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
- Pouring a Beer gives servers a practical checkpoint before beer reaches a guest.
- Knowing this topic prevents avoidable quality problems and supports clear guest communication.
Practical Sensory Exercises
Pouring a Beer practice drill
Use this topic in a practical study rep: inspect the beer, list the relevant service or sensory cues, decide the correct action, and explain it in one clear guest-facing sentence.
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.