How Do You Pour?

This is my answer.

 

Yup, agree with this, unless it is cellar temp Orval, then I dribble it into the glass over a half hour so I don't get too much foam

 

Pour down center. Release carbonation.

 

The Perfect Pour according to Guinness Brewmaster Fergal Murray
Hold the glass at a 45 degree angle. Pull the tap handle toward you to the full horizontal position. Fill the glass to three quarters full.

This next part is critical. Place the glass on a flat surface and allow the beer to settle for 119.5 seconds (yep, that’s just 0.5 seconds short of 2 minutes; you diehard enthusiasts will need a stopwatch). While you’re pouring, check out the amazing cascade going on in the glass. What a beautiful sight! Then to create that legendary head on a Guinness, put the glass back under the tap, push the handle away from you slightly. The head should rise just proud of the rim.

 

LIKE A BOSS

 

I generally pour from as high as possible without spilling. I find this is critical for Belgians I don't like carbonation, Belgians often need a few hours of decanting at cellar temp and find that most beers improve after this. Both Dragons Milk and Gulden Draak improve greatly. I've tried some homebrews before they were carbonated, and almost always find them to be better that way. Carbonation seems to hide a lot of flavor. Wish breweries would make every beer both carbonated and uncarbonated.

 

Usually use the 45 to 90 pour on Pales, IPAs and Hefes being very aggressive once the glass goes vertical so I can get about 1-1.5 finger of head. I use the same method for Stouts, Belgians, and Wee Heavies except I turn the glass vertical sooner and use the same aggressive pour to get 2-2.5 fingers of head.

Take it easy guido.

 

what I came here to say

 

Down the side of the glass to start, finishing by pouring down the middle to get a head going.

 

I usually pour the same way as most in this forum posted: 45° angle, then a 90° pour. I generally aim for the lowest part of glass initially, and then I move the glass 90° for the last part of the pour. Stopping the pour doesn't work well for me although in the past I have stopped the pour, adjusted the glass, and finished the pour.

Interesting to note than some brewers, like Pretty Things, suggest a straight down the middle pour for some of their beers.

 

It depends on the style for me with dark ales,IPAs and stouts I use an aggressive pour to bring more of the aromatics, with lagers, witbiers and porters I use a less aggressive pour but sill aim for at least an inch of head

 

I have only a 16 oz glass cup for a 12 oz beer so I can tell you for a fact that I am losing beer with a vigorous pour because I watch it overflow down the sides. For this reason alone I always do a conservative pour, but I'm a newb, so I accept whatever ridicule this is worthy of. haha

 

Practice the 45 degree angle start to get about half the beer and a little head in the glass, then rotate the glass to the 90 degrees pour. You will be able to get the pour to give you about a 1-2 " head with a wee bit of practice. Just cut back on the vigor and you'll be fine.

 

BTW, notice that you're not using the same pour as the OP if you are getting so much foam out of a 12oz pour into a 16 oz glass. :-)

 

Same. Classic pour.

 

This. This too.

 

Last night I was reading this thread and decided to pour a Ten Fidy very aggressively. My pour resulted in HUGE head requiring me to pause for 30-45 seconds to let the bubbles subside. Then I poured the rest.

The results were outstanding compared to my typical gentle pour. It was so much more flavorful and tasty!

 

i scored a ton of kbs last week and i cracked open my first one and gave the standard 45 degree pour. hardly any head on it at all and upon drinking it the bourbon was so overpowering i got no chocolate no coffee just bourbon -- gross imo

the second one i cracked and poured very aggressively a la LH nitro. the difference to me was night and day. big head and lacing amazing chocolate coffee and bourbon --- i'm gonna try it again tonight or tomorrow --- i don't think i'll ever pour another big stout any other way.

guys ever tried this?

 

I start at a 45. From their I determine when to tilt to a 90 based on my knowledge of the style and the amount of head it is creating off the 45. I shoot for a 1 to 1 1/2 inch of head. HEAD IS GOOD!!

 

You do realize that the "foam" settles into "beer" right?