What is the proper method for serving draft beer?

The proper method for serving draft beer involves pouring at a 45-degree angle initially and then straightening the glass towards the end of the pour to create an appropriate head of foam. Pouring at an angle helps to minimize the amount of foam generated initially, allowing the beer to flow smoothly into the glass. As the pour is finished, straightening the glass ensures that some foam is created, which is important for both the aroma and the overall presentation of the beer. The foam serves a crucial role in enhancing the drinking experience because it traps the volatile aromatics and helps to maintain the carbonation in the beer.

Other methods, such as pouring straight into the glass for a full head, can result in excessive foam and waste, while shaking the keg can agitate the beer and lead to over-carbonation and an undesirable pour. Serving in a chilled glass is also good practice, but the method of pouring is key to achieving the best results in terms of both flavor and presentation. The technique emphasized in the correct answer promotes a well-balanced pour that aligns with industry standards for draft beer service.