Draught Operations > Serving Draught Beer > Pouring Draught Beer

 

This section contains the following topics:

Technique

Pouring Hygene

Free-Flow Pouring

 

Proper serving of draught beer is intended to have a “controlled” release of carbonation to give a better tasting and sensory experience. The evolution of CO₂ gas during pouring builds the foam head and releases desirable flavors and aromas.

 

Technique

 

  

 

     

Proper Pouring Technique

 

1. Hold glass at 45º angle, open faucet fully.
2. Gradually tilt glass upright once beer has reached about the halfway point in the glass.
3. Pour beer straight down into the glass, working the glass to form a one inch collar of foam (“head”).  This is for visual appeal as well as carbonation release.
4. Close faucet quickly to avoid wasteful overflow.

 

 Pouring Hygene

 

• In no instance should a faucet nozzle touch the inside of the glass.
  • Nozzles can potentially transfer germs from one glass to another.
• In no instance should the faucet nozzle become immersed in the consumer’s beer.
  • Nozzles dipped in beer become a breeding ground for microorganisms.

• Importance of one-inch foam collar:
  • While retailers struggle with customers who demand their beer “filled to the rim,” brewers prefer beer poured with about a one-inch collar of foam (“head”).

• A one-inch head maximizes retailer profit, as foam is 25% beer. Filling glass to the rim is really over-pouring.
• A proper head on a draught beer delivers the total sensory experience, including the following sensory benefits:
• Visual appeal of a good pour
• Aromatic volatiles in beer released
• Palate-cleansing effect of carbonation enhanced
• Textural and sensorial qualities of beer better presented to consumer

 

 Free-Flow Pouring