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Table of Contents

Beertender Guide Home Storing Packaged Beer Serving Packaged Beer Draught Beer Handling Replacing a CO2 Cylinder Tapping a Keg Serving Draught "Beer Clean" Glasses Handling Clean Glassware Pouring Draught Cleaning Beer Lines 1 Cleaning Beer Lines 2 Draught Troubleshooting Beertender Checklist

The Beertender Guide

SERVING PACKAGED BEER

Serving Packaged Beer

Bottles and cans are best when served at 38° to 40° F.
If beer is too cold, it can gush when opening and has less flavor.
Periodically check your cooler temperatures.

Opening the Bottle or Can

Rough handling causes beer to foam or gush when opened.
Hold bottles by the shoulder, not by the bottom, or they will foam over.
Check for worn bottle openers to prevent damaging the bottles.

How to Pour

For the smoothest taste and to produce a nice head or collar of foam:

Place the neck of the bottle or lip of the can over the edge of a clean glass or cup.
Quickly raise the bottom of the bottle or can to a high angle, causing the beer to agitate into the glass.
Lower the bottom of the bottle or can to reduce the flow until the foam rises to the rim.

Tips

Open bottles or cans at the bar or tableside to prevent foaming over when walking to the customer.

Don’t pour the beer by the "down-the-side" method.

This minimizes the foam, and the beer looks flat and will taste gassy.
CO2 is retained in the beer and swallowed, so your customers fill up faster – and they may not have room for snacks or a meal.