White Bordeaux - Chateau La Quinsac - France

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

take a look through our list. any draft beer......

Choose a variety of draft beers to show range: a light lager/Pilsner, an American Pale Ale, a Belgian Witbier, an IPA, and a stout. Ensure kegs or taps are fresh and properly carbonated.

Select beers

Set serving temperatures appropriate to style: Pilsner and Pale Ale 38–45°F (3–7°C), Witbier 40–45°F (4–7°C), IPA 45–50°F (7–10°C), Stout 50–55°F (10–13°C). Adjust your draft system or let beers sit briefly out of fridge to reach target.

Check temperatures

Rinse each glass with cold water to remove dust and reduce foaming. Use clean flight glasses (4–6 oz) if offering tasters, or 12 oz pint glasses if serving full pours. Place glasses on a clean tray or under the tap.

Prepare glassware

Hold the glass at a 45° angle under the tap about 1 inch from the faucet. Open the tap fully and pour smoothly. For lagers and lighter beers, tilt glass to reduce head, then straighten and finish with a 1/2–1 inch head. For stouts and nitro beers, pour more upright to create a creamy head. For flight tasters, pour 4–6 oz (about 1/2–3/4 cup) per glass; for pints, pour 12 oz (about 3 cups).

Pour technique

List each beer name, style, ABV and a one-line tasting note on a small card or chalkboard so tasters know what they’re sampling.

Label the flight

Warm pretzel bites if serving warm (350°F / 175°C for 5–8 minutes). Place mustard in a small ramekin. Portion mixed nuts into small bowls. Offer lemon wedges alongside the Witbier for those who like a citrus lift.

Arrange the flight from lightest to heaviest (Pilsner → Pale Ale → Witbier → IPA → Stout). Present on a wooden paddle or tray. Recommend tasting order on the menu (light to dark) and provide water and palate cleansers between pours if offering multiple flights.

Advise customers to smell before tasting, take small sips to evaluate body, bitterness and finish, and to discuss favorites. Refill pints upon request, keeping track of kegs to prevent off-flavors from old lines.

Pilsner (light lager, 12 oz serving)

American Pale Ale (12 oz serving)

Belgian Witbier (12 oz serving)

IPA (12 oz serving)

Stout (12 oz serving)

Pretzel bites

Mustard (for dipping)

Mixed nuts

Lemon wedges (for witbier)

Taster/flight glasses (4–6 oz each) or 12 oz pint glasses

Small chalkboard or menu list

B*TCHEN BREWS

Bone-In Veal Chop Parmesan*

curran

saltwater saint

SWEET & SPICY

pea flower infused ford's. yellow chartreuse giffard passionfruit. lemon

STARS ALIGN

Public House Cocktails

Make B*TCHEN BREWS Recipe in just 20m. take a look through our list. any draft beer......

B*tchen Brews Recipe

Descriptors

Tasting Notes

Food Pairings

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