A waiter explains why beers are not served the same in bars in the north and south of Spain: “There is no right way”

In the north of Spain, as they explain well from the bar Las Peñas de Ampuero, Cantabria, «there is no right way to throw away the beer.

However, in this region, the beer is served by tilting the glass at 45 degrees to avoid initial foam. Subsequently, a thin layer of foam is addedwhich allows you to enjoy it slowly and better retain the aromas.

This method adapts to the slower pace of the north and the cooler climate, where beer is savored calmly.

On the other hand, in the south, where the heat is more intense, the cane is pulled in a completely different way. Here, the beer is poured “Breaking carbon directly”which eliminates much of the gas and creates a lighter and more refreshing drink.

No foam is added at the end, as it is intended to be easy to drink quickly, almost like a glass of water. According to Las Peñas, this technique is explained by the high demand for beer on hot days in the south.

These differences not only show the diversity of Spanish beer culture, but also reflect how gastronomy adapts to the environment and the customs.

In both the north and the south, the beer has a special place on the table and in the hearts of the Spanish, and both ways of serving it are equally valid, as Las Peñas concludes: “Both ways are valid.”

The next time you order a beer, remember there is no one way to enjoy it. It all depends on where you are and how you want to live the experience.