Bt All-stars Flight Recipe

Prepare Flight

1. 1

   Select beers

   Choose five beers to showcase a range of styles and flavors: a Belgian Tripel (light, spicy, effervescent), a New England IPA (hazy, hop-forward, juicy), an Imperial Stout (dark, roasty, high-body), a Saison (dry, peppery, farmhouse funk) and a Fruited Gose or sour (tart, fruity, saline). Each beer should be fresh and served at its ideal temperature.

2. 2

   Chill and temperature

   Chill each beer according to style: Belgian Tripel and Saison 40–45°F (4–7°C); NEIPA 45–50°F (7–10°C); Imperial Stout 50–55°F (10–13°C) if slightly warmed from fridge let sit 10–15 minutes. Sour/Gose 40–45°F (4–7°C). Use a fridge or ice bath; do not over-chill hoppy beers as it will mute aroma.

3. 3

   Select glasses

   Use five identical 5 oz (150 ml) tasting glasses or small tulip/snifter styles appropriate to the beer character. Pre-chill glasses briefly if desired but ensure they are clean and free of detergent residue to preserve head and aroma.

4. 4

   Pour order

   Arrange beers from lightest/most delicate to heaviest/most robust to avoid palate carryover: start with Saison, then Belgian Tripel, then New England IPA, then Fruited Gose/sour (you may swap Gose before IPA if you prefer acidity earlier), finish with Imperial Stout. Pour each beer into its glass at a slight angle to create a modest head (about 1–1.5 cm for aromatic styles). Fill each to 5 oz (150 ml).

5. 5

   Garnish and palate cleansers

   Place a citrus slice on the rim of the Saison or Tripel if desired. Provide a small plate of unsalted crackers or plain bread and a chilled glass of still water (or soda water) for palate cleansing between samples.

6. 6

   Tasting sequence & notes

   Provide short tasting prompts for each pour: appearance, aroma, first sip (sweetness/bitterness), mid-palate (body, texture, hop/fruity notes), finish (length, aftertaste). Encourage tasting water between beers and eating a cracker only when switching between strongly contrasting styles (e.g., sour to stout).

7. 7

   Serving

   Present the flight on a wooden paddle or tray labeled with the beer names and a suggested tasting order. Serve immediately while beers are at recommended temperatures. Offer a full pour option for any beer the guest wants to try in a full glass.