The perfect way to serve a beer 

Casks and bottles of beer should be stored in a dark, dry and clean place at a temperature of +/- 15°C.

Cool the beer:

Beer and casks: +/- 3°C at the tap

thirst-quenching bottled beers: +/- 3°C

gourmet bottled beer: +/- 6 to 8°C

Ensure an optimum flow pressure (see table on where to store beer)

Clean glasses with cold water in which a good detergent is dissolved and rinse thoroughly with water. A clean synthetic leather cloth ("chamois") is used for drying glasses for gourmet beers.

Pouring beer 

Cask beer: Open the tap but do not let the first jet of froth go into the glass. Fill the glass all in one go. First tip it to one side and then hold it up right again under the tap. The froth should flow over the sides. Skim off with a knife held at an angle. Rinse the outside of the glass. Thirst-quenching beer: Pour the beer all in one go. Tip the glass slightly to one side and then raise it gradually to an upright position. Let the froth flow over the sides and then skim off the surface bubbles of the froth with a clean knife. Rinse the outside of the glass. Gourmet beer: Serve the beer slowly so as to create a creamy froth. Leave some beer in the bottle so the glass can be topped up afterwards. For beers that are refermented in the bottle, leave the yeast deposit in the bottom of the bottle and present the bottle with the glass.