How to pour a CRAFT BEER!

This!!

 

Reminds me of this quote from a Greisedieck Bros. ad by their master-brewer, and co-author of the Master Brewers of America Association's The Practical Brewer, Edward Vogel.

And in a 1974 ad Genesee Brewing Co. agreed.

Those two ads are among the ones I reprint in a webpage I guess I'll now call HOW TO POUR A MACRO BEER.

 

TL;DW

 

Based on the example, I believe the proper formatting is: How to pour a MACRO BEER!

 

A "quick hit" video huh?

I'm very much in the camp of different beer styles into different glasses require more or less aggressive pours. Some require a trickle down the side some require a heavy pour down the middle. You'll figure it out on your own.

 

Ha! I've got a "hard copy" booklet covering that ad campaign, one page for each topic - besides FOAM, it also covered BEER TEMP., BOTTLE,CAN... or GLASS, FRESHNESS, SALT IN BEER, SIP IT OR WHAT and (below) CHILLING TWICE.

Plus a centerfold schematic titled How the King of Beer is brewed ---- "Costly brewers rice (not corn grits or syrup)".

 

Hec, a lot of servers don't pour ANY beers correctly 99% of the time. A couple of times recently I've actually politely asked bartenders to please put 16 oz of beer into my glass because that's what I'm paying for. I can't see paying for something that's not there. It's like they don't have time to do it right. **Reason #4782 to buy beer for home!

 

Heck with how to pour a beer videos. Every brewer that does waxed bottles should be forced to do a how to video for opening one of their waxed bottles.

 

Right? I honestly find it weird that this group of BEER ADVOCATES would find a video about pouring beer correctly so off-putting.

 

I like the video and I'm an endorser of applicable glassware as well. I will eventually try some Tree House beers!

 

One day I'll figure out how to pour a very carbonated Belgian beer such that the head doesn't cause some spillage and I don't have to wait 20 minutes for the head to calm down before I can enjoy.

Well... I guess I probably won't since I havn't figured it out by this point.

 

Those big Duvel snifters are really handy for that.

 

The questions I had (and, due to not watching the video because of length) and still have is, what made this brotatochip think that we mere brewery customers, not exalted owners such as himself, needed instruction in how to consume his product? Why has he withheld this vital information so long? How has his brewery survived if we couldn't figure out how to access his product on our own? What makes him more qualified to be our teacher than any of the other 9000 brewery owners? Is he not a good teacher? Why would it take him so long, so many words, and so many wasted electrons to get his point across? How did I manage to drink beer for 30+ years before his brewery was founded?

Questions, questions, questions.

 

You mean that I have been improperly pouring this beer?

https://www.boulevard.com/beerinfo/proper-pour/

 

Found this one out the hard way. I had a beer explode the other day because I was storing it around room temp.



The good news is I contacted the brewer about how to avoid that in the future, and they offered me a free 6 pack the next time I'm in Reno. Super cool company for that, so I'll shout them out. Thank you Brewer's Cabinet in Reno, NV

 

It does not say it on the can, but I will quote the company in their email to me:

"In our experience, this happens sometimes when the cans are left in a warm environment ... It has happened in the past ... due to the yeast reactivating in a hot environment."