I read someone joke recently that they caught themselves pouring their coffee with the cup tilted, like you do when pouring a beer to avoid too much foamy head.   I, on the other hand, am fairly terrible at getting just the right foam on top, since it rarely matters with the swill I drink.  (Have I described malt liquor foam yet?  Someone should make a cotton candy flavor from that.)  So I’m not exactly “practiced” at pouring the finer beers.  Which led to problems when my friend Mo stopped by to visit from out of town, bringing with him this highly-acclaimed beer in the smooth white bottle.  We got our juvenile puns involving the name  “Gulden Draak” out of the way, and proceeded to pour a couple glasses in my best German beer steins.  I poured mine first (as a good host should), and got…  nothing but foam.

It was literally, quite literally, solid foam head, all the way to the bottom of the glass.  Close to a pint in volume, 100% head, with nary a puddle of liquid beer at the bottom.  I had done it — I had produced a glass of beer purely in the gaseous state of matter.  This might have been the very worst job of pouring a pint of beer ever, in the history of beverages.  I defy any of you to accomplish this with any other carbonated beverage.

I should mention that this is a highly-acclaimed brew, one of those award-winning stars of the beer world that I have no business rating.  And it was a very good beer, 45 minutes later when we finally got some liquid condense out of the fog.  Very fruity, dark and sweet, practically a meal in itself.  Pretty strong too — our variations on the name “Gulden Draak” were heeee-larious by the end.  I highly recommend it, the most delicious, aromatic quick-expanding foam insulation I’ve ever tasted.