Too little head or too much? How to pour beer!
Yes, there is a right way and plenty of wrong ways. You may be stripping out some of the carbon dioxide, losing the aromatics or not putting enough head on it. The type of beer you are drinking can be adversely affected in different ways.
A little wiki about beer
Beer is the world’s most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage.Beer is produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat.Unmalted maize and rice are widely used adjuncts to lighten the flavour because of their lower cost. The preparation of beer is called brewing. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Some of humanity’s earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours and “The Hymn to Ninkasi”, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.
Beer is one of the world’s oldest prepared beverages, possibly dating back to the early Neolithic or 9500 BC, when cereal was first farmed and is recorded in the written history of ancient Egypt and Mesopotamia Archaeologists speculate that beer was instrumental in the formation of civilisations.
The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.Some of the earliest Sumerian writings found in the region contain references to a type of beer; one such example, a prayer to the goddess Ninkasi, known as “The Hymn to Ninkasi”, served as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people.The Ebla tablets, discovered in 1974 in Ebla, Syria and date back to 2500 BC, reveal that the city produced a range of beers, including one that appears to be named “Ebla” after the city. A fermented beverage using rice and fruit was made in China around 7000 BC.
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was a later addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by Abbess Hildegard of Bingen.
In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.