Beer Flight Recipe

1. Chill the chosen draft lines or kegs so beers will be served at their optimal temperatures (typically 38–52°F / 3–11°C depending on style). Ensure lines are clean and taps are functioning.

2. Chill tasting glasses (or select clean room-temperature glasses). If using tulip or small schooner glasses, mark or note the 5 oz fill level on each glass or use 5 oz measured pours.

3. Arrange a flight paddle or tray and lay out four tasting note cards or label spaces in the order you plan to serve the beers (lighter to darker is typical). Place a small glass or pitcher of water nearby for palate cleanses.

4. Order and sequence

Decide the tasting sequence: start with the lightest/most delicate beer and progress to the fullest/strongest (for example: pale ale -> amber -> IPA -> porter/stout). This preserves the palate and highlights flavors.

5. Clean pour technique

Hold the tasting glass at a 45° angle under the tap and open the faucet fully. Begin the pour aiming for a steady stream to minimize excessive foam. Once about 4 oz is in, gently straighten the glass and top to 5 oz with a small head (about 1/4"–1/2"), then close the tap cleanly to avoid dripping.

6. Alternate gentle pour (for very foamy beers)

If a beer is highly carbonated or tends to foam, pour in two stages: fill to about 3.5 oz, let foam settle for ~10–15 seconds, then top to 5 oz.

7. Wipe any drips from the glass rims and place each glass on the paddle or tray in the prearranged order. Note the beer name, ABV and style on the tasting card or label next to its glass.

8. Serve the flight at recommended tasting temperatures: lighter beers cooler (around 38–45°F / 3–7°C), maltier/darker beers slightly warmer (45–52°F / 7–11°C). If beers are close in temp, use the same chilled service to simplify.

9. Advise tasters to look first (appearance), then smell (take a few short sniffs), then taste (small sip, let roll across palate). Encourage noting sweetness, bitterness, body, carbonation, and finish on the tasting card.

10. Between samples, sip water or plain crackers to cleanse the palate. Allow guests to compare beers side-by-side and discuss flavor differences.

11. When the flight is finished, rinse tasting glasses immediately to prevent residue from sticking. Clean any spills on the paddle or tray. Return kegs/tap lines to normal rotation and perform routine line cleaning as scheduled.