On the eve of summer, many people prefer beer to other alcoholic drinks. What could be more pleasant for a beer lover in the heat than a steamy mug of foamy beer? Moreover, foam in beer is mandatory and serves as an indicator of the quality of the drink, and the requirements for foam are specified in a special GOST.

Bottled beer must have a foam height of at least 20 mm and a foam stability of at least 2 minutes. It is believed that the higher the quality of the beer, the higher the foam stability. For example, premium beer is distinguished by abundant foam with a height of at least 40 mm, and it lasts for at least 4 minutes, and then settles smoothly and slowly.

The foam should be fine-celled, or, as experts say, compact. Malt is responsible for the formation of foam in beer. Therefore, the better the quality of the malt, the better the beer brewed from it. If the foam consists of large bubbles, you have either a low-quality drink or one that is already stale.

And the foam should be dense, thick, white. If you blow on it, the foam should not “scatter” and the foam bubbles should not burst. The foam head of good, quality beer can only wobble. As the glass empties, you should pay attention to the behavior of the foam on its walls. Good foam will not slide down the walls of the glass along with the drink, but will remain, not evaporating, but gradually drying out.

How to pour beer correctly

So, foam must be present in the beer. Premium beer mugs, for example, have a special mark for the foam level. But abundant foam, despite the fact that it speaks about the quality of the drink, irritates many. Therefore, there are many tricks on how to pour beer without foam at all (with a minimum amount):

The most common one is to rinse the glass with cold water and, tilting it, carefully, slowly, pour the beer in a thin stream right along the wall. Before pouring beer, do not wipe the glass; you want there to be drops of water on its walls! To settle the foam, you also need to add beer into the glass in a thin stream, but in a circle.

Breathe vigorously into the glass before pouring the foamy drink. Pour beer into the center of the glass (mug) from a height of 2.5 cm above the edge of the vessel. Try not to shake the bottle from which you pour beer into the glass, otherwise the brewer's yeast will cause a lot of foam to rise. Beer should only be poured into a perfectly clean glass, otherwise the formation of excess foam cannot be avoided.

If the beer is of good quality and has a fluffy head, then you can simply “cut” it with a knife along the edges of the glass. If you pour beer through the supply tap (nipple) of a beer keg, you must adhere to the following rules:

Tilt the glass approximately 45-50 degrees, press the spout of the tap against the inner wall of the glass.

Pour beer into the glass up to halfway.

Continuing to pour beer, and without changing the angle of the glass, lower it approximately 15 cm lower.

Pour beer into the glass completely, gradually bringing the glass to a vertical position.

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09/07/2016 - How to properly pour beer using Pegasus?

If you decide to use the Pegasus foamless beer dispensing device, then it will be useful for you to know how to properly pour the drink using it.

First of all, you should make sure that Pegasus is installed correctly, all connections are made, and all connections are sealed.

There is a certain sequence of actions when bottling beer that must be followed when working with defoamer:

1. Beginning of work. Check that all handles are in the correct position:

   All beer flows are blocked (switch handle all the way to the right).
   - The clamping device is opposite, open (handle to the right).
   - The pressure relief valve is closed.

2. We fix the bottle.

   Carefully insert the neck into the clamping device.
   - Turn the corresponding handle to the left. As a result, the container will be tightly secured.

3. Turn on the carbon dioxide supply. When a sufficient amount of gas enters the bottle, you can tell by the sound - it will become quieter, and the bottle itself will be solid. The feed can now be stopped.
4. Fill the container with beer.

   Turn the stream switch to the left, then up. If at this stage the liquid does not flow out, then you have supplied the correct amount of CO2 into the bottle.
   - Now open the pressure relief valve a little. The beer will begin to pour. You can control the filling speed using the tap, opening or closing it slightly.

5. We complete the bottling. When the bottle is filled slightly below the desired level, turn the appropriate knob to close the pressure release valve and turn off the drink supply.
6. We take out the bottle. This can only be done when it becomes soft.

   Open the tap slightly for a few seconds and see if increased foaming occurs. If not, wait until the bottle is soft and remove it.
   - If foam formation occurs, then wait until it stops, while adjusting the opening of the tap. Once the bottle is soft to the touch, it is ready to be removed.
   - Return the flow switch and clamping device handles to their original position (all the way to the right), and close the tap.

7. After removing the bottle, immediately close it well with the cork.
8. Now the intoxicating drink can be transferred to the buyer!

Other articles on this topic: PEGAS Steel and Steel Duo devices PEGAS NovoTap and NovoTap+ devices PEGAS Evolution and Evolution Duo devices

One of the most common causes of excessive foaming in beer is that it is warm! The ideal temperature depends on the type of beer, but a “standard beer” light lager will taste good at 6 degrees. This means that to get the beer to the optimal temperature, it needs to start cooling an hour in advance, ideally four to five. It is best to cool a keg in a container; to do this, pour ice into the bottom of the container, place the keg on it and pour more ice around it, cover the top of the keg with ice so that the entire keg is covered in ice. Add ice as needed

Step 2: Preparing the faucet

This is just as important as cooling the keg. Your filling system must be cooled. The amount of foam can increase with temperature, so allowing cold beer to flow down a warm pipe will guarantee an avalanche of foam. Luckily the solution is quite easy, just leave the tap on the ice around the keg for at least the same amount of time as the keg.

And make sure your keg is not open now!

Step 3: Opening the keg

Put the lock on the keg, as soon as you fix the lock exactly above the neck of the keg, check if it fits tightly, whether you really put it on or if it just slipped, then lower the handle down. Press down and the keg is open!

Step 4: Preparing the glasses

The scratches on the inside of the glass will serve as crystallization centers where the beer will turn into foam. If the glass is noticeably scratched, use the old bartender's trick and wash it with water, which will cover all the rough spots. If you use plastic cups, then scratches are not a problem for you.

Step 5: Patience

No matter how carefully you follow these steps, the first liter out of the keg will still foam. Pour the beer into spare glasses, in which it will settle while you pour new portions. You don't have to pump up the keg at the beginning because it is initially under pressure. Remember this!

Step 6: Perfect pouring

Too fast or, on the contrary, slow pouring will create foam. You can adjust the pressure with the pump. But remember that partially opening the tap will not reduce the foam that forms, but will only create it. To pour a glass, it should take from 10 to 15 seconds.

Since there is no strict rule for how many pumps you need to pump into a keg, the easiest way would be to find this amount with a friend. 1 should hold the mug at an angle and pour, and the second at this time, pump up the keg.

If you have over-pumped the keg, you will have to drain some of the foam to relieve the pressure inside it.

Good luck and good beer to you!

And finally, a short training video)

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What are Keggers
KEGGER’S - You can buy or order draft beer in a keg or in kegs directly in Moscow, with delivery throughout the Moscow region and Moscow region.

We offer home delivery of beer in barrels and kegs, retail sale of draft beer in kegs, delivery and rental of beer equipment, as well as assistance in holding your event.

Today, the correct method simply does not exist, since each beer manufacturer approaches the process of bottling the drink individually, putting forward its own requirements, which directly depend on the preparation technology used and the local culture of consumption. A large number of differences are associated precisely with the height of the foam on top of the glass, so finding the optimal way to pour beer from a keg with strict control of the intensity of foaming are the main indicators, the role of which cannot be underestimated.

Kegs are metal barrels of various volumes (20-50 l), which are usually used for transporting and storing beer. When dispensing beer from such containers, the most common problem is excessive foaming, which significantly spoils the taste of the served drink. Following simple recommendations regarding pouring technique will allow you to pour any type of beer without foam, allowing everyone to enjoy the aroma and original taste of the drink being served. You can achieve results by performing the following sequence of actions:

1. One of the main reasons for foaming is considered to be warm temperature, the value of which varies depending on the type of drink. You should start cooling the beer container no later than an hour before pouring, and cooling the keg for 5 hours may be ideal. To reduce the temperature, ice is used, evenly covering the entire beer container; it must be replaced as necessary.
2. The entire system must be cooled and the faucet is no exception. Even if beer in kegs is stored at the correct temperature, it should not be allowed to spill through a warm pipe, such carelessness guarantees a huge amount of foam.
3. Opening a beer keg also requires following certain rules. Having fixed the lock in a level position relative to the keg itself, you need to carefully check the tightness of its fastening, after which you can open it by pressing the handle down.
4. The spill rate should be moderate, as excessive haste or slowness will create an avalanche of foam. The pressure can be adjusted using a pump, but you should be aware that partially opening the keg tap will only increase foaming, so it should take 10-15 seconds to pour the perfect glass.
5. Even if the procedure is followed correctly, the first few liters from a beer keg will foam due to high pressure, so it is wise to pour a few spare glasses and let the beer settle for a while.

Temperature

The optimal temperature directly depends on the type of beer served. It is known that the higher
the temperature of the drink, the larger the foam head, and when supercooled, the taste does not fully develop. Just a couple of sips of a cold drink provoke numbness of the tongue, and it becomes simply impossible to grasp the taste.

Each manufacturer indicates on the label the temperature at which it is recommended to consume the drink they prepare. By adhering to these values, correct bottling is possible:

• Lager (the most popular and sought-after type of beer) is recommended to be cooled to + 6°C;
• Wheat variety (optimum temperature 7-12°C);
• Lambic (optimal temperature 2-5 °C);
• Ale (7-10°C).

Preparing the glass

Before pouring beer into a glass, you should complete the preparatory procedures:

1. Thoroughly rinse the selected glass with cold water (this will smooth out microcracks and all sorts of irregularities on the surface of the glass), and do not wipe it clean;
2. Cool (fill the glass with ice cubes for 1 minute or put it in the freezer for a while).

Matching the temperatures of beer and glass is considered ideal, but achieving such a result is quite difficult, so only a few manage to adhere to this rule. Note that each variety has its own glass, in which the drink is able to fully reveal itself, surprising the taster with its original and refined taste.

Bottling technology

It is necessary to pour at an angle of 45°, and the distance from the keg tap to the container being filled should not exceed 3 cm. Moving along the smooth surface of the glass, formed as a result of the water film covering irregularities, the flow does not foam. It is not recommended to fill prepared dishes with beer to the very brim; without unnecessary fuss and haste, you can fill the maximum with beer? of the entire volume. To form a thick head of foam, half the glass is poured at an angle of 45 °, the rest is poured strictly in the center, the height of the beer head will depend on this amount.

How to pour cut beer correctly

Cut beer is a combination consisting of light and dark beer, and it does not mix, but has a clear boundary between the layers. Properly poured, it is not only aesthetically attractive, but also has a special unique taste. To pour this drink you will need:

• 1 bottle of dark variety;
• 1 bottle of light variety;
• beer glass;
• tablespoon.

The visible distinction appears due to the different densities of beer types; which of the selected drinks should be at the bottom and which at the top can be determined experimentally. You can estimate the density of the ingredient used according to the parameters specified by the manufacturer on the label. The percentage of dry matter in the wort and the strength are the main criteria that you should pay attention to. A high percentage of dry matter indicates a higher density of the drink, and in turn, a high percentage of alcohol? about lower density. Temperature and the amount of dissolved carbon dioxide play an important role in this issue, but it is quite difficult to experimentally determine the values ​​of these parameters.

Bottling technique

To get excellent cut beer you need do the following:

1. Pour the first layer (beer with a higher density) into the prepared glass carefully and slowly along the wall, so that the foam layer does not exceed 2 cm;
2. Let the beer sit for 30 seconds;
3. Turn the spoon over and pour in the second layer (lower density beer) in a thin stream;
4. After the layer is 3-5 cm, you can put the spoon aside and continue pouring beer directly from the bottle.

Helpful Tips:

• In order to make the process a little easier, you can cool the beer for the bottom layer more; such a simple solution will increase the difference in densities.
• The prepared drink, when consumed through a straw, can sparkle in a new way, allowing you to experience a whole avalanche of taste sensations.

When might you need it?

1) To begin, the keg of beer must be thoroughly washed on the outside, since beer intended for consumption will flow out of the neck of the keg. If it is not possible to completely wash the keg, you should at least wipe it with a clean cloth.

2) Then the keg is installed vertically upward. Having covered the neck of the keg with a cloth, we use a flat, blunt object to press on the black rubber ring for kegs A and G or on one of the inner rings for kegs S or D. If everything is done correctly and the force is sufficient, we will hear the hissing of carbon dioxide coming out. CAREFULLY! After all the gas has escaped, and sometimes foam can immediately flow out! Be careful not to stain yourself and the room where you are. The gas must be released little by little, waiting for the foam to settle. While bleeding off the gas, you can in the meantime draw a stream of foam into the jug and let it settle, you will get your first beer.

3) Having released the gas and degassed the beer, you have several options for how to drain the beer further:

3.1 For kegs A and G, you can try, using a plumber’s wrench, to unscrew the fitting. If there is no lock and the fitting is unscrewed, then by unscrewing it, you can pour beer into jugs (ATTENTION! IT IS STRICTLY PROHIBITED TO UNLOCK THE FITTING AT ANY RESIDUAL PRESSURE IN THE KEG!).

3.2 If there is no such key, then the pressed ring is wedged with a blunt metal object, for example a spoon. You can pour beer into the basin provided. Since the beer is already carbonated, it must be drunk quickly enough. The remaining beer in the keg can still stand. If you close the pressed ring or screw the fitting back, the residual CO2 will still create a slight pressure.

3.3 With kegs of types S and D, the procedure is approximately the same, but due to the design of the neck, which cannot be accessed with a key, it is easier to immediately wedge the valve on the fitting and drain the beer from there.

3.4 With plastic disposable kegs, the procedure is exactly the same; if there is no need to preserve such a keg, then after bleeding the gas, you can make a hole in it and drain the beer.

That's it, now you know how to open a beer keg without even having a key on hand and your beer party is no longer in danger!

Author of the article: Georgy Sergeevich Ivanov