what is the correct way to pour a glass of beer/?

Answer 1

The Correct Way to Pour the Perfect Glass of Beer

Let's talk about pouring beer, a very important step in enjoying the pleasures that a good beer has to offer. If you really want to enjoy a quality craft brew, you need to get off this drinking out of a bottle kick. If you drink craft brews out of the bottle, you're really missing out on the beauty of the beer; so just kick-back, relax, and pour the beer properly. Here are some tips on the perfect pour:

The first thing you need to do is procure a nice beer glass. Ideally, you would want a glass that will hold the entire brew plus have a little more room for the foam crown (notice if you use a German beer glass, you'll always see a mark on the back of it showing the size, like "0,5 L", with still a good inch of room above the mark for the foam). Next, it's important to have your beer at the right temperature; generally 45-50 for lagers, 50-55 for ales. If you're taking the beer out of the fridge, put it on the counter for about 10 minutes or so. Believe me, this is critical, absolutely critical, to getting the full flavor of the beer. In the U.S. we've been brainwashed by the big bullies (Bud, Miller, Coors, etc.) to believe beer must be served ice-cold. This is a bunch of crap. Complete garbage; let me tell you why: Drinking beer ice-cold kills the flavor. When drinking beer ice-cold and incorrectly poured, less carbonation is released which doesn't allow the beer to bloom and give off the nice aroma you expect. When the cold beer flows over your palate, it basically just knocks-out your tastebuds so you can't taste many of the beer's flavors (is this why the big bullies want you to drink their beer ice-cold? Do they have something to hide? Yup, their beer sucks). Do you see any craft brewers using gimmicks like "cold filtered" or "double chilled"? Have you seen "Double Chilled Widmer Wheat" or "Cold Filtered Anchor Steam" in stores lately? Gimme a break. The taste and aroma of the beer really comes out when you enjoy it at the right temperature.

Back to the pour: take your craft brew and pour it directly into the center of the glass. Do not tilt the glass. As the beer level rises, continue to lift the bottle; about a 3 to 4-inch drop from the bottle to the top of the foam is what you want. Stop pouring and let the foam rise to the rim of the glass. Wait. Let the beer grow. When the beer separates from the foam and the foam takes on a "dry" shaving cream look, you're ready for the second pour. Again, pour directly into the center of the glass holding the bottle 3 to 4 inches above the foam. When the foam rises above the rim (it won't flow over like Bud), stop. Wait. Let the beer grow. Now top it off with another brief shot into the center from 3 to 4 inches. Stop. Wait. Let the crown settle. It should take on the thick shaving cream look with a firm texture to it. (With the correct beer glass, the beer level will be about an inch below the rim with the foam rising up about an inch and a half). The crown will rise above the rim by about a half an inch or so. Finally, tilt your head back and let the brew flow onto your palate (don't worry, the foam won't flow over). You'll see how smooth it is. The hops will dance on your tastebuds!

The reason for pouring so aggressively is to blow-out the carbon dioxide. This makes the beer smooth as it should be without the bite of the carbonation. Beer shouldn't be harsh on your tongue like a cold soda, but rather just tingle your tongue. If you pour the beer out slowly or drink out of the bottle, you're swallowing all the CO2 and will end up feeling bloated. If you pour the beer as I just described, the CO2 is released and the beer becomes smooth, the aroma becomes prominent, and the crown, or head, of the beer cannot be understated. It tells you a lot about the brew. The finest brews should have foam with tiny bubbles - foam that is thick and rich; unlike some of the mass-produced beers, which have large bubbles that disappear quickly and look like dishwater.

Finally, two other quick notes: When pouring wheat bears, pour them a little less assertively because they produce more foam anyway. You can tilt the wheat beer glass at the beginning until the beer level is half way up the glass, then continue to pour straight into the middle. With bottle-conditioned brews, or home brews, you may want to leave the last little bit of beer in the bottle when you pour; this yeast sediment may have too strong a flavor for some folks (there's nothing wrong with it, but it will give your beer a more yeasty flavor).

I hope you'll try the correct pouring method with your favorite brews. Believe me, it is a beautiful experience; I wouldn't steer you wrong. If you're taking the time to try all the great craft brews out there, take the time to pour them properly. You'll be glad you did! Prost!

Answer 2

No beer should be wasted in the form of foam... 1. Tilt glass at least forty-five degree angle 2. Slowly pour beer into glass an inch or two below rim 2.a. when pouring from a bottle, go ahead and pour with the rim of the bottle close to the surface of the glass 2.b. when pouring with a can, pour with the lip of the can as close to the glass as possible 3. As beer fills the glass one can increase the rate of pouring 4. During the pour, vary rate of pour depending on any head build-up The why or why not is opinion. However, assume that the person you're serving doesn't like head on their beer, but it's acceptable to give them a quarter inch or so.

Answer 3

Tilt both the glass and the can or bottle of beer and pour slowly. Your left hand should be between 8:00 and 8:30 and your right hand should be at about 2:00. If you are pouring from a tap then tilt the glass to about 8:30 and position the tap at the very top of the glass.

Answer 4

Generally, you want to tip the glass and pour the beer slowly so it doesn't over flow. However, different styles of beer require different ways of pouring; for instance, Sam Adams is actually suppose to be poured straight up since it releases a lot of flavor and produces a flavorable head.
A lot of time, people pour a beer into a tipped glass because they get a small head and more beer in the glass if poured from a draught.

Answer 5

Tilt a glass that has been kept cold in the freezer and pour the beer down the side of the glass. This causes it to not foam as much. But, of course some would say just to pour it down your throat and then belch. (That's the southern way!)

Answer 6

Tilt the glass and pour slowly on the side of the glass. As it fills, straighten slowly. This is to get the proper/desired amount of head (foam) on the beer.

Answer 7

Tilt the glass at a 45 degree angle, pour slowly into the top of the glass, adjust angle when glass gets full.

Answer 8

Tilt the glass and pour it slowly down the side. Take it from me I have many years of experience, although I drink out of the bottle or can more and more now.

Answer 9

Tilt the glass and pour slowly.

Answer 10

At the Coors Brewing Company tour they said to pour it straight down the glass to allow it to make ahead. This adds body and flavor to the beer.