How should a draft beer be poured for optimal presentation?

Pouring draft beer at a 45-degree angle is considered the best practice for optimal presentation. This technique helps to minimize the formation of excessive foam, allowing for a controlled and gradual buildup of head as the beer is poured.

When the glass is tilted, beer flows along the side, which is less turbulent than pouring straight down the middle. This results in a smoother pour and helps preserve the carbonation, ultimately enhancing the beer’s aroma and flavor. Once the glass is about half full, it can be adjusted to an upright position to create the desired amount of head, which is important for the beer’s overall presentation.

The other options may lead to suboptimal outcomes. Pouring directly down the middle can create too much foam, which may overshadow the appearance of the beer and diminish the drinking experience. A slow pouring technique should be used as part of the angle method, rather than as a standalone practice, and filling the glass to the brim quickly can cause overflow, reducing the aesthetic appeal and creating a mess. Thus, pouring at a 45-degree angle is the most effective method for both presentation and enjoyment.