Most of those mugs are insulated and a lot of good beet is designed for 55 degree pour temperatures. Start with a chilled beer and you should be fine..
I think I've heard that some wine benefits, in some marginal way, from a little oxidation, but I don't think it was about beer. I'm sure my palate would not tell a difference, in beer, anyway.
Ah. Well, that's all up to personal preference of how much CO2 you want in it. Personally, I don't remove much when I pour it. I like the acidic flavor (nitros are not my thing) and don't find that beers have too much in them. Seltzers, on the other hand, often do have a bit too much, and so I give them a degassing pour.
I think I've actually gotten quite good at pouring without much of a head. I don't fully understand all of the aspects of the technique, but it seems that part of it is, after pouring a bit of liquid in, to aim the rest at the far side of the glass (either the side facing away from me or the opposite hand) where it meets the top of the liquid. In contrast, for seltzer, I go high and aim at the center of the liquid.
I suppose the use case also matters. While I am savoring the flavor by sipping a bit at a time, those who want to chug an entire glass quickly are probably best served by removing as much as possible.
GreyKnightTemplar666
Hurray for alcoholism and trying to hide a beer at social functions
Interleaver11111111
Ew
funone77
Through a straw? Gross.
Illpostcheese
Oh, your poor liver.
Fulustreka
It just harms you if you create a habit.
HamDangler7TheLuckOfTheDangle
Or you could pour three beers into that cup
tmphillips11
How many Dr. Pepper’s?
Fulustreka
But without the ice, that's not the point
tmphillips11
Most of those mugs are insulated and a lot of good beet is designed for 55 degree pour temperatures. Start with a chilled beer and you should be fine..
tmphillips11
Sorry *beer
Fulustreka
Alright
boringpigeon
That is def amazing. But I thought that beer had to breath and is the reason why it should be poured into a glass.
Corrodias
I think I've heard that some wine benefits, in some marginal way, from a little oxidation, but I don't think it was about beer. I'm sure my palate would not tell a difference, in beer, anyway.
boringpigeon
Just looked it up. Yep, it's good to pour beer into a glass in order to release excess CO2. The excess CO2 can cause bloating and heavy burping.
Corrodias
Ah. Well, that's all up to personal preference of how much CO2 you want in it. Personally, I don't remove much when I pour it. I like the acidic flavor (nitros are not my thing) and don't find that beers have too much in them. Seltzers, on the other hand, often do have a bit too much, and so I give them a degassing pour.
Corrodias
I think I've actually gotten quite good at pouring without much of a head. I don't fully understand all of the aspects of the technique, but it seems that part of it is, after pouring a bit of liquid in, to aim the rest at the far side of the glass (either the side facing away from me or the opposite hand) where it meets the top of the liquid. In contrast, for seltzer, I go high and aim at the center of the liquid.
Corrodias
I suppose the use case also matters. While I am savoring the flavor by sipping a bit at a time, those who want to chug an entire glass quickly are probably best served by removing as much as possible.