How to Pour a Beer

This video shows me pouring Skipjack, a Belgian Saison, into a pint glass. Note the nice tall head from this highly carbonated beer.

Pouring a Brite Beer

A beer can be brightened (clarified) by fining, filtering, long lagering (storing cold), or a combination of these. Read about clarity and haziness in beer.

A brite beer is typically poured with the glass held at an angle during the first two-thirds of the pour, so the beer runs down the side. This prevents excessive foaming, or head. For the last one-third, hold the glass straight up and pour a little more aggressively, so the beer splashes into the glass, forming a controlled amount of head.

Pouring a Bottle Conditioned Beer

If the beer is bottle conditioned, it will have sediment in the bottom, explained here. This sediment is a normal and enjoyable part of the craft beer experience.

Our Belgian styles and wheat beers are highly carbonated, as it typical for these styles, so a gentle pour is recommended.

Our bottle conditioned beer is sold in 750 mL (25.4 fl oz) bottles, so we recommend two ways of pouring with the yeast sediment.

  • Single glass method — pour your first glass clear. While you’re enjoying this glass, the bottle will warm slowly, opening up new flavors and aromas. Pour the second glass with the yeast and enjoy the slightly different taste and smell of the beer. It’s part of the journey.
  • Two glass method — for this you’ll need a large glass (19 or 20 oz) and a small sampler glass (5 to 8 oz). Pour the top of the bottle into the large glass, and the bottom into the sampler, along with the yeast. Taste them both. Drink the large glass down some, then pour the smaller glass into it.

If you prefer to drink the beer without the yeast, simply pour it off, leaving the yeast in the bottom.