4 mistakes you must avoid when pouring a beer

COVID-19 is affecting the beer sector in an undeniable way, not only at the macro level. The pandemic also has a series of implications for something as basic as pouring a pint of beer. In the face of rising coronavirus infections, there is no solution other than strictly implementing safety measures. That’s why in this article you’ll find the 4 things you must never do when serving a beer. Take note!

1. “Touching the tap spout of the beer tap with the glass”. If it wasn’t recommended before the virus, you should be even more careful now. The outside of the tap can harbor harmful microorganisms that will be transferred to the glass, especially considering that horeca businesses are characterized by a high flow of customers and a somewhat “relaxed” use of masks. Make sure the glass doesn’t touch the tap if you want to prevent countless infections.
2. “Touching the top of the glass with your hands”. The customer places their lips on the rim of the glass to drink. Consequently, the professional should never touch this part at any time to avoid unpleasant situations. It is advisable to always hold the glass by the middle-lower section, although this does not exempt you from following hygiene measures and using hand sanitizer.
3. "No hace falta desinfectar en el envasado". Si tenemos en cuenta que la cerveza (en especial la lupulada) se mueve a una velocidad de vértigo hasta el consumidor final, esto implica que la mercancía sea también un foco de infección, ya que no da tiempo a que el virus desaparezca. Por tanto, es de vital importancia desinfectar a conciencia todos los utensilios que intervienen en la producción, envasado y transporte de la cerveza.
4. “Connecting new kegs like it’s nothing”. In addition to sanitizing the system all the way to the tap, businesses in the horeca channel must also disinfect the connections between the line and the keg valve. This way we make sure the beer is not a vector of infection. This also applies to cleaning bottle necks and can surfaces, which is where the end customer usually touches the product.

On top of these specific recommendations, we must add general measures such as controlling capacity, cleaning tables after each service, etc. Although it may seem tedious at first, the end customer appreciates the venue’s sense of responsibility and, in the short term, tends to frequent the bars and restaurants where they feel safe. So this extra effort ultimately has a positive impact on the business.