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How To Pour the Perfect Beer

Posted on February 24th, 2009 3:36pm by Nancy Nichols
Filed under Uncategorized

Last week, thanks to Keith Schlabs of the Flying Saucer, I had the chance to take a behind-the-scenes tour of Duvel Moortgat Brewery just outside of Brussels, Belgium. I learned all about the complex process of creating this fine Belgian ale which many consider to be the finest in the world. At the end of the four-hour plant tour, I asked our guide, Suzanne Van Den Broeck, to demonstrate how to pour a perfect beer. Take it away, Suzanne.

6 comments

  1. It worked for me … now where do I get one?

    @ 5:16 pm on February 24, 2009

  2. That’s fine for Duvel, but Guinness requires a different pour and a different glass. so does kolsch style beer, pilsners, etc

    different beers require different glasses to enhance the flavor and taste of the beer

    thanks for sharing

    @ 7:02 pm on February 24, 2009

  3. Belgium…
    Yummy

    @ 7:23 pm on February 24, 2009

  4. “British people don’t care about it. We do.”

    Nothing like a little intra-European bitterness.

    @ 7:42 am on February 25, 2009

  5. The most important pour is the one from glass to mouth and throat. How did it taste?

    @ 8:47 am on February 25, 2009

  6. I’m sure she’s a very nice lady, and there’s no country in the world better for beer than Belgium, and finally, I love Duvel. But she’s wrong about a “gentle” pour helping to reduce a full feeling. Carbon dioxide in the bottle is in solution (i.e., the beer), and if beer full of CO2 goes into your belly, it will make your belly feel bloated. A glass with a head on it means more CO2 is released from the beer, so it can’t end up in your tum-tum.

    @ 12:43 pm on February 25, 2009