Before we start I’d like to point out that pouring a beer may differ slightly between certain types of beer, such as a Pale Ale vs. Stout and bottles vs. cans vs. draught. The fundamentals are the same however you may wish to tweak timing or pour distance.
I would also like to mention that, when tasting and evaluating a beer, it is critical that you drink it out of a glass. Furthermore, the type of glassware used can also have an impact. A post will be coming soon with more details on this subject.
1. Clean It
Make sure you always use a clean glass. A dirty glass containing oils, dirt or residuals from a previous beer can inhibit head creation and flavors.
2. Forty Five Degrees
Start with the glass at a 45 degree angle relative to the world and the ever constant tug of gravity.
3. Hit Your Mark
Pour the beer into the glass, hitting the mid-way point of the inside wall. Don’t be afraid to pour hard or add some distance between the glass and the beer vessel.
4. Level It Out
When the glass is around half full begin to level it out and shift your pouring mark to the center of the glass. If you attempt to remain fixed on the inside wall of the glass you’ll likely have a mess on your hands (and counter/table/floor/pants/whathaveyou).
You may also wish to gradually add some distance between the glass and beer vessel to inspire a good head. It also looks impressive.
5. Don’t Over-Do It
Just … don’t cause it to overflow. That’s a crummy thing to do.
- Beer Advocate: http://www.beeradvocate.com/beer/101/pour
- The Art of Manliness: http://www.artofmanliness.com/2014/03/17/how-to-properly-pour-beer/