Essential life skills: Pouring a beer
There’s more to pouring a beer than you may think. Pouring a beer improperly can pollute wonderful aromas, cause an improper release of CO2, and hinder the flavors of the beer. If you want your beer to fulfill its potential, consider this advice.Before you start pouring, think about the condition of the beer. Warmth and disturbance will make more foam come out of the container, says Danny DiMezza, bartender at Dempsey’s Irish Pub, 623 Vermont St.
Focus on what style of beer you will be pouring. Geoff Deman, assistant head brewer at Free State Brewery, 636 Massachusetts St., says a beer’s carbonation determines what kind of glass it should be poured into. For example, if it is a highly carbonated beer it should be poured into a tulip style or tall, flute-shaped glass because it helps release CO2 when the beer is poured. If the beer is lower in carbonation, a standard pub glass should be fine.
Deman says clean glassware is absolutely essential. “Residual soap in a glass will harm the aroma and kill the head of the beer.” Rinse your glassware in water before you pour your beer to ensure any contaminations are removed.
You want to cock the glass a certain way depending on the style of beer. If the beer is highly carbonated, tilt the glass at a 45 degree angle and start pouring down the side. Wait until a third of the pour you want is in the glass, then tilt the glass upright and pour in the center. If the beer is lower in carbonation, start pouring downwards into the center of the glass earlier. A head the width of two fingers is a good rule of thumb for what you are looking for, Deman says.
“The head is a delivery mechanism for the aroma of the beer,” explains Deman. “It enhances the flavors of the beer as well.”
Once you have poured a pure beer with a beautiful head of foam, drink your deliciously calculated prize.
The original article can be seen at http://www.kansan.com/news/2010/feb/11/essential-life-skills/. It was written by Taylor Brown.
