My brother ordered a Hoegaarden Wit in an Italian restaurant in Washington DC. This is how they served it …



My brother ordered a Hoegaarden Wit in an Italian restaurant in Washington DC. This is how they served it …

33 comments
  1. Blasphemy! hahaha
    I have some young aquaintances here that tell me how their parents have large cupboards or shelves with a lot of different brands of beer and only pour the beer into it’s proper glass, like a ritual.

  2. For non-belgian people, there’s a lot of funny rules for correctly serving a beer (ok, not always observed even in Belgium)

    – if served from a bottle, the server must open the bottle in front of you. (There are also many other rules to observe if served from the pump)
    – the glass should of course correspond to the beer brand (the shape of every beer brand is specific for a reason but I won’t detail here why)
    – the glass should be oriented with the beer name in front of the customer
    – the foam size must also respect some criterias. It’s an art to produce the right amount of foam while filling completely the glass.
    – the beer temperature is important. I live close to Orval (abbey doing trappist beer), and there you can for example ask for a room-temperature or cold beer. You can also ask for a recent or old (several years) bottle. The ideal serving temperature is important and is different for low fermentation vs high fermentation beers
    – the glass must be served on the corresponding under glass (not sure of the name in english)
    – for some beers which are refermented in bottle, the last centimeter of the bottle (with the ferment) should not be served

    I know that in some countries beer is just a drink like a soda, no matter how it’s served, and I was surprised when in USA they served us an unknown beer in a plastic carafe with many ice cubes. Ice cubes in beer is a no-go, it has to be served at the right temperature, that’s why the beer pumps have a beer cooler.

    Not sure if I forgot something ?

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