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Jupp Schmitz from Cologne is angry. All day long he has been working at the office, bearing tropical temperatures. The only thing that kept him going was the anticipation of a cold after-work beer with a couple of friends in his garden. But oh, now that the moment has finally come, he sits in front of a stale liquid without froth. And his guests suffer with him.
Froth and fat don’t come along
What did Jupp Schmitz do wrong? Quite easy: One day before the host did his dishes as usual, the plates and the pots first. After that he did the beer glasses, in the dishwater which was already greasy. And this is the end for a tasty beer because fat and leftovers of washing-up liquid are fatal for fine beer froth. Good to know! Jupp Schmitz and his friends get to washing the glasses again. They clean the glasses wich fresh dishwater and remember to rinse the glasses with clear water afterwards. And finally: They are granted a beautiful beer with an appetizing white crest.
If a glass creates a closed water film at the side walls after being pulled out of the water, it was cleaned correctly. If it leaves single drops, you see the proof for an incorrectly cleaned glass.
Beer doesn’t like the sun
The correct cleaning is not the only important thing if you want to enjoy beer the perfect way. Beer should be stored chilled in a dark room.Bright (sun)-light and strong fluctuations of temperatures harm the beer’s good taste. Your refrigerator arranges for the right drinking temperature of 5-7° C.
Cooling in the bathtub
The cask beer for your summer party on the balcony or in the garden should only be fetched from the beverage mart or directly from the brewery shortly before the event. This way the beer can be cooled there for a preferably long time. After arriving home you can cool the casks or kegs with wet towels, or put ice cubes around them. After the transport, the beer needs to rest for a while in order to calm down. For bottled beer there is no better place than a bath tub filled with cold water.
Also tapping has to be learned
Tapping is tough: An exciting moment, because it could become quite wet! Wooden tabs should be watered for a while. The closed tab with the moistened rubber seal ring is then to be twisted straight into the lower opening of the cask. The first shot of beer is poured away. As soon as the pressure decreases when tapping, the aerator (“fitting”) is opened up.
 Fresh draughted REISSDORF KÖLSCH
Don’t tap too often
Kölsch can be taped quite quickly. Hold the glass right aslant to the tap. Only then open the tap. After the first froth has settled, a strong crest can be produced. Be careful with taping again and again for one glass! This will cause the carbonic acid to escape, i.e. the beer loses its freshness.
From the bottle to the glass
When pouring bottled beer, you need to hold the glass aslant to the bottle. Then pour the beer until the froth reaches the upper rim. Put the glass down and wait so that the froth can settle. Subsequently pour again until you have a nice strong crest. Another hint: Especially before pouring the beer you should rinse the glass with cold clear water. If you hold the glass almost horizontal you can surely fill it in one move.
Source (German version): Deutscher Brauer Bund (www.brauer-bund.de)
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