How to Serve Beer from a Can or Bottle in a Restaurant or Bar

Beer service is an essential part of hospitality in restaurants, bars, and hotels. Whether you’re serving a chilled lager from a bottle or a crisp IPA from a can, how you pour and present it makes a difference. Good beer service not only ensures the drink tastes its best—it also shows professionalism and care for the guest’s experience.

Here’s a step-by-step Standard Operating Procedure (SOP) for serving beer from a can or bottle in a restaurant or bar setting.

Step 1: Check the Beer’s Condition

Before serving:

• Inspect the can or bottle for any damage, leaks, or dents.

• Check the label for expiration date and style (IPA, lager, pilsner, etc.).

• Make sure it’s chilled to the proper temperature—generally 3–7°C (37–45°F).

Guests expect a refreshing, cold beer served properly.

Step 2: Prepare Clean Glassware

Beer tastes and looks best in clean, proper glassware:

• Choose the right glass shape—pilsner glass, pint glass, or mug—to suit the beer style.

• Polish the glass to remove any water spots or residue.

• If the glass is frosted, make sure it’s not too icy, which can dull the beer’s flavors.

Step 3: Present the Beer to the Guest

Before opening, present the beer to the guest:

“Here’s your [brand and style of beer]. May I pour it for you?”

This polite gesture shows respect and enhances the experience.

Step 4: Open the Can or Bottle Carefully

• For bottles: Use a clean bottle opener, avoiding any rough edges.

• For cans: Open smoothly to avoid spilling or foaming.

Be gentle to maintain the beer’s carbonation and prevent overflow.

Step 5: Pour the Beer Properly

Pouring correctly is key to a good head and balanced aroma:

• Hold the glass at a 45-degree angle.

• Pour slowly down the side of the glass.

• When the glass is about half full, tilt upright and pour down the middle to create a proper head (about 1 inch).

• Stop before overflowing to prevent spillage.

This method releases the beer’s aroma and preserves carbonation for a refreshing taste.

Step 6: Place the Can or Bottle on the Table

Once poured:

• Place the can or bottle next to the guest’s glass with the label facing them.

• Wipe off any drips with a clean napkin to keep the table tidy.

Leaving the can or bottle on the table lets guests know exactly what they’re drinking and adds a touch of authenticity.

Step 7: Final Touch and Service

Politely offer the glass to the guest:

“Here’s your [beer name]. Enjoy!”

Maintain a warm, professional demeanor—smile and make sure the guest is satisfied.

Additional Tips for Serving Beer

• Don’t shake the can or bottle before opening—it creates excess foam and waste.

• Keep beer in the fridge, not the freezer, as freezing can ruin the taste.

• Avoid touching the rim of the glass to maintain hygiene.

• Be aware of the beer style—some beers, like wheat beers or stouts, benefit from a bit more head, while others are better with a smaller foam layer.

• Offer food pairing suggestions if appropriate—beer pairs wonderfully with a variety of dishes.

Conclusion

Serving beer from a can or bottle may seem simple, but when done with care and precision, it enhances the guest’s experience and reflects the quality of your hospitality. By following this SOP, you ensure every beer you serve looks and tastes its best, leaving guests refreshed and happy.