What Does Putting Salt In Beer Do?

Reduced Bitterness For super bitter beer, like a double IPA, salt will cut that bitterness down, making the beer taste a bit sweeter. So if you’re trying your hand at IPA, Gose Gose Gose (/ɡoʊzə/) is a warm fermented beer that originated in Goslar, Germany.

Gose – Wikipedia

, or Lambic, sprinkle a little salt in there, and you might find yourself acquiring the beer taste more quickly.
Salt In Beer: What’s Up With That? – Color me surprised when I was told that people add salt to their beer. I know people do that with tequila, but it was my first time hearing about beer and salt. Apparently it has something to do with the beer’s bitterness.

What happens when you put salt in alcohol?

Just like with food, a little bit of salt can improve the flavor of a cocktail. A 1997 Harvard study study, titled ‘Salt enhances flavour by suppressing bitterness,’ found that salt makes sweet, sour, and umami notes stand out by decreasing the amount of bitterness we can taste.

Why does salt make beer fizz?

Watch out for that foam volcano, though. Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. I’m all for a fancy cocktail. There is a kind of delight in going to a tiki bar and guessing how many tiny garnishes are going to festoon your drink of many rums, or being presented with a meticulously made house special.

But fancy cocktails aren’t an every day occurence for me because of their expense, both in terms of money and in terms of the hangover they tend to extract the following day. More often, I’ll go for what I think of as a beach cocktail, which is to say, some other things dumped into a can of neutral-flavored, cold beer that make it just a little bit fancier.

A beer cocktail usually requires some ingenuity and a cheap cold Pilsner, usually in a can for the sake of portability, but sometimes in a glass bottle too. This category includes Corona, Budweiser, Coors, Modelo, Miller High Life, and, yes, Natural Light.

• Heneiken or Rolling Rock are kind of pushing it, in terms of having a bit more of a robust flavor, but use what you’ve got.
• Avoid IPAs, stouts, sours, saisons, and any beer that would be delivered to you in a fancy goblet in a brewery.
• You want a canvas that’s sort of neutral and not a huge flavor bomb.

From there, you can do all kinds of things. Add lime juice, hot sauce, and salt and you have a makeshift michelada, Add lemon juice and Aperol and you have a spaghett, Add grapefruit juice, tequila, and lime juice and you have a Grapefruit Beergarita,

All these are very worthy options for patio sipping, or even for a take-along picnic cocktail. But by far the simplest, lowest effort “cocktail” I’ve had in my rotation is this: Just add salt to your beer. I’m not talking here about Beer Salt, the flavored Texas-based salts that I’m also a big fan of.

I’m just talking about plain old salt. I keep a small tin of flakey salt in my purse at all times for emergency seasonings, because that’s the kind of watches-too-much- Top-Chef person I’ve become, but any old salt will do. Add a pinch to your beer and you’ll find that it enhances the taste of whatever neutral beer you have.

Lemon or lime juice is great too, but if you don’t have that, don’t worry about it. What you do have to worry about is that salt will make your beer foam up something fierce, so it’s best to drink about a third of it before adding salt. Apparently the addition of salt encourages carbon dioxide bubbles to cluster together and foam up, and if you aren’t careful you’ve got a third grade science-project volcano on your hands.

But with that caveat aside, salting your beer, particularly if it’s otherwise not a strongly flavored beer, well, it’s not exactly a cocktail, but let’s call it a hack. A good one, and an easy one, too.

How much salt should I add to beer?

In addition to a salty taste, salt adds texture and other interesting flavors to your beer. We’ll show you the basics and give you some ideas to try! Salt in beer is almost exclusively associated with the “rediscovered” German beer style, gose. In this tart, spicy, wheat style, the salt adds a nice, crisp, briny note to contrast the tart flavors.

Typical gose recipes call for only about one-half to a full ounce of salt for a five-gallon batch. It’s generally added late in the boil, perhaps to maintain any subtle flavors that may volatilize off, but adding it earlier in the boil probably wouldn’t be detrimental. I would caution against including it in the mash, as it could affect mash enzyme activity in undesirable ways.

Since salt is used in a relatively small amount, a brewer can be forgiven for not giving too much thought to what type of salt to use. However, since it’s such a unique and signature ingredient of the style, it’s worth picking the right salt for a desired impact.

Why do Mexicans add salt to beer?

The History of Salting Beer – There are various theories on how salting beer got started. Although salting beer is thought to have originated in Mexico, there are accounts of it being done in the United States during Prohibition. The addition of salt to beer in today’s society is the product of generational teachings passed down through the family.

Salt, combined with lime, became a traditional technique in Mexico to help enhance the flavor of beer. Brewers were seeking ways to save money during Prohibition, so they began utilizing rice and corn, which rendered the beer flavorless. To improve the flavor of this dull beer, beer consumers began to add salt to it.

Customs and traditions, like anything else, seem to be passed down through the generations. Even though today’s beer is superior, today’s salt users may have learned the habit from their parents, who may have learned it from their ancestors, and so on.

Is salting beer good?

10. Everyone Else Is Doing It – And, of course, the silliest reason of all: because everyone else is doing it. It does not have to be too silly, though. It can be fun to try doing what your friends or the locals are doing, and you might find it is the beginning of a wonderful tradition that offers a ton of health benefits to boot! In the end, there are many reasons people add salt to beer, and often the reasons are combined.

1. https://renegadebrewing.com/salt-in-beer/
2. https://www.soundbrewery.com/putting-salt-in-beer/
3. https://www.drstevenlin.com/salt-good-for-you/

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Why do alcoholics crave salt?

Say goodbye to greasy cures. – Avoid greasy foods like pizza and fries. Shutterstock “Everything you thought you knew about curing a hangover might be wrong,” Ali Tager, nutritionist and health coach at the Institute for Integrative Nutrition, told INSIDER. “Indulging in greasy food is actually the worst thing you can do for your body.

Alcohol is broken down via the same metabolic pathway as fat, so while your body is breaking down those margaritas you threw back last night, it will have to put that greasy food to the side.” So while that hangover sandwich wrapped in bacon and melty cheese from your nearby deli may seem tempting, your body will technically be storing the fats for later because it cannot digest both the greasy food and alcohol at the same time, leaving you feeling bad for longer.

Salty food, however, is fine, as it should hopefully encourage you to drink more water and rehydrate quicker. “Craving salt may result from being dehydrated,” nutritionist Suzanne Dixon, MPH, MS, RDN, told INSIDER. “Alcohol is very dehydrating — it removes more fluid from the body than it supplies in the drink —, and when your body sheds fluids, you can lose electrolytes, including sodium, along with that fluid.)”

Why do guys drink so much beer?

By Joy Stephenson-Laws, JD, Founder Like many of you, I was riveted by the testimonies in the recent U.S. Senate hearing to confirm a new Supreme Court Justice. At one point during the proceedings, I found myself wondering why a man would say he loves beer 30 times over the course of a few hours.

• And, as a woman, I began to wonder what about beer would generate such intense loyalty and enthusiasm among some men to where they can be as passionate about their “brew” as they are about their sports teams.
• According to a recent poll, 62% of American men say beer is their preferred choice of an alcoholic beverage.

So as it turns out, the love affair between men and their beer may be a bit complex. Men tend to enjoy beer more than women, and they may sometimes go on and on when extolling its virtues. And when you consider the psychological benefits that beer offers, it’s not surprising that men would love beer.

Male Bonding : One of the most common reasons that men love beer is that it plays a key role in male bonding and creating a sense of community. This socializing has been shown to release endorphins, which improve mood. Mood improvement is so powerful that one study showed that smiles are contagious in a group of men sitting around drinking alcohol. Interestingly, beer did not have a similar effect on women.

Dopamine Rush : The ingredients in beer have been shown to release dopamine in the brain. This is the same chemical that helps give runners their “runners high” and that certain foods and activities release in a man’s (and a woman’s) brain. Apparently, hordenine, a substance present in beer, is able to stimulate a dopamine receptor and may cause a prolonged effect in the reward center of the brain. Once this link between drinking beer and feeling better is established, it usually remains for a long time. This would help explain why research shows that even smelling or tasting beer can trigger the release of dopamine which, in turn, can improve a man’s mood. As an added bonus, beer also tends to be high in vitamin B6, which helps the body produce serotonin, which is a mood stabilizer.

Beer Buzz : Beer is usually lower in alcohol than other alcoholic beverages, so it takes a lot more to cross the line between having a “buzz” and getting drunk. This means that men can drink longer in a social setting, which most find appealing and attractive.

Masculinity : If you ever wondered why men prefer beer over a wine spritzer, the answer is that beer is seen as “masculine” and “manly,” especially when compared to “girly drinks.” Do you think most men want to hold a strawberry daiquiri or a fruity drink with an umbrella? This masculine aspect of beer can be so compelling that some men will drink beer even if they don’t necessarily like the taste, in order to be perceived as “real men.” This link between masculinity and beer is reinforced in popular culture in any number of ways, but especially in advertising which often depicts men enjoying beer while at or watching a sporting event. A popular beer commercial circulating now stars rugged “Jurassic Park” star Chris Pratt. Justification of Drinking Behaviors : Since beer doesn’t pack the punch of “hard” alcohol, it is not seen as being as “bad” as other distilled beverages. How often have you heard someone respond to “Have you been drinking?” with the answer, ” I only had a couple of beers.” You very rarely will hear someone say,”I only had a few martinis.”

The Health Benefits and Risks There are some reported health benefits of drinking beer in moderation. These include improved heart health and kidney function. It also has been said to help cognitive function and reduce the risk of developing Alzheimer’s disease,

1. One of the key ingredients in beer, called hops, has also been shown to be a powerful antioxidant, which is associated with brain protection.
2. There are studies which suggest that having a few beers may increase creativity and problem solving.
3. Memory has also been shown to benefit from beer.
4. Drinking to the point of inebriation or drinking too frequently, however, does negate these benefits, so “I want to be more creative” or “I want to have better memory” won’t justify drinking beer in excess.

The Risks On the other hand, beer does have some health and physical drawbacks, some of which may be especially important for men to know about it. One is that hops, which also give beer flavor, contain high levels of plant estrogen, which is a female hormone.

1. Drinking too much beer, according to some research, can promote the development of female physical characteristics, such as larger breasts.
2. Maybe all this time, “man boobs” was really referring to “beer boobs!” It also can contribute to what is euphemistically called “brewer’s droop,” or erectile dysfunction.

Some men also experience premature aging, sluggishness and the all-too-common beer belly. Too much brew can also damage the liver as well as other organs. Other health issues from drinking too much beer may be the loss of critical nutrients, like water, vitamins, minerals, including iron, selenium and magnesium, which alcohol depletes from our bodies if we overdo it.

Staying Hydrated: While beer can be quite refreshing, it, as does alcohol in general, promotes dehydration, which carries its own set of health risks. So, it’s important to have your beer with a water chaser and make sure that you keep your water intake adequate. Don’t Mix Beer with Sports: Just as beer does, sports are a way that many men bond. Combining the two seems like the perfect combination, but there are health risks in doing so. The combo of the two could lead to accelerated dehydration from both drinking alcohol and sweating. It may also affect physical performance and cause a slower muscle recovery. And let’s face it, if you are feeling that beer buzz you may be more likely to injury yourself while playing that sport. Maximize Antioxidant Value: The more hops used in the beer, the more antioxidants there are. Also, be careful with “light” beers, which may be higher in calories and carbohydrates then you may think.

The bottom line is that the love affair between men and their beer is not going to end and nor should it. There are many social and perhaps health advantages of sharing a brew with your buddies. But if you drink beer, think about doing it in moderation and be proactive about maximizing the benefits and minimizing the risks.

• Enjoy your healthy life! The pH professional health care team includes recognized experts from a variety of health care and related disciplines, including physicians, attorneys, nutritionists, nurses and certified fitness instructors.
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To learn more about the pH Medical Advisory Board, click here.

Does salt make beer colder?

1. Submerge the beer in ice water and salt. – Submerge the beer bottle or can in a bucket or large pot filled with ice water and salt. The salt lowers the freezing temperature of the mixture of ice and water, causing the ice to melt, which lowers the water’s temperature and chills the beer faster. Chilling time: About 15 minutes.

Why do people put salt and pepper in beer?

The history of salting beer goes back further than the introduction of beer salt. It’s too often mentioned that, post-Prohibition, the practice arose in North America because cheap ingredients made commercial beers taste pretty awful, and salt perked up their palatability.

Does salt intensify alcohol?

Stay away from salt-heavy drinks. – Salt-rimmed margaritas may taste good, but they won’t help you avoid a hangover. According to Dr. Holsworth, sodium helps your body absorb alcohol more quickly, This is because the opening at the bottom of your stomach that leads into your small intestine — called a duodenal sphincter — becomes larger when you consume large amounts of sodium.

Can you put table salt in beer?

Words by Jamie Carmichael Brewers have long been aware of the importance of the minerals in water for the brewing process and the final taste and flavour of beer. Murphy & Son was founded on the principle of producing high quality water analysis and making the best possible recommendation for treatment by brewers.

1. Brewing water contains a multitude of ions, though the most important six are the three negative anions: alkalinity, sulfate and chloride and the positive cations: calcium, magnesium and sodium.
2. The latter of which, sodium, is the highlight of today.
3. The taste of sodium is very familiar outside of beer – from seawater to seasoning of food with table salt – sodium chloride – where it is used to accentuate flavour.

When adding table salt to food, the chloride ion is added in almost equal quantities – it’s usually regarded as the sodium doing most of the heavy lifting in food flavour. Substitution with salt substitutes like potassium chloride don’t work quite as well as the time served original. The six major brewing water ions How much should be in beer? Many of the same qualities can be seen in beer as in food with small amounts of sodium – an accentuation of sweetness, maltiness, roastiness, as well as the often cited means to give “palate fullness”.

This makes it more appropriate to use additional sodium in darker, full-bodied styles like stouts and porters. Around 100mg/l in brewing water is recommended for these styles. Beyond 150 mg/l the flavour can become unpalatable to some, and to most by 200mg/l where it causes a perceived sourness. Gose – a traditional German Beer style provides a possible exception to the rule with sodium levels between 200 and 250 mg/l utilizing this sourness in conjunction with the acidity from warm, mixed fermentation, herbs and spices.

On the lower end, delicate beers like lagers and pilsners benefit from lower levels of sodium, below 50 mg/l. Is sodium removed by the brewing process? Not really. Although sodium is player in the membrane transport and osmoregulation of the yeast cell, only very small amounts are absorbed by the yeast and subsequently removed from the process prior to packaging.

Does my brewing water contain sodium? Yes – The maximum allowed in municipal supplies around the UK is 200 mg/l. Though frequently the level is below 50 mg/l. Seasonal switching of supplies (e.g. from a reservoir to an aquifer) can make proportionally large swings in sodium concentration as it does the other ions.

Well water (particularly with proximity to the sea), treatment with water softeners or using sodium metabisulfite to remove chlorine can be the source of high levels of sodium in some areas –and may cause water to go above 200 mg/l sodium. Do malt and hops add sodium? Yes, though in practice very little.

• Through the process of drying and kilning the barley grains – malt contains “dehydrated water” and can increase the level of sodium in wort to a small extent, as do hops.
• The majority enters in by brewing water How is Sodium concentration in water tested? The low levels of sodium are detected to a high level of precision in our labs using inductively coupled plasma mass spectrometry.

As small concentrations of sodium can make big differences in the taste and flavour of your beer, it is important to get a reliable, accurate analysis of your brewing water with sodium. This is the first step to ensure that your beer will have neither too much nor too little sodium.

How does sodium work with the other ions to change flavour? It is usually regarded that the chloride ion is the better counterpart to have in higher concentration in beers utilizing the qualities of sodium. Higher levels of sulfate with sodium can introduce a harshness and sour taste.50 mg/l sodium with 100 mg/l sulfate is usually the upper limit when together.

What products can I use to add sodium to beer? In beer the addition of food grade sodium chloride can work well. This works synergistically to increase the sweetness of the beer which is beneficial to certain styles. An understanding of the levels of all the ions is important when building a water profile.

1. Sodium chloride is 40% sodium and 60% chloride by weight so the chloride level will increase proportionally faster with increasing additions of sodium chloride.
2. Chloride has its own flavor threshold in beer – maxing out at 250 mg/l.
3. Even modestly hard water can contain appreciable levels of chloride.
4. The application of calcium chloride to the mash will increase further.

An addition of sodium chloride on top of that can push the beer over the chloride flavour threshold before the sodium does. Other means to add sodium exist – sodium bicarbonate can be useful. The bicarbonate will increase pH of both the mash and beer. This can be useful if brewing dark styles where the roasted malts acidify but a higher final beer pH is preferred.

BYF No.3 Sodium Hydrogen Sulphate can help to increase the sodium content and lower the mash pH. Useful in beer styles like Gose or when alkalinity is in excess in brewing water. Where should they be added? Both sodium chloride and sodium bicarbonate easily dissolve and can be added at almost any point in the brewing process – from the brewing water to the finished product.

There is no benefit to having the sodium present in the mash process like calcium. Technical Expertise We’re here to help. Murphy’s can perform an accurate liquor analysis with sodium, as well as provide unrivalled expertise in what liquor treatments, how much and where to add for your brewing process.

Does salt in beer help with dehydration?

Desbrow, B., Murray, D., & Leveritt, M. (2013). Beer as a Sports Drink? Manipulating Beer’s Ingredients to Replace Lost Fluid. International Journal of Sport Nutrition and Exercise Metabolism, 23(6), 593-600. doi:10.1123/ijsnem.23.6.593 – This group is looking at how they can change beer to make it better for hydration. They have found adding sodium to beer does this best. –

Is beer salt just salt?

Is Beer Salt Real Salt – It is not the same as regular salt (sodium chloride), although it may contain some sodium chloride as an ingredient. Beer salt is typically made with a blend of different seasonings, including flavors like lime and chili, which are thought to complement the flavor of beer. It is not intended to be a substitute for regular salt, and should not be used in the same way as regular salt.

What does beer salt taste like?

Lemon-Lime – As the original, classic flavor, Lemon-Lime Beer Salt has been loved by beer drinkers for more than 30 years. The tangy combination of natural lemon and lime with salt adds a tasty twist to the drinking experience. Try it with Mexican and American lagers, tequila, margaritas, or a malt beverage.

Why do you put pepper in beer?

In the same way a chef can add a touch of cracked peppercorn to open up a dish with added spice and complexity, a brewer can use the same ingredient to achieve the same result. Peppercorns are perfect for complementing and enhancing the phenols produced by many Belgian yeast strains.

1. Saisons are most commonly associated with peppercorns, given the natural spicy, peppery character of the yeast, but other styles also lend themselves to the use of peppercorns.
2. The broad spectrum of peppercorns expands the number of styles in which this unique ingredient can be used.
3. To maintain the peppercorns’ more subtle flavors, freshly cracked peppercorns should be added no sooner than 10 minutes at the end of the boil.

A post fermentation addition can bring forth an intriguing bright, spiciness to the beer, but avoid a heavy hand when working with this type of an addition. Along with the pungent peppery quality derived from the alkaloid peperine, a number of volatile terpenes can be found in peppercorns.

Interestingly, many of these terpenes (caryophyllene, limonene, and pinene) give hops some of their signature aromas. Regardless of when you add pepper, a little goes a long way, so keep the overall amount to less than 2 teaspoons per 5-gallon batch. Given the potent nature of the peppercorn, it’s worth exploring different varieties and their potential uses.

(I’d like to give a shout out to my local spice shop in Fort Collins, Colorado, Savory Spice, for offering a diverse array of peppercorns and pepper berries.)

Can you put table salt in beer?

Words by Jamie Carmichael Brewers have long been aware of the importance of the minerals in water for the brewing process and the final taste and flavour of beer. Murphy & Son was founded on the principle of producing high quality water analysis and making the best possible recommendation for treatment by brewers.

1. Brewing water contains a multitude of ions, though the most important six are the three negative anions: alkalinity, sulfate and chloride and the positive cations: calcium, magnesium and sodium.
2. The latter of which, sodium, is the highlight of today.
3. The taste of sodium is very familiar outside of beer – from seawater to seasoning of food with table salt – sodium chloride – where it is used to accentuate flavour.

When adding table salt to food, the chloride ion is added in almost equal quantities – it’s usually regarded as the sodium doing most of the heavy lifting in food flavour. Substitution with salt substitutes like potassium chloride don’t work quite as well as the time served original. The six major brewing water ions How much should be in beer? Many of the same qualities can be seen in beer as in food with small amounts of sodium – an accentuation of sweetness, maltiness, roastiness, as well as the often cited means to give “palate fullness”.

• This makes it more appropriate to use additional sodium in darker, full-bodied styles like stouts and porters.
• Around 100mg/l in brewing water is recommended for these styles.
• Beyond 150 mg/l the flavour can become unpalatable to some, and to most by 200mg/l where it causes a perceived sourness.
• Gose – a traditional German Beer style provides a possible exception to the rule with sodium levels between 200 and 250 mg/l utilizing this sourness in conjunction with the acidity from warm, mixed fermentation, herbs and spices.

On the lower end, delicate beers like lagers and pilsners benefit from lower levels of sodium, below 50 mg/l. Is sodium removed by the brewing process? Not really. Although sodium is player in the membrane transport and osmoregulation of the yeast cell, only very small amounts are absorbed by the yeast and subsequently removed from the process prior to packaging.

• Does my brewing water contain sodium? Yes – The maximum allowed in municipal supplies around the UK is 200 mg/l.
• Though frequently the level is below 50 mg/l.
• Seasonal switching of supplies (e.g.
• From a reservoir to an aquifer) can make proportionally large swings in sodium concentration as it does the other ions.

Well water (particularly with proximity to the sea), treatment with water softeners or using sodium metabisulfite to remove chlorine can be the source of high levels of sodium in some areas –and may cause water to go above 200 mg/l sodium. Do malt and hops add sodium? Yes, though in practice very little.

• Through the process of drying and kilning the barley grains – malt contains “dehydrated water” and can increase the level of sodium in wort to a small extent, as do hops.
• The majority enters in by brewing water How is Sodium concentration in water tested? The low levels of sodium are detected to a high level of precision in our labs using inductively coupled plasma mass spectrometry.

As small concentrations of sodium can make big differences in the taste and flavour of your beer, it is important to get a reliable, accurate analysis of your brewing water with sodium. This is the first step to ensure that your beer will have neither too much nor too little sodium.

1. How does sodium work with the other ions to change flavour? It is usually regarded that the chloride ion is the better counterpart to have in higher concentration in beers utilizing the qualities of sodium.
2. Higher levels of sulfate with sodium can introduce a harshness and sour taste.50 mg/l sodium with 100 mg/l sulfate is usually the upper limit when together.

What products can I use to add sodium to beer? In beer the addition of food grade sodium chloride can work well. This works synergistically to increase the sweetness of the beer which is beneficial to certain styles. An understanding of the levels of all the ions is important when building a water profile.

1. Sodium chloride is 40% sodium and 60% chloride by weight so the chloride level will increase proportionally faster with increasing additions of sodium chloride.
2. Chloride has its own flavor threshold in beer – maxing out at 250 mg/l.
3. Even modestly hard water can contain appreciable levels of chloride.
4. The application of calcium chloride to the mash will increase further.

An addition of sodium chloride on top of that can push the beer over the chloride flavour threshold before the sodium does. Other means to add sodium exist – sodium bicarbonate can be useful. The bicarbonate will increase pH of both the mash and beer. This can be useful if brewing dark styles where the roasted malts acidify but a higher final beer pH is preferred.

1. BYF No.3 Sodium Hydrogen Sulphate can help to increase the sodium content and lower the mash pH.
2. Useful in beer styles like Gose or when alkalinity is in excess in brewing water.
3. Where should they be added? Both sodium chloride and sodium bicarbonate easily dissolve and can be added at almost any point in the brewing process – from the brewing water to the finished product.

There is no benefit to having the sodium present in the mash process like calcium. Technical Expertise We’re here to help. Murphy’s can perform an accurate liquor analysis with sodium, as well as provide unrivalled expertise in what liquor treatments, how much and where to add for your brewing process.

Does salt make beer colder?

1. Submerge the beer in ice water and salt. – Submerge the beer bottle or can in a bucket or large pot filled with ice water and salt. The salt lowers the freezing temperature of the mixture of ice and water, causing the ice to melt, which lowers the water’s temperature and chills the beer faster. Chilling time: About 15 minutes.

Is alcohol and salt bad?

Conclusions – The findings of this study indicate that excessive sodium intake and excessive drinking are highly prevalent dietary habits among older adults in Inner Mongolia. The age-standardized rate of hypertension was 62.33% among the study participants, who were aged 55 years and above.

Does salt take the carbonation out of beer?

To Prevent Burping (Gas) – You may have seen videos of people online touting their method of pouring a beer by basically dumping it into the glass is the proper way to pour a beer as it allows all of the foam to come out of the beer resulting in the gas being expelled out of the glass instead of in your stomach with the end result of you becoming less gassy.