The Real Reason You Tip The Glass When Pouring Beer

We're here to save you from the embarrassment of pouring an overflowing beer glass at your next house party. A correctly poured beer is meant to be a sensory experience, asserts Cicerone. It's an opportunity to observe the color, clarity, and foam of the brew while simultaneously opening the beer's aroma before it is tasted. According to New York Master Cicerone Max Bakker, without foam, a beer isn't truly a beer, and there's a right way to pour to ensure carbon dioxide is released and the perfect layer of head rests on top of your pour. 

Bartenders have a few tricks up their sleeves, and we're here to share what they are. Vine Pair divulges that quickly rinsing a pint glass with cold water before pouring beer creates a slippery surface that results in a smoother, more fragrant pour. Professional pint slingers know there's a science to the perfect pour and one that is slightly angled. We just had to find out why.

That frothy foam that rests on the top of a correctly poured beer is called the head; alcohol content, carbonation level, and ingredients can all impact this and so can your pour, according to Taste of Home. When you tip your glass to a 45 degree angle before dispensing your beverage, you'll end up with less chance of spillage and a higher likelihood of serving the perfectly-foamed head of the beer. Holding a glass at a 45-degree angle helps beer slide down the edge, advises Binwise. 

The longer and slower your pour, the less foam will be present and foamless beers often taste flat. It doesn't matter if you're pouring from a can or a tap or serving up a lager or an ale, this standard pour is taught to bartenders around the world. With that angled hold, you can more consistently pour a well-portioned head of beer that is both pleasing to the eye and smooth to drink.