This story on the art of the slow pour pilsner (and it’s less than subtle critique of Americans who just want to open a bottle and drink-heaven forbid!) has me wondering a couple things:
First, would a slow pour be of benefit to other styles? IPAs transmit a lot of information via scent, maybe I should try it?
Second, how much of the improved taste is true and how much of it is just mental bullshit convincing yourself it’s true because you had the resolve to wait? Because snobbery is a thing.