Beer and Draft Service

Describe lager, ale and common styles without jargon or false certainty.

Check temperature, damage, dates, rotation, light exposure and cold-space organization.

Open, inspect and serve packaged beer quickly while protecting glass and guest choice.

Recognize residue, lipstick, sanitizer and nucleation problems that destroy presentation.

Trace keg, coupler, gas, line, trunk, faucet and glass as one controlled system.

Understand how cold, gas pressure, elevation and restriction affect flow and carbonation.

Use glass angle, faucet position, head formation and immediate service to protect quality.

Separate pouring errors from temperature, pressure, cleanliness and product problems.

Protect product by following the venue’s professional cleaning schedule and documentation.

Stage backups, manage glass supply and sequence orders without sacrificing responsible service.