Cicerone Certified Beer Server Practice Exam

The best explanation for the cause of a foamy draft pour is related to the temperature of the keg. If the keg is too warm, the CO2 in the beer is less soluble, causing it to come out of solution when poured. This results in excess foam or head on the pour. The optimal serving temperature for most beers is typically between 38°F and 55°F, depending on the style. If the keg temperature exceeds this range, it can lead to over-carbonation and foam issues.

While factors like high alcohol content can influence mouthfeel and perception, they do not directly cause excessive foam. The speed at which the bartender opens the faucet is also significant because aggressive pouring can introduce extra agitation, contributing to excessive foam. However, it is more a symptom of more profound line or serving issues rather than an intrinsic issue with the beer. Cleaning solution in the line should be rinsed thoroughly, as any residual could affect the beer’s taste, but it isn’t a common direct cause of foamy pours in the absence of other clear factors.