I. Beers bottled without yeast or other sediment—the entire contents of the bottle can be poured into the glass ii. Hold the glass at a 45-degree angle and pour down the side of the glass until the glass is half full iii. Gently tilt the glass upright and pour down the middle to create approximately 1 inch (2.5 cm) of foam head on the beer as the pour finishes. German wheat beers and Belgian ales traditionally should have 2–3 in (5–8 cm) of head