An encyclopedia of drinks — mixed, poured, brewed and whisked
How to pour beer from a bottle or can for a good head, and how to leave yeast behind in bottle-conditioned beer.
Makes 1 drink · about 2 min to make
Pouring into a glass releases aroma and some carbonation. Tilt the glass at first, then straighten it to build a head. For bottle-conditioned beers, stop before the yeast sediment reaches the neck, unless you want it in (as with many wheat beers).
Cask Marque gives 4–6°C as a serving temperature for bottled beers.
More detail: how to pour bottled and canned beer.
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No. 002 · Beer
Pouring draught lager from the tap: a beer-clean glass at 45°, the tap fully open and a neat head.
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Stout and Champagne in equal parts, served without ice. A Victorian-era London drink.
No. 006 · Beer
Beer mixed with lemonade: a lower-strength pub classic, ordered in the UK as a bitter or lager shandy.
Photo: RegionVisitor90, CC0
No. 005 · Beer
The German wheat beer pour: rinsed glass, slow tilted pour, then swirl the last of the bottle to add the yeast.
Photo: JIP, CC BY-SA 4.0