Tips for perfect serving

Always store bottled beer in a dark, dry place
Place the bottles in the fridge at least 24 hours before serving to ensure you can serve them at the right temperature (check the ideal temperature for every beer)
Always use perfectly clean glasses without a trace of grease
Gently pour the beer while tipping the glass at a 45-degree angle without holding the neck of the bottle in the froth or against the glass and without letting the beer glug. Slowly move the glass back upright while pouring to obtain a good head Keep pouring until the head overlaps the rim of the glass slightly
Should you also pour the sediment? That is entirely up to you

The ritual for pouring a perfect draught beer...

Tapping a perfect pint is an art and will influence your taste experience:

Degrease and rinse the glass
Let the glass cool and drain
Open the tap all the way in one smooth motion and let the first jet fall next to the glass
Hold the glass at a 45-degree angle under the tap faucet. The faucet should not touch the glass, the beer or the froth
Raise the glass to an upright position while pouring to obtain the desired head If necessary lower the glass slightly
When the glass is about to overflow, close the tap and immediately move the glass away from the dripping faucet
Take the skimmer, take off any residue and skim the large carbon bubbles, holding the skimmer at a 45-degree angle
Rinse the outside of the glass to wash off any foam overflow
Position it with the logo facing the customer