Coors Light Recipe

1. Chill beer thoroughly

Place the Coors Light in the refrigerator for several hours until it reaches about 35-40°F (2-4°C). For faster chilling, submerge the can or bottle in ice water for 15–20 minutes.

2. If using a serving bucket, fill it with ice and a little water (and optional coarse salt) to chill multiple cans or bottles quickly. Add Coors Light and let rest 10–15 minutes.

3. If you prefer a chilled glass, place the glass in the refrigerator or freezer for 10–20 minutes prior to pouring. Do not leave glass in freezer long enough to cause frost that will crack when liquid is poured.

4. Open and pour

Open the can or bottle just before pouring. Hold the chilled glass at a slight angle (about 45°). Pour the Coors Light gently down the side of the glass to reduce foam, straightening the glass as it fills and leaving about 1/2–1 inch of head.

5. Optional garnish

If desired, run the lemon wedge around the rim and drop it into the beer or serve the wedge on the side. Note: lemon is optional and not traditional for a Coors Light.

6. Serve immediately while cold. If serving multiple, keep additional cans or bottles in the ice bucket to maintain temperature.