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Certified Beer Server · Keeping and Serving Beer

Pouring a Beer

Syllabus Path

Use correct draft faucet position, glass angle, head formation, and hygiene for standard draft pours.

  1. I. Keeping and Serving Beer
  2. G. Serving draft beer
  3. 1. Pouring a beer

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.

Standard draft pour

A clean draft pour controls sanitation, foam, and waste. Partially opened faucets create foam and faucet contact creates hygiene risk.

Key Terms

Faucet
The point-of-dispense valve used to pour draft beer.

References

3 available