According to Franck Evers, pouring a beer is simple, but pouring a good beer is not. Here are the four essential steps to pouring the perfect Heineken, as taught in The Art Of Pouring:
Step One: Rinse
Rinse the glass in cold water before serving. And never dry the glass with a towel as it could leave behind fibres. Beer is very sensitive, and could pick up the flavours of any dirt, grease or soap left behind.
Step Two: Pour
Pull the beer tap in one quick motion. Let the built-up of carbon dioxide escape, control the flow of the beer and then let it spiral into the glass (which should be tilted at a 45° angle). Slowly straighten the glass as it fills up, then when the foam reaches the top, close the tap in one quick motion.
Step Three: Skim
Remove excess foam with a wet skimmer held at a 45° angle. This leaves a thin layer of water over the foam, which protects it from oxidizing. A perfect two-finger thick head of foam ensures that the beer stays fresh and cold longer, while keeping it from going flat.
Step Four: Serve
Serve your customers quickly and with a smile. Always present their Heineken in a Heineken branded glass, held at the bottom with the logo facing the customer.