What is the proper way to draw a perfect glass of beer?
With traditional faucets, when beer directly hits the bottom of the glass it foams uncontrollably. The art of the bartender is to tilt the glass just right to prevent this from happening.
For Ale & Lager type of beers, the pouring process is:
| Start with a glass clean of any residue, including soap film. |
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| Place the glass at a 45° angle, one inch below the faucet. Do not let the glass touch the faucet. Open the faucet completely in one swift motion. |
After the glass has reached half full, gradually bring the glass to an upright position. |
Let the remaining beer pour straight down the middle. This ensures proper release of CO2 by producing a ¾" to 1" foam head. |
Close the faucet completely and quickly. |
For Stout type of beers, the pouring process is:
| Start with a glass clean of any residue, including soap film. |
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| Place the glass at a 45° angle, one inch below the faucet. Do not let the glass touch the faucet. Open the faucet all the way in one swift motion. |
After the glass has reached ¾ full, close the faucet completely in one quick motion. |
Then place the glass on the bar counter and allow to settle. |
Once the surge has settled, fill the glass to the brim by pouring the remaining beer straight down the middle of the glass. Close the faucet completely in one quick motion. |
Stout type beers (such as Guinness® and Murphy's®) require a stout type faucet, and the legendary two-part pour method to achieve the distinctive cascading head of stout beers. It takes about 2 minutes to pour the perfect pint of stout beer. But just relax - it's worth the wait.
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