Bar Tips - how to pour beer and wine.
Posted by amanda c on February 06, 2009.
There are tricks and tips all bar staff know for presenting the perfect pint and serving wine in the ‘correct’ manner. Below are the standard methods for pouring beer and wine.
THE PERFECT PINT
1) Use a clean glass. A dirty glass, containing oils, dirt or residuals from a previous beer, may inhibit head creation and flavours.
2) Hold your glass at a 45° angle. Pour the beer, targeting the middle of the slope of the glass. Don’t be afraid to pour hard or add some air between the bottle and glass.
3) At the half-way point bring the glass at a 90° angle and continue to pour in the middle of the glass. This will induce the perfect foam head. And remember, having a head on a beer is a good thing. It releases the beer’s aromatics and adds to the overall presentation. You may also want to gradually add distance between the bottle and glass as you pour, to also inspire a good head. An ideal head should be 1” to 1-1/2”.
HOW TO POUR WINE FOR PATRONS
1) Present the Bottle
You always want the drinkers to know what they’re about to drink. Show them the bottle, with the label and vintage clearly showing. They will want to check the winery name and vintage to ensure both are what they want.
2) Open the Bottle
The aim is to open the bottle as efficiently as possible without losing any of the contents!
3) Pour Out a Sample
Always give the sample to the person who ordered the wine to taste. About 10% of all wine will end up ‘corked’.
4) Pour Out the Wine
Usually the wine is served clockwise round the table. Never fill the wine-glass, always leave room for the wine to be ‘swirled’. In some restaurants the women are served first then the men, but this depends on the establishment.
5) Leave the Remaining Bottle in a Cooler
Customers can then top up their own glasses if they want.
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