old school pouring of German Pils

[seabop@aol.com]

Recently I purchased a Bev Air direct draw cooler for home use and currently am enjoying Spaten Pils poured via CO2 with conventional beer faucet. Beer pours and tastes great!
However, I desire to pour a more traditional (as experienced in Germany, but seldom in US), creamy foam head (realizing pours may take 5-7 min). Everyone I talk to about this has a differing or conflicting answer...My questions:

What kind of faucet do I need? Will it work with one of my standard shanks, insofar as dimensions? I do not want to use a nitro-CO2 blend, can I continue to use straight CO2? At what new PSI setting?
Does anyone know what this traditional pilsner pouring process is termed in German? Is there info on where I could purchase the necessary equipment and reading material learning more about this process. Danke!

Ed

[Scott Zuhse]

This dispensing technique results in a thick creamy head and product whose gas content has been lowered slightly during the pour. Barmen is dispensed in this fashion and they required the retailers to be trained on the seven minute pour before they could even purchase the brand.

I believe that the initial pour is straight up until the foam reaches almost to the top of the glass and then you stop. Then the product stands until the foam settles and the process is repeated. Each time the beer is dispensed into the glass the foam head becomes thicker and begins to resemble an ice cream cone. After repeating fiver or six times, the end result is this blossoming head on top of the an almost full glass. A tapered footed pilsner glass is very popular with this pour.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[seabop@aol.com]

Yes, this is the precise seven minute pour with resultant "Die Blumme" foam head I desire.
What type of faucet is required to attain this? Or is it simply a matter of pouring tecnique as your message suggests?

quote:Originally posted by Scott Zuhse

This dispensing technique results in a thick creamy head and product whose gas content has been lowered slightly during the pour. Barmen is dispensed in this fashion and they required the retailers to be trained on the seven minute pour before they could even purchase the brand.

I believe that the initial pour is straight up until the foam reaches almost to the top of the glass and then you stop. Then the product stands until the foam settles and the process is repeated. Each time the beer is dispensed into the glass the foam head becomes thicker and begins to resemble an ice cream cone. After repeating fiver or six times, the end result is this blossoming head on top of the an almost full glass. A tapered footed pilsner glass is very popular with this pour.

Scott Zuhse, Instructor Micro Matic Dispense Institute

Ed

[topgun3208]

"After repeating fiver or six times, the end result is this blossoming head on top of the an almost full glass. A tapered footed pilsner glass is very popular with this pour."

Five or six times? I would dehydrate

From the land of pleasant living, the Chesapeake bay
Mark

[Scott Zuhse]

USMC, most folks who order this style of pour normally order two beers - the seven min. one and then a normal pour to hydrate them while they wait

A normal faucet will work fine. This technique can be applied to any ale or lager. Even a light beer!

Scott Zuhse, Instructor Micro Matic Dispense Institute

[USMC - Retired]

Uhhhhh Scott... That's Mark your talking to, not me..... LOL!

Semper Fi,
The Gunns

"Beer is proof that god loves us and wants us to be happy" - Benjamin Franklin

Im a MicroMatic Beer Fanatic! Are you?

[Scott Zuhse]

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Scott Zuhse, Instructor Micro Matic Dispense Institute