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Speaker: There are number of different things that are very important about tasting beer. Beer is not necessarily something that you want to just pour down and not taste. You want to really spent time tasting it and enjoying it.
So in order to do that there are several different factors that you are looking for in beer namely, the aroma or the beer, the flavor of the beer, the mouth feel, the texture of the beer, how it feels on your tongue. Certainly the appearance of the beer and of course your over all perception of the beer, and this is indeed how beer is professionally judged based on these five characters. In order to get the most out of these five factors of the beer, the way that you pour beer is extremely important. What you want to be able to do -- okay as you are pouring a beer, is you want to be able for the pour to kick up some head on the beer, so that you can get the full bouquet and aroma of everything that's going into the beer. Both the hops, the malt, the yeast etcetera depending upon the style of beer. So for example, over here we have our wheat beer, and wheat beer in general is poured with a nice frothy head on the top and so when you pour this, you want to be able to kick up a nice big, creamy white head on top of the beer. Okay, something like that.
Another type of beer that we really get at the brewery is our stout and stouts many people don't realize because the wide circulation of Guinness and Murphys, and Beamish and another really big commercial stout, that are plentiful around the world. That stout is not always served with flat beer underneath a white creamy nitrogen head. So often stout is actually poured in a way so that whatever gas is in the beer actually stays in the beer and outside of the large commercial brewery's, and many small micro brewery's this is exactly the way that you would pour stout and once again you will like a nice bit of head on top of the beer but you want to be able to keep a lot of the gases, allow the CO2 inside the beer as well.
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