MENABREA BEERS ON DRAUGHT.
DIFFERENT DISPENSE METHODS FOR A UNIQUE EXPERIENCE.
For the past five generations, we at Menabrea have been taking the utmost care in the production of our beer. The same attention must also be paid when dispensing in the pub or bar, so that you can fully enjoy its aroma and taste characteristics.
The right dispense style for Menabrea is the German or traditional method. This takes place in three stages, helps the dispersion of CO2 and results in a high and abundant foam. Last but not least, you must use a glass of the right type to enhance the organoleptic qualities of beer but, above all, it must have been washed with neutral detergent, rinsed and left to drain upside down on a surface that allows air to flow freely from underneath.
Before dispensing, it is necessary to wet the glass with cold water in order to: remove any impurities; avoid a thermal shock due to the difference between the temperature of the beer and that of the of the glass; help the beer to flow on the sides of the glass, allowing the formation of the right amount of foam.
The German technique requires placing the glass under the tap at a 45 ° angle, allowing the beer to flow down the side of the glass, then straightening it and continuing to pour until the foam reaches the brim. In the second step, after waiting for the foam to compact, pour the beer again and then let it settle again. The third and last topping up creates the characteristic "crest" or "crown", hence the perfect foam.
With these pouring tips, you can enjoy your Menabrea beer at its best!