HEINEKEN X THE THINKING DRINKERS: THINKING BEER SERVICE

Heineken has teamed with the award-winning alcohol experts, comedians and writers The Thinking Drinkers to launch a new initiative called Thinking Beer Service, to help UK pubs and bars serve top-quality pints, every time.

The series has been created in response to research undertaken by HEINEKEN UK which shows that drink quality is the leading reason Brits would recommend a pub to others (31%)1, showing the importance of serving great quality beer.

However, 12% of pub-goers claim that when served a bad pint they won’t finish it and just leave2, and further insight shows that 60% of Brits admit they have left a pub after one drink because they were unsatisfied with the quality of the serve3.

The Thinking Beer Service three-part series, aims to tackle these issues.

Each episode of the video series, all of which are available below and across HEINEKEN UK social channels, covers one of the three key areas of beer and cider service: Perfect Pour, Glassware, and In the Cellar.

WATCH THE FIRST EPISODE - PERFECT POUR

Episode One - Perfect Pour

In this first episode, The Thinking Drinkers, Ben and Tom, break down the core principles of perfect pour. They look at common mistakes made every day in pubs and bars, including how to hold the glass, the best angle to ensure a great head of beer and what makes a good pint versus a bad one. They will also look into the impact of a bad pint on pub profits, a venue’s carbon footprint, and the risk it poses to customer retention.

Episode One - Perfect Pour

In this episode, The Thinking Drinkers, Ben and Tom, reveal the secrets to the perfect pour, from holding the glass and getting the right angle to understanding how a bad pint affects profits, sustainability, and customer retention.

Episode Two - Glassware

Serving great beer starts with the right glass. Ben and Tom explore what makes glassware ‘beer clean’, the science of pint glasses, and tips for using and maintaining glasswashers for spotless results.

Episode Three - In The Cellar

In this episode, Ben and Tom explore how proper cellar practices ensure a quality serve, covering cleanliness, temperature, and CO2 management. They also share tips to reduce wastage and maximize profits.

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1 455 Respondents - Nat Rep LDA+ L1M Pub/Bar Visiting Audience: Toluna Panel

2 455 Respondents - Nat Rep LDA+ L1M Pub/Bar Visiting Audience: Toluna Panel

3 455 Respondents - Nat Rep LDA+ L1M Pub/Bar Visiting Audience: Toluna Panel