The glass

A beautiful glass of beer can only be presented in an absolutely clean glass. Do not store beer glasses in, for instance, a kitchen cupboard as grease vapour can end up on the glass and have a negative effect on the foam. Store the glasses upright. Glasses stored the other way round will acquire a layer of grime which will ruin their appearance. Regarding maintenance, it is better not to wash them in the dishwasher. The greasy remains of dishes may end up on the glasses. It is better to wash them by hand and to avoid strongly perfumed detergents which may have a negative effect on the foam and aromas. It is recommended to use special detergents to clean glasses. Another condition for pouring the perfect glass of beer is to use the right glass. If you do not have such a glass, then use one that is the nearest in shape.

Serving a low fermentation beer

Low fermentation beers (Manneken Pils) served cold should be poured into a cold glass. After rinsing in clean fresh water, hold the glass against the light. If the water drips off the glass evenly without forming any rings, then the glass has been correctly cleaned. It should then be allowed to drip dry. Then take a bottle from the refrigerator, clean it and remove the crown cap. During serving, keep both the bottle and the glass at an angle without them touching each other. Pouring can be done with some flourish but do not let the beer gush out of the bottle. At the half-way point, return the glass to an upright position and continue pouring. Allowing the foam from a draft lager to run over is acceptable. Take the beer skimmer, shake off and skim off the large air bubbles at a 45° angle to the edge of the glass. Skimming off can be done differently but whatever way is used large air bubbles and excessive foam should be removed. They must at all costs not end up in the beer glass. If the beer runs over, clean the outside of the glass.

Serving a high fermentation beer

High fermentation beers (Floreffe, Moeder Overste, Saison 1900, Newton, Barbar, Blanche de Bruxelles, Fruit beers) are poured at 8°C into dry glasses. For heavier darker beers, the temperature may be between 10-12°C and 14-15°C. Serving beers at too high a temperature will result in a bitter taste. After rinsing, dry the glass with a synthetic shammy leather suitable for glasses. High fermentation beer is best poured at the table. Hold the glass vertically and carefully pour the beer into the glass until a nice head is obtained. Leave about one quarter in the bottle to get some foam on the beer at a later stage. Refermentation beers undergo a second fermentation in the bottle. This type of beer has to be poured in one go, leaving 1 cm of residue in the bottle. When the glass is nearly full, you may pour the beer at a higher angle to obtain some foam. The foam should not be allowed to run over and the residue should not end up in the glass! However, when it comes to serving beer, everyone has his own preferences.

Serving a HOPUS

Serving a HOPUS is another story. We have tried to show the consumer that you can drink this beer with or without residue. The HOPUS should therefore be poured into two glasses: a large glass to drink the beer from and a small yeast glass to catch the residue that sinks to the bottom of the bottle during refermentation. To obtain this result, it is essential to keep the bottles upright in the refrigerator.

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  Open the bottle by pushing on the cap with both thumbs.

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  Carefully pour the beer into a large glass.

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  Keep 1cm in the bottle.

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  Roll the bottle between the hands to release the residue from the bottom.

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  Pour the residue into a small yeast glass.

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  First taste the beer in the large glass. It will be relatively bitter. Pour the contents of the yeast glass into the large glass and try it again. The taste will be less bitter and somewhat rounder.