When tasting beer, its imporant you serve it correctly to all the proper appreciation of the look, smell and taste of the beer. The first rule is simple : NEVER taste beer directly from the bottle or can it came in.
Whilst this will seem ridiculously obvious to any true beer fan or experienced homebrewer, it is a schoolboy that is far to often made. Apart from the obvious problems with sediment in a bottle-conditioned beer, it needs to be in a glass for you to fully appreciate the finer points of the beer’s appearance, aroma and taste.
The type of glass is not too umportant, as long as its clear, clean and free from detergent residue (this is important as it inhibits head formation and retention).
Head retention is one aspect to be considered when judging a beer, therefore the best way to pour your beer is tilting the glass and moving it progressiviely away from the bottle whilst pouring. This will ensure a decent head of foam which allows the beer’s aroma and other perfumes to escape, and protects the beer from possible oxidation which can deteriorate the taste. Although head size will depend on the type of beer, you should aim for somehere between 2 and 4 cm of foam.
You should also serve your beer at the correct temperature to bring out the best flavours. It is a common mistake to drink beer too cold. Indeed a common trend is towards “extra cold” versions of draught beers being available in pubs. I have known Aussies who, when in this country in winter, choose to leave beers out in the snow so they can “enjoy” them ice cold. Though possibly refreshing, this will ensure you taste nothing. But then, he was drinking Castlemaine XXXX, so perhaps this was the idea.
Michael Jackson (no, the other one) proposes a five-level scale for optimal serving temperatures:
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