I was lucky enough to get a job as a bartender but I have been failing at pouring draft beer, which is like 90 percent of the job. This has been embarrassing to say the least. I have been getting way too much head in almost every glass. Even when I think I have it right I suddenly pour a beer that is 30 percent head and have to dig the top off with a spoon. Not only does that waste beer, but also it is just generally embarrassing.

Here are some of the things I’ve been doing wrong:

Opening the faucet too slowly and sometimes even not opening it fully.

Touching the glass with the faucet and generally just having the glass way too close.

Letting the beer pour down the side of the glass the whole time, resulting in too much head.

Making a 90-degree angle, thinking it will help (It doesn’t).

Being nervous and having my hands shake as I pour the draft beer.

Overall, my biggest problem is making too much head due to not enough confidence.

If you let the beer pour down the side of the glass the whole time, it will still make head. That turn to straight up is important.

Here is an overview of how to pour draft beer:

Get the right glass, more specifically the glass with the matching brand name on it. That way any server there or after you can clearly see what that person is drinking if they want another.

Check the glass for any dirt or lemon seeds; I have had someone ask for a new beer because there was a lemon seed inside his beer. His friend made a joke that it could be rat poison.

First rinse the glass with a star sink; it’s also known as just a rinse sometimes.

Make sure there isn’t something on the faucet. Sometimes owners put a little plastic cap on the faucet to prevent dust from getting in it over night.

Everywhere I looked says to pour it at a 45-degree angle, but what does that even mean? To clarify, this is only a slight turn, no need to go fancy.

Here is a picture to help show the angle.

The Angle to Hold the Glass

The beer should hit the middle of the glass and pour the rest of the way.

Have the glass about an inch below the faucet.

When the glass is about two-thirds full, slowly turn the glass straight then fill it. Turning the glass can actually help make less head, depending on the situation.

You want about a dime of head, to make it look more fancy. Also, apparently a little more head brings out the taste in the aroma of the beer for all those beer-obsessed people out there.

Don’t put the faucet in the beer. It’s gross and some customers won’t even want the beer anymore. It also makes the faucet sticky.

There are some different types of beer that you pour differently. Don’t worry, there aren’t that many… but I only know about one. Guinness is different because you have to let it settle for about a minute or a minute and half, then pour more beer in the glass. Customers may be upset about the wait, but just assure them this is the professional way to pour it to make sure they get the best drink.

Some places may say to pour it on an angle like other beers, but because you have to settle it anyway, I just place it on the counter under the draft.

I am proud to say that I finally have pouring draft beer down, after watching countless YouTube videos, and finally stopped worrying so much about it.