H Correct glassware is essential. Ales ideally need an oversized glass with a pint line. It should be clean and dry, and if it comes from the glasswasher, it must cool first.

H The pump should be adjusted properly so that it pours either a quarter- or half-pint with each pull. While steadily pulling, the glass should be angled so that the beer hits the side (avoiding over-frothiness), before it's tilted into the vertical position.

H Aim for just a small collar of froth.

H Ales should be 11-12¡C and lager 5-6¡C.

H Use a "python" around pipes to keep the beer cool as it travels from the cellar to the pump.

H Pipes should be cleaned once a week to avoid yeast build-up.

Iain Loe, research and information manager, Campaign for Real Ale