You don’t need to be blessed with the gift of high intellect to pour a beer like a professional, but it also takes more thought and quality control than you might think. Use a room temperature glass — not those frozen pints. Make sure you’re using a clean glass (freshly rinsed with cold water), pour at an angle and prepare for the proper amount of foam. Grab from the base of the tap handle, not from the top. Never contact the glass with the actual tap faucet. Just watch Bridget from Bell’s Brewery explain above. She does a much better job.
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