Foam

The foam issue is back, and it is so 2010.  The New York Times takes aim at the issue.  To me, foam is a two-part issue:  proper beer service and bad beer service.  Every beer needs some foam, and some beer styles need more foam.  Pilsners should have more foam than an IPA, for example.  The restaurant, bar, or brewery should know the difference.  If a beer style requires a certain amount of foam, great, just don't use that as an excuse for sloppiness and poor training, or worse a sly way to serve less beer through excess foam.  When you pay for a pint of beer, you expect a pint of beer, especially when pints are now $6 to $8, or more.

San Diego's Blind Lady Alehouse and Tiger! Tiger! restaurants figured a solution a long time ago with fill lines on their glassware.  Now for something heretical:  I don't hate shaker pint glasses.  Shakers were bashed in the NY Times article as not being conducive to correct foam.  Whatever; I like drinking beer from a shaker glass.