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Pouring a Pint every day till it’s perfect !
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Pouring a Pint every day till it’s perfect !


West Coast IPA in a 20 oz Willi Becher

Pouring a Pint every day till it’s perfect !
byu/Pretend_Ebb3436 inKitchenConfidential



by Pretend_Ebb3436

47 Comments

  5. Colonial_maureen

    Too much head. See you tomorrow ~~chef~~ barkeep

    ETA: otherwise a mighty fine pour

  6. DontTrustNeverSober

    Too much head. It should be 2 fingers high and above the rim. Also, it should be one consistent pour, not 2. See you tomorrow

  7. King_Zhou

    Flow was tapered off before needing to finish instead of pouring in one smooth action. See you tomorrow.

  8. jotegr

    Yeah, that’s no good. Better pour yourself another tomorrow. Chin up, you’ll get there champ!

  9. Underpoly

    Yesss, more fuel for the drama forge. Pour it like you mean it, brother

  10. awkbird_enthusigasm

    Why water first? I’ll take my beer as beer, thank you very much

  11. mr_diggory

    Cheater head! ❌

    A perfect pour means you poured it perfectly. One pull towards you, and one push back.

    See you tomorrow, Cheffrey.

  13. art_m0nk

    Not too much head but make it rise above the edge more

  15. Nermcore

    I’m gonna start a drinking a beer every day until it’s perfect series

  20. Couscousfan07

    That was boring. I was expecting a full glass of foam, to give room for improvement tomorrow!

  28. rubbernub

    No don’t stop once it’s perfect! Then you should definitely keep going

  29. HeyEugeneItWasMe

    Good job snapping the tap open and closed. It’s shocking how many people open/close slowly. Gotta try again tomorrow though due to the double pour.

    You’re in for a tough slog. As either the beer isn’t properly carbonated or you are pushing at to low pressure. Hence 4 to 6″ drop and head feather. Impossible to tell what to blame without seeing what other beers are pouring though.

    *do not start fucking with your regulator pressure based on this random Reddit comment.

  31. kal1lg1bran

    you should get the stella training! pour more head, then cut it with a sharp knife! their glasses actually show where the head should stop!

  33. hymntastic

    Almost there you better drink that one and try again

  34. unicorn_tears_88

    Not to be dickish; but you broke the clean barrier when you put the nozzle inside the glass. It should never go inside the pint glass.

  35. EitherAd928

    Good enough for me. My alcoholism has been trying to break my door down lately.

  38. LordJRx

    GM in hospitality for over a decade, based in England, the birth place of beer pouring in my very, very bias and blinkered opinion.

    And that sir, was a crock of shite.

    1. You need a cool, dry glass.
    2. One full motion of pour, pull the pint, dont fear the pint.
    3. 5% head is the standard, unless you’re pulling a german style or one of the new japanese styles.

    Granted, it’s better then about 60% of staff, so fuck me I guess aha

  39. ZAROK

    There is an entire ritual behind pouring beer (at least in Belgium). Some of it here shown by Stellas

    https://youtu.be/_YmhJRqrzW0?si=CkxmF-U7uL5D8om9

    From what I remember from my time behind the bar:
    1. Pick the glass, inspect it at the light, look for any soap traces or impurities. You pick the right glass for the beer you serving
    2. Clean the glass in the glass brush in the soapy water sink. Insert, rotate, turn glass around and tickle the bottom (clean the bottom of the glass).
    3. Rinse the glass. Always ass first for every movement: bottom of the glass enters water first, then bottom of the glass leaves the water first (you can see him do it on the video).
    4. Turn the tap on in a direct, ungentle manner. Do NOT have the flow directly into the glass, the first quarter second (a white foam “cork” or head at the beginning of the flow) should fall in the drain and then you insert your glass promptly. If it goes in the glass you gotta restart, the beer is going to be too foamy.
    5. During the poured have the glass at a reasonable distance, the flow must hit the side of the glass with glass held at 45 degree.
    6. As the glass gets full at some point you rotate the glass straight to generate the good foam.
    7. You let it overflow slightly. Remove glass first then cut the tap DO NOT FINISH THE FLOW IN THE GLASS. Otherwise, foamy beer with unsavory bubbles.
    8. Quickly, you cut the foam at 45 degree with a skimmer. You cut only ONCE, and while the foam is still rising. It needs to generate a nice foam dome that protrude slightly out of the glass. If you cut twice you won’t get that nice dome.
    9. Rinse the glass by submerging it in the non soapy cold water sink , let drip for a second
    10. then serve on a coaster with the logo turned toward the customer.

    The foam should be two fingers from the top.

    I had to do this so many time to get “the perfect beer”. Every time you’d fail one step or if the beer ratio of foam was not correct, or the foam structure not correct.

    Satisfying to be able to do it, but it turned me into a monster that silently judge every bartender that serves me a beer.

  40. Obvious_Pineapple356

    I can’t wait until I see someone pour a cup of chives tomorrow.

  41. _Batteries_

    Get back in the kitchen and stop screwing around out front. Ffs those chives aren’t going to cut themselves. 

  43. kaprowzi

    Don’t tink the fucking glass on the pour spout

  44. pariek

    You need overflow and have to scrape of the top once while overflowing.
    Don’t leave your pint standing under the drip.
    Belgian here, thank me later