Proper Pour

Head is good! A good rough pour is the way to go!

 

This and the simple reality is you don't even release the Aroma on a lousy pour...

Rip that head out and that beer will provide a far better tasting experience

 

I have never thought of it this way. I am unable to burp, so this seems like it will help a ton.


Yes, I have tried everything to burp, it's a no go.

 

They've been telling us that for years.
(It's also a good idea not to eat rolled up napkins. )

 

When I was in Belgium the servers made a bit of a show of pouring the beers with gusto like in this video. I can't stand boss pours. I understand dumb ass Instagram kids who don't know any better doing it, but more and more I see breweries serving boss pours and it drives me nuts.

 

I always try for the most head possible - never knew it had anything to do with flavor. I just want to be able to report in my reviews how much there is, and the color. Normally I go with an aggressive pour, particularly if a 12oz beer into my favorite 16oz goblet, but would back off if it looks like it will spill. It's a bit annoying when I'm reviewing in a taproom and they give me a "careful taproom pour", where they keep topping it off, minimizing head.

 

So I've been pouring it correctly for years and didn't really know why (it just seemed to taste better and I like to drink my beer slowly)! Hurray for me! And all those people who have said "That's a lot of foam." can go suck a rolled up napkin!

 

And since some us were not alive in 1949, its worth repeating from time to time

 

CO2...the herald of all aroma and flavor to our olfactory and taste sensations. Do not disrespect!!!

 

Personally I'd rather have carbonation retained

 

I'd like to see the Alchemist guy, who instructs people to drink out of the can, respond to this, or better yet a back and forth about it.

Seriously I would. I've seen the video posted here recently where he gives his reasoning but they didn't ask him about giving up the nose aspect, which for many is a big part of he experience.

 

I do pour my beer just that way. Tipped at first , releasing the head as I get to the top. You know if what the sommalier has said, that the beer releases more gas into your stomach if you do not pour it the right way, that could be the reason for the dislike of the food or beverage at a restaurant. That one glitch means that subconsciously those people will not choose to come there again. Or they may choose to associate the bad feeling in their stomach with the beer they did not like. As far as courtesy form the server or the bartender. You pour at least two inches of head to show the customer, then you either wait and top it off, or leave the bottle with the remainder of the serving so the customer can do that. If you are pouring form the tap and the customer cannot see the beer until you bring it, leave at least two inches of head so that by the time you get to the table it is still there. .

 

Slow down and enjoy life.
For many years, I poured for the quickness. I.e. angled glass for getting the beer into its 'proper' delivery vessel, and no release of carbonation and almost zero head. i.e. holdover from keggers, and being a young buck. That way is dead wrong and silly. Pouring a glass well should be something that takes a minute or two because you are releasing carbonation, and aromatics, and it should be a visual experience.
Pour like you mean it. There's a major part of the story missing from your beer without it.

 

I always used to pour beers gently because I like fizz and wanted a lot carbonation retained in my beer. However, lately I've been pouring more aggressively, for aesthetic reasons if nothing else. I like the appearance of a beer with a big head and the creamy foam tastes great. Now I know I have culinary and digestive reasons to pour aggressively as well.

 

Went to one of my usual breweries last night and noticed they had a new bartender. I was given a "boss pour" by them on my first pint. Noticed they were pouring like this for every one they assisted. When I was ready for my second pint, I waited for a bartender that I was more familiar with to walk by and ordered my second beer through them. The second pint had the perfect amount of head. I kinda felt like a jerk for avoiding the new bartender, but damn it, I like to have a little foam.

 

I was browsing Trumer's site the other day and came across this: http://www.trumer-international.com/#perfect-pour. I usually do side first before transitioning to the middle, as in that video, but they recommend middle first. Wondering if the results are different.

 

One thing that I'll say about the Trumer way is that it's hard to put beer through foam, so you do have to wait. I've seen that in Germany myself, with a glasses sitting and settling as if they were pints of Guinness. Whether that makes a difference or not I'm not sure.

 

The issue with this in pubs is that they will have to go to imperial pint glasses to give us a true pour. I'm always annoyed when I pay $6 bucks (or more) for a pint within sight of where it was brewed and then get a 12 oz pour because there is 2 inches of head in the pint glass. My favorite local brewery serves 20oz pints so you can rest assured that all that aromatic foam isn't shorting you on the tasties