Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Chill the draft lines and kegs according to house protocol (typically 36–40°F / 2–4°C for most lagers and ales; slightly warmer for stouts like Guinness if applicable). Ensure kegs are tapped securely and lines are purged of old beer if needed.

Inspect and thoroughly rinse/clean pint glasses. If glasses were stored in sanitizer, allow excess sanitizer to drip off; a very light rinse with cold water can remove residue and promote proper head formation.

Place a drip tray or towel under the tap area to catch spills. Have a tap key available for adjustments or to re-torque faucets if needed.

Hold the clean pint glass at a 45° angle about 1–2 inches from the faucet spout. Open the faucet fully in one smooth motion. Aim to pour down the side of the glass until it is about three-quarters full, then gradually tilt the glass upright and finish with a gentle straight pour to create a 1–1.5 inch head (foam). Close the faucet fully.

General Pour Technique

If using a nitro-set tap, perform the two-part pour: pull the pint to about 3/4 full, allow it to settle for ~120 seconds (or until cascading stops), then top up slowly to create a thick, creamy head about 3/4–1 inch. If using a standard stout tap, pour with the general technique but allow a slightly larger head (1–1.5 in). Serve immediately.

Guinness (Nitro or Stout)

Use the general pour technique. Garnish with a half slice of orange placed on the rim or floated in the beer. The citrus accent complements the wheat profile.

Blue Moon (Wheat Ale)

Pour with the general technique, keeping the beer cold and producing a moderate 1/2–1 inch head. For Modelo, a lime wedge can be offered and optionally placed on the rim; do not insert the lime unless requested.

Modelo / Other Lagers

Pour with the general technique but aim for a slightly smaller head (1/4–1/2 inch) to preserve the crisp carbonation and showcase clarity. Serve chilled.

Angry Orchard (Cider)

Pour with the general technique, creating a modest head (1/2–1 inch) to capture hop aromatics. Serve promptly to preserve hop aroma and bitterness balance. For high-ABV or heavily hopped imperial IPAs like Pernicious, consider a slightly wider glass if available to concentrate aroma.

IPAs (Lagunitas, Wicked Weed Pernicious)

Follow the general pour technique. Note that seasonal characteristics vary — adjust serving temperature slightly (a touch warmer for darker/stronger seasonals, colder for lighter ones) to best present aromas and flavors.

Samuel Adams Seasonal

Pour with the general technique, aiming for a 1/2–1 inch head. Serve cold; a classic amber lager profile is best presented in clean, chilled glassware.

Yuengling

Check each pour for correct head, clarity, and temperature. Present the beer to the guest with the brand visible and any offered garnish placed on the rim or handed separately.

If a guest requests a specific pour variation (short pour, extra foam, half pint), adjust technique accordingly and note any house portioning policy.

Rotate kegs according to FIFO and monitor tap flow rates (pressure and CO2/Nitro settings) to prevent over- or under-carbonation. Clean faucets and lines regularly per schedule (daily faucet wipe, deep clean lines every 1–2 weeks depending on volume and style).

Angry Orchard (hard cider)

Blue Moon (wheat ale)

Guinness (stout)

Modelo (lager)

Lagunitas IPA

Samuel Adams Seasonal (rotating seasonal brew)

Stella Artois (lager)

Wicked Weed Pernicious (imperial IPA)

Yuengling (lager)

Clean pint glasses (16 oz / 475 ml)

Lemon or orange slice for Blue Moon

Lime wedge for Modelo (optional)

Beer tap key / faucet wrench

Drip tray or small towel

SELECT DRAFT BEERS

SELECT DRAFT BEERS

Descriptors

Tasting Notes

Food Pairings

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