"How to Pour"

I did this method in college when I was filling solos with natty. Never tried an IPA or anything, but I would imagine it works well

 

I've heard of people pouring Franziskaner that way:

But it's not the method Brother Helmut uses:

 

Call me a snob but I'd prefer just pouring it on the side of the glass to prevent submerging the end of the bottle into my beer haha

 

Sometimes used for Bavarian-style Hefeweizen as this pour does a nice job of rousing the yeast and mixing it with the beer.

While the pour may get style points, germaphobics will usually have a problem with the outside of the bottle touching the finished product.

 

When I am at home I pour straight into the bottom of the glass, get a better head and more aroma out of it. There is a thread from last year that asked how everyone poured their beer.

 

I like a lot of carbonation retained so i pour resulting in very little foam, side of glass slowly

 

I do a 90 degree pour from the side of the glass.

 

It depends on the style of beer and personal preference.

 

I am with @SovereignGood here, the idea of 'dipping' the bottle into the beer is not appealing for me.

Cheers!

 

Gonna second and third @SovereignGood and @JackHorzempa have said here.

It's not gonna be just germaphobes who avoid 'dipping' the bottle into the beer.

I also suspect many who have worked in the food processing/distribution industry avoid having external parts of the food containers dipping into the beer as well (e.g., with canned soup I also don't let the outside of the can get in touch with the soup during a pour). However, that's not because we're germaphobic but because we've seen some of what can go on with containers after packaging.

 

I use that Brother Helmut method for just about every beer I drink.

 

I have never heard of dipping the bottle into the beer but you may be looking for something called "the angry pour." You can do that with nitro in the right glass. Tip the bottle vertical and let it all out vigorously and this, is the "angry pour." I personally use the 90 degree pour method and then tip the glass back upright when you start getting to the top. It all depends.

 

For me, it depends on the beer, glass, and style of beer. I'm not about to pour a Duvel straight down the middle on a tulip glass, as none of those variants make sense for that beer. For styles known to be extra carbonated, don't pour it aggressively and pick a bigger glass. My go-to is my Duvel glass. Some bigger beers need more of an aggressive pour to achieve a nice head. I use a snifter typically.

Because I use my Duvel glass so often, this is a rather general guideline I follow for most beers in addition to Duvel itself:

 

I start it slowly down the side of the glass than pour hard for the second half, or sometimes less if a head is forming overly quickly.

 

The inverted pour was popular in bars in the 70's . Problem is many beer bottles are dirty so I'd rather just tip the glass and pour that way to keep the dirt and germs out .I also was my canned beers off before they go in the fridge.

 

While watching that video, I was highly conflicted. How so I want to pour like that, yet, can I properly Star-San the shit out of that bottle?

 

Foam is made up of carbonation so yes some is lost to create the head, but a strong head actually helps keep the pressure below it and keeps the beer from going flat. Food for thought.

 

I do what I want! Haha, but really, I never care how its supposed to be poured according to style. I hate any head on my beer so I pour everything gently. If I get a foamy pour I will scoop it out with spoon before drinking, as i am too impatient to wait for it to go away.

 

That Duvel is poured properly, BUT the 2 Hefeweizens are not. Their head is to small.....it should go up all the way of the glass (at least in the first case)