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!
TBG
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