The Slow Pour

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.



5 thoughts on “The Slow Pour”

  1. I did the slow pour with a local pilsener and with Pilsner Urquell over the past week and a half using a tall pilsener glass — so, ten beers? Whether it tastes better is a matter of personal opinion, but the mouthfeel is definitely different — less carbonation, but the beer is still fresh. I liked it a lot with the P.Urquell, not sure I noticed much difference with the BuckleDown. I’d bet that aggressively-hopped pilseners might be mellowed by the slow pour as the carbonation lessens.

    1. Oh, and no clue about its effects on an IPA. The clarity of the brews after the slow pour was wonderful to behold — so maybe said slow pour isn’t for the newer hazy NEIPAs!

  2. This comment from the link:

    “Bierstadt’s Ashleigh Carter insists this isn’t just a beer snob fussing”

    I am willing to consider that, but

    “You’re not just drinking a beer, an alcohol beverage. You get a piece of art served in front of you,”

    Relax, Michelangelo.

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