One of the most important secrets behind a perfect beer is the pouring technique. When expertly poured into a glass and crowned with a perfect head of foam, draught Forst beer is an unparalleled delight to savour.
Forst beer is best enjoyed at a temperature of between 6°C and 8°C. In the summer months it should be slightly more chilled and when the weather is colder it should be a little warmer. If you drink Forst beer at a temperature below the recommended level, your palate will not be able to savour its inimitable sensory profile. It will become anonymous and hard to distinguish from other makes of beer. If the Forst beer is too warm, it will lose its unique sparkling qualities.
Forst beer – and Forst VIP Pils in particular – must always be served with a good head (known in German as the “Schaumkrone”, which means “crown of foam”). While the frequently recommended “7-minute” pouring technique for Pils will undoubtedly produce a thick head, it will also make the beer flat and tasteless. This is because continually filling the glass will mean too much carbon dioxide is lost, reducing its sparkling qualities, while the beer itself will get warm. Real connoisseurs therefore reject this procedure, but unfortunately it is still in widespread use. Cleaning and looking after the glasses properly can help to keep the head stable. Tiny amounts of grease or detergent residue in a glass can lead to the disappearance of even the densest heads in a very short time. Beer must always be presented to customers with a head of tiny bubbles that is dense enough to bulge above the top of the glass without overflowing. As with the serving temperature, when pouring beer it is necessary to find the right balance between a perfect head and losing as little carbon dioxide in the drink as possible.
Any beer that remains in the pipes overnight must be removed the next morning. Discerning bar managers therefore prefer to remove the beer from the pipes at closing time with a special adaptor and leave them full of water overnight.
The glasses behind the bar must be clean, rinsed just before use and cool but not freezing. Tilt the glass slightly under the tap, which must be fully opened to allow the beer to flow gently and uniformly down the side of the glass. As it starts to fill up, smoothly move the glass into a vertical position and hold it there until the foam reaches the rim. Turn off the tap and leave the glass on the counter for roughly 1 minute. The foam will settle and the big bubbles on the surface will burst. The purpose of the second filling stage is to take the level of the beer up to the capacity line and at the same time give it a head, which should be dense, pleasing on the eye and not overflowing. Never leave half-full glasses waiting on the side for long periods.