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Advanced Cicerone® · Keeping and Serving Beer

Pouring a beer

Syllabus Path

Advanced candidates should study pouring a beer as part of serving draft beer, connecting the syllabus heading to beer flavor, dispense quality, safety, and guest experience.

  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.
  • Use specific evidence such as temperature, pressure, package condition, sanitation, equipment state, and observed service symptoms.
  • Apply the topic to beer flavor, dispense quality, safety, and guest experience rather than repeating the heading alone.

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