挑选妥善存放在阴凉处的啤酒。 准备干净的酒杯。 倒啤酒时，将酒杯倾斜45度。 把酒杯端平，然后把啤酒倒入酒杯中间。 你也可以尝试二次倾倒法。

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It's important to store your beer in a cool area, away from direct light, heat and in a constant temperature. Ideally, most beers should be kept around 50–55 °F (10–13 °C). Anything higher and the lifespan of your beer will be shortened; anything lower and you'll make it hazy or cloudy.  Wanna get technical? Strong beers (like barleywines, tripels, dark ales) will be best enjoyed when kept just below room temperature, around 55-60F. Standard ales (like bitters, IPAs, dobbelbocks, lambics, stouts, etc) should be at "cellar temperature, 50-55F. Lighter beers (think lagers, pilsners, wheat beers, milds, etc) should be around refrigerated temperature, or 45-50F.  Think of it this way: the higher the alcohol content, the higher the temperature required and vice versa. A dirty glass may contain oils or grime that interferes with the true flavor of your beer. Also, it's just a little gross. To be sure, run your glass under hot water; use soap and water if necessary. Hold it up to the light to inspect for smudges and oil. Don't mix your glasses, either. If it's a beer glass, use it as just a beer glass. Try putting beer in a milk glass and you'll get the picture. For the perfect beer, you need about 1" to 1-1/2" of "head" (the foamy stuff), or about 2.5–3 centimeter (1.0–1.2 in). To get at this, start by pouring the beer into your perfect glass at a 45-degree angle. The beer should stream down the midpoint of the side of the glass, allowing it to aerate. This creates the "head". Having head is very important to get to the true flavors of the beer. No head and you'll lose what makes your beer tasty and delicious. It'll also provide a stronger, more decadent aroma. When glass becomes half full, start leveling it out slowly, pouring straight into the glass. This minimizes the head created, giving you the perfect amount. If you head is forming too quickly (this happens with some beers), start pouring straight down the middle sooner. If it's not forming, keep it at an angle. Some people believe in the double-pour method...