"How to Pour"

I regularly pour, holding bottle neck 2-3cm (1 inch) above a rim, perpendicularly. Sometimes give an angle or pour more aggresively, submerging bottle neck down a rim and sinchronically give an angle for a glass.

 

I've tried the submerging the bottle into the glass and I find it often results in a flatter tasting beer, not to mention the potential germ / yuck factor. I pour beer like everyone else, but for wheat based beers I like to rouse the bottom third like the second video.

 

While we are discussing bottle pouring...

Keep that god damned used glass out of the friggin' faucet when you are refilling that wino's sixth DIPA. And get me a clean glass while you are at it!

Is that so hard?
Cheers.

 

A good 45degree pour always works great for me. Each beer is a bit different, by how aggressive the pour should be.

 

QUESTION to add to this and I'm starting off on the wrong foot because I'm going to reference instagram ("IG") but deal with it. I've seen more and more people on IG posting pictures where they pour their beer into a glass but full it up to brim with absolutely no head. Are they doing this to preserve carbonation or are they just trying to make their pictures look good?

 

Neither, they just don't appreciate a key part of a great brew.

 

From my old prof. He taught me the importance of the perfect head.