Proper pouring involves fully opening the tap handle to avoid inconsistent flow, holding the glass at a 45° angle initially, and transitioning to upright as the beer fills to create a proper foam head. The faucet should never touch the glass to maintain hygiene.
Proper cleaning includes using a detergent-free, non-petroleum-based solution to avoid residues that harm head retention. Air drying ensures the glass remains free of lint, and rinsing before use removes any dust or residual water spots.
A common cause of foamy beer is an incorrect keg temperature. Beer stored above 38°F can over-foam during serving. Adjusting CO₂ pressure or cleaning lines may be necessary, but always check the temperature first.
Most draft beers are served at a CO₂ pressure of 10–12 psi, which maintains proper carbonation without over-carbonating or flattening the beer. Specific styles may require adjustments, but this range suits most beers.
Diacetyl produces buttery aromas and a slick mouthfeel. It can result from incomplete fermentation or poor yeast health. Identifying this flavor is critical for evaluating beer quality and troubleshooting brewing issues.
