When dispensing a keg with an air-pump, relatively quick consumption is best - at least for beer quality, if not the consumers - to prevent any remaining beer from oxidizing and tasting "stale" and going flat.

When pouring a bottle, there are two ways to go: either dump the beer down the center of the glass, blowing out excess carbonation (making it taste more draft-like) and releasing its aroma; or "sneak" it down the side of the glass, preventing over-foaming and preserving the bottle's extra fizz.

The most important element of serving a beer, however, is temperature. Ales should be served at a cool 55 degrees F - what the English call "cellar temperature" - and lagers should be served around 48 degrees F. The logic here is simple: the colder the temperature, the less you taste (this holds true for all foods, not just beer). The more flavor a beer has, therefore, the better it will taste at warmer temperatures. Cleaner, lighter ales (such as cream ales) can work well closer to "lager" temperatures. Darker, stronger lagers (bocks, doppelbocks) can benefit from approaching "ale" temperatures. But only the richest ales (stouts, strong ales, barley wines) should be served near room temperature.