on your dispensing technique. But
here, too, mistakes can be made,
resulting in a poorly dispensed glass
of beer. The three dispensing styles
that do not produce the desired
results are those practised by the
'splasher', the 'steep-waller' and the
'topper-upper'. These three charac
ters all make one common mistake:
they are trying to 'build up' a head of
foam instead of letting it form natu
rally. The outcome: the carbon diox
ide escapes from the beer, making it
lose its sparkle and some of its taste.
Using all sorts of tricks like this may
have put a head on the beer. But at
the expense of the taste.
A perfectly dispensed glass is
basically tapped in one single flow
ing movement. Hold the glass
slightly tilted, almost touching the
dispenser spout. Turn the beer tap
fully open with one swift movement.
The beer swirls into the glass. When
it reaches the rim, move the glass
into an upright position and close the
beer tap straight away. Do not leave
the glass underneath the dripping
beer tap, as the droplets won't do the
head any good.
If you stick to the above rules, we
can guarantee you'll have satisfied
customers.
And this is what a perfect
glass ofHeineken looks like.
Too much foam
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