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
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
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.
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!