I would like to know how much the method of Beer pouring is regional. The following is a description of a method observed on a Television show called "Beer TV" spotlighting a Bartender's contest hosted in Belgium. I have added some of the methods I have used to alter to suit my facilities. Does anyone have any opinions?
Always start with a clean Glass, even though a Glass has been washed, it may still have impurities on it, and so it should still be washed just before pouring. The washing process consists of pouring a Sink full of warm soapy water and a Sink full of Cold, constantly replenishing water (I use a dish tub for the cold water). Scrub the Glass well with a Brush (I use a scrubbing Mitt) in the Soapy water and then rinse in the cold water. The water should repel from the Glass, or it will have to be washed again. The second part is the pouring. I pour the first part down the side of the Glass, and then lift the glass to watch the bubbles rise. The last part of the pouring is done profusely causing the Glass to overflow. The head is then scraped off using the flat end of a Knife at a 45 degree angle (am usually doing the scraping over my Dish tub of Cold Water to prevent a mess). The poured Glass is then put, and moved around in the Cold water to remove remaining Bubbles and to chill the Glass. The bottom of the glass is then wiped off, (I do not have the fancy water catchers they put on the bottoms of the Glasses in the competition) and served.
According to this Method, a poured Beer should have two fingers of head.