Drafts Recipe

Select beers

Choose four complementary draft beers to create contrast across color, body, bitterness and aroma. A recommended lineup: Pale Ale (crisp, hoppy), Hazy IPA (juicy, aromatic), Amber Lager (malt-forward, balanced), Stout/Porter (roasty, full-bodied). Adjust ounces per pour to keep tasting balanced (see recommended pour sizes).

Prepare pour sizes

Plan pour volumes so the flight totals about 24–36 oz: Pale Ale 12 oz, Hazy IPA 8 oz, Amber Lager 10 oz, Stout/Porter 6 oz. These relative sizes let heavier beers be smaller pours. If using standard 10–12 oz glasses, you can scale down proportionally.

Chill and check lines

Ensure all draft lines are at the correct serving temperature for each style (pale ales ~45–50°F / 7–10°C, lagers colder ~38–45°F / 3–7°C, stouts slightly warmer ~50–55°F / 10–13°C). Confirm kegs are tapped properly and lines are clean to avoid off-flavors.

Rinse glasses

Rinse each tasting glass briefly with cold water (or a splash of the same beer) to remove dust and slightly cool the glass. Tilt the glass and pour water down the side to avoid excessive foaming. Dump rinse water before pouring beer.

Pour technique

Hold the glass at a 45° angle and open the tap fully. Aim for a smooth pour with controlled flow. Start by hitting the glass mid-side, then gradually straighten to a 15–20° angle as the glass fills to form a 1/2–1 inch head. For the Hazy IPA, allow a slightly thicker head to release aromatics; for lagers, aim for a thinner head. For the stout, pour gently to preserve nitro/CO2 character if applicable.

Arrange flight

Place the pours on the tasting paddle or board left-to-right from lightest to darkest (or most delicate to most robust): Pale Ale, Hazy IPA, Amber Lager, Stout/Porter. Label each pour verbally or with small tags so guests know what they are tasting.

Serve palate cleansers

Provide a small glass of sparkling water or plain crackers to cleanse the palate between samples. Encourage tasters to sip water and take small breaks, especially between the hoppy IPA and the stout.

Tasting guidance

Advise guests to look (appearance), smell (aroma), taste (flavor), and feel (mouthfeel). Start with the lightest beer and progress to the heaviest. Take small sips, let the beer coat the tongue, and note sweetness, bitterness, acidity, hop character, malt character, and finish.

Clean up and rotate

After the flight, rinse glasses and paddles promptly. If you’re rotating kegs or changing beers, purge lines and perform a short flush with water to avoid cross-contamination.

Ensure tasting glasses and paddles are spotless and free of detergent residue. Use a glass washer or rinse thoroughly with hot water, then cold water just before service to prevent foaming.

Provide coasters or napkins under each glass to catch drips. Place the flight board on a stable surface and hand it to guests with the lightest beer on the left unless otherwise specified.

If serving nitro beers (stout/porter), follow the brewery’s recommended dispense method (nitro tap or special restrictor). For regular CO2-dispensed beers, ensure gas pressure is set correctly to avoid excess foam.