This seminar explores various alternative draught beer pouring and serving techniques that are used in today’s craft beer market. The speakers cover provenance and culture, appropriate glassware, pouring technique, sensory differences, and maintenance of specialized draught components.

Learning Objectives:

• Gain insight into various draught beer service styles employed internationally and in the U.S., including standard pour, LUKR side-pull pours, German slow pour, nitro dispense, and flow-control faucets
• Describe the sensory impacts of each service style on the final product
• Receive recommendations for appropriate beer styles and glassware for each service style
• Highlight best practices in pouring technique and maintenance of specialized equipment
• Learn how to prepare your beer servers for unique opportunities to educate consumers on beer’s cultural and sensory differences, as a means for customer interaction and engagement