Beer is often purposely poured straight down into the glass to draw the head out, allowing the aroma to add to the experience. I suspect that many bartenders pour along the side of the glass to reduce the head, allowing the glass to be filled higher without making a mess. Customers at a bar will likely see the glass filled up to the top as a good thing, and thus they will label the bartender as good.
I'm not sure if the same comparison can be made to Champagne, but I'll bet that the French are laughing at scientists believing that they can understand and optimize a subjective experience through physics. Probably almost as hard as they are laughing at Americans calling Miller High Life the "Champagne of Beers".
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It took me a minute to read "got off" the way I believe you intended.
Please, let's not give Roland Emmerich any justification for making a sequel.
Beer is often purposely poured straight down into the glass to draw the head out, allowing the aroma to add to the experience. I suspect that many bartenders pour along the side of the glass to reduce the head, allowing the glass to be filled higher without making a mess. Customers at a bar will likely see the glass filled up to the top as a good thing, and thus they will label the bartender as good.
I'm not sure if the same comparison can be made to Champagne, but I'll bet that the French are laughing at scientists believing that they can understand and optimize a subjective experience through physics. Probably almost as hard as they are laughing at Americans calling Miller High Life the "Champagne of Beers".