Cicerone Certified Beer Server Practice Exam 2025 – All-in-One Resource to Pass with Confidence!

Pouring more of the beer down the side of the glass is the correct approach to reduce foam. When beer is poured directly down the center of the glass, it introduces more agitation and turbulence, which can lead to increased foaming. By aiming the pour down the side of the glass, the server minimizes the beer's exposure to air, allowing it to flow more gently into the glass and reducing the amount of foam produced.

Pouring into a cooler glass, on the other hand, does not specifically address the mechanics of reducing foam during the pouring process. Temperature can affect foam stability, but the pouring technique plays a more immediate role. Pouring more slowly can help reduce foam as well; however, focusing on the angle of the pour by guiding the beer down the side is generally more effective. Pouring from a higher position tends to create more turbulence and lead to increased foam, contrary to the goal of minimizing foaming.