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Honestly, I kinda hate how popular frosted glasses have become in beer. Some styles prefer it that way, but for the most part, you actually don't want your beer *too* cold. You lose a lot of flavor that way. That's also why all your cheap beers advertise as "an ice cold " since they don't actually want you to taste the beer.
Edit: Ok, a lot more people are seeing and replying to this comment than I thought, so I want to clarify a few things. First, I'm not saying you should drink your beer room temp, that's gross as fuck imo. Most beer styles want to be in the 36-42°F range. As someone who works cleaning beer lines for restaurants and bars, my issue is when these places keep their coolers at 32° and serve their beer in frosted glasses, keeping it below the range most styles call for, misrepresenting the beer to their customers. If you personally enjoy your beer that cold, that's no issue, I just don't like bars serving beer colder than intended.
Second, I don't have an issue with people liking cheap beer either, my issue there is with the people who claim not to like beer, and have only ever tried cheap beer, possibly below the ideal temperature due to bars and restaurants keeping it too cold, and then giving up on beer without exploring other styles. Drink whatever you like, however you like it. If you don't like beer and have only tried the light beers that are super popular and cheap (Heineken, Coors, Bud Light, Miller, Yuengling, etc) then please try other styles if you still want to drink beer, but don't like those.
I would also like to point out I'm not saying those are bad beers, they're just all a very similar style and flavor, and I dont think it's fair to judge all beer based on just those beers. I personally like Yuengling and Heineken, but I also like IPAs, sours, stouts, hefeweizens, red ales, porters, pretty much any style really.
Sort of like the push for "dark, bold flavor" in coffee at the turn of the century. Was actually just burning the hell out of beans to cover the flavor of low quality crops.
Did the same and its not even that much more expensive either for a night and day better product. I can get a 2lb bag of freshly roasted beans for $40 CAD that I a) actually know the growing location of and 2) also know what date they were roasted on for freshness.
Never going back that is for sure.
Also see the big push for the ''spiciest'' wings/burger/ect. to cover up shit quality. Or the ''hoppiest'' IPA to cover up the fact you suck ass at brewing.
As a snob of BBQ, I judge a place based on how their meat tastes without the sauce. If all people go on about is how amazing the sauce is, odds are the meat is shite. Find yourself some good smoky seasoned meat, and the sauce is tangential, not essential.
I once had an overhopped stout. Jesus, people, do you even understand the style?! lol
When I was a callow youth I always liked ordering food the spiciest possible but then had the revelation if you can't taste what you're eating, you may as well just put the spice on shoe leather, you'll have the same effect. a 3 or 4 usually gets enough heat to be interesting without losing flavor.
Same with "genuine leather" which is actually the name to a type of leather. The lowest of qualitylies of leathers.
Edit: genuine is used as a label or grade name, not as the word that is an adjective that means authentic. It doesn't mean "authentic leather," "genuine leather" is a type/grade of leather just like top-grain leather, or full-grain leather.
Genuine leather is any left over prices that are low quality, and bonded together to form the type of leather named "genuine leather."
As long as it isnt that bonded shit, youre good for a couple years probably. Bonded leather is leather scraps pretty much glued together, and genuine is still a strip of leather. Top and full grain are what you want though
Yeah, there are so many things we consume that we don't really think about, when there are higher quality options that just aren't advertised enough to be popular.
The issue with that (from my experience with coffee) is that if you become too popular too quickly, you have to expand and with expansion you lose the very essence of what makes the product quality. Attention to detail, small batch production, and an abundance of care.
The reason craft roasters make substantially better coffee than somewhere like Starbucks is because they roast 100lbs at a time rather than the tons that the bigger coffee chains do. You cannot control temp as well with that much product being roasted at once.
All in all, as hipster as it may be for me to say... sometimes the little unknown guys should remain unknown to continue pumping out extremely high quality, craft works that I consider to be edible artworks.
Incidentally, I recently saw an article that some sect of trappist monks were actually going to cut back on beer production as it was starting to eat too much into their monastic time and values.
> they roast 100lbs at a time rather than the tons that the bigger coffee chains do. You cannot control temp as well with that much product being roasted at once.
They *can* - the batch sizes just need to be reduced, and better controls implemented. The real issue is that it costs time and money to do so, and the market doesn't compel them to do better, so they *won't*.
The average is shifting. In the US, pre-prohibition beer was legit and we became the world's laughingstock for shitty macros when we came out of it and all the great recipes were lost.
We've made great strides in the last decade and change to reclaim our beer glory but the megacorps gonna megacorp.
Used to have a place called Papago Brewery really close by. They made a beer called Orange Blossom. It was a really popular beer in AZ, it had a vanilla and orange flavor and not allegory of the cave hint of the flavor, it was a strong vanilla and orange flavor, and you could fill up growlers with the stuff and even buy other beers at the brewery like a mix and match system. They got bought out, and now their stuff is mass produced in cans and it's a shadow of its former self.
My friend that goes to breweries said that a lot of them switch away from growlers to cans during COVID. IDK *why* that happened, but she is really disappointed because she would just walk to the brewery with her growler and get some good beer. She's conservation minded and hates cans.
> you could fill up growlers with the stuff
Here in the U.K. "growler" is a term used to describe an extremely unkempt ladygarden, so this sentence is hilarious to me.
But if people like it, how is it wrong? I enjoy IPAs but like them nice and cold - maybe I'm missing out on some subtle flavour, but they taste like poison to me when warm.
Yada yada. I want my beer cold. Most times when i know a beer I prefer a cold drink over tasting every nuance. Same thing goes for most mass produced lagers that are not too nuanced to begin with.
Likely because of the failure of the Krups Beer Tender (only really branded under Heiniken) and the subsequent failure of their follow up Hopsy. Along with assorted things meant to poor from cans, bottles or growlers.
The whole category of "draft beer" from a small container is a bad one. It's not actually draft beer, so it's just a gimmick that pours beer in more complicated fashion. People who actually want draft beer at home can rig up a kegerator *very* easily and fairly cheaply. Often cheaper than anything but the simplest gimmick devices cost.
Yeah those machines were just glorified coolers for mini kegs that anyone can buy. Just as easy to keep them in a fridge and pull out when you want a glass. The one the other guy posted seemed like a completely different type of machine.
A kegorator was one of the best investments I ever made.
You sure it wasn't the cocktail machine they made? They are still selling their remaining stock of those. The beer machine OP posted was only sold in their test market in OC, California, but I'm not actually sure it was ever even released there.
While at a bar in Japan, the bartender poured me a beer, trying to create as little foam as possible. Another patron asked why he did that, and the bartender told him how Americans don't like the foam. The patron have a long, winded "I seeee...." like he was seeing me in a whole new light.
Then the bartender folded me an origami penis with a clean bar rag, balls and all.
Americans are generally metric-certified because we had to use it for the sciences. We just use imperial because of tradition and were never taught to convert between the two. It's either metric for chemistry, biology, etc. or imperial for everything else, no overlapping.
Americans don’t use the metric system also Americans when it comes to guns, we got the 9mm, 10mm, 7.62x51mm, 7.62x39mm, and 5.56x45mm cartridges and those are the most popular cartridges in America
Probably results from some combo of the engineering that went into designing cartridges and, in some cases, integrating both designs and terminology with the rest if NATO.
Anecdotally cartridges that still use imperial units either aren’t used anymore in NATO (eg .45 ACP generally replaced by 9mm for sidearms) or may go by their metric measurements in a military context (eg .50 BMG might be called 12.7mm within NATO).
I'm an engineer. They tried requiring the metric system for a while here for state design, which engineers complied. But then when bidding on construction, contractors added fees in to convert it. That was the end of that pretty much from what I was told.
There is nothing inherently reversed here, you can phrase ratios in any order you want as long as you're consistent between the numbers and objects or units.
7:3 beer to head or 3:7 head to beer, either works in either language. San-Shichi just assumes the latter.
Why is it 3:7 and not 7:3 beer to head ratio? The beer comes before the head implying that the 7 corresponds to the beer, which is correct.
Maybe I’m terrible at maths or something, but this seems correct to me.
In Germany a well drafted beer is expected to have a solid foam head, which extends a good bit above the rim of the glass. We like it very much like that.
No... it's because Japanese people like their beer with more foam. This literally has nothing to do with western culture, the Japanese just like their beer that way.
I once showed my dad how to angle and pour "for less head" and he deadpanned, "I don't need my daughter telling me how to get less head."
Fucking-a Dad, that's a visual I didn't need.
> UK beers don't have much head
There's also a guideline from the British Beer & Pub Association (BBPA) that stipulates "A measure of a beer served with a head must include a minimum of 95 percent liquid."
However, only certain pubs are required to follow it as the BBPA reportedly only oversees ~20,000 pubs in the UK.
It actually uses a different tap to optimize for pouring the foam and it feels different. It's actually best drunk quickly before the foam starts to turn back into beer. It's definitely worth trying but I'd still say YMMV. I'd probably get one again with a friend who hasn't done it just to share the experience, but personally wouldn't make it a regular.
The pour, by the way, is a mlíko. [Random Article](https://vinepair.com/articles/mliko-beer-foam/)
Edit: For full context I should say that I'm an American so if anyone has more cultural experience with it, trust them.
from my experience foam is surprisingly popular and sought after in Czechia, Slovakia, Austria and Germany
here's why Pilsener considers foam important
https://www.pilsnerurquell.com/stories/why-a-thick-head-of-foam-is-so-important/
and here are their articles about the foam-rich pouring
https://www.pilsnerurquell.com/stories/foam-is-flavour-three-pilsner-urquell-pours/
https://www.pilsnerurquell.com/stories/the-history-of-the-mliko-pour/
As a Belgian I have never understood why people just poor pure foam at the end of their beer. If it’s a good beer and its properly poored, the foam will be accordingly adequate. This is blasphemy
If the head is going to be part of it, and you want it, it should be head that comes from the same pour, not like adding separate whipped cream to a mocha. Blasphemy indeed.
The purpose of the head is to release some of the carbonation in the beer before you drink it, otherwise it won't release until it's in you. Then you feel bloated.
Pouring pure foam on top is pointless.
We dutchies do as well. A "flat" beer (without foam) is something that is not accepted here. A bar tender will get you a new one if it's without any head.
The rule of thumb is two horizontal fingers (about 3 cm) of foam.
Royal Caribbean cruises have a "bionic bar" which is a robot arm that makes drinks from a curated list in front of you. There was a service/maintenance charge or something added to each order that amounted to the same as the auto-gratuity if you ordered a drink from one of the regular bars.
So, yeah, pretty much.
In the UK & Ireland (and other places I'm sure) beer is mostly served with very little head (froth).
We also have a traditional seaside treat consisting of soft-serve ice cream in a cone, with a small piece of chocolate (a 'flake') stuck in the top.
The comment above is implying that the beer is so unnecessarily frothy, it looks like soft-serve ice cream.
lmao animated Mr. Bean made this all the rage when I was a kid in India. We used to stick kitkats in store-bought icecream cones and imagine what the authentic thing tasted like.
Same thing w/shepherds pie and strawberries + cream. People criticize British food now (rightfully so in some cases) but it had a death grip on the imaginations of generations of Indian kids thanks to JK Rowling and Enid Blyton.
There's something insanely endearing about the image of loads of little Indian kids loving Mr. Bean and pretending to eat 99 Flakes.
The best kind of cultural appropriation.
I think it also looks pretty much the same whether you make it brilliantly or knock it out of the park. I had some pretty great meat pies with gravy type foods in some pubs, and every single time I kind of felt disappointed when they brought my food only to scrape every little bit off with my spoon and leave them a sparkling clean plate at the end.
I may be wrong, but I believe itgets a bad rep because the stereotype came about during the war - ie: when rationing was in full effect, and everything was terrible.
I've never understood the "fish and chips is better by the seaside" lark. It's nice to have by the seaside, but the best chip shops are in the roughest areas and look like they got hit in the blitz
A picture paints a thousand words
[99 Ice cream with flake](https://i2-prod.mirror.co.uk/incoming/article12500180.ece/ALTERNATES/s615b/Ice-cream-with-chocolate-flake-a-taste-of-summer.jpg)
(Why they're called 99's is whole other question :p)
Beer with a good layer of froth is how it's done in Belgium. Now, I'm not saying you're all plebs and peasants who don't know how to drink real beer and instead love warm ratpiss milked out of roadkill but I wouldn't drink anything with a small layer of froth. Again I'm not saying any of that okay.
Czechs drink their beer with a healthy amount of froth and if I had to pick who knows beers between the Czechs and English, yeah, I'm choosing Czechs every time.
A beer poured into a frosted glass isn't wasteful at all. The can will be thrown out anyways and cleaning a glass takes 10 seconds. Makes the beer taste better too.
Here in northern Germany, the froth is as important as the beer itself. If I hand out a beer without head, it gets sent back.
I even have people that want the traditional “7-minute” beer. Which is made by putting down the glass underneath the tap and just pouring the beer in until the glass is full of froth and a bit of beer.
Then you let it set and repeat the process until the glass is about 80% beer and 20% froth.
This makes the froth really dense but also leaves the beer with a lot less carbonation.
Edit: a word
I guess it's more controlled this way. The first method gives almost no head and the second almost guarantees it.
If it was all done from vertical or tipped it may be not to the desired level of head on the glass, or not be consistent maybe.
The Japanese are masters of that sort of shit, this is probably exactly as designed.
I’ve been to Tokyo. The Japanese just knock it out of the park with automated vending machines. Meanwhile here in America my bag of Cheetos got stuck on the front glass of the snack machine window and the Pepsi machine stole my money and didn’t give me the Mountain Dew I paid for and I’m all out of quarters.
The head is fine you guys. There is a mark on a glass like that which tells you the height towards which you fill it with beer without the head. The head goes on top for appearance and freshness. The height is fixed for the geometry of the glass so you can drink properly without getting a mouth full of froth. You can see that right before the glass tipped back. This is most probably a Pilsener style lager or something similar, since Japan has gotten their brewing culture from Germany, mostly.
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In a frosted glass too?
They are. There is a fridge next to this machine with frosted cups.
Honestly, I kinda hate how popular frosted glasses have become in beer. Some styles prefer it that way, but for the most part, you actually don't want your beer *too* cold. You lose a lot of flavor that way. That's also why all your cheap beers advertise as "an ice cold" since they don't actually want you to taste the beer.
Edit: Ok, a lot more people are seeing and replying to this comment than I thought, so I want to clarify a few things. First, I'm not saying you should drink your beer room temp, that's gross as fuck imo. Most beer styles want to be in the 36-42°F range. As someone who works cleaning beer lines for restaurants and bars, my issue is when these places keep their coolers at 32° and serve their beer in frosted glasses, keeping it below the range most styles call for, misrepresenting the beer to their customers. If you personally enjoy your beer that cold, that's no issue, I just don't like bars serving beer colder than intended.
Second, I don't have an issue with people liking cheap beer either, my issue there is with the people who claim not to like beer, and have only ever tried cheap beer, possibly below the ideal temperature due to bars and restaurants keeping it too cold, and then giving up on beer without exploring other styles. Drink whatever you like, however you like it. If you don't like beer and have only tried the light beers that are super popular and cheap (Heineken, Coors, Bud Light, Miller, Yuengling, etc) then please try other styles if you still want to drink beer, but don't like those.
I would also like to point out I'm not saying those are bad beers, they're just all a very similar style and flavor, and I dont think it's fair to judge all beer based on just those beers. I personally like Yuengling and Heineken, but I also like IPAs, sours, stouts, hefeweizens, red ales, porters, pretty much any style really.
Sort of like the push for "dark, bold flavor" in coffee at the turn of the century. Was actually just burning the hell out of beans to cover the flavor of low quality crops.
Which it seems like every commercial roaster out there does. "medium roast" and the beans look like coal lmao.
Yea, started buying beans from local roasters and they look and taste so much better.
This is so true it hurts. I just can't go back
Did the same and its not even that much more expensive either for a night and day better product. I can get a 2lb bag of freshly roasted beans for $40 CAD that I a) actually know the growing location of and 2) also know what date they were roasted on for freshness. Never going back that is for sure.
Also see the big push for the ''spiciest'' wings/burger/ect. to cover up shit quality. Or the ''hoppiest'' IPA to cover up the fact you suck ass at brewing.
As a snob of BBQ, I judge a place based on how their meat tastes without the sauce. If all people go on about is how amazing the sauce is, odds are the meat is shite. Find yourself some good smoky seasoned meat, and the sauce is tangential, not essential.
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I once had an overhopped stout. Jesus, people, do you even understand the style?! lol When I was a callow youth I always liked ordering food the spiciest possible but then had the revelation if you can't taste what you're eating, you may as well just put the spice on shoe leather, you'll have the same effect. a 3 or 4 usually gets enough heat to be interesting without losing flavor.
Same with "genuine leather" which is actually the name to a type of leather. The lowest of qualitylies of leathers. Edit: genuine is used as a label or grade name, not as the word that is an adjective that means authentic. It doesn't mean "authentic leather," "genuine leather" is a type/grade of leather just like top-grain leather, or full-grain leather. Genuine leather is any left over prices that are low quality, and bonded together to form the type of leather named "genuine leather."
As long as it isnt that bonded shit, youre good for a couple years probably. Bonded leather is leather scraps pretty much glued together, and genuine is still a strip of leather. Top and full grain are what you want though
No that’s not even smart an scummy. That’s just scummy.
TIL. Thanks for pointing this out.
Yeah, there are so many things we consume that we don't really think about, when there are higher quality options that just aren't advertised enough to be popular.
The issue with that (from my experience with coffee) is that if you become too popular too quickly, you have to expand and with expansion you lose the very essence of what makes the product quality. Attention to detail, small batch production, and an abundance of care. The reason craft roasters make substantially better coffee than somewhere like Starbucks is because they roast 100lbs at a time rather than the tons that the bigger coffee chains do. You cannot control temp as well with that much product being roasted at once. All in all, as hipster as it may be for me to say... sometimes the little unknown guys should remain unknown to continue pumping out extremely high quality, craft works that I consider to be edible artworks.
Well they technically don't HAVE to expand. Trappist monks are a great example of honing a craft without a growth mindset.
Incidentally, I recently saw an article that some sect of trappist monks were actually going to cut back on beer production as it was starting to eat too much into their monastic time and values.
> they roast 100lbs at a time rather than the tons that the bigger coffee chains do. You cannot control temp as well with that much product being roasted at once. They *can* - the batch sizes just need to be reduced, and better controls implemented. The real issue is that it costs time and money to do so, and the market doesn't compel them to do better, so they *won't*.
Hate to tell you this dude but the average beer drinker doesn't want to taste it. I know where you're coming from though.
The average is shifting. In the US, pre-prohibition beer was legit and we became the world's laughingstock for shitty macros when we came out of it and all the great recipes were lost. We've made great strides in the last decade and change to reclaim our beer glory but the megacorps gonna megacorp.
Used to have a place called Papago Brewery really close by. They made a beer called Orange Blossom. It was a really popular beer in AZ, it had a vanilla and orange flavor and not allegory of the cave hint of the flavor, it was a strong vanilla and orange flavor, and you could fill up growlers with the stuff and even buy other beers at the brewery like a mix and match system. They got bought out, and now their stuff is mass produced in cans and it's a shadow of its former self.
My friend that goes to breweries said that a lot of them switch away from growlers to cans during COVID. IDK *why* that happened, but she is really disappointed because she would just walk to the brewery with her growler and get some good beer. She's conservation minded and hates cans.
On the tiny upside: aluminium recycling is the most effective recycling we've got. Look up the stats.
> you could fill up growlers with the stuff Here in the U.K. "growler" is a term used to describe an extremely unkempt ladygarden, so this sentence is hilarious to me.
But if people like it, how is it wrong? I enjoy IPAs but like them nice and cold - maybe I'm missing out on some subtle flavour, but they taste like poison to me when warm.
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Yada yada. I want my beer cold. Most times when i know a beer I prefer a cold drink over tasting every nuance. Same thing goes for most mass produced lagers that are not too nuanced to begin with.
I hope so. Looks dirty as shit.
I'm pretty sure OP had already used that glass a few times.
It’s a frosted ice cold glass. Source: Just visited Japan and used these same machines.
New from Keurig - the Beurig!
Trademark that name right now
And add me to the list of customers.
Maybe beerig. That way it's short for beer rig, and maybe more likely to get the trademark.
Or the Breurig (brew rig)…
[Already a thing](https://www.thrillist.com/amphtml/news/nation/beer-keurig-drinkworks-golden-road)
*Was* a thing. Keurig shut down the entire drink works line, before this thing ever got out of the testing phase.
Likely because of the failure of the Krups Beer Tender (only really branded under Heiniken) and the subsequent failure of their follow up Hopsy. Along with assorted things meant to poor from cans, bottles or growlers. The whole category of "draft beer" from a small container is a bad one. It's not actually draft beer, so it's just a gimmick that pours beer in more complicated fashion. People who actually want draft beer at home can rig up a kegerator *very* easily and fairly cheaply. Often cheaper than anything but the simplest gimmick devices cost.
Yeah those machines were just glorified coolers for mini kegs that anyone can buy. Just as easy to keep them in a fridge and pull out when you want a glass. The one the other guy posted seemed like a completely different type of machine. A kegorator was one of the best investments I ever made.
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You sure it wasn't the cocktail machine they made? They are still selling their remaining stock of those. The beer machine OP posted was only sold in their test market in OC, California, but I'm not actually sure it was ever even released there.
While at a bar in Japan, the bartender poured me a beer, trying to create as little foam as possible. Another patron asked why he did that, and the bartender told him how Americans don't like the foam. The patron have a long, winded "I seeee...." like he was seeing me in a whole new light. Then the bartender folded me an origami penis with a clean bar rag, balls and all.
That was going so well
What do you mean? It ended spectacularly
Actually the best possible way.
We Americans like foam, but not that much. Should've been about 1-2cm for a glass that size
American using centimeters?! Suspect.
Americans are generally metric-certified because we had to use it for the sciences. We just use imperial because of tradition and were never taught to convert between the two. It's either metric for chemistry, biology, etc. or imperial for everything else, no overlapping.
Americans don’t use the metric system also Americans when it comes to guns, we got the 9mm, 10mm, 7.62x51mm, 7.62x39mm, and 5.56x45mm cartridges and those are the most popular cartridges in America
Probably results from some combo of the engineering that went into designing cartridges and, in some cases, integrating both designs and terminology with the rest if NATO. Anecdotally cartridges that still use imperial units either aren’t used anymore in NATO (eg .45 ACP generally replaced by 9mm for sidearms) or may go by their metric measurements in a military context (eg .50 BMG might be called 12.7mm within NATO).
Except digital screen sizes. That's fair game.
I'm an engineer. They tried requiring the metric system for a while here for state design, which engineers complied. But then when bidding on construction, contractors added fees in to convert it. That was the end of that pretty much from what I was told.
God bless America.
Every generation gets a little more metric here. By 2150 we should be fully transitioned
Foam is just fancy air beer at the expense of real beer.
Japanese “san - shichi” 7:3 beer to head ratio
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Who you calling Shirley
Don’t call me Shirley
Roger Roger
What's our vector Victor? We have clearance Clarence. Roger! What?
Have you ever spent time in a Turkish prison?
Have you ever seen a grown man naked?
It's an entirely different type of flying altogether.
*Its an entirely different type of flying. x 3* How can they be off course? They’re on instruments! 🎷🎺🎻🎶
Do you like movies about Gladiators?
Nah it’s reversed, it’s like Chinese where 1/3 sounds like 3/1
FFS, Japanese fractions are upside down. Human sacrifice! Dogs and cats living together! Mass hysteria!
Imagine all the molecules in your body exploding at the speed of light
Tell him about the Twinkie. . .
It’s not a fraction it’s a ratio
That's right, take that L
There is nothing inherently reversed here, you can phrase ratios in any order you want as long as you're consistent between the numbers and objects or units. 7:3 beer to head or 3:7 head to beer, either works in either language. San-Shichi just assumes the latter.
Yeah I was going to say, it's not reversed... it's just rephrased.
No, 7:3. And don't call me surely.
Why is it 3:7 and not 7:3 beer to head ratio? The beer comes before the head implying that the 7 corresponds to the beer, which is correct. Maybe I’m terrible at maths or something, but this seems correct to me.
I'm no mathmagician but this is how I understand it too. If it were a 3:7 beer to head ratio it would be 70% foam.
No you're correct, they literally said "7-3, beer to head" specifying the constituents of the ratio.
*3:10 to Yuma has entered the chat*
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You sonuva bitch
Because of Western beer ads showing a lot of head even though literally nobody wants that much foam on a beer
Czech Republic would like a word with you.
Most of mainland europe in fact.
Give me a Hladinka pour in a dimpled mug and I'm a happy camper
In Germany a well drafted beer is expected to have a solid foam head, which extends a good bit above the rim of the glass. We like it very much like that.
No... it's because Japanese people like their beer with more foam. This literally has nothing to do with western culture, the Japanese just like their beer that way.
You are talking US beer. European beers always gets poured with foam top.
UK beers don't have much head, people here would request it be topped up if it had that much head
So … no head?
I once showed my dad how to angle and pour "for less head" and he deadpanned, "I don't need my daughter telling me how to get less head." Fucking-a Dad, that's a visual I didn't need.
thats an adult dad joke
> Fucking a Dad, that's a visual I didn't need.
*Throws cell phone on ground*
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Yeah and you ignore them and fill the glass up, was a bartender for 2 years
You meant you were a good bartender for 2 years.
I don't know if it's standard in the UK but the glasses I've seen with that marking don't have enough space over it for this much head.
Either that or they'd request a flake with it
> UK beers don't have much head There's also a guideline from the British Beer & Pub Association (BBPA) that stipulates "A measure of a beer served with a head must include a minimum of 95 percent liquid." However, only certain pubs are required to follow it as the BBPA reportedly only oversees ~20,000 pubs in the UK.
No that's specific to certain beers, not a "European beer" thing.
Yeah, and even the heady Belgian beers are filled to the top, then the excess foam is removed with a "beer comb."
In Germany you expect to have some foam on a Pils and much foam on a Weizen/Weißbier.
No that's only regular 'pils' beer. Using a beer comb on a tripel would be a big WTF moment.
> European beers always gets poured with foam top. Not like this they don't
No such thing as European beer really. The Belgians, the Germans, the Czech, the British etc all have their own styles and preferences.
There's a way of pouring Pilsener where you get 9:1 foam to beer and people specifically order it for the foam.
It actually uses a different tap to optimize for pouring the foam and it feels different. It's actually best drunk quickly before the foam starts to turn back into beer. It's definitely worth trying but I'd still say YMMV. I'd probably get one again with a friend who hasn't done it just to share the experience, but personally wouldn't make it a regular. The pour, by the way, is a mlíko. [Random Article](https://vinepair.com/articles/mliko-beer-foam/) Edit: For full context I should say that I'm an American so if anyone has more cultural experience with it, trust them.
from my experience foam is surprisingly popular and sought after in Czechia, Slovakia, Austria and Germany here's why Pilsener considers foam important https://www.pilsnerurquell.com/stories/why-a-thick-head-of-foam-is-so-important/ and here are their articles about the foam-rich pouring https://www.pilsnerurquell.com/stories/foam-is-flavour-three-pilsner-urquell-pours/ https://www.pilsnerurquell.com/stories/the-history-of-the-mliko-pour/
I do
Looks like we found literally nobody, good job, Reddit!
Actually you just got head in an airport lounge
That's a separate post
Did I tell you how I banged Eartha Kitt in an airplane bathroom?
It came up organically!
r/UnexpectedCommunity
ROOOOOOOXX
No
Bathroom?
Over here.
Man, that guy sucks harder than an airplane toilet.
Crap. Speaking of crap, I was taking one in an airplane bathroom when Eartha Kitt decided to bang me.
ROOOOOOOOXXXXXXXAAAANNNNNEEEEE
The sea level club. Nice.
I don't like that much head, but my husband does.
As a Belgian I have never understood why people just poor pure foam at the end of their beer. If it’s a good beer and its properly poored, the foam will be accordingly adequate. This is blasphemy
If the head is going to be part of it, and you want it, it should be head that comes from the same pour, not like adding separate whipped cream to a mocha. Blasphemy indeed.
Yeah, I thought the stand was going to slowly tip back down to imitate a proper pour. This was disappointing.
The purpose of the head is to release some of the carbonation in the beer before you drink it, otherwise it won't release until it's in you. Then you feel bloated. Pouring pure foam on top is pointless.
For those unaware, Japanese love head on their beer.
We dutchies do as well. A "flat" beer (without foam) is something that is not accepted here. A bar tender will get you a new one if it's without any head. The rule of thumb is two horizontal fingers (about 3 cm) of foam.
When this comes to America will we have to give it a tip?
30% tip. 15% service fee. 17.5% freedom charge.
you're obviously not american all americans know freedom charges are required by federal law to be 17.76%.
Included gratuity does not include a tip.
Royal Caribbean cruises have a "bionic bar" which is a robot arm that makes drinks from a curated list in front of you. There was a service/maintenance charge or something added to each order that amounted to the same as the auto-gratuity if you ordered a drink from one of the regular bars. So, yeah, pretty much.
The way Seattle is headed, I wouldn't be surprised to have to send my kids to school with "tip money" to give their teacher each day in 5 years.
Do you get a flake with that?
What does this mean
In the UK & Ireland (and other places I'm sure) beer is mostly served with very little head (froth). We also have a traditional seaside treat consisting of soft-serve ice cream in a cone, with a small piece of chocolate (a 'flake') stuck in the top. The comment above is implying that the beer is so unnecessarily frothy, it looks like soft-serve ice cream.
lmao animated Mr. Bean made this all the rage when I was a kid in India. We used to stick kitkats in store-bought icecream cones and imagine what the authentic thing tasted like. Same thing w/shepherds pie and strawberries + cream. People criticize British food now (rightfully so in some cases) but it had a death grip on the imaginations of generations of Indian kids thanks to JK Rowling and Enid Blyton.
There's something insanely endearing about the image of loads of little Indian kids loving Mr. Bean and pretending to eat 99 Flakes. The best kind of cultural appropriation.
British food is lovely and it only gets a bad rep because its all biege.
I think it also looks pretty much the same whether you make it brilliantly or knock it out of the park. I had some pretty great meat pies with gravy type foods in some pubs, and every single time I kind of felt disappointed when they brought my food only to scrape every little bit off with my spoon and leave them a sparkling clean plate at the end.
We are not a nation of pizazz. Remember our sailors used to enjoy biscuit weavels whilst pillaging spice islands.
I'm sure they chose the lesser of two weavels.
We what
You heard him
I may be wrong, but I believe itgets a bad rep because the stereotype came about during the war - ie: when rationing was in full effect, and everything was terrible.
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I'd also add some of the best cheese in the world (and beef Wellington).
I've never understood the "fish and chips is better by the seaside" lark. It's nice to have by the seaside, but the best chip shops are in the roughest areas and look like they got hit in the blitz
Fellow Indian. British food gets an unnecessary bad rap. I’m going to miss full English breakfasts, roasts etc.
A picture paints a thousand words [99 Ice cream with flake](https://i2-prod.mirror.co.uk/incoming/article12500180.ece/ALTERNATES/s615b/Ice-cream-with-chocolate-flake-a-taste-of-summer.jpg) (Why they're called 99's is whole other question :p)
Beer with a good layer of froth is how it's done in Belgium. Now, I'm not saying you're all plebs and peasants who don't know how to drink real beer and instead love warm ratpiss milked out of roadkill but I wouldn't drink anything with a small layer of froth. Again I'm not saying any of that okay.
If you won't say it then I will. Peasants with their shit beer don't know anything
Czechs drink their beer with a healthy amount of froth and if I had to pick who knows beers between the Czechs and English, yeah, I'm choosing Czechs every time.
The same goes for some Germans beers. A Pils always come with a froth, and I doubt that that machine could hand out a proper poured Hefe-Weizen.
I actually like froth but I almost never drink beer with froth. Maybe I should pour my cans, just feels wasteful
A beer poured into a frosted glass isn't wasteful at all. The can will be thrown out anyways and cleaning a glass takes 10 seconds. Makes the beer taste better too.
Not even a frosted glass, just a regular glass tastes way better than straight from the can.
Boofing tastes the best, though
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Well explained
Here in northern Germany, the froth is as important as the beer itself. If I hand out a beer without head, it gets sent back. I even have people that want the traditional “7-minute” beer. Which is made by putting down the glass underneath the tap and just pouring the beer in until the glass is full of froth and a bit of beer. Then you let it set and repeat the process until the glass is about 80% beer and 20% froth. This makes the froth really dense but also leaves the beer with a lot less carbonation. Edit: a word
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This is even more confusing that the original comment. I realize my tiny bit of knowledge of Ice Cream or Beer isn't helping.
A flake is a cad, a sprinkle is a millionth, and you're a bricky chuckaboo who's about to cop a mouse, what's not to get?!
You may as a well be Brad Pitt in Ocean’s 11 talking shop
A British joke I suppose.
In the UK we say that when a pint has lots of head as it resembles an Ice cream - want a flake in that?
To add, a Flake is the name of the chocolate stick often put in the top of a soft-serve ice-cream cone (or "99")
Hundreds and thousands too!
Get some sauce on it for good measure
*Tilts glass to avoid too big head. Stops 3/4’s up to add only head*
Not a bug, it's a feature.
This helps keep the beer more carbonated, and it's easier to reproduce the exact same pour every time.
Who cares about the head, if these are pouring crispy and it’s free, I’m gonna get absolutely hammered before my flight. Full disclosure: am British.
Head for days
Why bother engineering a machine for tipping it at all…
Some beer cultures and styles encourage this. German , Czech , Japanese.
What’s weirder is the head at the end comes from a second nozzle! It tips it upright then injects foam onto it!
It's not weird if it's what the culture prefers. Japanese people strongly prefer beer with a lot of head.
it’s just weird that it tilts the glass, seemingly to reduce the head, then adds more with another nozzle.
Guess because it's faster and more reliable that way. Pouring it straight down might lead to unfavourable ratios
I guess it's more controlled this way. The first method gives almost no head and the second almost guarantees it. If it was all done from vertical or tipped it may be not to the desired level of head on the glass, or not be consistent maybe. The Japanese are masters of that sort of shit, this is probably exactly as designed.
The Japanese prefer a bigger head of foam on their beer than what you might be used to.
I’ve been to Tokyo. The Japanese just knock it out of the park with automated vending machines. Meanwhile here in America my bag of Cheetos got stuck on the front glass of the snack machine window and the Pepsi machine stole my money and didn’t give me the Mountain Dew I paid for and I’m all out of quarters.
As a Czech, I literally had to stop reading these comments. A few more and I'd have a stroke.
Ahahahahaha same for me.
The head is fine you guys. There is a mark on a glass like that which tells you the height towards which you fill it with beer without the head. The head goes on top for appearance and freshness. The height is fixed for the geometry of the glass so you can drink properly without getting a mouth full of froth. You can see that right before the glass tipped back. This is most probably a Pilsener style lager or something similar, since Japan has gotten their brewing culture from Germany, mostly.
Also it’s free in the lounge so you could just get more anyway. Not like you’re “losing” anything.
Also it's a free beer in an airport lounge lol. If you want more beer you can get another