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With wheat beer, you have two ways of pouring it. The easiest method, and best way for beginners, is to place the glass upside down over the bottle. Then upturn the bottle and as the beer pours out into the glass, slowly remove the bottle until all contents is completely transferred. The second method is to pour the beer on a 45 degree angle, making certain there is no noise coming from the bottle as you pour. You completely pour the bottle out except for the last approximately 1/8th of beer. You need to let the remainder of the beer sit, then twirl it about to get as much of the sediment to mix in with the remainder of the liquid, and then pour it into the glass.

In terms of the temperature to serve beer and the types of glass and how you prepare the glass, it is very regional and very establishment orientated. In Japan, for example, you can get your glass frosted and direct from the freezer. They drink their beer very cold in this nation. In the Czech Republic their beer comes off tap in any number of degrees which affects the temperature and strength of the beer. In Ireland the Guinness is more often than not served at room temperature, but in recent years there is also a chilled version of the product that has become popular. In Belgium you must always rinse the glass first before you pour any beer into it. So there are no hard and fast rules in these instances, and it is best to follow the local custom rather than any determined universal method of etiquette.

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