POURING THE PERFECT TAP BEER. DOING IT, WATCHING IT, DRINKING IT

EVER REALLY WATCH YOUR BARTENDER POUR YOUR TAPPER? I DON'T MEAN FROM ACROSS THE ROOM OR WHILE YOU'RE TALKING TO YOUR COMPANION, BUT REALLY SIT THERE AND STARE AT THE GLASS WHILE IT FILLS.

DID THE BARTENDER LET THE TAP BEER RUN DOWN THE DRAIN FIRST, THEN INSERT THE GLASS FOR FILLING? (NOT NECESSARY) DID HE/SHE HAVE TO KEEP TIPPING OFF FOAM WHILE POURING? (TOO MUCH PRESSURE) DID THE TAP END TOUCH THE INSIDE OF THE GLASS OR BE INCLUDED IN THE FINAL POUR AS THE HEAD ROSE?(BAAAAD IDEA) TOO MUCH HEAD? NOT ENOUGH?

WERE YOU IMPRESSED? DISAPPOINTED? AMAZED? SHOCKED? SADDENED BY OR HAPPY WITH THE OUTCOME? HOW DID THE BEER TASTE...ESPECIALLY IF IT WAS GUINNESS!

ADD TO THAT, WHAT DID YOUR GLASS LOOK LIKE WHEN YOU HAD TAKEN CARE OF THE BEER. WAS IT SLICK AND "CLEAN" SO YOU COULD SEE THROUGH IT OR WAS THERE FOAM (BEER LACE) CLINGING TO THE INSIDE, PERHAPS EVEN WITH LINES RUNNING THROUGH THE FOAM? HINT: BEER LACE IS DESIRABLE AND INDICATES A CLEAN GLASS. THE "LINES" IN THE LACE SHOW EACH DRINK AND HOW MUCH WAS TAKEN!

WHO WOULD HAVE THOUGHT THAT THE SIMPLE ACTS OF POURING AND DRINKING A BEER WOULD BE ABLE TO TELL YOU, THE CUSTOMER, SO MUCH ABOUT THE ABILITY OF THE POURER, THE CLEANLINESS OF THE TAP SYSTEM AND THE TRAINING AND QUALITY CONTROL COMMITMENT OF YOUR FAVORITE HAUNT?

UNLESS YOU'RE A "POOR" COLLEGE STUDENT, WHOSE ONLY INTEREST IS HOW MUCH YOU CAN GET FOR THE LEAST AMOUNT OF MONEY (JUST AN EXAMPLE!) YOU TAKE YOUR BEER DRINKING AT LEAST SEMI-SERIOUSLY AND APPRECIATE THE NICETIES OF TASTE, FRESHNESS, CONTROL AND A PROFESSIONAL POUR FROM A CLEAN, SANITARY SYSTEM.  I MEAN, WHO WANTS LITTLE THINGIES IN THE BOTTOM OF THE GLASS YOU DON'T NOTICE UNTIL YOU'RE ABOUT DONE WITH THE CONTENTS?

ANY BEER POURED IN AMERICA GOES THROUGH A LOT OF SANITATION AND QUALITY CONTROL LEVELS BEFORE IT EVER MAKES ITS WAY TO YOUR NEIGHBORHOOD BAR AND ONCE THERE AND TAPPED, EVEN MORE STRINGENT REQUIREMENTS FOR ONGOING SERVICE.  JUST BY PAYING ATTENTION TO THE PROCESS OF POUR, PRESENTATION AND AFTER CONSUMPTION, YOU'LL KNOW IMMEDIATELY WHETHER YOU'LL EVER BE BACK FOR ANOTHER.

NOT TO GET TOO CARRIED AWAY HERE, BUT YOU SHOULD KNOW THAT RESPONSIBLE SERVERS HAVE THEIR TAP LINES CLEANED AT LEAST MONTHLY AND MORE IF A REGULAR USAGE SCHEDULE IS NOT ADHERED TO...IN OTHER WORDS, CUSTOMERS DRINKING THE PRODUCT DAILY. COLD BEER, JUST LIKE COLD WATER CAN LEAVE A FILM THAT BUILDS UP OVER TIME IN THE LINES.  UNLESS CLEANED THOROUGHLY, THIS "CRUD' BREAKS OFF AND CONTAMINATES OR AT LEAST CLOUDS THE TAP BEER FLOWING PAST IT.  HERE'S AN EASY TEST: IF THE BAR IS DIRTY, THE LINES ARE TOO.

A WELL-POURED BEER SHOULD FLOW EASILY DIRECTLY FROM THE TAP MOUTH TO THE GLASS....NO NEED TO ALLOW IT TO POUR DOWN THE DRAIN FIRST...AND SHOULD CREATE A NICE FOAM HEAD OF 3/4" OR MORE IF DESIRED. A "TV BEER" AS WE CALL IT AT THE MONARCH.

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