{"id":851,"date":"2022-06-18T16:00:08","date_gmt":"2022-06-18T16:00:08","guid":{"rendered":"https:\/\/beerjourneyblog.com\/?p=851"},"modified":"2022-06-18T16:00:14","modified_gmt":"2022-06-18T16:00:14","slug":"art-of-the-slow-pour","status":"publish","type":"post","link":"https:\/\/beerjourneyblog.com\/?p=851","title":{"rendered":"Art of the Slow Pour"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

I will never forget in my earlier years going to Germany and anticipating my first fresh Pilsner. Not so fast, when ordering a Pilsner, I could expect to wait 7 – 9 minutes before getting my beer and that was not the time it took for the server to bring it to me but the time it took to pour the beer. Why so long? A Pilsner was served in the art of the slow pour. The bartender pours the beer directly into the bottom of the proper glass with the foam in mind. Then allowing the foam to settle, taping another pour with again a great head of foam. Finally, the beer was topped off again where the beer met the glass requirement with still a nice 1-inch foam of head on top. The wait was worth the flavor profile it brings out of the beer.<\/p>\n\n\n\n

The slow pour is designed to enhance the flavor profile of the beer. Pilsners are meant to be slow poured to bring out the best characteristics of the beer. The slow pour has different effects on the same beer poured in a faster fashion by tilting the glass at an angle creating less foam. The foam helps entrap the aromatic characteristics of the beer as the CO2 is released, protects the beer from oxygen allowing the last sip to be as refreshing as the first and is also very visually appealing. The slow pour method also helps soften the carbonation in the crisper beer allowing for a smoother mouth feel and bringing out the flavor of the hops.<\/p>\n\n\n\n

Slow Pour – Not your ordinary foam<\/h2>\n\n\n\n

While most of us are used to getting a quick cold beer in a pint glass with very little head, it is important to understand that the head, or foam, in beer is derived in different ways. The less favorable foam, known as “dry foam”, comes from the Co2 that is being pushed into the key and can come from beer temperature, flow rate and pressure whereas the foam coming from a well-designed and poured lager is put into the beer when crafted with higher malted grains to add additional proteins. This is known as “wet foam”. These additional protein help protect the Co2 in the foam as it rises to the top keeping the flavors locked in.<\/p>\n\n\n\n

Czech beers taking it to another level<\/h2>\n\n\n\n

Many Czech breweries and tap rooms have taking slow pouring beer to another level by using a completely different beer faucet to serve beer. The “side pour handle’ was designed to accommodate a pour with foam. In contrast to your normal top handle which uses a plunder mechanism, which is either fully open or closed, the side pour handle is designed with a ball valve to control the flow of the beer. Additionally, the side pour handle has a micro screen in the faucet to aerate the beer without turbulence. The faucet is also longer to allow it to be put in the glass and submerged in the beer.<\/p>\n\n\n

\n
\"\"
Side pour tap<\/figcaption><\/figure>\n<\/div>\n\n\n

The design of the side pour tap lets one control the beer flow at different stages of pouring a beer for different characteristic and flavor of mouth feels of the same beer. Pilsner Urquell has great information on the different beer pours and what it means to their beer. Check out their website for information.<\/p>\n\n\n\n

Pilsner Urquell<\/a><\/p>\n\n\n\n

Same beer – different pours<\/h2>\n\n\n\n

As mentioned earlier the advantage of the side pour tap is controlling slow pours at different time to provide a different beer experience from the same beer. The most popular Czech pours are hladinka, snyt, and mliko.<\/p>\n\n\n\n

Hladinka Pour<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Standard pour with approximately 3 fingers of foam on top of the beer. The foam helps protect the beer flavor by protecting it from oxygen allowing for the beer to be enjoyed over a period of time such as when enjoying a meal with friends or family<\/p>\n\n\n\n

Snyt Pour<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Pronounce shnitt, the synt pour is no more that 50% bear 50% foam if not more foam than beer. The additional “wet” foam provides a smooth drinking experience and is less heavy, great for larger meals.<\/p>\n\n\n\n

Mliko Pour<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

The mliko pour is often referred to as the milk pour which is understandable given its appearance. The pour is centered around the creamy drinkable foam with a little beer on the bottom. Most would wonder why drink a glass of foam. Remember that we are talking about “wet” foam, which is drinkable, light and flavorful. This pour is great as an after-dinner beer when you are already full or a last call beer.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Try a Slow Pour or Side Tap Pour today.<\/h2>\n\n\n\n

Next time you are out at your favorite tap room or brewery that has a finely crafted Pilsner ask them to make it a Slow pour and taste the difference. After all a good Pilsner was crafted and painstakingly lagered over a period of time to bring you a crisp clean beer what’s the extra 7-9 minutes to wait for the pour.<\/p>\n\n\n\n

If fortunate enough to get to an establishment that serves with a side tap handle, try the different pours as well. Please share you experiences in the comments section below.<\/p>\n\n\n\n

Don’t forget to like and subscribe.<\/p>\n\n\n