Москва
Новосибирск

How to pour beer properly

article illustration

The pleasure of drinking beer is influenced by many things. You need to choose the right appetizer, cool it down to the right temperature, and serve it in the right glass. It is also very important to pour the beer into the glass correctly, so that no excess foam is formed and you can start tasting it right away. In this article we will tell you how to pour beer to enjoy the first sip.

Is foam necessary?

Many beer lovers prefer to consume the drink without any foam at all. But employees of beer restaurants insist that the foam cap should be — it is the standard of serving for the drink. It is different for all varieties, so you need to focus on a specific one. The average height of the foam cap for most varieties is 2-3 centimeters.

Instructions for use

To keep the foam cap at the correct height, proceed according to the following algorithm:

— tilt the glass at an angle of 45 degrees;
— bring the bottle with foam at a distance of 3 centimeters from the edge of the glass;
— fill the container so that the foam flows down the wall;
— as soon as the drink fills half of the glass, place it flat and continue pouring strictly in the center;
— stop when the foam cap rises slightly above the rim of the glass.

If the drink foams too much — you should do the following:

— tilt the glass at an angle of 45 degrees;
— pour the drink to about the middle of the container;
— wait for the foam to subside a little;
— top up the beer until the cap is level with the rim of the glass.

A few tips and tricks

Whether the beer is poured correctly is not the only thing that affects the flavor of the drink. In order for the foam to reveal its flavor and aroma, it is important to pay attention to several other things:

— the temperature of the beverage. If the beer is warm, it will foam too much. In addition, the temperature significantly affects the flavor. But it is also not recommended to cool beer too much — it may lose its flavor and aroma. The optimal temperature is 8-10 degrees, although some ales can be served even at 15-20;
— cleanliness of the glass. If there are particles of detergent or other contaminants on the walls of the container, it can interfere with proper foaming. Therefore, the drink should be poured into an immaculately clean glass, and you can rinse it with water just before pouring.

Do you want to taste high-quality foam, which is served according to all beer canons? Come to any beer restaurant of the Lambic chain! We have hundreds of beers from all corners of the world, delicious food and always pleasant atmosphere. We are waiting for you!

Read also
Coffee and beer - a match or a flop? Exploring the myths about the famous combination

Coffee and beer - a match or a flop? Exploring the myths about the famous combination

Coffee and beer are drunk at different times and on different occasions, but they have much more in common than meets the eye. Beverages that were considered ordinary 10 years ago have now become gourmet products: craft beer and specialty coffee have won millions of fans. But what if you mix the two? Let’s find out how justified this combination is and what myths are associated with it. How did the combination of coffee and beer appear? Experiments with coffee and beer began in the middle of the XX century, when brewers and bartenders began to look for new flavors. But the real boom happened in the nineties and noughties due to the growing popularity of craft beer. The first successful variants were coffee stouts and porters — dark brews with deep flavors that perfectly complemented the coffee notes. Brewers added coffee at various stages: — during brewing — for a rich flavor;— during fermentation — for softness;— into the finished beer — as a cold coffee infusion. A good example of such a recipe is the Japanese beer Hitachino Nest Espresso Stout, which can be tasted in Lambic beer restaurants. It’s a flavorful, dense ale brewed in the style of American imperial stouts with coffee beans added for espresso. Bartenders, too, have contributed to popularizing this unusual combination, creating original cocktails from coffee and beer. The most popular is the Black & Tan, which includes stout, lager and espresso. Today, such mixes are part of the craft culture. Is it true that coffee helps sober you up? One of the main myths is that coffee supposedly neutralizes alcohol. In fact, caffeine only masks intoxication. It creates the illusion of liveliness, but coffee does not actually lower blood alcohol levels. In addition, a cocktail of coffee and beer can increase the strain on the heart. If you drink coffee before alcohol, it will temporarily increase the activity of liver enzymes that break down ethanol. But this does not mean that it is necessary to increase the dose. Coffee with beer: harm or benefit? In moderate quantities, low-alcohol coffee beers (for example, stouts with 4-6% strength) are relatively safe. If you want to try such a mix, choose drinks from quality ingredients. For example: — Dark beer (porter, stout) and cold espresso.— Lager or ale and light coffee syrup. There are contraindications for such cocktails. Mixing coffee with beer is not recommended for people with hypertension, heart and GI diseases, as well as those who use drugs incompatible with caffeine. The combination of coffee and beer is an interesting gastronomic experience, especially if you respect the measure. Come to Lambic — we will treat you to interesting drinks without harming your health!

20 May 2025

Bitter! Let's understand what IBU is and how bitterness affects the taste of beer

Bitter! Let's understand what IBU is and how bitterness affects the taste of beer

If you’ve scrutinized craft beer labels, you’ve definitely seen the mysterious IBU abbreviation on them. This indicator plays a key role in shaping the flavor of the beverage. Let’s find out what it means and why bitterness is one of the main criteria for evaluating beer. What is IBU? IBU (International Bitterness Unit) is an international indicator of beer bitterness. It indicates the concentration of isohumulone, an alpha acid found in hops, which gives the drink its characteristic bitterness. The higher the IBU, the more bitter the beer will be. However, the perception of bitterness depends not only on this indicator, but also on the balance with malt sweetness, strength and aromatic additives. Why do you need the IBU index? Before the advent of industrial brewing, a beverage could be either too sweet or, conversely, too sour or bitter. To achieve a harmonious flavor, brewers began to adjust bitterness with hops. In the past, herbs (thistle, mint, juniper) were used to soften sweetness, but today the main source of bitterness is hops. It is added at different stages of brewing to: — compensate for the sweetness of the malt;— add complexity and flavor to the beer;— increase shelf life (isohumulone has antibacterial properties). The first to calculate the bitterness of beer were the people of Great Britain, using the formula «pounds of hops per quart of malt». The modern IBU standard was developed to accurately categorize beers. How to calculate IBU? The bitterness index is determined using a mathematical formula: G = D × E D = (A × B) / (C × 0.1) Where: A — mass of hops (in grams); B — alpha acid content of hops (%); C — wort volume (in liters); E — loss factor (production time and beer density are affected); G — final IBU. The longer the hops are brewed, the more alpha acids pass into the wort, increasing bitterness. IBU scale: from lager to IPA Beer bitterness is measured on a scale of 0 to 120+ IBUs, but most beers are in the 5-90 range. Beer Style IBU Level Characteristics Pale Lagers 8–15 Light, smooth, minimal bitterness Wheat Ales 10–20 Fruity notes, low bitterness Porters/Stouts 30–50 Coffee, chocolate tones, moderate bitterness American IPA 50–80 Strong hop bitterness, citrus and pine notes Imperial IPA 80–120+ Extreme bitterness, high alcohol content Why is IBU not the main selection criterion? A high IBU does not always mean that the beer will seem too bitter. For example, sweet stouts (30-50 IBU) seem less bitter than IPAs due to caramel and chocolate notes. And light lagers (8-15 IBU) may be perceived as more bitter due to a lack of malt balance. How do you choose a beer based on bitterness level? If you don’t like bitterness — choose lagers, wheat ales, Belgian trippels (up to 30 IBU). If you like balance, try porters or amber ales (30-50 IBU). If you like a rich hop bitterness, an IPA or Imperial Stout (50+ IBU) is ideal. You can try any of these varieties in Lambic beer restaurants. Come — we will find something to surprise you!

20 May 2025