Originally Posted by chardo
Avid DTW WC beer privilege abuser and former bartender here...
Let the tap run for a second before placing your glass under it, its not your beer, so why not waste a little! This also has the ancillary benefit of syphoning off the top bit which may have been sitting above the glycol chilled part of the line for too long (especially handy with the non-pasteurized heineken) and thusly become 'yucky' (if I may use the technical term)
Happy Boozing!!!!!
Chardo has it right for over-pressurized taps (take it from a Wisconsin native - one of the highest beer consumption states per capita), let the tap run for a second until it runs clear, then place your glass under the running tap slowly tilting the glass upwards towards 90 degrees. Perfect glass every time at MSP and DTW.
Bigger glasses would help too, that way I don't look like such a lush when I make my 6th trip to the tap during a 30 minute layover.