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The Perfect Pour

Started by Richard, February 14, 2011, 07:08:18 PM

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Richard

I got one piece of "wisdom" to add to what no doubt everyone else already knows about how to pour a beer:

If the glass is wet (i.e. just rinsed), there are less nucleation sites for bubbles to form around, so you get less of a head-explosion. I always run cold water around the inside of a glass before a pour (if it's not still wet from the previous beer... a good excuse to never let your glass dry out eh :))
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Kyle

I've noticed that is especially useful when filling bottles from the tap. The coldness also reduces foaming.
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --