How to Use a Beer Tap

Before You Pour

A few checks before you start make a big difference. Ensure your keg is properly chilled (most beer is best served between 3–7°C). The draught system should be set up with the correct gas pressure — if unsure, see our gas and pressure guide. Use a clean, dry glass. A wet or warm glass creates excess foam and affects head retention.

Step-by-Step: Pouring a Pint

1. Tilt the glass. Hold the pint glass at about a 45° angle. The tap nozzle should point toward the inside wall of the glass, not straight down into the centre.
2. Open the tap fully. Pull the tap handle forward in one smooth motion. A half-open tap causes more foaming. Keep it fully open until you finish the pour.
3. Pour down the side. Let the beer flow along the inside wall of the glass. This reduces agitation and foam. Do not pour directly into the middle of the glass.
4. Straighten as it fills. When the glass is about two-thirds full, slowly tilt it upright. The beer will form a natural head as the glass levels out.
5. Close the tap. Push the handle firmly back to stop the flow. A soft close can leave a drip.
6. Top up if needed. For a full pint with a proper head (about 1–2cm), add a small top-up in the centre. This helps release aromas and settle the head.

Tips for the Perfect Pour

• Let the first pour of the day run briefly to clear any stale beer from the line.
• Avoid touching the inside of the glass or the rim.
• For cask ales, a slower pour and a softer sparkler (or no sparkler) is often preferred.
• If you get too much foam, wait for it to settle before topping up. Do not scoop foam off — it affects the beer.

Common Problems and Fixes

Need a draught system for your event? Our keg hire includes setup, gas, and collection. We can also supply glass hire and full mobile bar hire with staff. Contact us for a quote.