Beer Service: Glass Preparation and Proper Pouring
Start with a beer-clean glass
A beer-clean glass has no grease, soap residue, lipstick, or dust. Residue kills foam and carries aroma faults. Wash glassware with proper detergent, rinse thoroughly, and store it so it is not picking up odors. Avoid frosted or freezer-chilled glasses: cold glass creates condensation, encourages foaming, and mutes aroma.
Pouring draft
Hold the glass at roughly 45 degrees, open the faucet fully, and let the beer run down the inside wall. Straighten the glass as it fills and finish with a head of about one to one-and-a-half inches. Never let the faucet touch the glass or the beer. A full, steady flow keeps carbonation in solution; a half-open faucet knocks CO2 out and produces foam.
Pouring bottled beer
Pour down the side of a tilted glass, then straighten to build a modest head. For bottle-conditioned beer, stop before the last quarter inch so the yeast sediment stays in the bottle, unless the style calls for it. Never let the bottle mouth touch the glass.
Traps in questions
Expect options that recommend freezing glasses, pouring straight down the middle, or storing glasses rim-down on a dirty surface. Also watch for serving temperature confusion: lagers are typically served colder than ales.
Rule of thumb
If a poured beer has no head or a head that collapses instantly, suspect the glass before you suspect the keg.