Things Every Bartender Should Know About Serving Draft Beer

Bartending in craft beer-centric establishments is a challenging job. You have to keep up with a changing inventory and serve a clientele that knows a lot about what you are doing. A craft beer bartender is a service job that requires constant training and instruction. 

If you're a patron and see that your bartender is not following these five rules, you can ask them why. These guidelines should be followed by bartenders. You can browse here to find the amazing taste of beer.

1. KNOW ALL THE BASICS ABOUT THE BEERS THAT YOU SERVE

It can be hard to keep up with all the taps at your bar if they change their selection frequently. If you're familiar with the BJCP style guidelines, you should be able to communicate the basics of a beer to customers. 

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2. BEFORE DRINKING BEER INTO THE GLASS, RINSE IT.

It is a good idea to have a system in place for washing each glass before you pour beer into it. This removes any residue or dust from the glass and ensures that customers only taste the beer. To do this quickly and efficiently, many bars now have glass rinsers (often called star washers) installed behind their bar. 

3. NEVER PUT THE FAUCET INTO THE BEER WHEN POURING A DRAFT BEER

Bartenders use this practice a lot. Many believe it helps to control foaming when they pour draft beer. A properly tuned draft equipment should allow beer can be poured without needing to dip the faucet in the beer. You might feel that your beer is a bit foamy when you open the faucet.