Pour wheat beer properly
One problem with pouring wheat beer is the formation of too much foam. This happens through the smallest dust particles that are in the glass. That's why you should pre-rinse the glass with cold clear water before pouring.
The pre-rinsed glass is now held diagonally in the hand while slowly pouring two-thirds of the contents of the bottle into the wheat beer glass with the other hand. What many beginners like to do wrong is loosening the yeast from the bottom of the bottle. To do this, move the bottle with the remaining beer in a circular motion so that the yeast deposited on the bottom of the bottle mixes with the beer.
The last third of the wheat beer is now poured into the vertical glass, resulting in a beautiful head of foam.
Even if some people try to impress with it: you never put the bottleneck so far into the glass that it sinks into the poured beer ... that is unhygienic.
