Good idea: pouring yourself a beer.
Bad idea: pouring it so that the head foams over.

Ever wondered how the barman at your local pours that spot-on beer every time? Meg McCallum and Ross McCulloch from Jack Black Brewing have all the tricks to pouring the perfect pint

Raise the temperature
Craft beers should be served at the right temperature for maximum enjoyment. Draft beer is at its best around 38°C, and by the time it warms up in your pint, you’re sitting at around 40°C.

Use a clean glass
Basic, but so often overlooked. If your glass isn’t clean, not only will it affect the carbonation of your beer, but it can also affect the flavour. To get a nice solid head, ditch the soap residue or the remains of a previous beer. If bubbles are clinging to the bottom and inside of the glass – chances are you need a new glass.

Pouring your pint
Tilt your glass and let it flow. A 45- degree angle works best, with the glass about two centimetres below the tap. Pull the handle towards you in one smooth motion and aim the pour to hit the middle of the glass. As the pint fills, you can gently begin straightening the glass.

Build some head
Slowly pull the glass away from the spout as you pour to create an ideal amount of head. You want the head to be there: it releases the beer’s fragrance and taste, and should be between one and three fingers’ width.

Finish smooth
Close the tap by smoothly gliding it back to the upright position. The best technique to use is a swift knock to open and close the tap quickly.