How Do You Pour?

I did not read the whole thread. I only read your first post. I pour the way I was I was taught. 45 degrees with a tilt that reaches vertical if the head is slow to form. If I don't get the head I think is possible and I have room for another pour, then I will pour vigorously. I want to see what is possible in that there beer.

 

Typically the 45 then to 90 degree angle pour, except bottle conditioned Belgians (except witbiers) in which I don't want to disturb the yeast.

In this case I pour slowly straight down the middle. Allows me to create a nice head, but does not disturb the yeast. I then enjoy my beer and pour the yeast in at the end to observe the difference in taste.

 

This is pretty much how I pour, works well for me too.

 

I pour at a 89 degree angle into the center of the glass, stopping 1/2 way, allowing for the foam to subside. Then I finish pouring, marveling at the excellent head. Always in search of excellent head.

 

I keep the glass flat on the table and hard pour. Just a tiny bit above the glass and straight in. The pour all depends on the beer. Higher ABV you can be more aggressive. Saisons are the only ones that I pour a little more carefully.

 

I pour down the side at a 45 degree angle for about half the bottle, and then turn the glass upright and pour down the middle for the rest.

 

For most of my glassware, I begin at 45 glass/45 bottle for about half the pour. Then, based upon the amount of head that is present, I will change the angles, or even increase the distance from the bottle to the glass to create a desirable amount of head, as I rate/comment on it's color, appearance, and retention. For goblets, snifters and shorter tulips I typically pour right down the center, and adjust the pouring height for the same reasons listed above. But to each their own, come up with a pouring style that will best help you in your enjoyment of it's appearance, and your ratings. Cheers, and Happy Father's Day to all of the Father BA's out there, I raise my glass to all of you

 

I'll pour differently based on the beer. If I want a large head I pour more directly and at a 90 degree angle rather than the 45 I'd use most of the time

 

I am sorry, how do you rich?

 

I really like Randy Mosher's suggestion in Tasting Beer to pour vigorously directly into the middle of the glass producing about half a glass of foam, waiting for it to settle and repeating this process until the bottle I am pouring from is empty. This has two primary effects: releasing excess carbonation; and allowing the beer to warm, both of which leads to a beer that is similar in mouthfeel and temperature to cask ale (I believe the term he uses is "beer in it's natural state"). I feel that this compliments a lot of styles. For things like pilsners, hefes or other such warm-weather styles, I usually pour relatively gently and try to product about 2 fingers of head.

 

Aggressively, enough so to produce at least a full inch of head, if not two inches. Except highly carbed brews like saisons, those need to be done more carefully since a properly carbed saison has ample carbonation to produce a sufficient head. You have to release the aromas for the complete experience when enjoying a finely crafted brew, if not you're just robbing yourself.

 

Usually just tilt it and twist as I go up. I've seen people pour bottles to the side of the glass but I feel like I'm gonna spill my beer that way.

 

Quite a few times I've forgotten how lively Belgians get

 

Yeah- it's usually the Belgians (or Belgian-style beers) that are the guilty parties.

 

Depends what it is. I am certainly no "pour advocate". Whatever gets the beer to the mouth in a timely manner does the trick. If its a Stout or Belgian Ale or anything else that I sorta sip, I pour it as gently as possible. I don't usually want a head with that, just my personal preference. If its an IPA, DIPA, lager or PA, I pour with the glass at a 45 and I aim for the Founders logo. (my favorite beer glass) I stop at 3/4 glass, sit the glass down until the foam settles. Then I give the bottle a gentle "swish" and pour the rest vigorously into the glass. The head comes right to the top, or over in some instances.

If Im about to session something, straight from the can or bottle will do.

 

Depends on the beer, the glass, what I'm pouring it out of, how much time I have and how thirsty I am.

 

Tilt at 45 and turn to vertical at about 1/2 full. Never let the tap touch the glass.

 

Once I've uncapped the bottle, I tilt the open end downward. (I often like to keep a glass upright beneath the bottle to catch the resulting issue.) More often than not, I aim straight down the middle for a fully realized head and to disperse carbonation. Then I drink it, an operation far too complex to detail here.

 

Typically with my right hand and holding the glass in my left.

 

generously