There are a few crucial steps involved in pouring the perfect beer according to two Bay locals who have just competed in a draught pouring competition.
To start you must sacrifice the first few drops of beer. At a 45-degree angle a natural formation of the head begins. Next is the removal where the tap needs to be shut off quickly, the overflow of the foam is then beheaded and the glass is cleaned. Finally, if the foam at the top measures two fingers, then it is likely to be perfect.
Frankie Mcguire from Mount Maunganui and Larni Pitman from Te Puke were flown to Auckland yesterday to compete in the Stella Artois New Zealand Draught Masters Championship.
There were 15 finalists from all over the country vying for the number one spot.
The competition involved finalists pouring the perfect beer in quickfire rounds, filtering down to just one winner who not only was crowned draught master but also won a trip to Belgium to visit the Stella Artois brewery in Leuven.