Irish Stout Pouring Ritual
No beer is as intertwined with a single country more than stouts are with Ireland. Interestingly however, stouts were originally brewed in England. The proper pour for an Irish Stout is known as a two-part pour and it takes about two minutes to do correctly. Stouts pair well with oysters, corned beef, vanilla ice cream and chocolate but are considered best when consumed in a pub with friends.
Pale Ale Pouring Ritual
Pale Ales were developed in early 18th century England, particularly in the area known as Burton-Upon-Trent. Bass, brewed in this region, became so famous for its Pale Ale that in order to protect its name, registered the first English copyright ever for the Bass name and red triangle logo. 1.) English Pale Ales pair well with a large variety of foods. Their full carbonation and hop note provide the cutting power to reset your palette from creamy or fatty dishes and the caramelized flavor from their caramel malts complements any grilled or roasted meat including prime rib and burgers. 2.) American Pale Ales with their big bitter hop flavors are sturdy enough to stand up to spicy Indian and Cajun foods as well as pair nicely with roasted meats and cut through creamy dishes like mac & cheese.
Black & Tan Pouring Ritual
The Black and Tan originated in pubs in the British Isles during the late 1800's with drinkers ordering a mix of dark stout and amber colored beers. Other mixes are common in European pubs as well, including stout and lager, known as a half-and-half. The proper pour for a Black & Tan should be in an Imperial pint glass and involves a "pouring spoon" The traditional 20 oz Imperial pint has a wide body that curves in at the top to concentrate the rich aromas in the beer. The pouring spoon has a notch in its back to help balance it on the glass during the pour. 2.) The complexity of a Black and Tan enables it to pair well with many hearty dishes like sheppard's pie, and stews. Its real magic however is in its spectacular unique appearance.
Wheat Beer Pouring Ritual
Once reserved only for Bavarian royalty by German law, Weisse beer is now a popular style that can be enjoyed by everyone. One of the more popular Weisse beers from Germany is brewed by Hacker Pschorr with a heritage that goes back to 1417. A wheat beer requires a special pour from the bottle in order to create its tall, fine, creamy head. They are very high in carbonation and demand attention when pouring to prevent them from rising up and out of the glass. 1.) The complexity of a Wheat beer enables it to pair well with many delicate dishes like salads, seafood and poultry. It is especially noted for its refreshing qualities that also make it a favorite summer thirst quencher.
Belgian Ales Pouring Ritual
Belgian Abbey Ales were originally brewed in monasteries by monks for both sustenance and to sell to locals and visiting travelers as a means to help support the Abbey. They have been perfected over hundreds of years of brewing to become the high quality products they are today. Many special Belgian types of ale are packaged in large, 750 ml bottles, which are often corked and bottle-conditioned with yeast in the bottle. These bottles are specially designed to withstand the pressure from the secondary fermentation going on inside the bottle and the corks are also wired down to prevent them from popping off the bottles. 1.) Belgian Ales create a great opportunity to enhance the dining or drinking experience. They have the complexity to make spectacular food pairings and are wonderful to sip on their own.
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