Dave the Diver is a unique combination of underwater exploration and sushi restaurant management which brings several gameplay challenges to master. Surprisingly, one of these challenges is pouring beer with just the right amount of foam on top. If you’re struggling to keep it all in the glass, here’s how to pour the perfect glass in Dave The Diver.
How to unlock beer
When you first open the restaurant there is only one drink on the menu: green tea. While this is a classic drink and is very popular amongst customers, it soon becomes clear that some dishes just go down better with a nice cold beer.
When Vincent Yamaoka and Yui from the television show Star The Chef visit Bancho’s restaurant approximately three hours into the game, they challenge the sushi chef to cook a dish that will surprise them. This will begin the VIP mission Gourmet Vincent’s Challenge, which will require Dave to dive for seagrape, a living white spotted jellyfish, and some salt.
To complete this mission you will need a tranquilizer gun or a net gun as the jellyfish needs to be captured and not killed. Both the jellyfish and seagrapes can be found in the Limestone Cave approximately 100 meters deep. Salt can be found in the sea or obtained by completing other missions. There is a two-day time frame to gather the ingredients.
Upon completing the quest, Vincent Yamaoka will gift you a beer fridge which will unlock the ability to serve and pour beer.
How to serve the perfect beer
While pouring beer isn’t the hardest part of the game, it takes a bit more nuance than pouring green tea. Instead of just focusing on not overfilling the glass, you need to try and have 20% of the beer as foam.
The easiest way to pour beer is to fill the glass by lightly tapping S on your keyboard. Holding down the button gives a large amount of foam however tapping appears to keep the foam to a minimum. You do not need to worry about the glass overflowing as this does not seem to impact the outcome, meaning that if you do accidentally have too much foam, you can keep pouring until it is down to the required amount.
If you really hate pouring beers, you can train staff at the restaurant to eventually be able to do it for you through the staff menu.