When I was a younger man that frequented crowded bars, beer out of the bottle was ideal because my only concern was not spilling or splashing my beer if I was bumped into. I held my beer by the neck with my index and pinky finger like a douche.
As I slowly stopped going to those kind of places and really started exploring beer I realized the importance of pouring my beer into a glass. When pouring a beer into a glass it must be poured with some vigor. To truly enjoy a beer a good head of foam is essential. The size and retention of the head can vary by style, but it has to be there at least initially.
A proper pour does two things: the head traps in aromas from the beer, and it releases CO2 from solution. A slow pour intended to minimize foaming will lead to this:
The proliferation of the 16 ounce “tallboy” can has lead to, if not an epidemic of poorly served beers at least an outbreak. Beer drinkers, or God forbid beer servers can ruin a beer by trying to fit all 16 ounces in a tallboy into a pint glass. That can lead to pours like this:
No bueno. When pouring a tallboy into a glass, please pour it the same way you would a 12 ounce bottle. I start along the edge, and when the glass is 80% full I’ll pour in the middle. At this point it is like driving a stick shift, I know when I need to change gears. If I am pouring one of my homebrews with low carbonation, I might pour the beer in the middle of the glass the entire time.
Getting back to tallboys, if your glass is full but there is still beer in the can, set the can aside. I keep two coasters on my end table just for this purpose. When my glass is around half empty and the head receded, I’ll empty the can into my glass like this:
If this is how John Kimmich drinks out of a tallboy can, this is how you should drink out of a tallboy can.
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