Why side-pull taps are changing the way we drink beer

Walk into the right taproom on a Tuesday night and you might spot something a bartender treats less like a chore and more like a small ritual. A stainless faucet turned sideways. A deliberate pour building layer by layer, foam rising ahead of the beer beneath it. This is the side-pull faucet, a piece of Czech brewing culture that has quietly been finding its way onto bar tops well beyond its homeland. It's a two-handed pour, unhurried by design: one hand steadies the glass while the other coaxes the handle open in small increments, reading the foam as it builds. The question worth asking is whether this changes how beer actually tastes, or simply how it looks in the glass. Read on as beer educator Ryan Guererri goes deeper into the details behind the side-pull tap and whether it does make a difference. What makes a side-pull tap different? Unlike a standard tap where the bartender pulls the handle down fully and lets gravity and pressure do the work, a side pull faucet operates a bit m

by WSETglobal · source ↗