Everyone enjoys a well poured beer. Just the right amount of head, decanted if needed, enough beer to get a full pour without over pouring, all are keys to a great tasting beer. There’s more to getting this perfect pour than some may think, and bad pours are a frequent occurrence.
The fine researchers at Beer Advocate, through many pints of research, have discovered some common bad pour techniques. Many of these you have likely run into at a local pub in your town. These can range from the Over or Under pour, one of which can waste up to half a pint of beer, and the second often indicating you're dealing with a cheap bar owner. The Stadium pour, which you will find any any sporting event you ever attend, where the bartender fills your cheap plastic cup to the rim with a nice MillerCoors or Anheuser Busch product. Another poor pour you'll see often is the incorrect glassware used for the style of beer you have ordered. Theres also the under carbonated pour, found in those bars that wish to avoid heads on beers, they will intentionally under carbonate your beer. And finally, the yeasty pour, which occurs when a beer that is bottle conditioned and contains a layer of yeast at the bottom of it, is poured entirely into your glass.
If you run into any of these scenarios, you should kindly and gently bring it to the bartender's attention. Don't be a beer snob and bully them about it, but letting the bar know the proper way to serve their product helps the drinker and the bar alike.