The art of beer-pouring isn’t hard to master — it just takes a steady hand and some concentration. In a series of videos for Restaurants & Institutions , Mike McAvena, beer director at The Publican, takes us through the perfect pour for a Bavarian Weiss, a British bitter, an American-style double IPA, and a Saison. The keys appear to be: a patient pour, getting the correct beer-to-head ratio, and using the proper glassware (McAvena reveals that sometimes brewers will create a glass even before they make the beer). Fun fact: using a pre-chilled glass might look all nice and frosty, but McAvena says hells no, since all that condensation winds up diluting your brew. [RIMag]
