Only TV ad heroes drink beer straight from the neck, true connoisseurs of the drink will never do that - they will drink their favorite drink only from a glass or mug. Beer does not satisfy thirst: it is valued mainly for its good taste. Beer foam is his pride and trouble. On the one hand, it interferes with drinking beer, on the other, it tells a lot about the drink itself.
How to pour beer for less foam
The correct mugs for beer always have a special "reserve" for foam, as it is a mandatory property of the drink. However, you can pour the beer very carefully so that there is practically no foam.
Before pouring the beer, rinse the glass in cold water, but do not wipe it off. Then tilt it about 45 degrees and pour the beer in a very thin stream so that it flows down the wall. You can turn the glass a little while the beer is pouring to help precipitate any foam that has already appeared.
Pouring beer correctly is a real art.
The cleaner the glass, the less foam it will have, so don't take the glass from which you just drank beer. You can try to pour the beer exactly in the center, before that you need to forcefully breathe air into the glass. Do not shake the bottle and pour very carefully. This method does not work for everyone, as it requires a long training.
If you are pouring beer from a barrel or keg using the tap, then proceed as follows. Tilt the glass at a 45 degree angle and press the tap against the glass. Then slightly open the tap, holding the glass so that the beer flows down the wall. Then, when the glass is half full, begin to move it down a little, without changing the angle of inclination. When the beer is almost full, you can gradually, slowly and carefully move the glass to an upright position.
What is beer foam talking about?
A slightly misted mug of ice cold beer - what could be more enjoyable on a warm summer evening? The presence of foam in the beer is required if it is of good quality. Bad beer does not foam. A good beer differs in that its foam is persistent, it does not subside within 2 minutes if the beer is bottled. But fresh beer, which does not contain preservatives and is bottled directly from barrels, will retain foam even longer, usually for 4-5 minutes. It settles very slowly. High-quality foam has a rather dense texture, the cells in it are small, and there seems to be little air.
The criteria for evaluating the taste of beer are its rich amber color, aroma, pleasant taste, and the criterion for evaluating its quality is foam.
Foaming is caused by malt, which is the basis for the preparation of the drink. The higher quality malt is used for the beer, the better the flavor will be, and the thicker and more durable the head. If the beer is old, then the foam consists of large bubbles and quickly settles.