Beer lovers, this one’s for you. If you’ve been drinking beer all your life, you’ll be surprised to find out you’ve probably been doing it wrong – according to an expert
As the sun shines, many Brits flock to beer gardens for a refreshing pint with mates, but it turns out we might be enjoying our brews all wrong. From guzzling too quickly to choosing the incorrect glass, there are several faux pas you’re likely committing when it comes to your pint.
Grace Daley, Cruzcampo’s UK senior brand manager, has revealed that a traditional pint glass might not be the best choice for your beer, which could shock many die-hard ale experts. Grace shared insights on why Cruzcampo is often served in a chalice to keep the beer “remains cold” and maintain the “lively” effervescence, as opposed to a standard pint glass.
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Grace advises beer enthusiasts to sip their drink “slowly”, engaging “all your senses” to transform each gulp into an experience rather than hastily consuming without appreciation.
For those aiming to impress as a “real expert”, she suggests letting the flavour “glide over your tongue from front to back”.
Moreover, Grace warned against storing beer in the freezer or exposing it to direct sunlight, as these conditions can adversely affect the beer’s taste.
Beer isn’t just for toasting; it can complement a fine meal as well. Forget what you know about wine pairings – beer has entered the chat, and according to one enthusiast, Cruzcampo is best enjoyed alongside tapas, because “the crisp, malty and slightly sweet taste, with a hint of bitterness cuts through rich, full-flavoured tapas”.
But that’s not all – the way we’ve been drinking wine could be all muddled up too. Heather Muriello, a savvy New York-based booze expert, shared her wisdom on Instagram to her 10k fans, promising to elevate everyone’s wine skills, especially when entertaining.
She suggested in her post on her @winefarer page: “Have you heard of the 20/20 rule for wine?” She goes on to reveal the insider tip: “Learn this game-changing 20/20 rule in wine.
Chill your reds in the fridge 20 minutes before serving to unleash their complex flavours, while letting whites rest out of the fridge for 20 minutes to reveal their full bouquet and bright acidity.”