How to pour the perfect schooner from your mini keg

A mini keg pours a little differently to the tap at your local, but once you know the rhythm it's just as good. The whole trick is managing pressure and angle — get those two right and you'll pour a schooner with a proper head, no foam volcano in sight.

Fill your keg with drinks that are already chilled. The single wall stainless steel body keeps pre-chilled drinks cold for up to 12 hours, but it works best when everything starts fridge-cold — keg included, if you have the shelf space.

Warm liquid into a cold keg foams more. If you're pouring something carbonated, give it time to settle after filling before you tap it.

The included 16g CO2 canister keeps carbonated drinks fizzy and pushes the pour. Start with gentle pressure — you can always add a little more gas, but an over-pressurised keg is the number one cause of a glass full of foam.

For still drinks like cocktails or cold brew, you only need enough pressure to push the liquid out.

Tilt your glass at about 45 degrees, open the tap fully in one smooth motion, and let the drink run down the inside of the glass. Straighten the glass as it fills to build a tight head, and close the tap cleanly at the top.

Half-opening the tap is the classic mistake — a partially open tap agitates the drink and creates foam. Commit to the pour.