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The trick to pouring a perfect beer is to start strong and finish slow. A quick start is the key to a perfect ending.
Position the neck of the bottle just above the lip of the glass or mug and then quickly lift up the bottom of the bottle. (Without making it overly complicated, the more or less horizontal plane of the bottle should form an angle greater than 90 degrees with the vertical place of the glass; try a 145 degree angle.) The idea is to agitate the beer (it will blub and glug) on its way out of the bottle.
The agitated beer will start to foam as it splashes directly into the bottom of the glass. As a good-looking head takes shape, lower the bottom of the bottle (decrease the angle of the vertical axis) to reduce the flow of beer into the glass, tapering off until the head rises to the top.
Some servers have a tendency to fill the glass halfway and then set the bottle down next to it. It's a semi-acceptable shortcut, but it's not really the right way to serve a bottle of beer. Pour until the head reaches the rim, and never touch the bottle to the glass.
Serving Glass Care Unpleasant aromas, bacteria and other residues can remain on glassware as a result of incorrect washing or rinsing (sometimes from using the wrong soap or sanitizer). Airborne particles of kitchen grease or smoke, etc. can also attach themselves to glassware after it has been washed. Thus, proper storage and handling of "clean" glassware is also essential.
Telltale signs of improper washing or rinsing will be evident when a beer is poured into a glass:
A "falsehead" consists
of oversized bubbles that quickly collapse. It is frequently caused by
soap or grease residue on a glass.
Flat beer (little
carbonation and a quickly falling head) is often a result of filmy residue
that destroys the head.
An "off" taste, often
one that is difficult to describe precisely, can result from a glass with
an unpleasant odor which is then transmitted to the beer.
To ensure that glasses
are "beer clean" - free of film, odor, bacteria and lint - the experts
recommend washing them in a three-sink process and then allowing the glasses
to dry in a rack without any toweling.
In a three-sink system, the first sink is for washing, the second for rinsing and the third for sanitizing. In a two-sink system, the washing is done in the first sink and a combination rinsing and sanitizing is done in the second.
It's also important to use cleaners and sanitizers that are formulated for cleaning beer glasses.
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