Video Series: Pouring the Perfect Beer
Beer director Michael McAvena of The Publican in Chicago describes four different styles of beer on the restaurant's comprehensive list and demonstrates how to achieve the perfect pour in just the right glassware for the job.
Allison Perlik, Senior Editor -- Restaurants & Institutions, May 28, 2009
Credit the economy, the rise of gastropubs, Americans' continuing fascination with craft and global brews, or all of the above, but these days, being a beer connoisseur is even more trendy than being a wine snob.
And even though plenty of drinkers still aren't savvy enough to tell a bitter from a stout, beer remains consumers' favorite adult beverage: 42% of U.S. drinkers name beer as their top drink of choice, according to Gallup's most recent annual Consumption Habits survey (conducted last July), up from 40% the previous year. Meanwhile, 31% chose wine - down from 34% the year before - and 23% cited spirits.
That chefs and restaurateurs are embracing beer's momentum - promoting beer-pairing dinners, spotlighting small brewers on menus and even brewing their own blends - is nowhere more evident than at The Publican, Chef-partner Paul Kahan's self-proclaimed beer hall in Chicago where the menu is built around beer-friendly fare.
The restaurant's comprehensive specialty beer list touts about 100 varieties, and Beer Director Michael McAvena is on hand to guide diners to the best choices. In this video series, McAvena shares the details of four of the dozen different types showcased on tap at The Publican, explaining which glassware works best for each and showing just how to achieve that perfect pour every time.
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The Publican's Michael McAvena Pours a Bavarian Weiss
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The Publican's Michael McAvena Pours a British Bitter
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The Publican's Michael McAvena Pours an American-style Double IPA
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The Publican's Michael McAvena Pours a Saison
Related article:
Audio Q&A: Michael McAvena, Beer Director at The Publican in Chicago
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