Tasting

A pale lager from Lorraine smells of grain and fresh bread, alongside hay and sometimes a hint of lemon. On the palate, it's light, with fine carbonation and low bitterness. This beer shows best when served well chilled.

Examples include beers from major producers like Brasserie de Champigneulles, which by its own account employs 200 people. Alongside it are small regional breweries listed on the Route lorraine de la bière. Nancy promotes this trail as a tourist attraction.

In France, it's common to order a demi, usually a quarter-liter, on draft. The small glass keeps the beer cool and fresh until it's finished. Larger glasses are also common in cafés, but the demi remains the classic choice.

The ideal serving temperature is around five to seven degrees Celsius. Colder numbs the flavor, while warmer makes the beer taste flat. The glass should be clean and free of grease so the foam head holds.

When pouring from the tap, tilt the glass and let the beer run down the side. At the end, straighten the glass so a fine head forms. Without a tap, pour the bottle the same way.

When assessing a beer, look first, then smell, then taste last. Color and clarity reveal the style, the aroma reveals freshness, and the first sip reveals the balance of sweetness and bitterness. A good pale lager leaves no heavy aftertaste.