Beer is not my favorite drink. Admittedly, beer is an acquired taste, one of many that come with adulthood. Unnamed vegetables are also an acquired taste (lima beans, I’m looking at you).
What makes beer tolerable is the variety– and a few tricks. The variety got me to sour on dark and bitter beer, but to warm up to the coldness needed to make a sweeter beer taste better.
Beer aficionados may hate this, but I prefer cold beer. Make that, colder than cold beer. Busch makes a decent beer that goes well with cold in Michelob. Some lite beers go down well when cold.
My favorite is Heineken which loses the European bite when chilled. I mean chilled. And chilled again.
I’ve managed to come up with an attractive and simple method to make my selected beer more palatable, preserving a bit of beer bite, while making the drinking process something enjoyable.
I start with cold bottles of my favorite beer and keep them refrigerated for at least two days. That’s the first chill. Then, when I’m ready to drink, I’ll take a cold bottle of beer and stick it into the crushed ice of the refrigerator’s freezer compartment, along with a wet beer mug, sufficient to hold the beer.
Trial and error is required to implement this method successfully. If the beer isn’t perfect you get to try again. There’s nothing wrong with persistence when it comes to cold beer.
For me, my freezer, my glass, and the beer, about 20 minutes is all that’s required to get the right chill. Pouring beer into the glass must be done with a steady hand, accompanied by a look of blissful anticipation. The beer must be poured slowly down the side of the glass so as not to produce an excess of foam.
If a few slivers of frozen beer form at the top, consider yourself the proud owner of a perfect glass of beer.