How is Genever traditionally served and consumed?

How is genever traditionally served?

Genever (also spelled jenever) is a traditional Dutch spirit. The classic serve, described by Bols and Difford’s Guide, is the kopstootje, or headbutt. The genever is poured into a small tulip-shaped glass right to the brim, served ice-cold, with a cold beer on the side. The drinker bends down to take the first sip hands-free, to avoid spilling, then follows with a sip of beer.

Why is it called a headbutt?

The Dutch name kopstoot translates as headbutt, a nod to bending your head to the glass and to the strong effect of the pairing. Difford’s Guide recommends savouring the combination, not downing the genever in one go.

What temperature should genever be?

It depends on the style, according to Bols:

Keep the glassware chilled for the cold serve.

What beer goes with it?

Difford’s recipe uses half a pint of Belgian dubbel abbey ale in a separate beer glass. Readers on the same page mention a lager or whatever is on tap, so there is no single rule. A crisp, cold beer is the usual idea.

How to try it at home

• Chill a small tulip glass or shot glass in the freezer.
• Keep young genever in the freezer and pour it full.
• Pour a cold beer in a separate glass.
• Sip the genever first, then the beer, and repeat.

Can genever be used in drinks?

Bols, a genever producer, publishes cocktail ideas using it, so it can be mixed as well as sipped. Older, barrel-aged genever suits slow sipping at room temperature.

Drink responsibly. The serving customs here are traditions, not rules, so adjust to taste.