How to Pour a Perfect Pint in 5 Easy Steps

Perfect Pint

 

Whether you’re a bar or restaurant owner, or a regular guy/gal with a kegerator at home, pouring a proper pint is imperative (try saying that five times fast). It’s important not only for presentation, but for taste as well.

If you’re interested in pouring a proper – dare I say, perfect – pint, then check out these 5 steps. Even if you think you already have what it takes, I’d challenge you to read it still. Who knows? You may be missing something. If not, at least your skills will be reaffirmed.

1.) Make Sure Your Glassware is Clean

Not rinsed. Not scrubbed quickly. I’m talking clean. Beer-clean. If you don’t know what this means, check out my post on beer-clean glassware from earlier this week.

2.) Assume the Position

45 degree angle pour position

 

Hold the glass at a 45-degree angle. Keep the class a bit below the faucet, and make sure it doesn’t touch the faucet.

3.) Start Your Pour

Puring the Perfect Pint

 

Open the faucet quickly and swiftly, but don’t use too much force. It’s also important, if you’re using a longer tap handle, to grab it from the base of the handle (as seen above). Too often, people grab from the top of the handle, and end up snapping it right off. That’s good for us, but bad for you.

Bad Tap Handle Grab

4.) Craft the Right Amount of Head

Once your beer is about half-full, gradually bring the glass to an upright position, and aim for the middle to start crafting your head. You can also slowly add distance between the tap and the glass as you approach your finish to improve the head even further. A good head is somewhere between 1 to 1.5 inches.

5.) Kill the Pour and Drink

When your glass is full, close the tap quickly and swiftly – again, not too forceful, working it from the base. Now, it’s time to drink.


That’s all easy enough to follow, right? Believe it or not, the way you pour your beer is as important as what you choose to serve it in. Cheers to good beer and perfectly poured pints!

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Caleb Houseknecht

I'm the Social Media Organizer and Content Writer at KegWorks. When I'm not blogging about beer, cocktails, and spirits, I'm usually reading, watching movies, playing music, or spending time with family.

3 Comments

  • MIKE ALEXANDER August 17, 2015 @ 12:18pm

    I GET ALL HEAD REG AT 10LBS TEMP 32

    • Matt April 8, 2016 @ 2:16am

      I see it’s been a while since you posted. Did you figure it out?
      Depending on what type of beer you’re pulling, I would bring both your temp and psi up to 12lb/36-38 temp.
      Next, I would check the thermostat to make sure the temp is accurate. If your keg temp is too warm, your internal keg pressure will skyrocket, causing uncontrollable foam.
      If it’s a homebrew, man it might just be over-charged! That happens all the time! LOL

  • Shannon February 24, 2017 @ 10:07am

    First time kegger here. Had my psi set to 40 for about two days, then dropped to 30 for another two days and dropped to 20 for a day. Dropped psi to 10 and i get nothing but foam so I bled the keg and set psi to 4 for a day and have the same issue. I am taking small pours in a snifter as I dont want to burn out my tank and dispense my whole keg with foam pours

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