Nine steps to the perfectly poured beer

Bars are full of rituals that elevate mere boozing to a loftier status. At their best, patrons form orderly queues to receive the sacrament of the grain or grape from skilled barkeeps who dispense drinks with grace and respect for their fortifying properties. And putting aside their superhuman hearing, the bartender's performance begins with the pour. Gallagher Hotels beer sommelier Gonzalo Burgos shares his nine-step process to pouring the perfect beer.

1. Purification: Select clean, rinsed glasses.

2. Sacrifice: Open the tap in one quick action and let the first drops of beer flow away.

3. Start of liquid alchemy: Hold the glass just under the tap, without touching it, at a 45-degree angle.

4. The head: Lower the glass to allow the natural formation of the foam head.

5. The removal: Close the tap quickly and move the glass away so the beer doesn't drip into the glass.

6. The beheading: While the head foams up and overflows the lip of the glass, smooth it gently with a head cutter.

7. The judgement: The right amount of foam is usually about two fingers wide. Make sure you check.

8. The cleansing: Clean the bottom and sides of the glass.

9. The bestowal: Present the beer on a clean coaster, with the logo facing the drinker.