Learned about the concept of a schnitt while drinking with some German colleagues in Munich.
I'd had my fill for the night and begged off the last round...so that's when I was introduced to the schnitt. My pour was probably 60% foam.
Rather than tipping your glass and getting a proper fill, for a Schnitt, the bartender will just open the tap and let the beer quickly fill the stein. This method creates a foamy phenomenon (sometimes 75% foam and 25% beer), and it’s a bit like the lottery. Sometimes the Schnitt closer to a full glass of beer, other times half-full (or half-empty, if you’re grumpy because you really just wanted a proper beer in the first place). Win some, lose some.