Over the past couple of months my Beer 101 columns have been focusing on serving beer properly. Earlier this month the last of the series went live, examining the final steps to presenting the beer to the customer/consumer. You can find the whole column here, while the first two, on temperature and pouring, are summed up here and here.

Obviously the final presentation has less effect on the beer’s flavour and aromas than the other aspects I have discussed. However, it is still an important component to the overall drinking experience. Blowing the final steps can erase all the gains from doing the first steps properly.

Some elements are both obvious and have a significant effect on the beer. The most obvious is that the glass must be, well, glass. I respect sometimes plastic is unavoidable but I can taste the difference when a beer is served in plastic (or, Pliny forbid, stryofoam). I just don’t like the effect. So if you have a choice, go glass (but also be responsible, glass doesn’t belong in certain places, like beaches and parks). The glass must be clean, for example, both for considerations of appearance and flavour effects.

But my column spends a fair bit of time looking at often over-looked aspects. For example, should you rinse the glass before the pour, like many bars do? Enhances cleanliness but it also leaves residual water in the glass to reduce head retention and subdue carbonation (and microscopically water down the beer). And how to you make sure OUTSIDE of the glass is free of beer that spilled over the edge? Not easily solved.

I make the case, quite strongly, that coasters or beer mats are a must. There is nothing I hate more than accidentally putting my elbow in the ring of water that can collect at the bottom of the glass due to condensation, water from cleaning the outside of the glass or spillage. Beer mats were invented for more reason than offer cheap brewery advertising.

Finally I dip my toe in the debate about logos. A number of good beer places instruct their staff to serve the beer with he logo facing toward the customer. In many ways a nice, subtle touch. Is it a touch, too far? I don’t know. I don’t want beer presentation to become too snooty and complicated, as wine sometimes becomes. It is just beer after all. I care more about what is going on in the glass than whose logo is on the outside. But a little class never hurts. I guess that is a matter of personal preference.

Long gone are the days when the barmaid slams a tankard of over-flowing lager on your table and walks away (although I admit there is a certain rustic charm to that as well). Presenting beer requires attention. Maybe not as much as plating a fancy dish or serving an exotic cocktail, but attention nonetheless.