How to pour a beer

This is an important skill that can be applied to all carbonated drinks to maintain their flavor and texture. Texture is in part from the carbonation which is the only part you really have control over when pouring. The carbonation control is also how you affect the head of the beer which is important for aromatics that can affect the flavor experience.

The nice thing is that you can apply this technique to all forms of carbonated liquid which gives you lots of opportunity for practice. Of course, sodas and other carbonated drinks wont get a head on them like a beer.

To really enjoy a beer, it must be the right temperature, have a good head (foam at the top of the glass) if appropriate, and still have proper carbonation as you begin to drink. It cannot be watered down from ice, or flavor tainted from a glass that smells of dish soap. Also, a clean glass is really the only way to fully enjoy a beer as it was intended, no plastic party cups!

Step 1 From Wikapedia about serving temperature

From: http://en.wikipedia.org/wiki/Beer

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The temperature of a beer has an influence on a drinker's experience. Colder temperatures allow fully attenuated beers such as pale lagers to be enjoyed for their crispness; while warmer temperatures allow the more rounded flavours of an ale or a stout to be perceived. Beer writer Michael Jackson proposes a five-level scale for serving temperatures: well chilled (7C/45F) for "light" beers (pale lagers), chilled (8C/47F) for Berliner Weisse and other wheat beers, lightly chilled (9C/48F) for all dark lagers, altbier and German wheat beers, cellar temperature (13C/55F) for regular British ale, stout and most Belgian specialities and room temperature (15.5C/60F) for strong dark ales (especially trappist beer) and barley wine.

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There is no way I could have said it better! : )

PS - the thermometer is just to emphasize this step is about temperature, dont use one like the one in the photo.

Comments

[andy steven]

With this in mind, it is important to know how to properly pour a draft of beer. Courtesy of the American Bartenders School, here are a few tips for how to pour the perfect.

http://www.ctfinebistro.com/beer.html

[chalky17]

What you have said here is pretty much spot on, and I agree with Patrik,  can I just add that when pouring Draught beer (from a tap) make sure you never submerge the end of the tap in the Beer.  The outside of the taps in particular can contain bacteria due to the yeast content of the beer residue and the ambient temp and you don't really want that kind of stuff in your Beer, hangovers are bad enough without the extra nasty Bacteria getting into your system.  I have no hesitation in refusing to accept a Beer from a bartender who dunks the taps, they should be taught this and how to achieve a good clean, head laden Beer from the get go.

[abadfart]

its like bred in a bottle but not good with mustard (I know how can anything not be good with mustard?)  

[steve t]

I'm gonna start brewing again. I kinda like the wheat beers.

[hitokiri_808]

mmmmmmm beer. Didn't know a wet glass made a difference.

[GorillazMiko]

ahhh Beer. it is just an amazing drink :]

[Vendigroth]

Beer!

[gmoon]

Best advice: Practice, practice, practice.... ;-)

[Patrik]

Good advice, although I would quibble with the "huge" Head Size for Pilsner on your cheat sheet, if that means that it should be significantly more than the "2 finger or more" listed for stout.

2 fingers is probably enough for most beers, but for some it may be hard to keep the head to that size, even with good pouring technique. For example, I often get a bit more head than I'd like when pouring Duvel (a Belgian golden ale) - accentuated even more by the shape of the glass, which narrows towards the top and pushes the head even higher.

Hmmm... beer...