Big Crafts / Import Recipe

Select beers

Choose four craft or import beers that offer a range of styles and flavors (for example: a light lager, a pilsner or kolsch, a hoppy IPA, and a malty amber or stout) so tasters experience contrast across the flight.

Chill beers

Place the selected bottles/cans in the refrigerator at least 2–4 hours before service so they are properly chilled (lager/pilsner colder ~2–4°C, ales slightly warmer ~6–8°C). If short on time, submerge in an ice-water slurry for 20–30 minutes.

Prepare ice bed

Fill a shallow tray or beer bucket with the ice and pour the 500 ml filtered water over it to form an ice bed. This will keep the bottles cold without over-diluting any served beer. Position the ice bed where you will assemble the flight.

Arrange flight glassware

Place four tasting glasses or schooners on the flight board or paddle. If using tasting cards, write the beer name and one-line tasting notes (style, ABV, prominent flavors) and set them under or next to each glass.

Pour for tasting (optional)

If serving in tasting glasses rather than full bottles, pour 90–150 ml (3–5 oz) of each beer into its respective glass. Pour gently: tilt the glass at 45° and pour down the side until about three-quarters full, then straighten the glass and add a small amount to create a 1–2 cm head (adjust per beer style).

Garnish & pairings

Place a lemon wedge next to the lager or wheat-style beer if desired. Arrange 150–200 g of mixed snack pairings (nuts, pretzels, cheese cubes) on a small plate to accompany the flight, noting allergen considerations.

Final service

Set the flight board (or four chilled bottles) on the table with tasting cards and snacks. Briefly describe the order you recommend tasting (lightest to heaviest: lager/pilsner → ale → IPA → amber/stout) and suggest palate cleansers (water, plain crackers) between samples.

If presenting bottles on ice rather than poured flights, nestle the four chilled bottles into the prepared ice bed on the tray or bucket, ensuring labels face the guest for easy reading.

Use the tasting cards to list beer name, brewery, style, and ABV. Place cards in front of corresponding glasses or bottles.

Keep extra ice and bottled water nearby so guests can refresh glasses and cleanse palates between samples. Replace melted ice every 20–30 minutes for extended service.