A 'beer sommelier' explains how pouring a beer the wrong way can give you a stomach ache

The 20 I drank last Saturday must have been poured wrong.

Makes sense but that god damn foam takes forever to break up and it pisses me off when I take a swig and get foam all over my upper lip and the tip of my nose.

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Master Cicerone (think a sommelier for beer)

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I was taken more seriously when I once told a chick I was only in the bar at 2am because I was still on International Space Station time while holding a flip flop under my arm.

This is what happens when a country loses its manliness, and real men do not pass down real beer drinking techniques to the next generation.

We end up with a bunch of girly men with upset stomachs.

And now you know the rest of the Bud Light story.

We wouldn’t want to hurt our precious little tummies with carbonation while drinking a known cancer causing carcinogen. I’ll continue to pour my beer so I can drink it immediately.

I got a beer at the Dublin airport one time. The bar tender poured the beer and just let it sit for a few minutes before giving it to me. Someone said it is common there to let the head dissipate a little before giving it to the customer.

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Makes sense but that god damn foam takes forever to break up and it pisses me off when I take a swig and get foam all over my upper lip and the tip of my nose.

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So I guess he likes flat Cokes too

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It’s called PEPSI.

Beers (good ones at least) are always going to be best poured into a glass and with at least a bit of head simply for the aromatics. The smell of the beer, like most other foods, is a significant contributor to the flavor. When you pour it into the glass you basically shove your nose all up into it with every sip so the flavor is more pronounced. The foam helps to release that aroma into the air around it. Too much head is obviously a problem, but even then just give it time to settle down and it will become beer again.

There is a specific way to pour a Guinness properly. It involves pouring about 3/4 full, letting the nitro rest, then topping it off. Guinness is very specific about this. If someone pours my Guinness all in one go, I know they don't know what they're doing.