An encyclopedia of drinks — mixed, poured, brewed and whisked
The German wheat beer pour: rinsed glass, slow tilted pour, then swirl the last of the bottle to add the yeast.
Makes 1 drink · about 3 min to make
Bottled wheat beers usually include the yeast in the glass: it gives the natural cloudiness and rounds off the flavour. The brewer Erdinger recommends drinking it at 7–9°C.
Wheat beer is top-fermenting; Erdinger notes it was once a royal privilege until the mid-18th century, when all licensed brewers were permitted to brew it.
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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. 002 · Beer
Pouring draught lager from the tap: a beer-clean glass at 45°, the tap fully open and a neat head.
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. 007 · Beer
Stout and Champagne in equal parts, served without ice. A Victorian-era London drink.