Two fingers foam. Most still get that far. But what else does a perfectly tapped beer have to meet? At the Drenthe championship beer tapping, the art of tapping beer was closely examined this afternoon.
In the Meursinge conference center in Westerbork, a special competition tap is placed on a stage. In the first round, participants in the Drenthe championship first tap two whistles (narrow beer glass with thin walls, ed.) and two vases (tapered beer glass, ed.). If they go through to the second round, they also serve a specialty bottled beer.
In addition to those two fingers of foam, the jury judges the tapped lagers on more than twenty points. The fact that they are so closely watched creates some tension among the participants. “They don’t shake yet,” says Lus Meursinge, showing his hands. “But if I have to skim the beer later, I know that they will vibrate. And the further I get into the tournament, the worse it gets.”
Today’s winners can go to the Dutch championship at Horecava catering trade fair in Amsterdam. This is organized by the Tap Competitions Foundation. In Westerbork, catering manager Sander Vos is in charge. He thinks it is important that the art of beer tapping receives attention: “It is the essence of our profession. Everything is automated, such as the agenda and the cash register system. But this is a craft, you really have to be able to do that. It is important to guarding in our profession.”
At the end of the day it appears that organizer Vos knows his stuff, because he also came out on top as the winner. Second place went to Birgit Ham from De Turfsteker and Martijn Grit from Restaurant Diggels took third prize.
Watch this video on how to pour a perfect beer: