What should be avoided when pouring beer to prevent contamination?

When pouring beer, it is crucial to prevent contamination to ensure the quality and safety of the beer being served. Allowing the beer to touch the faucet or the glass can introduce unwanted bacteria, yeast, or residues from previous servings into the beer. This interaction can compromise the beer's flavor, aroma, and overall integrity, leading to an unpleasant experience for the drinker.

Additionally, while using a dirty glass is clearly harmful and can lead to contamination, the specific action of touching the faucet or the glass is particularly critical because it directly introduces contaminants into the beer. Contaminated equipment is one of the most common causes of off-flavors and spoilage in beer.

Pouring too quickly or from a great height can create excessive foam or affect the beer's carbonation, but these actions do not necessarily introduce contaminants in the same manner. Therefore, keeping the pouring process clean, especially in terms of avoiding contact with the faucet or glass, is the most significant factor to ensure the beer remains free from contamination.