No. 007 · Beer
Black Velvet
Stout and Champagne in equal parts, served without ice. A Victorian-era London drink.
An encyclopedia of drinks — mixed, poured, brewed and whisked
The Bar
Cask ale through a handpump, keg lager from the tap, the two-part stout pour and the wheat beer swirl: how to serve beer properly, from brewery and industry guidance.
7 entries · alcoholic drinks for adults aged 18+
No. 007 · Beer
Stout and Champagne in equal parts, served without ice. A Victorian-era London drink.
No. 004 · Beer
How to pour beer from a bottle or can for a good head, and how to leave yeast behind in bottle-conditioned beer.
No. 001 · Beer
How a pint of cask-conditioned ale is pulled through a handpump, with or without a sparkler, at cellar temperature.
Photo: Jongleur100, Public domain
No. 002 · Beer
Pouring draught lager from the tap: a beer-clean glass at 45°, the tap fully open and a neat head.
No. 003 · Beer
The two-part pour for draught stout: fill to three-quarters, let the surge settle, then top up.
No. 006 · Beer
Beer mixed with lemonade: a lower-strength pub classic, ordered in the UK as a bitter or lager shandy.
Photo: RegionVisitor90, CC0
No. 005 · Beer
The German wheat beer pour: rinsed glass, slow tilted pour, then swirl the last of the bottle to add the yeast.
Photo: JIP, CC BY-SA 4.0
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