My Belgian Beers Pour With Too Much Head

[aurelius121ad]

What am I doing wrong here! Occasionally I treat myself to imported beers, call it palate calibration, enjoying the finer things in life, or whatever you want. I have have had 3 Belgians over the past month (Orval, Duvval, and something brewed for export to a particular restaurant here) but two of them foamed up like a mo fo in the glass.

The Orval was, without a doubt, one of the best beers I have ever had. The other two were good as well but I ended up with a bunch of the yeast sediment in my glass cuz I had tip the bottle upright and wait a few minutes for the huge head to settle before I could finish the pour. Both times I was using a "Guinness" style hourglass pint glass and pouring slowly and carefully down the side of the tipped glass.

What am I doing wrong?

[gregb]

Pre Chill the glass?

I sometimes find that a glass that is too warm will cause foaming.

Cheers,
Greg

[aurelius121ad]

Ok, that makes sense, I will try that next time. I was thinking of leaving the bottle uncapped for a few minutes before pouring as well.

[gregb]

Letting the bottle breath for a minute would help too.

Cheers,
Greg

[Tipsy]

I always have problems pouring Duvel, especially when you're hanging out to drink it.
Patience is the key

[Chris]

I once knew a Belgian blonde with great head and mouthfeel. The trick was patience and timing.