Heineken Recipe

1. Chill glass (optional)

If you prefer a very cold beer, place the pilsner glass in the freezer for 10–15 minutes or fill it with ice and cold water for 2–3 minutes. Dump the ice and water out and quickly dry the inside with a clean towel so there is no excess water. Do not freeze the glass solid; just chill briefly.

2. Rinse (recommended)

Rinse the inside of the glass briefly with cold water and discard the rinse. This helps the beer head form properly and reduces foam loss when pouring.

3. Hold the chilled glass at a 45-degree angle. Open the Heineken bottle carefully. Begin pouring the beer slowly down the side of the glass so it flows gently and minimizes foam. When the glass is about three-quarters full, gradually tilt the glass upright and pour down the center to create a 1/2–1 inch (12–25 mm) foamy head. Aim for a smooth, creamy head rather than excessive bubbling.

4. Set the bottle down, leaving the remaining beer in the bottle for sipping, or finish pouring if you prefer the full bottle in the glass. If bubbles are excessive, let the beer settle for 20–30 seconds before serving.

5. If you like a slight citrus accent (optional), run a lime wedge around the rim and drop it into the beer or serve the wedge on the side. Note: many purists drink Heineken neat without garnish.

6. Serve immediately while cold. Enjoy responsibly.