How to pour beer

A good bartender can pour the perfect beer in a seemingly effortless manner, but it takes a lot of practice, and the draft beer system needs to have the right gear.

 American pour method 

Ideally there should be about 2.5cm thick top foam, but many customers would rather have a beer than want that much foam. Still, to pour a nice beer a creamy froth of at least 1.2cm thick is required.

Device: Standard beer tap, as long as carbon dioxide gas.

Tip: Pour 1/2 cup or more along the sides of the glass, then stand upright and continue pouring to create foam. Lower the glass if necessary to make the beer flow harder and create more bubbles

 European pilsner pour method 

Glassware across Europe is scaled, usually with a line to indicate a specific volume. The foam on top is an added bonus. The beer is usually frothy when poured, you can wait for a while for the foam to disappear, and then pour it once or twice to refill the beer. This process releases some gas, creating a dense creamy foam

Device: European-style Pearson's beer tap, with various restrictions, the gas is only carbon dioxide; it requires a large pressure to pour a glass of beer with rich foam.

Tips: There should be about half of the foam when pouring the first cup, wait for the foam to disappear, then pour a small amount of beer, the foam is still rich, and finally fill the beer, the amount should be full, and then fill the remaining space in the cup with dense white Foam

 The correct way to pour wheat beer 

A typical cup is tall, vase-shaped. The dramatic bottle pouring method is detailed below; leftover yeast is usually added to intensify the cloudiness.

Bavarian wheat beers with higher carbonation have their own pouring and serving rituals. Prepare an elegant conical "vase" style mug, which should be around 500ml, allowing enough room for the foam on top of the beer. Then, it's time to amaze and amaze your friends with this unique traditional pour.

First wash out a very clean cup with clean water. Then open the cap and put the glass upside down on the bottle. At this time, holding the beer glass in one hand and the beer bottle in the other, flip it into a steep bevel. When filling a glass, keep the neck above the level of the liquid in the glass. If you do it right, you can fill a whole glass with the foam right on top of the glass. If you do it wrong, you will find beer spilled all over the table. The final step is to roll the almost empty bottle back and forth on the table a few times, then pick it up and drip the yeast onto the foam, making it round, and you'll see the yeast melt into the beer and form a cascading mist shape.