SERVICE OF SPARKLING
WINE - CHAMPAGNE
SERVICE OF CHAMPAGNE - BY SATISH SINGH IHM AHMEDABAD 1
By the end of the session the
learners would be able to
OBJECTIVE know the following.....
❑ Grapes used for making Champagne
❑ Characteristics of Different Grapes.
❑ Equipment's required .
❑ Popular Brands of Champagne.
❑ Service Procedure .
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INTRODUCTION
▪Pinot Noir
▪Pinot Meuniere
▪Chardonnay
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GRAPES USED
▪Pinot Noir
▪Pinot Meuniere
▪Chardonnay
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GRAPES
❑ CHARACTERISTICS
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BRANDS
▪Dom Perignon
▪MOET & CHANDON
▪BOLLINGER
▪POMMERY
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EQUIPMENT'S
REQUIRED
Glassware
❑ Tulip
❑ Flute
❑ Champagne Saucer
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EQUIPMENT'S
REQUIRED
❑ WINE CHILLER
❑ SERVIETTE
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SERVICE
PROCEDURE
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SERVICE OF BEER
A beer glass is meant only for beer.
The beer will not develop a proper head if the glass is not properly
washed or there are even tiny bits of fat residue in it. Depending on the
type of the beer, it is served with a 2–3 cm head.
The right head helps the drink stay fresh for a long time and to preserve
its taste. The main preconditions for achieving this are the correct
temperature of the beer and a clean glass, but the pouring angle is also
very important.
When you serve beer at , start pouring it calmly whilst holding the glass
at a 45-degree angle. Pour the beer from a height of ca 2 cm and aim
the stream at the middle part of the inner wall of the glass. After filling
half the glass, turn it upright and continue pouring the beer until the
head reaches the brim of the glass.
SERVICE OF BEER - BY SATISH SINGH IHM AHMEDABAD 10
SERVICE OF BEER
HEAD/COLLAR
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SERVING LAGER
BEER/DRAUGHT FROM
TAP
Use a tall, narrow glass for serving
Make sure that the glass is clean
Place the glass under the tap at a 45-degree angle and open
the tap
When three quarters of the glass is full, turn it upright and pour
a 2–3 cm head on the glass by pushing the tap backwards
Serve the beer quickly before the head goes down
Place a coaster under the glass when serving
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SERVING PALE LAGER
FROM A BOTTLE
Make sure that the beer temperature is 6–8 °C
Use a clean pilsner or footed glass
Make sure that the glass is clean and dryhttps
Hold the glass at a 45-degree angle
When a little over two-thirds of the glass is full, turn it upright so that a 2–
3 cm head develops on the beer
Serve the beer quickly before the head goes down
Place a coaster under the glass when serving
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SERVICE OF DARK BEER
•Use a tulip-shaped beer glass
•Make sure that the glass is clean and dry
•The recommended serving temperature is 12–16 °C.
•Place the glass on a coaster and fill half of it
•Make sure that a nice 2 cm head develops on the beer
•Place a coaster under the glass when serving
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SERVING ALES
•Use the correct, preferably a footed glass for serving
•Make sure that the glass is clean and dry
•The recommended serving temperature is 10–12 °C
•Place the glass on a coaster and pour in the beer
•Make sure that a nice 2 cm head develops on the beer
•Place a coaster under the glass when serving
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SERVING WHEAT BEER
Wheat beer should be served at a temperature of 5–7 °C
Wheat beer bottles must be stored upright so that the yeast can
settle on the bottom
Hold the glass at a 45-degree angle when pouring
Pour the beer slowly into the glass
Leave ca 1–2 cm of beer and yeast in the bottom of the bottle
Swirl the bottle lightly to mix the beer and the yeast, then pour a 2–3
cm head on the beer
Place a coaster under the glass when serving
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SERVICE OF
BEER
SERVICE OF BEER
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