Confirm the keg for the selected beer is hooked up to the correct coupler and that the CO2/nitrogen regulator is set to the brewery-recommended pressure (typically 10–14 psi for CO2 for most ales; nitrogen systems will have different settings). Ensure lines are connected, the faucet is functional, and the drip tray is clean.

2. Pre-chill glass and rinse

If possible, use a chilled or room-temperature clean glass. Rinse the inside of the glass with cold water (about 0.25 liters) to remove dust and cool the glass slightly. Hold the glass at a 45-degree angle for rinsing and discard the rinse water in the drain or drip tray.

3. Open the tap and begin pour

Hold the glass at a 45-degree angle under the faucet tip (about 1–2 inches away). Pull the tap handle fully open in one smooth motion. Aim the beer to flow down the side of the glass to minimize foam at first.

4. Straighten glass and build head

When the glass is about two-thirds to three-quarters full (depending on desired head), gradually straighten the glass to vertical and continue pouring to create a proper head. For most beers, a head of 1/2 to 1 inch (12–25 mm) is ideal; for certain styles (e.g., Belgian ales) a larger head may be preferred.

5. Finish and serve

Close the tap in one smooth motion to avoid dripping. Wipe any drips from the glass with a clean cloth. Present the beer to the guest with the label or tap name visible when possible. Place the glass on the drip tray or a coaster and serve immediately.

6. Line and glass maintenance (periodic)

Flush lines and faucets regularly according to schedule (daily faucet rinse, weekly/biweekly deeper cleaning depending on volume) using appropriate brewery-approved cleaning solutions. Replace couplers, seals, and check regulator pressure frequently to maintain pour quality.

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