Beer connoisseurs never drink this drink straight from the neck of the bottle. The full taste of beer is revealed only in the glass (mug). Therefore, in order to fully enjoy the icy taste, amber color and rich aroma of this drink, you need to properly pour beer into a glass glass or mug, and this is a whole art.
Foam is the face of beer
On the eve of summer, many people prefer beer to other alcoholic beverages. What could be nicer in the heat for a beer lover than a misted mug of foam? Moreover, the foam in beer is mandatory and serves as an indicator of the quality of the drink, and the requirements for foam are spelled out in a special GOST.
Bottled beer must have a head height of at least 20 mm and a head retention of at least 2 minutes. It is believed that the higher the quality of the beer, the higher the foam stability. For example, premium beer is distinguished by abundant foam with a height of at least 40 mm, and it lasts for at least 4 minutes, and then settles smoothly and slowly.
The foam should be fine-celled, or, as experts say, compact. Malt is responsible for the formation of foam in beer. Therefore, the better the quality of the malt, the better the beer brewed from it. If the foam consists of large bubbles - in front of you is either a low-quality drink, or already stale.
And the foam should be dense, thick, white. If you blow on it, the foam should not "scatter", and foam bubbles should not burst. The head of a good, quality beer can only wobble. As the glass is emptied, it is worth paying attention to the behavior of the foam on its walls. Good beer foam will not creep along the walls of the glass along with the drink, but will remain without evaporating, but gradually drying out.
How to pour beer correctly
So the foam must be present in the beer. Mugs for premium beer, for example, have a specific mark for the foam level. But the abundant foam, despite the fact that it speaks of the quality of the drink, annoys many. Therefore, there are many tricks on how to pour beer without foam at all (with a minimum amount of it):
The most common is to rinse the glass with cold water and, tilting it, gently, without haste, pour the beer in a thin stream right along the wall. Do not wipe the glass before pouring beer, you need to leave drops of water on its walls! To sediment the foam, you also need to add a thin stream, but in a circle, to the glass.
Breathe vigorously into the glass before pouring the frothy drink. Pour beer into the center of the glass (mug) from a height of 2.5 cm above the edge of the vessel. Try not to shake the bottle from which you pour the beer into the glass, otherwise the brewer's yeast will provoke the rise of copious foam. Pour beer only into a perfectly clean glass, otherwise the formation of excess foam cannot be avoided.
If the beer is of good quality and has a fluffy cap, then it can be simply "cut" with a knife along the edges of the glass. If you pour beer through the tap (nipple) of the beer keg feed, then you need to adhere to the following rules:
Tilt the glass about 45-50 degrees, press the spout of the tap against the inner wall of the glass.
Pour beer halfway into the glass.
Continuing to pour beer, and without changing the angle of inclination of the glass, lower it by about 15 cm.
Add beer to the glass to the end, gradually bringing the glass to an upright position.
