How to pour the scientifically perfect pint


By Bethany Winget, SciTech Digital Editor

The perfect pint requires a scientific method in order to create a well carbonated, sufficiently foamy and good tasting beer. This freshers' week, Epigram’s SciTech team have got you covered.

In the UK alone 47.77 million hectolitres of beer were consumed in 2018. Crafting a pint is an art form that requires scientific knowledge in order to achieve optimal taste and appearance.  With fresher’s week past and first term well underway, pouring the perfect pint is a key skill to have.

To begin, check you are using the correct glass. For most beers, a standard pint glass is generally sufficient. The glass must be thoroughly cleaned as any soapy residue will cause small bubbles to cling to the top of the beer. Cleaning also prevents any impurities binding to the CO2, allowing the CO2 to properly escape to the top of the glass.

Pouring the perfect pint is a key skill to have | Epigram/Sarah Dalton

Before pouring, the temperature of the beer should be two degrees in order for it to be consumed at around five degrees. If you are pouring a beer from a can or bottle, take the pint glass and hold it underneath the can or bottle at a 45 degree angle. Pour the beer down the side of the glass until the glass is about half full. After this, aim to pour the beer into the centre of the glass, this will create a smooth pour without causing splashing or releasing too much CO2.

When the glass is nearly full, tilt it to a 90 degree position - this is key for creating the foam head of the beer. Continue pouring the beer at this angle whilst slowly creating distance between the glass and the bottle or can. The distance determines how much foam is created and this can be adjusted to produce the right amount.

After following these steps, the art of pint pouring should be mastered. However, refer to the troubleshooting section if any issues arise.

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The beer is flat - This means there are issues with the carbonation of the beer. Either adjust the CO2 pressure if pouring from a tap, increase the temperature slightly or check if the glass may be greasy.

The beer is too foamy – This means the temperature may be too warm, the CO2 pressure is too high, the faucet is dirty or the distance between the glass and tap/bottle when pouring was incorrect.

The beer is cloudy – This means the temperature is not constant or the beer may be old.

Featured Image: Unsplash/Bence Boros

Will you be putting your new bartender skills to the test this term?