Regardless of the surroundings, it is important to always ensure beer is well presented. Some prefer to drink from a pot, a schooner or a pilsner glass, with a foaming head or simply filling the glass without any froth may suit others.
There are many ideas about how to pour the perfect beer, as there are beer drinkers. Some general guidelines for how to pour the perfect draught beer.
METHOD 1
1. Tilt the glass and pour two thirds to three quarters of the beer slowly down the side of the glass.
2. Then, in a smooth movement, bring the glass upright and pour the last bit in quickly to form a head.
3. The glass should be held at an angle of approx 30°C to direct the stream of beer from the tap gently down the side of the inside wall of the glass.
METHOD 2
1. Pour the fist quarter of the beer quickly into the upright glass to form a head.
2. Allow the glass to stand for a few moments, which will allow the head to pack down to a tight creamy consistency
3. Let the rest flow in slowly down the side of the tilted glass. Straighten up the glass and pour until the froth rises to just above the rim
Some general guidelines for how to pour the perfect draught beer.
1. The Tap
Correct operation of the tap is essential to serving a well-presented beer. Always open the tap fully and close it smoothly without banging the tap off.
2. The Nozzle
Keep the nozzle of the tap close to the beer and the inside wall of the glass as possible, without actually touching the beer or glass.
3. The Glass
The glass should be held at an angle of approx 30°C to direct the stream of beer from the tap gently down the side of the inside wall of the glass.
4. The Pouring
As the beer level rises , the glass should be straightened and the tap smoothly closed off when the beer level is below the rim.
5. The Head
Acceptable head size varies according to regional preferences and beer styles. The generally accepted head size for a Beers is approx 10mm for a 285ml Aussie pot glass.
6. The Temperature
The ideal temperature to dispense draught beer is 1-3°C in the glass. Dispense temperature lower that 1°C will have an adverse affect on beer head and consistency. Below 1°C beer will not release sufficient CO2 from solution to properly form and maintain a tight creamy head.
7. The Flowrate
It should not be necessary to work the glass up and down to form a head. If proper head formation cannot be achieved without this, it may be an indication that the dispense temperature is below the recommended range or the flowrate of the beer is to slow.
A general rule of thumb for the speed is around 4-5 seconds to fill a 285ml Aussie pot glass.
Cheers!
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