Process of Beer Service in Restaurant
1. While serving the beer make sure to use only clean and appropriate glass without any traces of grease, finger marks, or stains.
2. And serve the beer at the correct temperature. Most Indians and Americans prefer drinking all kinds of beer chilled. The ideal temperature range for the service of beer is 13 to 15 degrees.
3. Room temperature for a bottled brown ale, stout, barley wine, and Trappist beer is 16 to 18-degree celsius.
4. Pour beer with just enough head.
*Note- Ale is served at 12 degrees to 14-degree Celsius and Lager is the best served at 7 to 10 degrees celsius.
Beers are served in two things
1. BEER STEINS
These heavy thick mugs are designed to hold beer without breakage. They have sturdy handles for easier lifting. Beer Steins are a special kind of Beer mug that originated in German.
Typically they hold between 12 and 16 ounces. A Beer Stein is much like a Beer mug. But includes a thumb rest or a lid.
2. BEER GLASSES
Some Glasses are specifically designed to hold pints of Beer or Pilaster and larger Beers. Pilaster glasses are flared with the top being wider than the blotto. Pint glasses are large, most tapering down to the bottom.
Most pubs serve beer which is dispensed through a tap. Pubs in India are gaining more popularity, especially amongst the youth.
Depending on the type of beer available in the establishment. The waiter serves any of the following beer to the guest according to their preferences,
- Draught beer.
- Bottled beer.
- Canned beer.
The glasses used for the service of beer are:
- Half-pint glass for draught beer.
- Beer mug for bottled beer.
- Goblet for Guinness.
- Lager glass for Lager beer.
The service of Beer calls for all skills and extensive knowledge.
The wait staff should know the right glassware, quantity to be poured, the temperature at which each drink should be served, and the alcoholic content of the drinks to ensure customer satisfaction. Every establishment sets its own standard operating procedures (SOP).