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Advanced Cicerone® · Keeping and Serving Beer

Pouring and cutting with a beer spatula

Syllabus Path

Side-pull or Czech-style service intentionally creates wet, dense foam and may use a beer spatula or foam-cutting technique. Explain side-pull and spatula service as intentional foam management with added hygiene controls.

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

Exam Focus

  • Explain pouring and cutting with a beer spatula as a service topic within Serving draft beer.
  • Explain the traditional service purpose of building and cutting a dense foam collar with a dedicated clean, wet beer spatula.
  • Perform the cut without contaminating beer or glass and identify when the technique is appropriate to a service tradition rather than universal.

Core knowledge

  • Side-pull or Czech-style service intentionally creates wet, dense foam and may use a beer spatula or foam-cutting technique.
  • Tools and faucets that touch foam require strict sanitation because they can contact the served beer.
  • The technique should match beer style and house presentation rather than being used as a generic foam fix.

Study application

Explain side-pull and spatula service as intentional foam management with added hygiene controls.

Key Terms

The technique
The technique should match beer style and house presentation rather than being used as a generic foam fix.

References

1 available