My name's Carson Kegerreis and I'm the manager of Bull's Head Public House in Lititz, Pennsylvania. We're a small, craft beer bar that specializes in craft beer over a traditional pub environment. Today we're going to teach you a little bit about how to properly pour a beer. The first thing we do is we rinse the glass. A glass rinser gets out all the residues, all the detergents, and helps with head retention when pouring the beer. The first beer we're going to pour is a pilsner. You want to keep the glass at about a 45 degree angle, pour about half way, and then you're going to put the glass at a 90 degree angle, upright, and the goal is to get a nice finger or two of head, about half an inch--that's where you get all your aromatics, that's where the carbonation is released as well. Next beer we're going to tap is a Young's double chocolate stout off of a nitro line. Same thing with cleaning the glass to rinse the detergents out and make sure we retain good head. We're going to fill the glass about two-thirds of the way. I usually let it stop and sit for a moment, let it start to settle. You'll be able to see up close it starts to do what they call a cascading so we get to see all the bubbles moving. Then, after a few seconds, you can just push the lever back. Top off your glass. Guinness states it takes 119.5 seconds to do the proper pour, but obviously that varies depending on the beer you have. The next beer we're going to do is we're going to open a bottle of belgian beer called Delirium Tremens. The key with belgian beers is they're often very heavily carbonated, so you just want to tilt the glass at a 45 degree angle and just pour very slowly. If you speed it up, you're going to end up have entirely too much head form on the top of the beer
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Watch Carson Kegerreis, the manager of Bull's Head Public House, demonstrate how to properly pour a beer! Check out our step-by-step directions for more tips on How to Pour the Perfect Pint.
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