Bm --> A

I forgot to post about this last week in reference to the Beeriety How To Pour thing.

a) I’ve been using a different one recently that I saw Alton Brown do on Good Eats. It’s your basic pour but backwards: hold glass upright, pour directly in the bottom for a moment until a head forms, THEN tilt to the 45 degree angle and pour the rest of the beer gently below the head.

It takes some practice to get right but I think it’s better in a couple ways: the head seems to stay intact longer (for reasons I haven’t yet deduced), and by making the head first you don’t lose as much of that precious aroma. Try it out!

b) The Real Hefe Pour. 1) Make sure you have the right glass 2) rinse with cold water, shaking out as much as possible 3) turn the glass upside down on top of the bottle, with the bottom of the glass touching the mouth of the bottle 4) turn the whole thing upside down! 5) slowly pull the bottle vertically so there’s the minimum amount of bottle mouth breaking the surface of the beer 6) when you’re 90% done, swirl the remaining stuff in the bottle and dump it all on top.

Not only does this make you feel like the master of the universe, it also makes for a huge rocky head and a nicely mixed-up hefe. Hint: If things are going too fast on steps 4 and 5, dip the mouth of the bottle below the surface of the beer and let science keep everything in check while you collect your wits. It really works!

Beer!