Serve beer in glasses large enough to hold a 12-ounce bottle so you can pour the entire contents at once. Sloping pilsner flutes are nice, as are the large, slightly tapered English-style pint glasses. The head on beer, especially lagers and bubbly ales, is important. A good inch to inch-and-a-half head of foam is ideal. Begin pouring with your glass slightly tilted, and gradually straighten it as you pour, carefully building the head. Serve most beer well chilled but not icy (about 40 degrees to 45 degrees). Stouts and British-style ales such as esb can be served at cellar temperature (about 50 degrees).

Before you taste the beer, notice its appearance. The head should hold for a while, indicating good body and malty character. As you drink, the foam should cling to the glass. Carbonation varies based on beer style and producer, but some beers -- such as typical American pilsners -- can be overly fizzy from high levels of carbon dioxide. Aromas should be hoppy, malty, or fruity, depending on the beer style. Beware of sour, skunky, stale odors, which indicate outdated beer.