If you're served a beer with a generous head of foam on top you might be tempted to send it right back and demand another one, but according to beer sommelier Max Bakker your perception of what the ideal glass looks like is all wrong.
Max who is the first and only Master Cicerone in New York - a certification that recognises exceptional understanding of brewing, beer, and pairing told Business Insider that tilting the glass and pouring slowly means the CO2 in the beer has nowhere to escape to.
This means that the carbon dioxide goes straight into your stomach, leaving you feeling bloated - and things get worse if you pair your beer with a snack.
As soon as the food goes into your stomach and disturbs the liquid it will start releasing the CO2 and making you feel even more full and uncomfortable.
In fact, CO2 that's the equivalent of 2.5 times the volume of beer you've drunk can be released in your stomach because it hasn't happened in the glass during pouring.
According to Max the perfect way serve beer is to tilt the glass and pour with vigour, even if you're left with a significant head.
While people tend to see too much foam as a negative, Max insists it's not a proper beer without it.
'In this foam is where we're going to taste the sweetness of the malt and the bitterness of the hops,' he said.
'But really it's going to protect the integrity of the aroma that's underneath that foam through each sip.