National Drink Beer Day Recipe
Join us for National Drink Beer Day on Sept 28th and try one of our many craft brews!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beer Flight (3 pours)
Accompaniments
Service & Glassware
Method
Beer Flight (3 pours)
- 1
Select beers
Choose three 6 oz pours and one 4 oz stout taster to showcase a range of styles: a light Session IPA, a hazy Pale Ale, a roasted Amber Ale, and a nitro Stout. Ensure all kegs or bottles are fresh and properly carbonated.
- 2
Chill & pour
Chill each beer to its ideal serving temperature: Session IPA and Pale Ale 40–45°F (4–7°C), Amber Ale 45–50°F (7–10°C), Stout slightly warmer 50–55°F (10–13°C). Rinse glasses with cold water to reduce foam. Pour at a slight angle, about 45 degrees, then straighten as the glass fills to form a 1/2" head on ales and a creamy 3/4" head on the nitro stout.
- 3
Label & arrange
Place pours on the flight paddle left-to-right from lightest to darkest. Label each position on the paddle or provide a small card with beer name, ABV, and tasting notes (aroma, malt/hop profile, finish).
Accompaniments
- 4
Warm pretzel
Heat the soft pretzel in a 350°F (175°C) oven for 6–8 minutes until warmed through and slightly crisp on the outside. Keep covered lightly with foil if reheating from frozen to avoid burning.
- 5
Prepare mustard and dip
Place 2 tablespoons coarse grain mustard in a small ramekin. Warm the beer-braised mustard cheese dip gently in a microwave in 15-second intervals or on the stovetop in a small saucepan over low heat until just fluid — stir to combine and keep warm.
- 6
Service & Glassware
- 7
Prepare flight
Set the flight paddle on the table and place the four taster glasses in their respective positions. Serve the beers immediately after pouring to maintain optimal aroma and carbonation.
- 8
Presentation & tasting guidance
Provide a brief tasting guide card: 1) Look — note color and clarity; 2) Smell — detect hops, malt, roast; 3) Sip — note mouthfeel and finish. Encourage guests to taste from left (lightest) to right (darkest) to observe progression. Offer extra bottles on ice if guests want full pours.
- 9
Safety & portions
Remind guests of alcohol content and provide water alongside the flight. Each flight is sized for one person; recommend sharing or ordering full pours if desired.
