The innovation described as “The David system” was introduced
to the media and other special guests including Mr Mario Bratovic, food and
beverage director of Lagos Oriental Hotel by Franck Evers, Heineken’s
charismatic global draught master, ambassador and Master Pourer, who does this
training for the brand all over the world. The system keeps the beer fresh for
upward of 30 days. Evers has the enviable job of travelling the globe training
and teaching peoples how to serve the Perfect Heineken beer. Nigeria is the
55th Country he has been to teaching bar tenders and bar Managers on how to
pour the Perfect Heineken beer.
A former bar manager
himself, Evers, who has a 10 years’ experience did not disappoint as he held
the media spellbound on the technical process of achieving the perfect Heineken
beer.
The draught master told his audience that the way a beer is served is crucial in keeping its quality thus making the experience of enjoying it more wholesome. “If you want the beer to taste the way it was intended, he said “it’s all about the 5 Perfect Serve Steps: The beer, which must be extra cold should be poured into an extra cold Heineken glass at 45 degrees slanting; this will achieve a two finger wide foam head. Afterwards, it’s ready to be served”.
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