It’s happened to me, it’s happened to you: You have a perfectly good bottle of Franziskaner, perhaps a classic like Schneider Weisse, or even a good domestic example like, oh, let’s say Circus Boy. You take it out of the fridge ahead of time, to let it come a little closer to the correct serving temperature (for a weisse, I’d shoot for the low 40’s). You pop the top, and it immediately starts to foam over- but you have a glass handy, because you know beer is better from a glass than a bottle (You do know that, right? Sure you do!) So, you pour… a glass filled with foam. and wait. and pour. and wait. and pour, and finally just glug the last from the bottle while you wait for the beer in the glass to settle.
It doesn’t have to be like that. Beer-O-Vision is proud to present a quick guide to pouring a heffeweizen. I present two techniques- the first of which is really only a matter of common sense, but the second is very stylish (well, when you do it right anyway; I’m not claiming to be a pro myself) and will impress your friends and neighbors. Or neighbours, if you live across the Niagara river. Of course, for the ultimate pour, you can always build and then program your very own robotic arm, assuming you’ve got the mad skillz!
Simple as that!
4 users commented in " How to pour that heffewiezen! "
Follow-up comment rss or Leave a TrackbackLOL at Chris Riordan suddenly entering stage right do his duty and consume that first beer.
I used to go the Brauhaus in Chicago’s Lincoln Square neighborhood and the bartender would pour the beer into the glass (as you demonstrated during the second pour), flip the bottle into the air, slam it down, roll it three times and dump the yeast. Very flamboyant and very cool.
Now that’s slick. Despite my enthusiasm for beer, I just don’t serve (myself or others) enough heffe to raise my skill to that level. sigh.
The Chicago bar where I observed this trick was Katerina’s, worth a visit if you want jazz and good beer.
cool site~
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