Learn the Art Behind the Perfect Pour

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June 7, 2013 by Prost Brewing

German beers, including both ales and lagers, are characterized by their effervescence and their rich protein content, higher than most other brews such as English ales. More protein equals more foam since proteins from the grain are the main building blocks of the beer’s foamy head.

Beer Foam Aerial View

The foamy white head is formed when proteins are dragged out of the brew by escaping carbon dioxide bubbles that are brought to the surface in the process of pouring.

So how do you ensure that you will pour the perfect head with your favorite Prost Brewing German beer? Well first, you must choose a glass tall enough to capture all of that tasty foam. Perhaps you have something like the tall Hefeweizen glass at hand that was created to retain the head of the famously foamy German wheat beer.

Hefeweizen Glass

Hefeweizen Glass

Next, it is good practice to rinse your glass in cold water without drying it to remove any detergent residues that may be lingering on your glass.

With a well-rinsed, tall glass at hand, tilt your beer at a 45 degree angle and pour, going especially gentle so that the beer flows softly down the side of the glass, landing without a splash. Once the glass is a 1/2 to 3/4 the way full, tilt it back upright and continue to pour until the foam has reached its peak just above the rim of the glass.

Steps for the Perfect Pour; Courtesy of blog.beeriety.com.

Steps for the Perfect Pour; Courtesy of blog.beeriety.com.

Any beer remaining in the bottle should be swooshed to loosen that delicious yeast-y goodness from the bottom. Finally, in celebration of the perfect pour, raise your glass up for your long-awaited Prost! (Cheers!).


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