So what`s the scientific reasoning behind pouring beer......
Discussion
Ice cold, poured slowly at an angle with no head whatsoever is the way I like my beer (lagers anyway). Ale is different, just a bit of head and I hate it when pubs have the bitter is frozen like the lager...its just wrong that is, so I get two pints and put one by the fire to warm up. Guinness I like to drink before its settled, all velvety and chocolate milk shakey.
Balmoral Green said:
Ice cold, poured slowly at an angle with no head whatsoever is the way I like my beer (lagers anyway). Ale is different, just a bit of head and I hate it when pubs have the bitter is frozen like the lager...its just wrong that is, so I get two pints and put one by the fire to warm up. Guinness I like to drink before its settled, all velvety and chocolate milk shakey.
you're such a southerner it's untrue!!!
'oop norf', beer isn't beer unless it freezes your bol-hocks on the way down!!
gopher said:
'oop norf', beer isn't beer unless it freezes your bol-hocks on the way down!!
Fook off!!
'oop norf, it's as waarm as yah grannies knickers, and gives ubout as mutch 'ead
unless your granny is severly twisted, there is no head what so ever. and it's served at room temperature.
The size of the head isn't just determined by how you pour it, all thought the reason for tipping the glass is to allow the gas to escape.
You also need to consider;
Over- or under-carbonation.
Overmodification of malt or slack malt.
Excessive enzyme activity during mashing.
Excessive additions of sugar.
Faulty chillproof treatment.
Highly adsorptive filtration.
Oil and grease.
Turbulent moving of beer, excessive or prolonged use of carbonating stones in a beer tank.
Residue from cleaning and/or sterilizing compounds.
You also need to consider;
Over- or under-carbonation.
Overmodification of malt or slack malt.
Excessive enzyme activity during mashing.
Excessive additions of sugar.
Faulty chillproof treatment.
Highly adsorptive filtration.
Oil and grease.
Turbulent moving of beer, excessive or prolonged use of carbonating stones in a beer tank.
Residue from cleaning and/or sterilizing compounds.
wedge girl said:
The size of the head isn't just determined by how you pour it, all thought the reason for tipping the glass is to allow the gas to escape.
You also need to consider;
Over- or under-carbonation.
Overmodification of malt or slack malt.
Excessive enzyme activity during mashing.
Excessive additions of sugar.
Faulty chillproof treatment.
Highly adsorptive filtration.
Oil and grease.
Turbulent moving of beer, excessive or prolonged use of carbonating stones in a beer tank.
Residue from cleaning and/or sterilizing compounds.
If you keep on like that you will have men offering to buy you pubs
Have to disagree...
Lager beer...ICE COLD, no head.
Ale/Bitter...ambient temp, a bit of head.
Stout...cold or ambient, dont think it matters does it?
Nothing worse than ice cold bitter full of chemical esters to give it that 'creamflow' nonsense and served from an aerosol dispenser in a plastic pub.
Lager beer...ICE COLD, no head.
Ale/Bitter...ambient temp, a bit of head.
Stout...cold or ambient, dont think it matters does it?
Nothing worse than ice cold bitter full of chemical esters to give it that 'creamflow' nonsense and served from an aerosol dispenser in a plastic pub.
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