The correct way to pour beer

El Guapo said:
That video above is lager, not beer.
Click to expand...
Lager is a type of beer

Beers are split into two main categories, Lager and Ale. The most common types of beers are:

Ale
Lager
Pilsner
Wheat Beer
American Pale Ale
Indian Pale Ale
Stout
Porters
 
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Fat_Dragon said:
Lager is a type of beer

Beers are split into two main categories, Lager and Ale. The most common types of beers are:

Ale
Lager
Pilsner
Wheat Beer
American Pale Ale
Indian Pale Ale
Stout
Porters
Click to expand...
You live and learn, I always assumed beer was ale and lager was lager. Lager being fizzy/gassy and beer/ale not being so. 👍
 
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El Guapo said:
That video above is lager, not beer.
Click to expand...

Oh don’t get me started on that one.
The amount of times I go into a ‘new’ pub and ask what beers they have - to be given a list of ‘Carling, Sol, etc etc’ is scary,

I went to an event recently and they had a ‘gin bar’ and separate ‘beer bar’,
The beer bar was all bottled lagers.

I think its an age thing - those behind the bar have been brought up to think these are beers.
 
So, generations of brewers and draymen have worked to ensure that your beer is carbonated only for some cretin desperate for clicks and likes declares that farting is a bad thing ( 🤷‍♂️ ) and so we now must remove another pleasure from our lives.

I'm done with the modern world.

Old fart signing out...
 
1finny said:
Oh don’t get me started on that one.
The amount of times I go into a ‘new’ pub and ask what beers they have - to be given a list of ‘Carling, Sol, etc etc’ is scary,

I went to an event recently and they had a ‘gin bar’ and separate ‘beer bar’,
The beer bar was all bottled lagers.

I think its an age thing - those behind the bar have been brought up to think these are beers.
Click to expand...
It is an age thing. Older folk incorrectly thinking lager isn’t a beer. It was about 20 years ago that I was put to rights on this very forum.
 
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All lager is beer but not all beer is lager, simple.

And no beer should be flat - not even stout or porter.

If you get served a "flat" beer in a pub it's either been poured wrong or stored incorrectly.

Don't get me started on the absolute abomination that is Guinness Extra Cold, either. An exercise in how to make the world's least flavourful stout taste even less flavourful. Why would you do that? Just why?
 
1finny said:
Oh don’t get me started on that one.
The amount of times I go into a ‘new’ pub and ask what beers they have - to be given a list of ‘Carling, Sol, etc etc’ is scary,

I went to an event recently and they had a ‘gin bar’ and separate ‘beer bar’,
The beer bar was all bottled lagers.

I think its an age thing - those behind the bar have been brought up to think these are beers.
Click to expand...
Carling is a beer though so they are right.

It is a lager and lager is a beer.

I only learned this a few years ago as I thought the same as you in that beer was the stuff like black sheep but apparently it is not.

You are probably better off asking what bitter they have if you are only looking for what you thought was called beer.
 
Tentative results from last night.
Best result achieved by holding the pint glass at 45 degrees and quickly pouring the beer from 2 inches (5.08 cm) above and onto the side of the glass, glass then straightened as the level rises. Good head achieved like this with Hobgoblin Ruby beer.
More to work on in the coming days but a promising start.
 
red_harrington said:
For the past few decades I've always put the glass at an angle and poured it down the side so there's no froth, until you get to the last bit when you tip it back up so you get about an inch of head

Then I saw something online saying that's all wrong cos you keep the gas in the beer and it makes you bloated and fart; you're meant to pour it direct so it goes all frothy and the gas escapes. So I've been experimenting with that method, which takes a while, but it's not easy doing a scientifically provable and repeatable fart test.
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When I started drinking in the Linny, I was always a brown or nut ale man(erm 15 and over). You would put the pint glass over the beer bottle, tip both 180 degrees and slowly lift the said bottle of beer, till empty. Perfect pint.
 
I got a Krupps sub pump a while ago. It’s impossible to pull anything near a decent pint without tilting the glass to at least a 45 degree angle.

Has anyone else persevered with one of these? It’s a bit of a faff and you have to order the sub cartridges in bulk, but the beer tastes as close to a well poured pub pint if you get it right.
 
I have started to pour my " Ale " from a bottle as per the OP for a while now as I would say it lets you appreciate the flavour more without being too fizzy.
Ale in my opinion should not be fizzy but relatively flat and served at roomish temperature.

Lager has less flavour and is better served cold with a fizz, that is why they put the etchings in the bottom of the glass to allow more bubbles, you would be reducing the quality if you poured your lager like the loon in the video to get rid of the bubbles quickly.
 
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If you order a pint of San Miguel you will get a lot of head because it's a frothy lager.
If you go to Japan or Egypt they serve all beer/lager with a large head of foam, that is their way.
 
I remember going to Ireland a long time ago and they poured Guinness a bit like that. There would be a row of "half pints" with heads to the top of the glass settling behind the bar, when you ordered one the barman would spoon the top of the head off and top off from the tap. Perhaps they still do that? Point is if you tried pouring stout like that out of a can/bottle you would end up chucking a lot of "head" away.
 
Isn't it called lager after the brewing method? Something to do with brewing it at a colder temperature for a longer period than traditional ale?
 
Druss_The_Legend said:
Isn't it called lager after the brewing method? Something to do with brewing it at a colder temperature for a longer period than traditional ale?
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Lagers are beers that are fermented slowly at low temperatures. They also ferment from the bottom up. Ales ferment quickly from the top down and are brewed in a warm environment.
 
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