How Do You Pour?

OP doesn't like head! Bahahaha!

 

The old "45 - 50 - 90" routine.

Start off with the glass at 45 degrees - when it's 50% full tip the glass to 90 degrees. Perfect pour every time.

Unless I'm using my Spiegelau IPA glass, then I pour a little more aggressively since the glass size allows for a big head.

 

No it doesn't. If it's poured too hard it grows wings and flies away, I've seen it happen.

 

90 degrees with a gentle pour

 

I do the 45 degree pour into a 90 degree pour, like suggested. One question though - on occasion I get little head "islands" where the head separates from around the glass, and a thick foam that doesn't dissipate sits on top of the beer, kind of like my beer is going for the Kid N Play haircut. Usually I just scoop it out and proceed to drink the beer - any factors that would cause this?

 

Well since my trip to VT on memorial weekend, it has mostly been straight from the can!

Honestly I don't think I spend a lot of time paying attention to pouring, have to see if I can tell difference if I do in the future.

 

With the diversity of ways and means of pouring, how in the heck do comments like...

and the like in beer reviews have any meaning at all?

 

Depends on the beer. Typically a 45 degree angle. However, I did notice that some Belgian beers IN BELGIUM are so incredibly carbonated that I had to hold the glass almost horizontally to prevent overflowing. First time I poured a Tripel Karmeliet in Brussels I went beet red as it overflowed when I poured it slowly at a 45 degree angle. Blew my mind. I've had the beer many a time in the States with a completely different, more expected experience. Happened multiple times, too. My Belgian hostess showed me how she poured it, holding the glass just slightly above horizontal. I've been doing that ever since with most Belgian beers, regardless of my geographic location. Americans still look at my like I'm stoned, though. But whatever, beer's too good to waste.