Serving Beer 101: The BasicsUpdated 17 hours ago
You’ve brewed, conditioned, and carbonated—now it’s time for the best part: serving your beer. Whether you’re using the Smart Keg or transferring to another system, proper serving technique ensures a fresh pour with the right flavor, aroma, and carbonation. Here’s everything you need to know to serve beer the right way.
1. Get the Temperature Right
Serving temperature impacts flavor, aroma, and foam stability.
| Beer Style | Ideal Temp (°F / °C) |
|---|---|
| Lagers & Pilsners | 38–42°F / 3–6°C |
| Pale Ales & IPAs | 42–48°F / 6–9°C |
| Stouts & Porters | 48–54°F / 9–12°C |
| Belgian Ales | 50–55°F / 10–13°C |
Pro: Tip: Colder beer = tighter foam and less aroma
Warmer beer = more flavor, but risk of foam overflow
2. Let the Keg Settle
After moving or reconnecting the keg:
Let it rest upright for at least 30–60 minutes
This allows sediment to resettle and pressure to stabilize
Avoid shaking—it disrupts carbonation and causes foaming
3. Check Your CO₂ Pressure
For keg setups:
Use 12 PSI (0.8 bar) as a starting point for most beer styles
Lower PSI (9–10) for smoother ales
Slightly higher PSI (13–14) for crisper lagers or highly carbonated Belgian styles
Ensure the CO₂ line is:
Fully connected
Valve open
Regulator set properly
4. Prepare Your Glass
Rinse the glass with cold water before serving
Use a clean, residue-free glass (avoid soap residue or oils)
Hold at a slight angle for the first half of the pour
5. Pour the Beer
Open the tap fully in one smooth motion.
Tilt the glass at 45°, pour down the side.
As the glass fills, gradually level it upright to create a 1–2 cm foam head.
Avoid slow trickling or "half-tapping"—this agitates CO₂ and causes over-foaming.