The most important thing when serving beer professionally is the right temperature. The right flavour nuances of the beer are lost when it is served too cold or too warm.

At home, you can cool a lager that’s at room temperature (ca 20 °C) down to the right temperature by putting the bottle in the fridge for 2.5 hours or in the freezer for 25 minutes. You can cool a dark beer down to 16 degrees at home by putting it in the fridge for about 20 minutes.

If you put the beer in the freezer, use the alarm function on your phone or a timer, because a beer bottle will break if left in the freezer for too long.

You should also use the right glass with the right beer. Lager is usually served from a tall and narrow pilsner glass or a mug. Footed pilsner glasses are also used to serve smaller quantities.

We recommend serving dark beer from tulip-shaped glasses. This allows the beer to get more air and the drinker gets a better sense of the rich aroma of dark 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 consistency of the head should be thick and it should consist of tiny bubbles. 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 home, 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.

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 Serving pale lager from a 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 dry 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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 Serving dark lager

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, prererably 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