Cream

This tapping results in a beer with wet foam that settles slowly. The beer has a thick creamy head and full, balanced flavor. The beer foam should draw circles on the glass wall after each tiff

1. Slightly open the valve pushing the lever and drip some foam out of the tap. Hold the glass at an angle of 45° and gently incise the necessary volume of foam.
    
2. Dip the tap under the foam and, still at an angel of 45°, pull the lever to open the full flow of beer.
    
3. Hold the tap under the foam, gradually straighten the glass and close the tap quickly after reaching its edge. The beer gets a nice creamy head.