Lagers are fermented at colder temperatures using bottom-fermenting brewing yeast. Due to the long, cold fermenting and maturing of the yeast, lagers tend to produce less fruity beers that are more crisp. Stylistically, lagers focus on crispness and refreshment.

DORTMUNDER/EXPORT

Dortmunder stands out among lagers with its slightly higher alcohol content, pale color and crisp bitterness. It's also known for its light-bodied texture with some malty sweetness.

PILSNER

Easily qualified by its pronounced floral and spicy hop aroma, the pilsner is the original golden lager, offering a balanced malt character and a refreshing, dry finish. The two main types are Bohemian pilsner and German pilsner (Bohemian is fuller and maltier while the European is lighter bodied, crisp and hop focused).

Ales are typically fermented warmer, with top-fermenting yeast. Ales generally are sweet, nutty, fruity and full. Many types of ales are driven by the fruity character of the warmer fermentation and thus they are brewed to balance this character with full malty and hoppy character.

WHEAT BEER

Two major styles are American wheat beer and German (or Bavarian) wheat beer. American wheat beers, unfiltered, cloudy and light in color, have a distinct citrus hop character, crisp bitterness and refreshingly light body. German wheat beers, due to a unique yeast strain, produce banana and clove notes resulting in a spicy character. These can be unfiltered (Hefeweizen) or clear (Kristall Weizen).

PORTER

This is the dark black predecessor to stout compromised of roasted black malt, chocolate and coffee flavors. Porter beers offer full and balanced sweetness, with some delivering a pronounced hoppy bitterness.

With hybrids the distinction between ales and lagers is less defined. These are brewed with specialty ingredients or they incorporate a unique brewing process.

SMOKED BEER

A lager or an ale, smoked beer is brewed with smoked malt for a pronounced peat, smoky aroma and flavor. This style of beer is driven by the use of smoked malts in the brewing process (smoked with either peat, alder wood, beech wood, hickory or other wood).

CREAM ALE

Brewed with a blend of lager and ale yeast or warm-fermented with ale yeast but "krausened" with lager yeast, cream ale is typically lightly hopped and fruity.

CALIFORNIA COMMON (STEAM BEER)

Traditionally fermented with lager yeast at ale temperatures, then cold matured with a unique yeast strain. The beer takes on a fruity character with a crisp finish.

ALT

An ale with long, cold lager-style maturation phase delivers a fruitier aroma, a malty body from the use of roasted malts, and high hopping for a slightly sweet taste, then bitter with a crisp finish. Usually copper to brown in color.

KOLSCH

From the Cologne (Koln) appellation, fermented warmer than a lager and cold matured, kolsch tastes malty with a medium body and is typically a beautiful pale golden color.

THE RINSE

Invert the Signature glass and rinse it.

THE PULL

Hold the glass at a 45° angle and pull the tap forward

THE PUSH

Straighten and push the tap in the opposite direction.

THE CROWN

Top it off with a 1.5-inch velvety collar of foam.

Popular way to drink, but taste is trapped. Natural carbonation remains “bottled up”. Customer feels bloated.

Pouring down the side minimizes foam, trapping natural carbonation. Beer may look flat, taste gassy. Customer feels bloated.

Pouring down the middle allows beer to agitate, releasing natural carbonation. Aromas escape so customers taste true flavor.

Lowering angle of bottle as it’s poured reduces flow and creates a perfect 1 ̋ head of foam.

GLASSWARE SELLS BEER

• Glassware sets the stage: beer style, drinking occasion, and setting

• It should engage the senses and have great eye appeal

• Proper glassware should fit in the hand, have correct thickness, and allow the aroma to reach the nose

• The shape and size of the glass impacts the beer’s taste and aroma

• The glass is the “vessel” that delivers the fresh brew to the drinker; the glass choice is second only to the beer choice

Elevate the image of Anheuser-Busch draught beers by using special, iconic glassware that heightens the appearance, taste, aroma, and overall drinking experience.

Here are some great examples of signature glassware that are as distinct as the beers they hold.

The proper glassware is almost as important as the beer itself.

Flute

Elegant look Long and narrow design maintains carbonation and showcases sparkle Moves bouquet upward Historically served with light lagers

Tulip

Room to swirl and support large, foamy head Wider body design showcases fuller body/malt character Historically served with Belgian ales

Snifter / Goblet

Opens up maltiness and sweetness of full-bodied beers Historically served with full-bodied ales and heavier-style lagers

Mug / Stein

Traditional toasting glass Historically served with dark lagers, Müncheners, and Märzens

Pilsner

Shaped to channel hop aroma to the nose Showcases the color and clarity while capturing head retention Historically served with Pilsner-style and other lager beers

Pub

Versatile glass, designed for durability and stacking Historically served with stouts, porters, and English ales

Tumbler

Cross between a pint and a Weiss-shaped glass Historically served with lagers and English pale ales

Weizenbeer

Large in size, designed to hold volume and fluffy heads Captures the fruity aromas of wheat beer Historically served with Hefeweizens and other wheat beers

Chalice

Narrow lip allows for a tight, pristine head Stem offers a place for the thumb and forefinger to keep the beer from warming as it’s consumed Perfect for demonstrating the nine-step Belgian pouring ritual

 A “beer-ready” glass ensures no invisible film, odor, or bacteria.

• FILM can be caused by several factors: the wrong sanitizer or lanolin-based soap, grease- based residues (lipstick), food in the wash water, fingerprints, or smoke from cigarettes

• ODORS may be left on glasses when detergents and sanitizers are used improperly, from contact with bar towels, or from stale air in refrigerated areas

• BACTERIA can contaminate your glassware if your sanitizer is measured incorrectly, not changed at recommended intervals, or is incompatible with your detergent

If any of these conditions exist, the beer you serve can be flat, produce a false head, or have an off taste

It is critical that draught beer is served in a “beer-ready” glass

• Use “beer-ready” glasses for beer only

– It is important to have “beer-ready” glasses that are free from any residue that will affect the beer’s flavor or appearance

• Properly chill glasses to 33 degree F

– Freezing glassware is not recommended

– Frost on glasses may contain sanitizer that can affect taste

– The temperature difference between glass and beer may cause a bad pour

– The frozen glass may cause the beer to freeze and separate

Flat Beer

Film or grease residues actually attack the head, which rapidly disappears, causing the beer to look and taste flat, requiring bartenders to then fill the glass again

False Head

A film or soap on the glass produces a head formed from overly large bubbles that quickly disappear

Off Taste

Because of the close relationship between taste and smell, a glass with a residual odor can actually give the beer an off taste

DRAUGHT TROUBLE SHOOTING

90% of all draught problems are temperature related.

Wild/Foamy Beer

• Warm draught cooler

• Frozen glasses

• Beer line systems not properly refrigerated or insulated

• Beer drawn improperly

• Tap/faucets broken, leaking, or dirty

• Too much pressure

Flat Beer

• Beer too cold

• Glasses are not “beer-ready”

• Not enough CO2 pressure on barrel

• Sluggish (broken) pressure regulator

• Air compressor used for pressure

• Pressure required does not correspond to beer temperature

Cloudy Beer

• Beer frozen in dispensing system • Beer has been frozen in barrel

• Old beer hose in poor condition • Beer lines not properly cleaned • Contaminated pressure source

Off-Tasting Beer

• Air compressor used for pressure

• Sanitizer remains on glasses

(often when frozen)

• Beer lines not properly cleaned

• Oily air; greasy kitchen air

• Old draught, kegs not rotated

• Glasses not “beer-ready”

• Contaminated pressure source

No Pour

• Keg is not tapped properly • Keg is empty

• The gas is turned off

• The lines are frozen

• The gas supply is exhausted

DrAUGHT BEEr IS BEST SErvED AT 38 degree TO 40 degree f.

Temperature - Draught beer is a perishable product and must be kept cold at all times so it doesn't spoil or pour improperly. The ideal temperature is 36°-38°F, which can be achieved by adding ice if a refrigerator is not available.

Icing your Draught Beer - Approximately 50 pounds of ice are needed to maintain proper dispensing temperature. Since beer is drawn from the bottom of the barrel, approximately 20 pounds of ice must be placed on the bottom of the tub. Place the barrel in the tub on top of the ice. Add the remaining ice up the sides of the tub. Replace ice as needed.

Tapping the Barrel - Place tap (A) into opening at the top of barrel (B). Turn tap 1/4 turn clockwise until firmly in place.

If it is a lever-handled tap (C), pull handle out and press downward until it locks in place (shown).

If it is a T-handled tap, turn handle clockwise until it locks into place (not shown).

YOU ARE NOW READY TO DRAW A BEER!

Troubleshooting - If beer pours slowly, pump a few times. Only pump when flow of beer begins to slow.

If your beer is foamy, it is an indication that your beer is too warm. Check barrel and add more ice if needed.

Cleaning the Tap - After each use, the tap will require cleaning. To clean, invert tap and place it under warm, running water. Open beer faucet. Let water thoroughly rinse inside and outside of tap while simulating tapping and untapping action.

Malt and Hop notes traditionally aren't as strong in these beers, giving them the distinction of being more thirst quenching. These beers are recommended for spicy-hot foods such as blackened jerk chicken or the local "five-alarm" hot wings as well as Mexican and spicy Thai dishes.

Blonde Ales, Wheat Ales Lightly Hopped Lagers

These beers are characterized by caramel, toffee, and toasted malt flavors thus making them perfectly suited for grilled meats, poultry and fish where the malty character plays off the caramelization of the meat itself. However, because these are crisp and refreshing lagers they also make a perfect compliment to salted and cured meats as well as the salty, spicy dance of pretzels and hot mustard.

Dark Lagers, Bock, Maerzen, Oktoberfest

These hop-focused beers are the perfect contrast to rich sauces and oil-rich foods such as marbled steaks, salmon and dishes finished with cream or butter sauces as well as fried fish and citrus-acidic/vinegar based condiments. The hop aroma and flavor can stand up to a wide variety of robust and smoked foods.

Ales (Bitter, Pale, IPA) and German Pilsners

The malty, caramel body and balanced hop aroma of these beers make for a great compliment to barbecued food with its range of caramelized and spicy flavors. Flavorful but also thirst quenching, Amber Ales are great to pair with Thai and Mexican cuisine as well.

Amber Ales

Porters and Stouts can be quite varied from sweet and full to dry and bitter. The roasted coffee and chocolate notes in this style of beer play beautifully off of grilled meats and heavily sauced Kansas City-style Barbecue. Another classic pairing for stouts is oysters, where the earthy brine flavor is cut by the roasted character and dry bitterness of these beers.

Porters and Stouts

These very unique beers are often bone-dry and slightly tart or acidic, lack hop bitterness and are sometimes blended with fruit or younger beers for sweetness and balance. It's these special qualities that make Lambics ideal for seafood, poultry and cream and butter sauces. The increasingly popular Fruit Lambics appear destined to become the drink preference enjoyed with pastries and chocolate- or fruit-based desserts.

Lambic-style beers

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