To serve, pick up a now cold ramekin and run the blade of a knife, flat against the inside edge of the flan, helping to release it from the container. Now place an upside down dessert plate on top of the ramekin and hold the two together with both hands, in the same direction. Quickly flip over the ramekin, so the flan will drop onto the plate, then remove the ramekin, tilting to one side to let any remaining caramel drain onto the top of the flan, cascading down the sides and making a pool around it. Serve with a spoon and tell a brewing story, to reminisce about the brewing process and how beer is made.