Exam Focus
- Keep faucet out of contact with glass, beer, and foam except for hygienic side-pull practice.
- Open faucet fully and hold the glass about 1 inch below it.
- Build appropriate head and close at the foam cap.
What to know
A standard draft pour minimizes contamination, turbulence, foam waste, and poor presentation.
Syllabus detail
- Do not let the faucet touch the glass or become immersed in beer or foam.
- Czech-style side-pull faucets are an exception that require extra hygiene attention.
- Open the faucet fully, pour at 45 degrees until the glass is two-thirds full, finish upright for appropriate head, and close as the foam cap reaches the top.
Study task
Be ready to explain pouring a draft beer in the context of serving draft beer and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Pouring a draft
- Keep faucet out of contact with glass, beer, and foam except for hygienic side-pull practice.