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Q: Sometimes when I go to my local pub for a brew, it seems like it takes forever to pour a Pilsener. I heard it’s supposed to take seven minutes to properly pour a Pils. What’s up with that?

A: The seven-minute rule is an oft-repeated rumor in travel books and by some tour guides, which say the alleged practice is akin to allowing good red wine to breathe before the first sip. But the Bavarian Brewers Association Web site — and who would know better? — and that of the improbably located German Beer Institute of West Newbury, Mass., note that the ideal pouring time for a Pils is three minutes. A longer pour makes for a lukewarm and flatter beer.

A deftly-poured Pils should retain its carbonation for 10-15 minutes — just enough time to suck it down and order another.

This What’s Up With That first ran on Nov. 07, 2005.

Got a question about goings-on Europe? E-mail Stripes at: news@estripes.osd.mil.

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