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

4 mini pints of your choice of any draft. Ask servers about rotating taps!

If possible, chill the mini pint glasses in a refrigerator or cooler for 10–20 minutes so the samples are refreshingly cool. Place the flight paddle or board and a small drip tray or napkin on the service area. If you plan to use a bed of ice on the paddle, spread 1/2 cup of crushed ice where the glasses will sit.

Chill and prep glassware

Ask the customer which four draft options they want for the flight. Confirm any allergens, high ABV preferences, or styles they want to avoid. Check the rotating taps and availability before pouring.

Confirm draft selection

If your establishment’s standard requires a quick rinse between pours of different styles (especially when switching between very different beers), run a small 1/4 cup of water through the tap to clear the line and reduce cross-contamination. Wipe the nozzle with a clean cloth.

Rinse and clear lines (if required)

Hold the mini pint glass at a 45-degree angle under the tap spout about 1–2 inches below the opening. Keep the nozzle clean and pointed to avoid spray.

Position glass and angle

Open the tap fully and let beer hit the inside of the glass near the middle while maintaining the 45-degree tilt. For highly carbonated beers or wheat beers, slow the pour to reduce excessive foaming.

Begin the pour

When the glass is about 3/4 full, gradually straighten it upright and top the glass to achieve a 1/2–1 inch head (or style-appropriate head). Close the tap cleanly to avoid drips.

Adjust for head

Wipe any drips from the nozzle and glass rim with a clean cloth or napkin. If your flight board uses labels or numbered markers, place the corresponding label next to each glass and note the beer name and ABV so the guest can identify each sample.

Wipe and label

Repeat the rinse (if used) and pour procedure for each subsequent selection, working from lightest to heaviest style (e.g., pilsner → pale ale → amber → stout) to reduce carryover of strong flavors. Maintain consistent sample volumes for a balanced flight.

Repeat for remaining samples

If any of the chosen drafts are traditionally served with a garnish (for example, a citrus wedge for certain wheat beers), place a small garnish on the rim or on the paddle beside the appropriate glass. Arrange the four mini pints on the flight paddle in the order listed on the label.

Garnish and present

Give the guest the list of the four selections with brief tasting notes (style, ABV, prominent flavors) and optionally a small glass of water for palate cleansing. Advise them to taste from lightest to heaviest.

Provide tasting notes and water

When the flight is finished, collect and rinse the mini pints. Sanitize according to your house policy. Empty and clean the flight paddle or board and drip tray for the next service.

Clear and clean

Draft beer or other draft beverage (your choice)

Ice (for holding tray, optional)

Garnishes (optional — lemon wedge, orange slice, cocktail cherry)

Water (to rinse lines between pours if required by house procedure)

Mini pint tasting glasses (4)

Flight paddle or wooden board

Small drip tray or napkin

Flights

Make Flights Recipe in just 10m. 4 mini pints of your choice of any draft. Ask servers about rotating taps!

Flights

Descriptors

Tasting Notes

Food Pairings

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