When you want to enjoy a cold one at the end of a long day, it’s often tempting to just grab a bottle from the fridge. It’s already chilled, and grabbing a glass seems like extra work. What you might not know is that choosing to drink straight from the bottle or can is actually doing your beer a massive disservice. Let’s take a look at why you should always pour your beer!
Your beer is literally designed to be poured. The physical action of pouring activates the carbonation, giving the beer its signature foam head. Initially, that may seem like all the more reason to not pour your beer. The head doesn’t taste particularly good, and it just seems to get in the way as you try to sip around it to get to the liquid beneath.
However, writing off the head as an annoyance entirely misses the point of its function. It is meant to sit right under your nose, fizzing away as you take your first sips. In fact, this process is crucial to your overall experience because taste isn’t just connected to your tongue.
Why You Should Always Pour Your Beer: Taste is Multi-Sensory
Your taste buds are crucially important to our perception of flavors and textures, but they don’t work alone. What you see, smell, and hear also contribute to that perception. As a point of reference, think about the last time you were at a Mexican restaurant and a large plate of fajitas passed your table. Even though you never consume any part of that meal, you can practically taste those fajitas. The carbonation in beer works in a very similar way.
When the carbonation is activated, bubbles race to the top of the beer, forming the head. The bubbles that reach the surface express the contained carbon dioxide, creating the pleasant fizz we’re all familiar with. As the CO2 is expressed so are many of the aromas creating by the fermenting process. This actually allows you to smell the unique flavors that make up your beer, gifting you with an elevated drinking experience.
Achieving the Perfect Head
Keep in mind that you can’t just dump your beer in a glass and have at it. The ideal temperature and pouring technique will vary depending on the type of beer you are about to enjoy. For example, lagers and pilsners are meant to be served ice cold. A temperature in the mid to high 30s Fahrenheit will usually do the trick. On the other hand, beers like stouts and porters actually taste better if served at around 50 degrees Fahrenheit, which is just about room temperature in your average Irish pub.
When it comes to getting the perfect head on your brew, aim for 1-1 ½ inches, or about two fingers. Techniques for achieving the right ratio can vary and are usually based on the density of the beer. For many beers, the standard incline pour will do the trick. Simply start pouring down the side of the glass with the glass at a 45-60 degree angle. Then gradually straighten the glass out as you pour depending on how much foam has formed. If there’s too much foam, allow some to spill over into the sink or catch tray. A heavier beer will take some time to get right. In fact, a good bartender will typically pour half the beer, then give the head time to settle before finishing the pour.
If you work in a bar, you will need quality beer fountain machines to produce a solid head. For the best beer equipment Los Angeles has around, check out SC Beverage.
Improving the Experience
Whether you are just trying to impress your friends or looking to improve the customer experience at your restaurant, a perfect pour makes a huge difference. For even better quality, consider using a professional beer system from SC Beverage to deliver the freshest brews from ice-cold kegs.
