Explain how to serve quality draft beers.

Quality draft beer can be served when managers control for temperature, pressure, and cleanliness. Proper keg storage temperature of 35F to 45F (2C to 8C) should be maintained. A properly working regulator should ensure the optimum amount of carbon dioxide is used to push the beer through the beer lines to the beer faucet. Finally, the beer lines and faucets should be cleaned regularly to ensure there is no growth of flavor-robbing bacteria or yeast in the lines. To properly pour (draw) a draft beer, a beer clean glass is held a half-inch to an inch below the faucet. The glass is tilted at a 45-degree angle and the faucet is opened. When the glass is half full, it is stood straight up and the beer is poured directly into the center of the glass, leaving a three-quarter-inch head at the top.

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