The good pouring of a pint is something that is taken for granted, but you’ll know immediately when it’s not right. Too much head, or not enough, is infuriating, and is unfortunately common both in pubs and at home. If ever there was something to spoil a much-deserved drink, it’s an amateur pouring.
The techniques of pouring beer correctly differ enormously, depending on the type of beer and receptacle, but don’t let that spook you. With a few simple tips, you can pour a pint that will have you, or your customers, VERY keen for another.
Beer is delicious, don’t treat it as anything less.
Tip 1: correct glassware
You know when you’ve ordered a nice pilsner to treat yourself on a hot day and it arrives to you in a mismatched ale glass? Well, it’s not only the aesthetic affront that is an issue here: a pilsner is best served in a tall, thinner glass to keep its head and enhance its volatiles, not some wide, curved monster made for supping a pint of mild.
Tip 2: clean glassware
Right, so you’ve got the right glass for you beer, what next? Make sure it is properly clean! Not only are dirty or smudged glasses displeasing to the eye, any aromatic compounds, smudges or residual oils can play havoc with your pint, making it foam excessively, not foam at all and other ghastly things.
Tip 3: know your pour!
Beers are poured in very different ways, depending on their style and what they’re stored in: bottles are best poured straight down the middle of the glass, slowly, with a pause for settling. Lagers from a tap and highly-foamed beers are better suited to pouring down the side of the glass, while ale is pumped directly to the bottom. Guinness and pilsner are suited to longer pours to allow them to settle, but vary based on various manufacturer’s specifications.
In any case, make sure you know how to treat you beer with the respect it deserves. It will thank you when you drink it. At Ultimate Bars mobile bar service, you can be guaranteed that we’ll always provide you with a perfectly poured pint.