Many people think that drinking beer is not as ritualistic as wine and spirits, and just drink it as long as the refrigerator is frozen. The biggest feature of beer is its popularity, and it is not wrong to drink it right away.
In fact, beer with food is more based on creative thinking and practice. From the sweetness and malting of malt to the bitterness of hops and the carbonated flavor, the beer in your hand should be complementary to food. , Or the opposite collision, the feeling of coming out can give you a refreshing look.
Cheese and wine are recognized as perfect matches. In addition to wine, beer is actually a good match for cheese. Carbonic acid in beer can dissolve cheese fat, and those sandwiches and pizza with cheese can be paired with beer.
2. Fried food
The most classic is french fries. Others such as fried onion rings, fried mushrooms, and fried chicken wings are fine.
3. Greasy meat
The Germans ’own pork hands are unquestionable, as are sausages. Secondly, consider that steaks and grilled meats are good.
4. Spicy food
Southeast Asian and Sichuan dishes are good for beer. Spicy foods can highlight the taste of hops, but the sweetness of malt reduces the spicy irritation of the food, and the rich bubbles can better refresh the taste buds.
The ephemeral beer foam is actually full of power, no more than half a glass of beer, but don't rush to drink cause the protagonist of this beer show has not yet appeared. It's beer foam!
There is foam in beer. First, malt hops and yeast and other beer raw materials will produce a special protein during the fermentation process and dissolve in the beer, forming a foaming effect. A large amount of carbon dioxide is generated during fermentation. The key to the formation of beer foam.
When beer is fermented in the bottle, a large amount of carbon dioxide is produced, and the pressure that decreases momentarily when the bottle is opened will promote its separation from the beer.
Although it was only a flash in the pan, but gathered the power of the flood in the bottle, how can you not create a glass of wine?
Beer foam is related to protein in malt, alpha acid in hops, and carbon dioxide content in beer. The three complement each other and one is indispensable.
Generally speaking, hops and malts are of good quality, high in carbon dioxide and rich in foam.
① The temperature of beer, the cleanliness of the glass and the way of pouring are all factors that cannot be ignored to create a perfect beer foam
The best drinking temperature of beer is 8 ℃ ~ 11 ℃, and the drinking temperature of premium beer is about 12 ℃.
The cup must be completely clean. Residues such as fingerprints, blurring, and dirt will damage the structure of the foam. It seems that beer foam is probably a very picky person!
② "Glass with its own style" is more likely to be favored by beer foam
Some wine glasses will engraving the texture on the bottom of the wine glass. In this way, beer will also "nucleate" at the bottom of the glass, bubbles adhere to the texture, and when the bubbles at the bottom accumulate to a certain extent, they will float on the surface of the beer.
③ Different countries have different preferences for beer foam
In Japan, the most common way to pour wine is to pour it vertically first. When the foam of the beer liquid in the glass reaches about 1/3 height, it is poured against the wall of the glass instead. The ratio can be maintained at about 7: 3.
In Germany, many people prefer very strong and exaggerated foam, with a foam to wine ratio of about 1: 1.
However, in Britain, Australia and other places, people prefer to keep only a thin layer of foam on the wine surface.
Step 2 Tilt the beer glass at a 45-degree angle. The edges of the glass should rest on a flat surface.
Step 3 Align the mouth of the beer container with a few centimeters above the midpoint of the glass so that the beer can be poured in the middle of the glass.
Do not let the bottle touch the glass. If you are pouring wine for others, follow the etiquette to keep the glass as clean as possible. Bottles or jars may contain bacteria.
Step 4 Keep the pouring speed and the volume of beer sufficiently uniform. During the operation, it should be poured down along the side of the glass smoothly. Do not splash, aim at the center of the side of the glass.
Step 5 When pouring a third of the beer, you can set the glass flat for a while. At this time, there will be a foam head of about 4cm. When it is slightly stable, start pouring it again.
Step 6 Please wait a few seconds for the foam to rest on top of the beer before drinking it. Smell the aroma as quickly as possible, because when the foam reaches its peak, the aroma of the beer is the strongest.