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Pouring the perfect beer

When I was younger, I use to work at various restaurants and bars as a bartender. Obviously one of my duties as a bartender is to pour beer from a draft or from a bottle.  And in my opinion, beer always tastes better from a glass.

As a bartender, not only did we have to make sure the beer was being poured into the right glass, but we also had to pour the beer properly.

When training as a bartender, you are taught that you have to tilt the glass at a 45-degree angle and slowly pour the beer so that the liquid is touching the middle of the side of glass. Once half the beer is in the glass, then you straighten the glass and pour the rest.  The main goal was to avoid as much ‘head’ (the foam on top) as possible. (Read more: VinePair)

That was how I poured beer the whole entire time as a bartender.  And that’s what I thought had to be done until years later when I started to drink craft beer.  I was told, that I was pouring beer completely wrong.  Now ‘wrong’ wasn’t the right word, but they say, the way you pour beer could cause an upset stomach.

Beer sommelier, Max Bakker is a beer educator and is a Master Cicerone, which recognizes an exceptional understanding of brewing, beer, and pairing — combining outstanding tasting abilities with an encyclopedic knowledge of commercial beers. He explains more about the proper way to pour a beer to avoid those stomach pains.



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