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Ingredients
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Beer (Domestic Draft)
Serving Equipment
Method
Beer (Domestic Draft)
Prepare glassware and tap
Ensure the draft line is clean and properly refrigerated before pouring. Rinse the serving glass or schooner with cold water (or briefly fill with ice water and dump) to cool it and remove any residual soap. If using a pitcher, chill it in the refrigerator for at least 10–15 minutes. Remove excess water from the glass before pouring.
Pour a 20 oz serving
Hold the chilled 20 oz glass at a 45-degree angle under the tap spout. Open the tap fully and begin pouring with the glass angled so the beer flows down the side. When the glass is about three-quarters full, gradually tilt it upright and finish the pour to create a 1/2-inch to 1-inch head. Close the tap cleanly to avoid excess foam. Serve immediately with an optional lemon wedge on the rim.
Pour a 34 oz serving
If pouring a 34 oz schooner or pitcher, follow the same technique: hold the container at a 45-degree angle, open the tap fully, and pour until about three-quarters full. Straighten the container and finish the pour to form a steady head of about 1/2-inch to 1-inch. Close the tap and wipe any drips from the rim. Serve immediately; keep refrigerated if not consumed quickly.
Serving Equipment
Maintain draft equipment: regularly clean the faucet, coupler, and lines according to manufacturer guidelines to ensure flavor quality. Keep kegs and draft lines refrigerated to maintain proper pour temperature (typically 36–40°F / 2–4°C). Replace ice used for chilling between pours.