Pouring draft beer might seem simple: Pull the handle, and beer comes out. However, it takes some skill to achieve the perfect pour. When you learn how to pour a beer properly, you'll finish with a glass that looks as good as it's going to taste.

You'll see a few techniques for pouring beer at breweries, restaurants, and bars. Bartenders may use different methods with unique draft systems or to highlight a specific brand. The following is a simple approach, ideal for beer professionals in a busy service setting. It's quick and produces a beautiful glass of beer while reducing beer spills and waste. It also works well for pouring bottled or canned beer. 

1. With one hand, hold the glass at a 45° angle below the faucet (sometimes called a tap). The glass should never touch the faucet.
2. With the other hand, grip the tap marker at its base and fully open the faucet in one fluid motion. Anytime the faucet is partially open, beer will pour foamy. Gripping the tap handle at its base allows for maximum control so you can move the faucet from the closed to open position in one swift motion.
3. At this point, beer should pour from the faucet and strike the side of the glass. Little or no foam should develop in the glass during this phase. Continue to pour down the side until the glass is about two-thirds full.
4. Shift the glass so that the stream of beer pours down the middle of the glass. Now you will start to generate a foam head on the beer as you finish filling the glass. If you get too much foam initially, wait longer to shift to pouring down the middle on your next pour. If you get too little foam, pour down the middle sooner next time. About a half- to one-inch (1–3 cm) of foam head is typical for many beer styles. 
5. Close the faucet completely when the foam reaches the top of the glass. Do not spill foam over the top of the rim.

When you follow this method to fill a properly cleaned glass, it provides excellent results. If you use it a few times and still aren't getting a perfect pour, you may have an issue with your draft system. If liquid beer does not come from the faucet immediately and continuously as you pour, the draft system must be adjusted or modified. In those situations, a beer professional trained in draft system operation and maintenance needs to be engaged to troubleshoot. Those who earn certification with the Cicerone Certification Program have the knowledge and skills to help. 

Are you ready to start your Cicerone journey? The fastest way to earn your first-level certification is with BeerSavvy. With it, you'll master the fundamentals of beer service, including different types of beer glassware, techniques for cleaning beer glassware, and basic draft system troubleshooting. You'll also learn about the wide range of beer styles and flavors. BeerSavvy includes everything you need to pass the Certified Beer Server exam (included with the course). 

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