New Glarus Spotted Cow Recipe

1. Chill beer

Ensure the New Glarus Spotted Cow is well chilled before serving. Ideal serving temperature is 38–45°F (3–7°C). If taking from refrigerator, let sit 5 minutes on the counter if it is too cold to taste aromatics, or place in ice bucket for 10–15 minutes if too warm.

2. Choose glass

Select a clean pint glass or tulip glass. Rinse the glass briefly with cold water and tilt it at a 45° angle to remove any dust and slightly chill the glass. Do not leave excess water — a thin film is fine to help head formation.

3. Pour

Hold the glass at a 45° angle and begin pouring the Spotted Cow gently down the side until the glass is about two-thirds full. Slowly straighten the glass and pour to create a 1–1.5 inch (2–3 cm) creamy head. For a bottle: open carefully and pour in one steady stream; for draft: start the pour then finish upright for head.

4. Final check

Inspect the pour: there should be a creamy off-white head with fine bubbles and a hazy, golden body. If excessive foam forms, pause and allow it to settle before topping up slightly to reach the desired head.

5. Optional lemon: If you like a subtle bright note, rub the lemon wedge around the rim very lightly — do not squeeze juice into the beer, as it will alter the flavor and carbonation. Place the wedge on the glass or plate it beside the beer.

6. Presentation: Serve immediately while effervescent and cold. Place the optional snack (salted pretzels or mixed nuts) alongside. Recommend one 12 oz glass per serving.

7. Snack prep: Portion salted pretzels or mixed nuts into a small bowl (about 1 cup) and serve chilled or at room temperature beside the beer. These salty snacks complement the beer's malt sweetness and light body.