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Advanced Cicerone® · Keeping and Serving Beer

Pouring a beer

Syllabus Path

A standard draft pour opens the faucet fully, keeps the faucet out of beer and foam, starts at 45 degrees, and finishes upright. Use pour mechanics to separate operator errors from temperature, pressure, restriction, or glassware problems.

  1. I. Keeping and Serving Beer
  2. H. Serving draft beer
  3. 1. Pouring a beer

Exam Focus

  • Explain pouring a beer as a service topic within Serving draft beer.
  • Execute the clean-glass, fully open faucet, controlled head, and no-contact sequence while observing flow and foam as diagnostic evidence.
  • Separate a technique problem from warm beer, excess carbonation, inadequate restriction, dirty hardware, or a newly changed keg when a pour fails.

Core knowledge

  • A standard draft pour opens the faucet fully, keeps the faucet out of beer and foam, starts at 45 degrees, and finishes upright.
  • Partially open faucets create turbulence and foam; faucet contact creates sanitation risk.
  • Head target should match style and glass while preserving aroma, appearance, and service consistency.

Study application

Use pour mechanics to separate operator errors from temperature, pressure, restriction, or glassware problems.

Key Terms

Head target
Head target should match style and glass while preserving aroma, appearance, and service consistency.

References

1 available