air and light, and cans are also effective at keeping out light. Bottled beer may be aesthetically pleasing, but clear glass bottles allow light to affect the beer, causing it to lose some of its freshness.

When it comes to serving, the glass you use can also make a difference. The pint glass, for example, allows your hands to warm the beer and lets the aromas escape. A wine glass is a better alternative. Always use a glass made from natural materials. Pour the beer into the centre of the glass from a height of 2-3 cm. Wait for the foam to settle and then top off the glass to about three-quarters of its height. If you want to avoid the carbonation, use a frosted glass, though some people prefer the foam.

Frequently asked questions