How to pour a CRAFT BEER!

I don't have to know how to pour if I drink from the can.

 

Hell, it's gonna take that guy 11fuckingminutes to explain how to pour a beer? Ain't nobody got time for that. My beer will be gone before he finishes. Dude needs to look up the word 'Concise'.

 

Think I will try to build that towering head.

 

Yeah I didn't watch the whole video either

 

It's one of those things I think I can figure out on my own.

 

WTF? How did Treehouse’s communications team let him publish a video in which he says there is “volatile organic material” being off gassed from the beer? Time to get the EPA out to Treehouse.

 

Roll or shake a hoppy beer? What kinda' info is floating around out there these days?

 

The Gettysburg Address only took 2-ish minutes for 272 words. Does anybody remember the keynote speaker Edward Everett or anything he said while speaking for 2 hours?

There's some good info, but as with a lot of these things it seems it is separated by the "I'm on camera" syndrome.

 

Nah. he's a cicneroneic and allergic to cans and bottles and incorrect glassware. Sorry

 

Look at me! LOOK at Me LOOK AT ME!!!!

No no, Keep looking at me!!!!!!!!!!!

 

Well, the question of good press vs bad press seems to now depend on God knows what!!!!!

 

But still...it's actual brewer terminology, usually just referred to as 'volatiles'. Brevity is not his thing.

 

The self-made millionaire can take as long as he wants to explain how to pour his beer.

 

Self-made? No employees, suppliers, or customers involved?

Sure, he can verbally masturbate as much as he wants, don't mean anybody else has watch him do it.

 

From an old homebrewer:
In the 70s we tried to pour our homebrew carefully and slowly to avoid cloudiness. This guy's beer is intrinsically cloudy. Who cares? Just pour the stuff out already. And he's pouring out of a CAN.

 

I didn't watch the video because I don't think I would have learned anything I didn't already know. My first thought when I saw the thread title is, "Doesn't that depend on the style of beer?"
A craft beer could literally be any style of beer. Pour accordingly. Higher carbonation levels require gentler and slower pours. Boss pours are bad. Always give yourself a finger or two or more of head to release aromatics. Decant if there's sedimentary yeast. Or exclude the yeast, in the case of bad NEIPAs, which I don't recommend anyway; if they're chalky or have a throat-burning finish, that's just a bad beer. Easy stuff.