I bottled a Patersbier with sugar to provide enough CO2 according to the style. As expected, it's pretty fizzy which makes for, shall we say, some interesting pours. Any tips for a gentler pour so I don't have to use a 40oz glass for a 12oz beer?
The ones I was pouring over the weekend weren't in for very long, >24 hours, but I do have some that have been in longer. I'll have to try one of the longer-term ones to see if they pour any different.