A good pour isn't showing off — it releases aroma, sets the carbonation right, and makes the beer taste better. Here's how to do it.
Start with a clean glass
A "beer-clean" glass (no soap residue, no grease) is essential — residue kills the head and leaves bubbles clinging to the sides. Rinse with cold water before pouring.
The 45-degree pour
Hold the glass at 45 degrees and pour toward the middle of the side, not the bottom. When it's about half full, straighten the glass and pour down the center to build the head.
How much head?
Aim for one to two fingers of foam (about an inch) for most styles. The head traps aroma and looks right. Too little means flat and lifeless; too much means you rushed it.
Match the pour to the style
Wheat beers and stouts want a bigger, creamier head; crisp lagers a tighter one. Bottle-conditioned beers have yeast at the bottom — decide whether to pour it in (hazy, more flavor) or leave it behind (clearer).
Common mistakes
- Pouring straight down into an upright glass → a foam volcano
- A greasy or soapy glass → no head, clingy bubbles
- Serving too cold → flat aroma (see tasting)
FAQ
How do you pour a beer with the right head?
Hold the glass at 45°, pour toward the side until half full, then straighten and pour down the middle to build one to two fingers of foam.
Why does my beer have no head?
Usually a "dirty" glass — soap or grease residue kills foam. Rinse the glass with cold water first, and don’t pour straight down.