Beer is full of carbon dioxide that foams up when the liquid is shaken or poured incorrectly. It can create a head that is too foamy whether being poured from a tap or a bottle. Too much head on a beer robs the drink of the carbonation that is an important part of the beer's flavor. It is also an annoyance since it makes the beer difficult to sip. Tame the escape of carbon dioxide and the unruly creation of too much foam by using the proper technique for pouring beer into a glass.
Hold your beer glass at an angle so that the beer slides down the side rather than splashing into the glass from above. A 45-degree angle works best.
Turn the glass almost straight up when the glass is half or two-thirds full. Aim for a 90-degree angle.
Continue by pouring the beer down the center until the glass is filled.
The more beer that is poured from the tap or bottle while the glass is at a 45-degree angle the less foam there is on the beer. Beer responds best when poured into very clean glasses that are air-dried rather than wiped with cloths, which can have residue on them.
Rapid and splashy pouring can create too much foam. Pour the beer gently so that you don't disturb the carbon dioxide in the beer. Some beers, such as wheat beers, have a slight sediment in the bottom of the bottle that adds important flavor to the beer. Use a beer glass that is large enough to hold the contents of the bottle without a second pour. When the beer is almost completely poured, stop and twirl the bottle to loosen and mix this sediment and then pour the remaining bit of beer down the center of the glass.