After last month’s Beer 101 column on why you should always use a glass (found here), I got to thinking. I had overlooked a crucial aspect to putting beer in a glass – HOW to properly pour it.

Now, I realize for most of you talking about the appropriate technique for pouring beer is like telling you that beer is made from barley, hops, water and yeast. Most of you are pretty experienced hands at the whole beer pouring activity – having done it hundreds of times. However, the purpose of the Beer 101 columns is not just to talk to those in the know, but to spread reliable, trustworthy information about all aspects of beer. Including how to properly pour your beer into a glass.

And given how many times I have seen a server in a restaurant or pub get it wrong, there may be more need for the lesson that we would like to think. I am not sure which is worse, being handed a lifeless, headless ale that was poured too carefully or having to witness that horrible sight of the bartender dumping a half pint of foam down the drain because they allowed for too much foaming.

Hence, my latest Beer 101 installment talks about exactly that – the general rules of beer pouring (read it here). It doesn’t get too finicky, but tries to lay out how to ensure a proper amount of head without overly agitating the beer. It focuses mainly on glasses, because taplines are significantly more challenging and temperamental. Again, it is nothing most of you don’t know, but putting some good basic info out there never hurt anyone.

And, no, I don’t suggest you hold out your pinky as you do it.