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here’s a discussion about this subject going on elsewhere, and the folks there disagree about the "proper" way to pour. As best as I can tell, it just really depends on the beer. Some beers need to be poured slowly with the glass tilted so that it doesn’t overflow with head, while others need vigorous straight-on pouring just to get even a little bit of a head.
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NOPe it has to be straight down ,vertical in the middle of the glass from 2 feet. Budweiser says so..so it must be so. Though i dont think we need the little asian kung-fu master type guy to help.
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I’m a "vigorous straight-on pouring" guy, all the way - with ALL beers! I hate excessive carbonation. The "vigorous" method will of course, with some beers, take a few minutes to finish the pour.
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With Old Rasputin you get a 20oz glass and turn the bottle upside down and let it gush and glug into the glass. Bring the top of the bottle down to the foam for the last bit so that it does not overflow the gas. Then stand back and watch the wonderful cascade effect as the beer settles. Then enjoy the creamy body that results.
I learned this from the bartender at the North Coast pub. According to him there is some nitro in the bottles, and this is the way to release it. May be total BS, but it does work.
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I’d be really surprised if there’s nitro in Old Raspy...in truth the way nitro effects are done is by using the widget to shear gas out of solution during the pour.
Guinness/Diageo owns the patent on the widget and to my knowledge only their products have this.
I did once have a beer store owner tell me that the origin of the weizen glass shape was for inverting the bottle and inserting it into the glass (what I used to call a ballpark pour as it was at a cubs game that i first saw a vendor doing this, but with cans and plastic cups).
This ignores the reality that weizen glasses were probably made that way when it was mostly sold on draught, not bottled, and are really designed to feature the large foaming head and cloudy appearance.
And of course who wants a dirty bottle exterior submerged in their beer?
Goes to show that even those in the business are not immune to some of the funny myths in the beer world.
Me, I just like to pour a 3 finger head whenever I can. If that means easing up on the pour just a little, or getting more vigorous so be it. I’ve done it enough that now I can evaluate the carbonation and head on a beer by noting the ease with which I can pour the desired head. For some, its virtually impossible to get any head, for others, they foam beyond my control no matter how soft the pour.
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I like to ensure that all beer ends up in the drinking vessel.
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im gonna try this maybe tonight, if not, then tomorrow.
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Start right down the middle and adjust(tilt or keep going) as needed. It,ll be obvious what you need to do, least thats how i do it.
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I usually like to pour down the center to release carbonation, but not with certain styles such as bier de gardes, saisons, and tripels. These styles take me at least 3 or 4 repours into a tulip glass to pour them all, especially when dealing with 750 ml or 22 ounce bottles. I’ve actually resorted to using forehead oils to reduce heads at times.
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yeah i remember you posted this a while back.i tried it and it did the body a nice "smoothness"
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"I’ve actually resorted to using forehead oils to reduce heads at times."
Whose forehead, and have any of the foreheads pressed charges?
Cb
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