GUIDE TO BEER ETIQUETTE

The Debrett’s
GUIDE
TO BEER
ETIQUETTE
Commissioned by AB Inbev UK
Beer
Beer has a long and fascinating history,
and is still one of the UK’s favourite refreshments.
Archaeology proves that beer has been
consumed in the British Isles since at least
the first millennium BC. Beer is still ver y
much a par t of the fabric of British culture
and heritage, and our unique brews set us
apar t, while the local pub, ver y much the
home of the discerning beer-drinker, is an
iconic feature of the British landscape.
In the Middle Ages, beer was not just a
drink, but a nourishing and easily stored
concoction of protein and carbohydrates,
often called liquid bread, which
supplemented the national diet. To make
the beer, water had been boiled, and the
beer also contained bug-killing hops and
alcohol, so it was a much safer drink than
contaminated water. As a result, beer was
the drink of prince and pauper alike, and
was drunk in substantial quantities by
adults and monks.
Although no longer par t of the staple diet,
beer has continued to delight the British
palate. Lighter, livelier continental lagers
and the complex malted depths of dark
stouts have supplemented the traditional
British cask-brewed bitters.
“For a quart of Ale is a
dish for a king.”
William Shakespeare
An impressive array of different beers are
now available in pubs, bars, restaurants
and at outdoor events. Supermarkets and
specialist suppliers also sell a range of
beers for enjoying in the home.
Wherever you choose to drink your beer
and whatever the occasion, ensure that
you give this traditional brew the attention
and respect it deser ves.
A Gourmet Drink
Glass Finesse
An easy drink to enjoy on its own, beer can also make a
delicious accompaniment to food.
As soon as beer hits the glass, its colour, aroma and taste are altered.
Choose the right glassware for the optimum experience.
When you’re ser ving beer at a meal or
a par ty you should always supply glasses.
Drinking direct from the bottle would only
be acceptable at a picnic or a ver y casual
event. A glass will allow the beer’s aroma
to reach the nose, enhancing its taste. It
also allows your guests to appreciate the
unique colour and effer vescence of your
chosen brew.
In the same way as you would use
different glasses for different types of
wine, cer tain glasses are more suitable for
cer tain beers. Here is how to match your
glassware with your beer :
Beer is eminently versatile. There are no
hard-and-fast rules about which beer to
ser ve with a specific food, so you need
have no fear of making a faux pas but can
be guided by your personal preference.
Here are some recommendations:
You can choose a beer that
complements the dish you’re serving.
A fruity pudding, therefore, would go well
with a pale ale or a continental fruit beer.
A robust steak might require a more rich
and complex flavour, such as porter or stout.
Alternatively, you can choose a beer
that contrasts with the dish you’re ser ving,
off-setting the flavours. You could ser ve a
bitter beer with a sweet dish, or a sweet
lager with a spicy, savour y curr y.
Use beer to cleanse the palate. Beer’s
natural effer vescence will cut through
meaty, spicy or oily dishes (for example
beef casseroles, Mexican or Thai curries)
and enhance the taste of the food. It will
also lift the fats in cheese off the palate,
highlighting the subtler flavours of the dish.
If all else fails, just ser ve a beer you
love with your food. Beer is so adaptable
it will generally work with an array of
flavour profiles.
Remember to offer water and an
alternative non-alcoholic option. A good
host always considers the needs of
designated drivers or non-drinkers…
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The Classic
Use a tall, straight-sided tumbler as your
default glass. It will allow plenty of room
for the foam, or ‘head’, at the top of the
beer, and gives a clear and unobstructed
view of the beer’s appearance.
3
1
The Chalice
Use a ‘tulip shaped’ glass (bulbous, with
cur ved lips and a stem at the base) for
stronger, aromatic, sweeter beers, such
as stouts or Belgian ales.The bulbous
shape allows the drinker to swirl the beer
around the glass before drinking, releasing
its heady aroma. These glasses are also
ideal for ser ving beer in smaller quantities,
encouraging your guests to linger
over the taste.
The Continental
Use a ‘Weizen’ glass (very tall, with a bulbous
top) for highly carbonated wheat beers (for
example Hefeweizen). These glasses are
uniquely able to accommodate the huge
amount of foam these beers produce.
Many brands of beer now have their own
signature glassware designed to enhance
flavour and optimise the drinking experience,
so be sure to do your research if you have a
par ticular favourite.
Professional Pouring
TEMPERATURE TALK
Avoid a frothy head by following these simple tips
for the perfect pour.
Make the most of a beer’s flavour by serving it
at the right temperature.
It’s always better to ser ve your beer readypoured, so make sure that you know how
to do this properly – you don’t want to
hand your guests a glass of froth.
1
Hold the beer bottle in one hand and a
clean glass, tilted at a 45° angle, in the other.
45°
Pour in the beer decisively (not too slowly),
aiming at the centre of the glass’s side.
2
3
Adjust the glass so that it is upright when
it is about three-quar ters full, and continue
to pour. This allows the beer to form a head
of ‘foam’ naturally. This will vary according
to the type of beer ; some English bitters,
for example, are comparatively flat. If you’re
pouring a highly carbonated German wheat
beer, be aware that the head will probably
froth to the top of the glass before you
finish off the bottle. Simply pause, allow it
to settle, and resume pouring, just as you
would with a glass of champagne.
In general, it is recommended to ser ve
beer cool or cold, but not ice cold. Lagers
are best ser ved directly from the fridge
(3-5 ˚C), but ales are ser ved slightly
warmer (8-10 ˚C) to enhance their larger
aromas. This is the temperature at which
beer is stored in casks in pub cellars and
it is cool enough to enjoy without masking
or obliterating the subtle and complex
flavours of the beer.
On sweltering hot summer days, when
you’re ser ving a light, lively continental
lager, you may choose to chill your
glasses by popping them in the freezer.
This will cer tainly cool you down, but
won’t interfere with the refreshing taste
of the beer.
Taste Tips
Ordering Beer
Beer isn’t for gulping; take the time to savour its unique
and complex flavours.
A pint of ‘the usual’ or something new?
Make your choice count with expert advice.
Whether you’re a true beer connoisseur,
an occasional enthusiast or an adventurous
amateur, you can enjoy sampling the tipple
from the myriad of bars and pubs that
specialise in cask-brewed beers, ar tisan
brews, continental lagers and so on.
Get the most out of the choice available
by following some simple guidelines:
Just asking for ‘a beer’ will confuse the
average barman, especially when they have
dozens of different varieties available.
If you don’t know what genre of beer
you favour, you may need to seek the
barman’s advice.
Look
Firstly, appreciate the appearance of the
beer – its colour, consistency, head.
Swirl
Swirl the beer ver y gently to loosen any
sediment and release its aromas.
Smell
With your nose close to the glass, take
a deep sniff and enjoy the bouquet of
the beer.
Taste
Take a gentle swig and hold the mouthful.
Breathe out during this process, which will
fur ther release the beer’s aromas. See if
you can detect sweetness, bitterness, or
salty or acidic flavours. Note that, as the
beer warms, all these flavours will become
more pronounced.
Most bar staff will be happy to
recommend beers, discuss the relative
merits of their house ales, or point you
towards their more unusual stock. Politely
soliciting their advice demonstrates that
you respect their exper tise.
If you walk into a bar and are confronted
by an array of alien taps and unknown
brands, simply ask the barman if you can
sample a couple of the tap beers on offer.
They’ll be happy to oblige.
Don’t assume that a woman will want
a half-pint, and a man a pint. It’s best to
check before going to the bar.
A pint of beer is a substantial
commitment: if you’re uncer tain about
your choice, opt for a half-pint. You can
always go back for more!
“ There is no such thing as a bad
beer. It’s that some taste better
than others.”
Billy Carter
Swallow
Swallow and enjoy the after taste of the
beer – appreciate the bitterness and
flavour that normally takes between 15
and 30 seconds to develop fully.
“
Polite Pubs
A British institute, the traditional pub has
a few unspoken house rules.
Pubs offer you the oppor tunity to savour
the variety of beers that are available and
to appreciate the professionalism with
which beer is stored, poured and served.
They should also offer an array of unique
glassware that has been designed to
maximise the enjoyment of specific brews.
Enjoy the convivial atmosphere of the British
pub by following these 10 simple rules:
1
Acknowledge
the Atmosphere
If it’s a peaceful place, where locals are
quietly chatting or reading newspapers,
don’t ruin the atmosphere with loud
conversations or raucous games of dar ts.
2
Enjoy the Conversation
Pubs are generally sociable places, so go
with the flow, talk to the regulars, have a
chat with the bar tender – typical English
small talk topics, such as the weather or
recent spor ting events, will stand you in
good stead.
“ A pub can be a magical place.”
Rhys Ifans
3
Don’t Block the Bar
Pubs can get crowded and customers need
free access to the bar. So if you’re in a large
group, ensure that only one of your number
is doing the ordering, while the rest of you
find a seat at a safe distance.
5
8
Pace Yourself
PrioritiseFlavour
If you’re drinking together, keep an eye on
your companions but don’t try to match their
drinking speed. If you fall behind, don’t force
yourself to catch up – you will definitely not
enjoy the intricate flavours of your beer if
you are drinking it too quickly. Likewise, if
you’re drinking much faster than everyone
else, try to slow down and don’t expect your
fellow-drinkers to catch up with you. Instead,
take a cue from your companions and slow
down and have a water or non-alcoholic beer
in between. This will ensure you maintain
your composure and do not over consume.
Relishing beer isn’t about alcoholic
strength or volume. Taking the time to
savour a speciality beer in an elegant
designer glass will be much more satisfying
than downing glass after glass in record
time – your beer was made with care and
attention, so it shouldn’t be rushed and
should be treated with respect.
6
If a bar tender has been par ticularly helpful
or attentive, it’s a nice gesture to say ‘have
one for yourself ’ when you’re ordering a
round. This is the equivalent of tipping in a
pub, and while it’s by no means compulsory.
it contributes to the convivial atmosphere.
Share Your Enthusiasm
– In Moderation
Despite its popularity, beer isn’t everyone’s
specialist subject, and your drinking
companions may appreciate some insights
into how it is made. Just go easy on the
intricacies of cask conditioning and mash
tuns if their interest star ts to wane.
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4
Don’t Be a Beer Bully
Pay Your Way
Never take over the ordering process,
brush aside others’ opinions, or insist that
they try your favourite brew. There’s a world
of beers out there, and plenty of choice for
everyone, so there’s no need to insist. Ask
your companions if they have a preference,
and if not, it is permissible to suggest a few
of your favourites for them to choose from.
It’s polite practice for friends to buy each
other drinks, rather than individuals buying
their own. This is a friendly gesture that
can help ensure a positive atmosphere,
but it shouldn’t be conditional on a
reciprocal drink.
9
Show Your
Appreciation
10
Be a Tidy Drinker
Use the coasters provided, as they’ll soak
up foamy overspill and prevent the table
from turning slick with spilt beer. When
you are ready to leave, it’s a polite gesture
to drop your empty glasses off at the
bar on the way out. The bar tender will
appreciate your help and you may even
find yourself upgraded to a regular…
Cheers!
Commissioned by AB Inbev UK