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Beer is characterized by taste, color, odor, clarity, and by frothy and stability of foam. In the hot season it is recommended to use a light lager beer that quenches thirst. In winter, the thick dark beer is more suitable. But of course, the final choice is yours.
 
The optimum temperature of beer - plus 6-8 degrees. At temperatures below 5 degrees plus aromatic and flavor qualities of beer lost. A so-called clouding from the cold, which is at a temperature above 4 degrees, disappears. At temperatures above 10 degrees, beer deposited - and again lost its aroma and flavor components. So, it is important to know: the beer cannot be quenched (for example, put the bottle in the freezer) or heated.
Also, do not keep beer in hand: it heats up and loses flavor.
 
 
Foam stability is an important characteristic of beer and is determined by the time in which the foam in the glass disappears.
Temperature of plus 10 degrees is ideal for foam stability. The view, the amount of foam and its consistency also characterize the quality of the beer. In a qualitative beer with foam should be fine bubbles, it must adhere to the edges of the glass when you drink, remaining on it in the form of thin rings.
Foam - a measure of professionalism brewer, as a "correct" foam and clear beer - is diametrically opposed to the concept of the technological sense.
 
The presence of thick dense foam indicates a qualitative beer, but some beers are not characterized by the presence of abundant foam - for example, el beer. 
By the way, good beer connoisseurs appreciate the formula 4x4. What does this mean? Poured beer should have a foam height of 4 cm, which in turn must be supported up to 4 minutes.
 
 
Drink beer should be of glass or stein glass. You cannot drink beer out of metal, plastic or ceramic dishes. Metal and plastic alter the taste of beer, ceramics breathable, and thus the mixing of air and carbon dioxide, which affects the flavor and aromatic qualities of beer.
By drinking beer from a bottle, the taste of beer is not felt in full - this is because the taste buds that are responsible for the perception of bitterness, are at the back of the tongue and the bottle does not "get it" there. In recent years, there has been a tendency when brand breweries in its restaurants do not serve bottled beer at all.
 
Beer cannot be poured from one glass to another, topped beer - in a half-finished. Do not interfere with other drinks beer - the taste will be irretrievably lost. Fans of the so-called "brushes" obviously have to seek solace in other beverages.
Beer in any case shouldn't be shaken and stirred. The oxygen in the air oxidizes beer immediately, and it becomes cloudy.
 
If you brew the beer at home, and you have a lot of beer, and there is no place to store it - to ensure that it does not soured, our recommendation is to add to the beer fresh honey at the rate of 1 part to 75 parts of honey to beer. Dilute honey in a small amount of the same beer before.
 
For most people, the term "unfiltered" beer is often associated with living beer. In fact, the "unfiltered" beer is a selection of wheat beers, which are made with the addition of wheat. After the fermentation process, live yeast culture is not filtered, but remains in the beer. In the cases with unfiltered beer glass looks slightly misted and not milky turbid in the case of wheat beer. This is the true unfiltered fresh and "live" beer.