WHY DO YOU SPELL BEER WITH THE LETTER “I” IN IT? THAT’S WEIRD.
Don’t get us wrong, beer has its place—mowing the lawn, tubing lazily down a river, drinking it warm at a ballgame. But “bier” is more central to life. Something to be enjoyed with close friends on an outdoor patio. Or to toast the occasions in life that call for a little celebration. That’s why. Plus, that’s how the Dutch spell it.
HOW COME MY POUR WAS SO SMALL? ARE YOU RIPPING ME OFF?
This is the most common question we receive. Many of the specialty biers we serve are well over 10% alcohol and are therefore poured in smaller quantities than the more sessionable biers you may be used to. Most of the imported specialty glassware we serve will have a proper “pour line” printed on the side of it. This is the level that the liquid portion of the bier should be poured to to ensure the proper taste, aroma and appearance for that specific bier, in that specific glass.
WHY DID YOU POUR SUCH A LARGE HEAD ON MY BIER? ARE YOU RIPPING ME OFF?
The second-most-common question we receive. (See above for #1) Depending on the style of the bier and the glass it’s served in, a bier may appear to be almost 50% head in the glass. A good example of this is Tripel Karmeliet, which when properly poured, is visually half-foam. This is why we include pour-sizes on our menus so you can be assured that your pour is intentional. The reason for robust heads is that a large portion of the experience of many Belgian biers is olfactory. The flavor of the bier is greatly impacted by what your nose is doing at the time of quaffing. If you were to drink the same bier that was poured “american style” down the side of an angled pint glass, you would taste a completely different bier.
I POURED THE REST OF MY BOTTLE INTO MY GLASS AND THERE ARE SOME WEIRD FLOATIES. WHAT’S UP WITH THAT? I DIDN’T ORDER A KOMBUCHA.
That my friend, would be yeast. Many Belgian biers are “bottle conditioned,” which means that they are actually alive! These biers haven’t been pasteurised or filtered before bottling, like “dead” biers usually are. Bottle conditioned bier actually improves in flavor with aging, just like wine, unlike pasteurized biers than can taste skunky after only a few months. When pouring a bottle-conditioned bier, it’s best to pour gently to avoid stirring up the sediment. Most people leave a little bier in the bottle to avoid drinking the yeast, but many think that’s the best part. So don’t worry about it—it won’t kill you.