Pint Recipe

Chill or rinse

If you prefer a colder pint, chill the pint glass in the freezer for 15–30 minutes ahead of time. Alternatively rinse the glass with cold water just before pouring to keep the beer colder longer.

Optional salt rim

If using a salt rim: rub the citrus wedge around the outer rim of the chilled glass, then dip the rim into a small plate of salt to lightly coat. Set the glass aside.

Hold the chilled or rinsed pint glass at a 45-degree angle. Open the bottle or can and begin to pour the beer slowly down the side of the glass so it runs gently. Fill to about halfway (8 fl oz) while keeping the glass angled to minimize foam.

When the glass is about halfway full, slowly tilt the glass upright and continue to pour down the middle to create a 1/2–1 inch (12–25 mm) head of foam. The ideal head helps release aroma and improves mouthfeel.

Let the beer settle for 10–20 seconds if the head is larger than desired; the foam will subside to a pleasant level.

For a citrus accent: squeeze the reserved citrus wedge gently over the surface of the beer and drop it into the glass or serve on the rim.

For a sweeter or cocktail-style pint: stir in 1/2 tablespoon simple syrup gently, then add 1–2 dashes of bitters and stir once to combine.

Serve immediately while cold. Encourage guests to sip and enjoy the aroma from the head.