What is a slow pour? The abridged version.
History 101
Let’s start with a little bit (read: a lot) of context - a “slow pour” is actually a relatively new thing. Let’s take the time here to properly attribute the invention of the technique to a brewery named Beirstadt Lagerhaus located in Denver, Colorado where the co-founders Ashleigh Carter and Bill Eye aimed to create a better beer experience. Their focus on intention has been a large source of inspiration to us. The slow pour method then is born out of a want to serve beer in the best way possible, let’s examine why that is and isn’t the case for a minute.
“Fair warning here: we love to deep dive. Nerds: welcome.”
At this point we will have to infer some details because as history would have it, there is not much in the way of written word on the subject of foam in beer, but we do know pretty well how beer was made back then. So, why foam? How did it come to be? Where did it go? And why bring it back?
This is probably for three sequential reasons: the first one being lack of carbonation control. The process of natural carbonation potentially varied significantly due to lack of fermentation control, sanitization standards meaning unexpected fermentation occurring, measuring accuracy, etc. With this in mind we can assume that beer was carbonated to a higher degree as a standard operating procedure to account for these shortcomings. In addition to that, by the time the beer was served it likely lost some carbonation as well due to the lack of perfectly sealed containers like the kegs we know today. Thus, a higher carbonation meant a better product in the long run. This leads us to the second reason: dispensing control. For the purposes of this article let’s only talk about beer after the end of the 1700’s when modern dispensing machines were invented like the Beer Engine and carbonation was used more readily in the serving process. With a lesser understanding of how dispensing line diameter and length, resistance, and temperature played in a beer's foamy development we can assume that a frothy, pillowy cap was the standard back then. This leads us to the third reason: foamy beer is simply better. It is more aromatic, easier to drink, and less likely to oxidize during lengthy conversations. We can assume here over time people gravitated towards the cloudy comfort of a foamy beer.
Dude, where’s my foam?
Well, it actually hasn’t gone anywhere … sort of. In places like Japan, Czechia, and Germany a frothy glass of beer is the norm. I assume you are sitting in North America reading this and so that’s why we are asking the question here. Well one doesn’t have to think too much about why that is before they realize that the tendrils of the British Empire might have had something to do with it. In 1698 CE, an Act of the British Parliament prescribed that ale and beer should be sold in pints, full quarts (two pints) or multiples thereof. It is thought that this law was to stop cheapskate pub contractors from selling their customers a shorter measure. This law may have spelled the demise of the foamy pint in Britain. Ostensibly, one can assume customers would be drawn to the pub with the fullest glasses then and, to this day, most Brits will send their pints back if they so much as see bubbles more than a layer thick in their glass. So one can reasonably infer that when colonizers from Britain conquered North America, they instilled the same laws and that is why, to this day, a foamless pour at your local bar is expected. Funny enough, there is evidence of such a law in Canada. The Weights and Measures Act of 1985 CE. In Canada, the Weights and Measures Act (R.S. 1985) defines a pint in English as one eighth of a gallon. Thus, if "a pint of beer" is ordered in English, servers are legally required to serve an imperial pint (568 mL) of beer. Of course, this law isn’t commonly in force but the law does indeed exist and likely originates from the British law of 1698 CE.
Where do we go from here?
“We wanted to change that idea of how to present beer and make it special again.” - Ashleigh Carter, Founder of Beirstadt Lagerhaus
When dreaming of what Slow Pour Beer Bar would be, before we even knew the name, what we wanted more than anything was to change the way people experienced beer. We wanted people to look at beer the same way we did. And we love a pillowy pour.
Ok so, what is a slow pour then?
A slow pour is just that, a beer poured slowly. It’s not slow in the way that you might immediately think - you don’t slowly trickle your beer bottle or can down the side of the glass. This actually promotes the opposite effect we’re trying to achieve i.e. less foam. Ironically, you gotta pour vigorously, or “pour hard” to start, whether from a faucet, can or otherwise; this is where your beer is coming down into your glass at a 90 degree angle at full force. But don’t let it overflow, like you see in the Big Beer commercials! Instead, stop pouring before you think the foam will push over the brim of the glass. Right up to the brink but holding back with some restraint. Some might believe that pouring like this leads to a “flat” beer, but far from it. Allowing carbon dioxide (CO2) to be released from the beer solution, this starts the formation of the pillowy, off-white silky foam cap and along with it, long-chain proteins naturally occurring in beer along with aromatic and bittering compounds that adhere to the bubble wall stabilising everything into one beautiful sip after another. Slowly, over a minute or two, this foam will settle down, but the tight bubbles nestled right on the top of the liquid will remain. Repeat the vigorous pouring step from above until your glass is full, but you still have about 3 fingers of foam nearly spilling over the brim of your glass. Expect this process to take 5-6 minutes, but it is well worth the wait, we promise.
More foam. More better.
A beer poured slowly has more aroma, and a more defined balance between bitter and sweet. This foam also helps prevent oxidation, helping the beer taste as it's intended for as long as possible. With a portion of the carbon dioxide being released from solution, the beer is actually more pleasing to drink as well. Oh yeah, and it also just looks better as well. So it’s the same beer you’ve always had, just better. To us at SP, pouring a beer with this type of foam is the only acceptable way. It gives the beer the best chance at being your best beer and we wouldn’t have it any other way.
Does SP serve up frothy slow pours?
Yes … and sort of. While we would love to whip meringue all day it has its own challenges in an actual service setting. One could imagine the draft system being inundated with multiple pours taking upwards of 6 minutes. For this reason we have worked on a sort of hybrid method by taking inspiration from the Czech style Hladinka pouring method (more on this later). That is developing a stable foam cap first and then pouring clear beer beneath it. The method allows us to get beer into customers hands in under 3 minutes (usually. Looking at you Jester King!) while still getting the key benefits of a slow pour. Maybe one day in the not-so-distant future all our pours will be true slow pours!
— SP.
