Tally's Hints · in the glass
How to Pour a Stout
Simple steps, a smoother stout — and the secret of the little widget rattling in the can.
- 01
Chill the stout
Start with a properly chilled stout and give it a moment out of the fridge — nitrogenated stouts show best a little warmer than a lager, and the cascade forms more slowly from an ice-cold can.
- 02
Use a clean glass
A clean glass helps create the perfect head and lets the aromas shine. Any residue — soap film, old foam, a towel's lint — breaks bubbles before they can build the cream.
- 03
Tilt to 45°
Tilt the glass to about 45 degrees and start pouring gently down the inside. The angle keeps the beer from crashing and releasing its gas all at once.
- 04
Pour smoothly
Pour in one steady, confident flow, straightening the glass as it fills. Watch the cascade begin — that downward surge along the walls is what builds the signature velvety texture.
- 05
Let it settle, then top off
Give it a moment to settle into distinct dark body and pale cream, then top off for a smooth, tight head. Good beer takes time; the wait is part of the pour.
Best served in a stout glass. Pour confidently — the cascade is part of the show.