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Beer Pour

Beer Pour

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Published by justj03
Simple how-to for novice or beginner beer enthusiasts. Basic idea for pouring a great beer every time!
Simple how-to for novice or beginner beer enthusiasts. Basic idea for pouring a great beer every time!

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Published by: justj03 on Apr 05, 2012
Copyright:Attribution Non-commercial


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“Lines on Ale” 
Fill with mingled cream and amber,I will drain that glass again.Such hilarious visions clamber Through the chamber of my brain
 Quaintest thoughts
queerest fanciesCome to life and fade away;What care I how time advances? I am drinking ale today.-
Edgar Allen Poe
Step 1 - A Beer Clean Glass
When attempting to pour the perfect beer, there are many things to consider. Although it may sound
like the obvious, it is extremely important to start with a clean glass. A “Beer Clean
Glass” is a glass that
is free of any soaps or oils. When soaps are present on a glass, the head and flavor of the beer may beruined. There are 3 simple and easy ways to test the cleanliness of your glass.
Testing for 
Sheeting Test: Dip the glass in water. If the glass is clean, water evenly coats the glass whenlifted out of the water. If the glass still has an invisible film, water will break up into droplets onthe inside surface.2.
Salt Test: Salt sprinkled on the interior of a wet glass will adhere evenly to the clean surface, butwill not adhere to the parts that still contain a greasy film. Poorly cleaned glasses show anuneven distribution of salt.3.
Lacing Test: Fill the glass with beer. If the glass is clean, foam will adhere to the inside of theglass in parallel rings after each sip, forming a lacing pattern. If not properly cleaned foam willadhere in a random pattern, or may not adhere at all (Rabin, 2010).
Sheeting Salt Lacing
CO2 gas inside beer will leave the beer and attach to any film residue left from a detergent, lint, orother foreign objects left on the glass surface.
So again, the importance of a properly cleaned glass isthe first step in pouring the perfect glass of beer.
Step 2 - The Pour
There are a lot of different suggestions for properly pouring a beer. When pouring, either from the tap,bottle or can, the consensus is to hold the glass at approximately a 45 degree angle. The beer shouldhit the middle of the glass, allowing the beer to slide down to the bottom. This is just a generalizeddescription as there are different pours required for the different styles of beers (Carleton, 2009).If you are pouring from a bottle specifically, place the glass at the pre-mentioned angle, just below theopening of the bottle, approximately 1 inch away. If pouring a draft from a tap, do not let the faucetmake contact with the glassware!Open the faucet all the way in one quick motion to allow the beer to flow freely.When pouring from a tap, place a hand low on the tap, near the faucet and quickly snap the handletowards you with one motion, until it stops and the faucet is open and pouring beer. As the glass fills,straighten the glass to an upright position and then quicklyclose faucet. Positioning your hand low on the tab knob justabove the faucet is a technique that minimizes the distanceyour hand must travel to open and close the faucet. Thisallows for a faster open and close, and therefore a moreimproved quality pour. Keep in mind that there are variouspours suggested for everything from bottled conditioned  beers to Hefeweizen beers.
Don’t be scared to pour your last quarter of the beer with
some height as some beers are harder to create a head thanothers. When the head of the beer is created, the aromaticsof the beer are released. With some beers, the yeast willsettle to the bottom of the bottle and may come out whenyou pour your beer; this practice is customary with wheatbeers.

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