Normally, the glass is placed at a 45 degree angle below the spout and the tap opened quickly, allowing the beer to pour down the side of the glass. The glass is brought to an upright position when the glass is approximately three-quarters full, allowing the foam to rise to the appropriate level. Always serve beer in chilled glass or mugs, use a Glass Froster to chill the glass. * Always examine beer glass before pouring to be sure they are clean. * Glasses should not have spots, lipstick, chips or cracks. Lighter bodied and lighter coloured beers can be served cold (40 to 44 degrees Fahrenheit, 4 to 6 degrees Celsius), but darker beers should be served a bit warmer (44 to 48 degrees Fahrenheit, 6 to 9 degrees Celsius). High octane brews can even be served at room temperature. Always pour the beer into a (clean) glass.
And serve the beer at the correct temperature. Most Indians and Americans prefer drinking all kinds of beer chilled. The ideal temperature range for beer service is 13-15 degrees Celsius. 3. The room temperature for a bottled brown ale, stout, barley wine, and Trappist beer is 16-18 degrees Celsius.
A basic rule of thumb is higher alcohol, higher complexity beers should be served at higher temperatures, while lower alcohol and/or lower complexity beers are better at lower temperatures (stopping well short of frigidity).
Go beyond plain old brews with mini shots of beer, served alongside tiny hamburgers (or your mini menu item of choice) on crisp white trays for a cocktail hour your guests won't stop gushing about.
Serving pale lager from a bottle
Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. Draught beer served from a pressurised keg is also known as keg beer.
When waiters serve drinks at the table, they must handle the glasses from the bottom. Waiters should never place their hands and fingers near the edge of the glass. Always handle glassware by stems, handles or the bottom of the glass. When serving the table, follow the general rules of etiquette.
Cans Keep Beer Fresher - Because beer cans limit exposure to both light and oxygen, they keep the beer inside fresh and flavorful for longer. When beer is exposed to ultraviolet (UV) light for extended periods, it leads to oxidization and an unpleasant “skunky” flavor in the beer.
It is literally a giant flat surface in front of the bartenders. This is where we put drinks. This is why it is called a bar: “so called in reference to the barrier or counter over which drinks or food were served to customers,” according to the Online Etymology Dictionary.
How to Pair Beer Based on Style