Let’s face it – we LOVE beer. There’s nothing quite like an ice cold beer fresh from the tap. But why is it that the same beer poured at one bar may taste so differently at another establishment? It’s all in the pour.
The pour, you say? Around the world, many bartenders don’t realize that pouring beer isn’t just about tipping a handle back and flowing liquid into a glass. Rather, there’s a method and almost scarily beautiful art in getting it just right. Think of it this way – brewmasters and home-brewers alike spend countless hours on getting their beers lovingly and painstakingly perfect. The goal is to get that perfect batch to consumers as it’s intended to taste. Don’t let a bad pour be the one thing to ruin a great experience.
And that’s where Franck Evers steps in.
Heineken is flying in their Global Draughtmaster (yes, that’s Franck’s title) from their homeland in The Netherlands to conduct a master class on the perfect pour. Franck found his true calling to prepare the perfect pint when he met Freddy Heineken (grandson of Heineken’s founder) more than 15 years ago. Since then, Franck has taught, literally, thousands of beer enthusiasts in more than 45 countries across the globe and now he’s here to teach our conference attendees.
Beer recipes come and go, but what has helped a brand like Heineken stick around for more than 100 years is its great taste and consistency. That’s why it’s so important to get the pour right the first time and every time. The perfect pour ensures every customer gets the beer they ordered exactly the way it was meant to be enjoyed.
This is Franck’s first time in Boston, so here’s the deal: he’ll teach you how to pour the perfect draught and you share your best Boston recommendations. You can start by leaving your tips and comments below.