The assortment of our beer is the result of a careful choice in the international beer scene. For the most part, these crafts at times tested directly on the site of origin, which allowed us to know the fascinating reality of small craft breweries. Serve unpasteurized beers unfiltered and often provides care and cleaning of the tapping particular, reduces deposits of yeast that can alter the taste of your beer. The draft follows a path aimed at optimizing the product served: several minutes to give a balance between beer aroma and taste, compacting the foam enough to prevent easy oxidation. Finally, the use of glass suitable hosts the best beer exalted in all its features, pointing out that to really get you have to follow a visual path first, then smell and finally taste. Good
drunk at all!
service beer
The importance of the service of beer on tap or bottled water, is generally underestimated not only by managers but also from customers of a pub, unaware of how to properly optimize tapping taste of what they are drinking. Working with craft beers require more care and attention with respect to industrial products, because this is a handmade product "alive", and most often occurs unfiltered and unpasteurized. Before serving it will be our care to keep the containers in a cool place (ideally a cold room), but not enough to stop them too at temperatures above twenty degrees to preserve freshness.
The plant plugs will be regularly disinfected to prevent the sediments of an unfiltered beer develop so-called "infection" in the tubes, giving rise to unpleasant tastes, sulfurous scent of boiled vegetables and so on.
These are basic rules to maintain the freshness of beer. Proper tapping
:
There are different ways of tapping the beer: "German", "the Belgian" and "English", but bringing all the styles and emotions that a beer can give us some simple operations is an understatement.
Tapping the Belgian plan to pour into the glass of beer in one shot, taking the froth out of the glass is "cut" with the spatula. This creates a greater effect "creamy" on the same eliminating the bubbles from the surface of the first draft. Purely aesthetic factor, then the cup should be ready for the customer, but take over the contraindications: the temperature for a beer like that, talking about an important Belgian, should be between 10 and 12 degrees. This helps maintain
foam, but since 90% of the plants plug is set up much lower temperatures, the foam does not even reach the table and the customer would receive a glass nearly-free foam and the unpleasant aspect of "glass half empty". To overcome this, just play a bit with the foam, simply by waiting a few seconds from the first draft and giving a second "hit" light to satisfy the compactness of it.
The foam is essential in a good beer, protecting it from oxidation and retains the aroma.
The customer must demand proper service to keep intact the taste of a beer from the first sip to last.
Let us now
of the carbonation process: a high amount of gas in the beer fosters the development of flavors for the joy of our nose with a reduced impact on the taste buds, like a "sleepy" from the extra CO2.
the question "Why is it increasingly difficult to find places in Germany that use a tapping more time?", A well-known director of a brewery in Monaco replied candidly: "Because now we are all in big industry, the acceleration of production and the pasteurization of the products just got our beer tastes like wet cardboard with the absence of gas that would be felt most. "
Giving an experiment? Try SGAS beer industry and feel the real taste.
Tapping the German (three shots) well done is to bring out the taste of malt that characterizes it, the emphasis on drinkability with a longer tapping, the first shot is the most important, breaking as much as possible the beer in the glass releases massive amounts of foam and eliminates the excess carbonation. Wait a few minutes the second shot will be closer, to adjust the carbonation, while the third will set the cap of foam, which will come out of the mouth, giving an impressive visual effect and a compact foam that will hold up until the end of bevuta.
Una variante che ci può far capire meglio il rapporto fra gasatura e stile birrario è la spillatura di una pils, che deve essere più delicata, per preservarne gli aromi della luppolatura e per rendere l’amaro più elegante al palato, una gasatura leggermente maggiore di questo stile può essere più gradita.
Seguendo questo principio ecco che birre estremamente luppolate come le Ipa (India Pale Ale, birre di stile inglese ad alta fermentazione, fortemente luppolate per reggere il viaggio verso le colonie indiane, ndr), dovranno seguire lo stesso principio, con una spillatura che a seconda dei casi può essere immediata. In queste birre una gasatura più evidente sprigiona i violentissimi aromi hops in the mouth will be more "cutting edge" by moderating the notes of caramel malt, which often occur in alcohol examples of the style.
In conclusion, a good beer can not do without just the right foam and carbonation that is obtained by "breaking" the beer into the glass. This means that Belgian beers will maintain a degree of carbonation important to preserve the aroma and delicacy not cloying in the mouth, while on a Helles bock or give a hint of malt and a huge absolute drinkability with less carbonation.
Now you can admit it. You too, at least once, you have cursed the foam hat thinking it was a sinister attempt to less beer in the glass.
or wrong?
