In line with its determination to maintain the high international quality and service which it is noted for,Heineken, the World’s leading international premium lager beer has unveiled the first draught beer innovation in Nigeria.
The unveiling which took place at the prestigious Heineken House, Lagos is in line with the brand’s commitment of opening the world of its consumers. Draught beeris an innovation where beer is served from a keg rather than from a bottle or can.
The innovation described as “The David system” was introduced to the media 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”.
He added that: “The Skill of pouring the beer with a decent head (2 fingers wide foam) helps form a protective layer, so Oxygen doesn’t get to your beer and oxidize making it taste bitter. The head will also stop it from going flat quickly as the barrier of foam helps keep the bubbles within beer longer. Topping off the experience is the look and aesthetics of the beer you are about to drink”.
Senior Brand Manager, Heineken, Mrs. Ngozi Nkwoji said the innovation is a big investment from Heineken because there are logistical challenges involved in bringing it to Nigeria, installing and maintaining it. “Heineken is doing this because we want the best beer experience for our consumers. The Draught beer innovation machine has been installed in high end hotels likeFour points by Sheraton Hotel, Intercontinental Hotel, Lagoon Restaurant, Eko Hotel and Suites, Sheraton Hotel and Towers, Rhapsody’s Ikeja, Rhapsody’s, Victoria Island (VI), Radisson Blu Anchorage in VI, Lagos Oriental Hotel, Golden Tulip Hotel and Southern Sun Hotel.”She enjoined consumers to get the Heineken experience from these hotels.
Concluding his exciting presentation, Evers said a common irritation of a beer is when it is not served cold. “I have travelled to over 60 countries and I have had feedback that the worst irritation of a beer is when it is not served cold. The beer is expected to be stored in a refrigerator and the glasses extra cold. Heineken cares for cold beer because beer is only good when it is cold, fresh easy to drink and easy to digest. We take a cup that is in a freezer; the freezer should be -10, -15 degrees. When you take the glass cup and pour the beer from 3degrees, the temperature will even go sometimes below 0 degree.”
Mr. Mario Bratovic, food and beverage director of Lagos Oriental Hotel was part of the invited guests that witnessed the exciting presentation.
The innovation described as “The David system” was introduced to the media 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”.
He added that: “The Skill of pouring the beer with a decent head (2 fingers wide foam) helps form a protective layer, so Oxygen doesn’t get to your beer and oxidize making it taste bitter. The head will also stop it from going flat quickly as the barrier of foam helps keep the bubbles within beer longer. Topping off the experience is the look and aesthetics of the beer you are about to drink”.
Senior Brand Manager, Heineken, Mrs. Ngozi Nkwoji said the innovation is a big investment from Heineken because there are logistical challenges involved in bringing it to Nigeria, installing and maintaining it. “Heineken is doing this because we want the best beer experience for our consumers. The Draught beer innovation machine has been installed in high end hotels likeFour points by Sheraton Hotel, Intercontinental Hotel, Lagoon Restaurant, Eko Hotel and Suites, Sheraton Hotel and Towers, Rhapsody’s Ikeja, Rhapsody’s, Victoria Island (VI), Radisson Blu Anchorage in VI, Lagos Oriental Hotel, Golden Tulip Hotel and Southern Sun Hotel.”She enjoined consumers to get the Heineken experience from these hotels.
Concluding his exciting presentation, Evers said a common irritation of a beer is when it is not served cold. “I have travelled to over 60 countries and I have had feedback that the worst irritation of a beer is when it is not served cold. The beer is expected to be stored in a refrigerator and the glasses extra cold. Heineken cares for cold beer because beer is only good when it is cold, fresh easy to drink and easy to digest. We take a cup that is in a freezer; the freezer should be -10, -15 degrees. When you take the glass cup and pour the beer from 3degrees, the temperature will even go sometimes below 0 degree.”
Mr. Mario Bratovic, food and beverage director of Lagos Oriental Hotel was part of the invited guests that witnessed the exciting presentation.
No comments:
Post a Comment