How to Pour Beer

Tilt your glass and pour gently to stop excessive frothing.

Aim for a head the width of one finger. Control the head by straightening the glass.

Don’t make your head too creamy as the hops will sneak in and affect the taste.

Be patient, this is a long, slow process: an unhurried pour constrains the growth of the head – so slow down if the head gets over-excited!

For a creamier head, pour in two stages.

Remember, stout in bottles isn’t going to be quite as creamy as draught (no widgets!).

A real Pilsner must have a blossoming head.

Bubbly is best and it makes the colour more exciting.

Pilsner needs a big head and should froth over the top of the glass to give you a better sniff.

Be gentle, pour slowly or your froth will be premature.

Like Pilsner, a great wheat beer is best enjoyed with a big head.

Yeast is your friend – swill the last bit in the bottle to loosen the yeast. Pour into your glass.