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How to Enjoy a Cold Pint of Beer

And how everybody’s choice brew can taste even better.
How to Enjoy a Cold Pint of Beer And how everybody’s choice brew can taste even better.

The great divide between masculinity and femininity has always been the ubiquitous bane of our existence. Case in point, drinking beer. It was once the drink reserved for the alpha male, whether it was chugged straight from the mug, the can, or through the keg while doing a headstand. On the other hand, women were categorized into fruity cocktails or vodka with a mix of anything. However, according to San Miguel brewmaster Rose Ringor, the stigma no longer applies. In fact, their industry observation is that a lot of women are more inclined to beer with higher alcoholic content. 

Beer not choosing its gender has resulted in the greater appreciation for the beverage. It has created a revolution among drinkers alike to seek a higher quality brew and explore more distinct blends to satisfy their sophisticated palates. From its crisp and clean finish, perfectly roasted malt, and discreet caramel notes, beer is making itself a drink even more flavorful, sophisticated, and seasoned than any other cocktail. We talked to San Miguel brewmaster Emil Macapugay and have come up with a step-by-step guide on how to enjoy the drink at its best and freshest. And assigning it to a certain gender definitely isn’t one of them.

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The Temperature

Much like revenge, beer is best served cold. However, a drinker must pay keen attention to its nippy temperature. Consuming it practically frozen dulls out all the flavor for it numbs the palate. And adding ice only dilutes it and ruins the aroma. The perfect degree to drinking draft beer should not be more than 8 degrees Celsius. To gauge the right febricity, let it sit for ten minutes after taking it out of the refrigerator. 


The Glass

It may originate from a bottle, a can, or a barrel, but should only arrive at one destination—a glass. One must start with a clean glass, free from any oil or dirt. While it should be an obvious, it’s easy to forget once it’s being generously poured into random containers at parties. The presence of oil or dirt could not only taint the flavor of the beer but also depress the foam. 

The Angle

Pouring beer is both an art and a science. One must first hold the glass at 45 degrees then let the all-malt brew flow freely. As it reaches 50-75 percent volume, the glass should then be positioned straight. And the creamy, featherlike foam starts to cover form at the top of the glass. 

The Foam

The secret of the taste lies in the velvety froth. First, it satisfies aesthetic purposes and makes it pleasurable not just for the tongue, but also for the eyes. But more importantly, it’s what makes every sip magical. Each of the bubbles atop carry a whiff of the aroma. Prior to drinking it, taking a waft of the beer, much like with how one does with wine, teases the senses. As the foam collapses, the beer carbonation starts to evolve and the distinct notes slowly emerge. It also serves as a way to determine the quality of the beer in terms of how it was brewed and what ingredients were used. It doesn’t take a connoisseur to determine premium. 


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