Some breweries produce glasses specifically designed for their beers. For instance, Sam Adams has its own Boston Lager glass that’s engineered to keep your brew cool and prevent flatness.
Don’t let the glass dry on a cloth or towel, since this can leave lint on the rim. For the best results, give the glass a quick rinse with chilled, filtered water to cool the glass and remove any residual soap or sanitizer right before you pour. The glass should be free of any odors or obvious signs of dirt or grease.
A little bit of yeast adds richness to the beer’s flavor. Gently roll or swirl the bottle before you pour to loosen up the yeast so some of it goes into the glass. [5] X Research source If you’re not a big yeast fan, try to retain some in the bottom of the bottle when you pour. Some bottles have a cork top instead of a cap. To remove a cork, loosen the wire holding it in place and pull the cork out by hand, aiming away from your own face or anyone else’s.
If you only open the tap partway, the beer will come out foamy, and you’ll end up with more bubbles than beer. Grabbing the top of the handle also puts too much pressure on the faucet, which might make it break. [7] X Research source
The goal isn’t to prevent foam from forming altogether. In fact, it’s better to release some foam during the pour, since this will keep the beer from frothing up in your stomach and making you bloated![9] X Research source A nice head of froth will also release more of that delicious, hoppy aroma. This method works great for IPAs, Pale Ales, Porters, and Lagers.
Likewise, if you’re pouring from a bottle or can, hold the container at least 1–2 inches (2. 5–5. 1 cm) above the rim of the glass while you pour.
If you’re pouring from a bottle or can, tip it over enough so that the beer pours out relatively quickly. This will create a stronger stream. Don’t pour so vigorously that the beer splashes out of the glass, however.
If you want more foam, straighten the glass earlier (e. g. , when it’s about 1/3 to 1/2 full).
If you want to fit a little more beer into the glass, let the foam settle for a few minutes. Then, top off the glass. [15] X Research source Enjoy the taste and aroma of a perfect, frothy glass of beer!
Pour straight down into the center of the glass to maximize foam. We know it might feel counterintuitive! Aim for a ⅓ beer to ⅔ foam ratio. Let the foam settle for 2-3 minutes so you can pour more beer without worrying about overflow. Pour more beer straight down into the glass. Let the foam settle again for 2-3 minutes. Top off the glass and enjoy.
Hold the glass at a 45 degree angle and start the pour. Pour until you’ve filled ¾ of the glass. Swirl the bottle to shake up the sediment. Top off your glass by pouring straight down and to the center.
Tilt a branded Guinness glass to a 45° angle. Aim the tap or beer bottle for the harp logo. Open the tap or start pouring from the bottle and let the liquid bounce off the harp. Once you’ve filled the glass to the bottom of the harp, slowly start to tip the glass upright. Stop when the liquid hits the top of the harp. Let the nitrogen bubbles surge away from the beer to create that signature gradient Guinness look. Letting the beer settle a bit is good practice for any stout. Top off the glass by pushing the tap valve away from you (for a slower flow) and pouring straight down into the glass. This will create a nice domed head.
