How Beer is Served
The most prevalent method of serving beer in bars worldwide is through draught (also spelled “draft”) beer dispensed from a pressurized keg, using a lever-style dispenser and a spout. This process involves pressurizing a metal keg with carbon dioxide (CO2) gas, which propels the beer to the dispensing tap or faucet. Some beers are even served with a nitrogen/carbon dioxide mixture, known for producing fine bubbles, resulting in a dense head and a creamy mouthfeel. Additionally, certain types of beer can be found in smaller, disposable kegs known as beer balls. In traditional pubs, pull levers for well-known beer brands may bear the beer’s logo and trademark.
Beer Widget
In the 1980s, Guinness introduced a remarkable innovation called the beer widget, which is a nitrogen-pressurized ball contained within a can. The widget creates a dense, tightly-knit head in the beer, much like that achieved through a nitrogen system. The terms “draft” and “draught” are sometimes used as marketing labels for canned or bottled beers containing a beer widget or those that are cold-filtered instead of pasteurized.
Casks
Cask-conditioned ales, often referred to as cask ales, represent a distinct category of unfiltered and unpasteurized beers. CAMRA, the Campaign for Real Ale, designates these beers as “real ale.” In pubs, cask ales are treated with particular care. Upon arrival, a cask is placed horizontally on a frame called a “stillage,” which keeps it steady at the correct angle. The cask is then allowed to cool to cellar temperature, typically between 11–13 °C or 52–55 °F, before it is tapped and vented. To vent the cask, a tap is inserted through a rubber bung at the cask’s lower end, and a hard spile or similar tool is employed to create an opening on the cask’s side, which is now uppermost. This process may disturb sediment in the beer, so the cask is left to settle and fully condition, which can take from several hours to several days. Once this is complete, the beer is ready to be served, either via a hand pump pulling it through a beer line or simply allowing it to flow naturally by gravity into the glass.
Draughts
In terms of environmental impact, draught beer presents a distinct advantage over bottled beer, with a potential reduction of up to 68% due to differences in packaging. A life cycle study of one beer brand, encompassing grain production, brewing, bottling, distribution, and waste management, has shown that a 6-pack of micro-brewed beer results in approximately 3 kilograms (6.6 pounds) of CO2 emissions. Additionally, it’s estimated that the loss of natural habitat potential from a 6-pack of micro-brewed beer is 2.5 square meters (26 square feet). Downstream emissions related to distribution, retail, storage, and waste disposal can account for over 45% of the CO2 emissions from a bottled micro-brewed beer. Where permitted by law, using a refillable jug, reusable bottle, or other sustainable containers to transport draught beer from a store or bar, rather than purchasing pre-bottled beer, can significantly reduce the environmental impact associated with beer consumption.
How Beer is Packaged
The majority of beers undergo yeast removal through filtering before they are packaged in bottles and cans. Nevertheless, bottle-conditioned beers maintain a portion of yeast, either due to being unfiltered or after being filtered and then re-inoculated with fresh yeast. It is generally recommended to pour these beers gently, leaving any yeast sediment settled at the bottle’s bottom. However, some individuals prefer to incorporate the yeast into the pour, a common practice with wheat beers. For instance, when serving a hefeweizen wheat beer, around 90% of the contents are poured, and the remaining portion is gently swirled to suspend the sediment before pouring it into the glass. Alternatively, the bottle can be inverted prior to opening. Glass bottles are the standard choice for bottle-conditioned beers.
Many beers are available in cans, although the proportion of canned beer varies between countries. In Sweden in 2001, 63.9% of beer was sold in cans. People may choose to either drink directly from the can or pour the beer into a glass. An innovative technology developed by Crown Holdings for the 2010 FIFA World Cup is the ‘full aperture’ can. This type of can features a lid that is entirely removed during the opening process, effectively converting the can into a drinking cup. Cans offer a range of advantages, including safeguarding the beer from light to prevent “skunked” beer and featuring a seal that is less prone to leakage over time compared to bottles. Initially, cans were celebrated as a technological advancement for maintaining beer quality but later became closely associated with less expensive, mass-produced beers, despite offering storage qualities similar to bottles. Some breweries also use plastic (PET) bottles for packaging.
Temperature
The temperature at which beer is served plays a significant role in the drinker’s experience. Warmer temperatures tend to bring out the full spectrum of flavors in a beer, while cooler temperatures provide a more refreshing experience. Preferences regarding beer temperature vary depending on the type of beer being consumed.
For instance, most people enjoy pale lagers when they are served chilled, as it enhances their crispness and refreshing qualities. Low- or medium-strength pale ales are typically best enjoyed when served cool. On the other hand, strong barley wines or imperial stouts are often appreciated when served at room temperature, allowing their complex flavors to shine.
Beer expert Michael Jackson proposed a five-level scale for serving temperatures, suggesting:
- Well chilled (around 7°C or 45°F) for “light” beers like pale lagers.
- Chilled (around 8°C or 46°F) for beers like Berliner Weisse and wheat beers.
- Lightly chilled (around 9°C or 48°F) for dark lagers, altbier, and German wheat beers.
- Cellar temperature (around 13°C or 55°F) for regular British ales, stouts, and most Belgian specialties.
- Room temperature (around 15.5°C or 60°F) for strong dark ales, especially trappist beers, and barley wines.
The practice of drinking chilled beer became widespread with the advent of artificial refrigeration, particularly in regions that focused on brewing pale lagers by the 1870s. Chilling beer enhances its refreshing qualities, although temperatures below 15.5°C (60°F) can start to dull the perception of its flavors, with a significant reduction below 10°C (50°F). Conversely, serving beer unchilled, whether cool or at room temperature, allows its flavors to be more pronounced. In the UK, Cask Marque, a non-profit organization dedicated to beer quality, has established a standard temperature range of 12°C to 14°C (53°F to 57°F) for serving cask ales.
How Beer is kept
Beer is enjoyed from a variety of vessels, including traditional glassware, beer steins, mugs, pewter tankards, beer bottles, cans, and, at music festivals, bars, and nightclubs, plastic cups. The choice of vessel can significantly impact the way a beer is perceived and can enhance the unique characteristics of each style.
Beer Specific Glasses
The type of glass used for serving beer can greatly influence the overall beer-drinking experience and highlight the specific qualities of the beer style. Many breweries offer branded glassware designed exclusively for their own beers, not only as a marketing strategy but also to enhance the enjoyment of their products.
The art of pouring beer also plays a vital role in its presentation. Factors such as the rate of flow from the tap or container, the angle at which the glass is held, and the location of the pour within the glass, whether in the center or down the side, all contribute to the final result. These factors affect elements like the size and persistence of the head, the intricate patterns left on the glass as the head recedes (known as lacing), and the controlled release of carbonation.
In bars and pubs, you’ll often come across a beer tower, a dispensing device composed of a cylinder connected to a beer cooling mechanism at its base. Beer is poured directly from the beer tower into the drinking vessel, providing an efficient and visually appealing way to serve beer to patrons.
A Brewed History
A 7 part series on the history of beer. We start at the beginning and work our way through the brewing, the industry, varieties, culture and more. Read all 7 parts!
Part 1 – A Brewed History – The Beginning
Part 2 – A Brewed History – Brewing
Part 3 – A Brewed History – Brewing Industry
Part 4 – A Brewed History – Varieties
Part 5 – A Brewed History – Measurement
Part 6 – A Brewed History – Serving, Packaging and Storing Beer (Current Page)