How to Pour a Beer
You're probably doing it wrong
By Catherine Warmerdam – Sacramento Magazine
You’ve tracked down a coveted bottle of your favorite craft beer. But what’s the best way to enjoy it at home? We asked Anders Kindall, buyer and certified beer server at Pangaea Bier Cafe, to demonstrate how to pour a proper beer.
“The perfect pour always starts with the perfect glass,” explains Kindall, who is in the process of earning his cicerone certification. Serious bars serve beer in glassware specific to the style of the brew. Because it’s impractical to store a wide variety of glassware at home, however, Kindall suggests two glasses that will cover most situations: a nonic pint glass, the type typically used in an English pub, for most Pilsners, lagers, IPAs and red, brown or amber ales; and a tulip glass or snifter, which is appropriate for dark ales, stouts, lambics and quads. Whatever you do, “never use a shaker pint glass; they’re not for serving beer,” insists Kindall.
Starting with a “beer-clean” glass that’s free of residue of any kind is essential, says Kindall. Impurities can cause bubbles to cling to the inside of the glass, “which can affect the flavor and aroma of the beer.” That’s why Kindall always gives the glass a quick rinse before a pour. Also, “the whole frosted-glass thing is verboten,” he explains. “The condensation on a frosty glass will water down the beer and dilute the flavor.”
Whether you’re pouring from a tap or from a bottle, place the glass…