The ideal serving temperature is between 4°— 5°C. Beer tastes best in glasses made for beer alone. That’s because milk, tea, coffee, and even the soap used to clean the glasses, leaves a residue that diminishes a beer’s head.
There should be at least two fingers of foam when finished pouring a beer into a glass. All brewmasters agree that beer head is desirable. The head holds the flavor of the beer in the glass, ensuring a fuller taste and a smoother more drinkable beer.
When pouring a beer from a bottle or can into a glass vessel, hold the glass upright on the table and allow the beer to splash down the center of the glass. If the head is building up too quickly, decrease the flow and let it slide down the side of the glass. If the head is not growing fast enough, turn the bottle or can perpendicular over the glass and allow the remainder of the beer to splash down and froth around.
Beer glasses should only be used for beer. Do not serve beer in glasses that have been used for milk, tea, coffee, soda, or any other liquid. Otherwise there will be fat residue on the inside of the glass that will kill the beer head.
Always serve beer in a wet glass. If the glass is dry it will have picked up some dust or other foreign matter that cannot be seen. Rinse the glass in pure, cold water and shake out excess before pouring the beer.
Never wash a beer glass with soap. The fat from soap leaves invisible traces on the glass, no matter how much it is cleaned and rinsed. This will diminish the beer head.
Never dry a beer glass. No matter how carefully and thoroughly the drying is done, lint and other foreign particles will adhere to the inside of the glass. Instead of drying the glass, rinse it in cold water, turn it upside down and let the water drain out.
Start with the glass at roughly a 45-degree angle and slowly begin to pour steadily along the inside of the glass so head doesn’t build to quickly.
Regardless of glass, whether it’s a pint tumbler or a stemmed tulip glass, start at a 45-degree angle and pour slow and steadly.
Belgian bartenders may wet the glass to help control the head when pouring these lively, highly-carbonated beers. Whether filtered or unfiltered, pour gently along the side of the glass at first.
Unlike other beers, it’s considered acceptable, if not encouraged, to pour stout or porter in two separate pours. Start out slow and let the head develop at its own pace.