Not all pours are created equal, a steady hand is important be it with Beer, Wine, or the Alcohol of your choosing. Instead of a cocktail this week will be over what's needed to pour a good glass of alcohol.
Beer/Cider :
The easiest on the surface a good pour can make or break a beer. With most beers you want both the bottle and the glass cold, I always keep a few glasses in the freezer in case I desire a good cold Cider, I prefer them to beer but the pour is similar between the two. When you pour you want a nice steady stream of the liquid to go down the side of the glass, you'll see a head beginning to form as you straighten out the glass ending with the bottle and glass at a ninety degree angle with each other. Your goal is a thin head of foam that lines up with the rim of the glass.
Wine:
I don't have the time or knowledge to go into everything that goes into pouring and decanter wine though at some point I'd love to take Sommelier classes, put that doesn't mean that even the absolute basics cant be shared. The most important part with wine is the stream, a slow steady pour that allows the wine and air to mix in the glass. Don't try and go over board and do a super high pour unless you know what you're doing if you do go big with out knowing what your doing you'll most likely wind up with a red stained tablecloth and a splash of wine in the glass. When filling a glass pay attention to the curve of it, you'll notice when it starts to curve back in on itself, that is your equivalent of a maximum fill line anymore then that and the glass will be over filled affecting both the flavor and increase the likely hood of someone spilling.
Hard Alcohols:
Add rocks, pour to desired fullness and enjoy.
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