Exam Focus
- Never let the faucet touch the glass, beer, or foam.
- Hold the glass about 1 inch below the faucet at a 45-degree angle.
- Open the faucet fully.
- Straighten the glass to create appropriate head.
- Close the faucet as the foam cap reaches the top.
What to know
Hold a beer-clean glass at an angle, open the faucet fully, pour down the side, then straighten the glass to form appropriate foam.
How it applies
Do not let the faucet touch the glass or beer; stop and troubleshoot if beer pours mostly foam, flat, cloudy, or with off-aroma.
- Never let the faucet touch the glass, beer, or foam.
- Hold the glass about 1 inch below the faucet at a 45-degree angle.
- Open the faucet fully.
- Straighten the glass to create appropriate head.
- Close the faucet as the foam cap reaches the top.
Why It Matters
- A fully open faucet and clean angled glass produce a proper head with less waste.
- Avoiding faucet contact protects the beer and equipment from contamination.
Practical Sensory Exercises
Pouring a Beer practice drill
Rehearse the draft-pour motions with a clean glass: angle, fully open faucet, straighten for head, close completely, and never touch the spout; note any flow or foam symptom to report.
Key Terms
- Faucet
- The draft tap valve where beer exits the system.
- Foam collar
- The visible head that supports aroma and presentation.
- Turbulence
- Agitation during pouring that can knock CO2 out of solution.