Beer server or taster

Serving the De Bie craft beers according to the rules of art: 
 
Store the bottle upright in the fridge.
Serve the beer with a max. temperature of 6 °C.
Use the right glass
Rinse the glass with cold water and dry it with a soft cloth.
Tilt the glass and gently poor the beer.

Do not let the bottleneck touch the foam or the glass.
Slowly straighten the glass to obtain the desired foam head. It should rise up to 1 to 2 cm off the edge of the glass, or just against the edge of the glass. Do not spill the foam! As per your personal preference, you can leave 1 cm (yeast) in the bottle, or you can pour the bottle entirely in the glass

Beer taster

Temperature: a temperature that is too low will break down the aromas
Glass: the shape and depth of the glass are very important for the aroma.
 
You need to use three senses when tasting beer:

Sight: foam needs to stick to the glass, the foam bubbles need to be small and evenly shaped, and the colour needs to be bright, except for the yeast beers

Scent: there are more than 650 combinations of aromas, but first of all you need to take a sniff without moving the glass, to smell the dominant aroma. Then you can swirl the beer around the glass, to release the secundairy aromas.

 
Taste: First you need to make a distinction between the taste of the foam and the liquid itself. In your mouth, the first basic tastes you discover are the sugar on the tip of your tongue, the acid on the sides of your tongue, and in the back of your mouth you can even feel the density and texture on your tongue. The palate is evenly important. You can use it to distinguish the alcohol, the tanning and the sparkling of the beer. After swallowing, the basic tastes remain on the tongue, some of them lingering longer than others. At that moment, you can get an idea of the bitterness of the beer. 
 
Cheers,…