Essential instructions, provided by Clipper City' Hugh Sisson. (Link via BA.)
Pour the beer straight down the middle of the glass, intentionally creating a thick collar of foam, degassing the beer a bit, and releasing the subtle aromatics. You will probably have to let the beer settle for a few minutes before you can fill the glass completely, but such patience will definitely be rewarded when one progresses to the next step – smelling.
This part is interesting, since I've always (except with pilsners) done the angle pour to the straight pour, as I've always thought that was a proper pour. Maybe I am just being impatient?
2 comments:
Well, I would agree with you. Start with angle, then go to straight. Just habit I guess. Gets me thinking though.
I guess it really depends on how much carbonation you want to release, how much carbonation is in the beer, the kinda head your after, etc.
I’ve always varied by style. My goal is to get all the beer into the glass with one pour, leaving as much head as will fit. So with stouts, it’s usually all down the middle, while with Hefe’s it’s down the side until the very end, then swirl and pour to make that big, billowy head.
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