Every glass, already cleaned, should be further degreased and rinsed each time to eliminate any impurities from the interior. By doing this, the gas propelling the beer from the keg to the tap won’t encounter any obstacles within the glass. As it is lighter than both beer and foam, it will rise to the surface, allowing us to remove it using a foam cutter. As a result, the beer will be less carbonated and even more digestible. Additionally, we’ll create an attractive foam head to protect the beer and prevent oxidation. With a perfectly poured beer, you’ll notice the lacing on the glass left behind by the foam with each sip. Foam is equally important in other pouring techniques as well.

The Anglo-Saxon hand-pump technique involves using a manual motion on the tap to draw beer from the keg up to the faucet. As a result, the beer in the pint will be notably “flat,” especially since no gas is utilized in this method.

The Gaelic-Irish method involves pouring beer with the addition of a carbon-nitrogen mix. This combination of carbon dioxide and nitrogen results in an exceptionally persistent and creamy foam that can last for several minutes. Sample a Stout, and you’ll understand the difference. In Central-Eastern European countries, the Alpine-German technique is employed.