Why lord, why?

[Laughing_Gnome_Invisible]

TBF,

how many pieces of flair did the bartender have?

I mentioned that in my previous post. TBF = Twenty Billion Flairs.

 

[bob1852]

I mentioned that in my previous post. TBF = Twenty Billion Flairs.

I thought your TBF was some euro-talk for "to be fair"

 

[Laughing_Gnome_Invisible]

I thought your TBF was some euro-talk for "to be fair"

WTF? (Why turtles fart)

 

[Cpt_Kirks]

Hahaha, half the people in this thread are complaining about too little foam and the other half about too much foam.

The moral of the story? No matter what the bartenders do someone on HBT is calling them an idiot.

1/2" to 1" of foam is correct.

No foam is wrong.
3 inches of foam is wrong.

Not really that hard a concept.

 

[cedar_lake]

I don't get out much but we hit up the new Texas Roadhouse chain restaurant that opened by us. The beer selection was so dismal I went with a blended margarita. Food was decent though. Although I can see why most of america is fat, it seemed like you could add bacon and cheese to everything on the menu...

The Texas Roadhouse near me has Switchback.

 

[Sigafoos]

I once had a waitress pour my Dogfish Head 90min IPA bottle almost vertically into the glass to "increase the foam for aroma". At $8 a bottle, I was not impressed with half flat beer. Luckily I was in a good mood before and chalked it up to her being new.

That's actually debatable; I've heard from Cicerones that a pour directly into the bottom is good for releasing aromatics.

And while there are certainly right and wrong ways to do things, it's also a fact that there will always be people bitching here. (we can get into glassware again too, on getting 16oz vs an appropriate amount of head, but unless we require all bars have marked glasses and thus replace every piece of glassware they have, which won't happen, we're stuck with what we have)

 

[remilard]

1/2" to 1" of foam is correct.

No foam is wrong.
3 inches of foam is wrong.

Not really that hard a concept.

Says you, maybe other people say something different?

http://www.brasserie-dupont.com/dupont/Default.aspx?Lang=en&page=saison

Plenty of people (including the BJCP though for the purpose of evaluation not enjoyment) advocate pouring straight down the center of the glass.

I don't know about Cicerones in general, but Ray Daniels advocates pouring at the center of the wall of the glass and then turning upright when half full.

A million consumer preferences, a million industry preferences, zero chance everyone is happy if everyone expects it to be done their way.

You have two choices, find a new bar or ask to pour the bottle yourself.

Okay, three choices. You could relax since it is just a freaking beer.

 

[Cpt_Kirks]

I don't know about Cicerones in general, but Ray Daniels advocates pouring at the center of the wall of the glass and then turning upright when half full.

If I get a chance, I will quizz him on that Monday night.

 

[Laughing_Gnome_Invisible]

Personally, I advocate adjusting method of the pour according to the characteristics and carbonation of the beer in hand. Maybe that's just me though.

 

[remilard]

Personally, I advocate adjusting method of the pour according to the characteristics and carbonation of the beer in hand. Maybe that's just me though.

Pouring the IPA aggressively seems to be a pretty darn good application of this theory, and someone still complained about it.

 

[Schlenkerla]

I want my beer poured my way, and they should be reading my mind so they know how I want it poured. They must also know the glass that I want it in too. If they can't do that they are a worthless piece of crap who have no business behind the bar......

........I am entitled to change my mind later and still be indignant about it too.

Actually in Holland the beer glasses are oversized, has room for foam. The glasses are labeled with the 0.5L with a fill line. This allows for foam and a moderately quick pour and nobody is getting stiffed. I haven't been there for 20+ years, but from my memory it seemed to be a common thing there.

 

[Ricand]

This just happened to me as well. We were in a higher end/cost restaurant and the server was training a new person. She said, hold the glass on an angle and pour very slowly until the glass is full so there isn't any foam on the top. I opened my mouth and my wife stabbed me with a fork. Or maybe it just felt that way with the look she gave me. Either way, I just closed my mouth.

 

[Hannable1975]

.
My FAVY place is "The Old Bavarian". Beer in pints, liters and 2 liter boots. They also have special house brews that are done at a larger brewery (sub contracted out) that are pretty tasty (not quite a bmc or a home brew but some place in between.) Hand made: Schnitzel, Spatzel, and the seasonal Gluehwein for dessert is the best.

Grrr...Thanks, now I want some Gluehwein...

Where, pray tell, is this glorious sounding place? Just in case I am ever stranded within 100 miles of it, it sounds like a good thing to know