Unlike men, not all beer is created equal. There are hundreds of different kinds of draft beers that you can serve at your bar or restaurant. With this in mind, it is important to know how to properly pour a draft of beer. Courtesy of the American Bartenders School, here are a few tips for how to pour the perfect draft:
- Use a Clean Beer Glass… Leftover residue will distort the taste of the beer and affect carbonation.
45 Degree Angle… Hold the Beer Glass at a 45 degree angle so the beer will hit the middle of the glass, allowing the beer to flow down to the bottom of the glass. This will guarantee the proper head. When the glass is 2/3 full of beer, straighten the glass out and hold it upright
- Foam… Target for 1/2 inch of foam, by increasing the distance between the beer spout and the glass. Also, make sure to keep the faucet opened completely to avoid too much foam.
- Temperature…Never serve beer in a warm glass. There are a variety of Glass Chillers that will keep your mugs at the perfect chilled temperature.
- Then There was Guinness… Guinness experts suggest using a two-part pour method for its notorious thick and nitrogenous stout. To do this, pour the beer about 2/3 of the way up the glass and wait 30 seconds to help the nitrogen bubbles in the beer settle.