You want to give your customers deliciously tasting,
refreshing beer. It is your job to ensure that it reaches the customer in
perfect condition.
When it comes to beer, there are a number of points where the
quality can be compromised
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Design Lines
You want to serve a perfect beer - not a cloudy, moldy or
funny taste. And you absolutely don't want to make a customer sick. Over time
beer lines can become clogged with yeast, bacteria, fungi and beer bricks. Beware;
all these components have a negative influence on the taste. It is recommended
that you clean your draft lines after every barrel or at least every two weeks.
Temperature
Experts believe that most beers have an ideal serving
temperature. Make sure your beer pipes are insulated to ensure that beer stays
the same temperature from barrel to glass. Also determine, depending on the
brew, whether it is poured into a room temperature or a cooled glass. But never
use a frosted glass, as this makes it difficult to smell and taste it, and it
also causes unwanted foaming.
Glassware
Grabbing a glass to pour a draft beer should not be a
mindless activity. In addition to the temperature of the glass, you must also
consider the shape and cleanliness of the glass. These steps are vital for
serving a quality beer from barrel to glass. If beer glasses are not rinsed or
washed properly, residues will form on the inside. When this happens, bubbles
remain on the sides of the glass and the creation of cups and flavors can be
inhibited. The smart beer drinker knows that this is the sign of a glass of
dirt with grease, food particles, soap or disinfectant. Even if they don't
recognize the error, dirty glasses are unacceptable. The only thing that has to
be in a customer's glass is quality beer.
Casting
As with choosing the right glass, the correct pouring of a
beer is essential to offer the customer a quality product. To pour a beer, hold
the glass at an angle of 45 ° and pour the beer and aim towards the center of
the slope of the glass. When the glass is about ongeveer completely full, hold
the glass at an angle of 90 ° (upright) and continue pouring into the center of
the glass to make the perfect foam head of about 1 to 1 ½ inches.
If you pay attention to every step in the journey of a beer,
you ensure that your customer gets a great beer every time.
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Health
and Safety Level 3, Food Hygiene Level 3 for Catering, Food Hygiene Level 3 for
Manufacturing, Food Hygiene Level 3 for Retail, HACCP Level 3, Bar Management,
Bartender, Food Allergen Awareness, COSHH
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