Draught Beer
Quality Workshop
Addressing Draught Beer Dispense Issues
Neil Witte
Master Cicerone
• System Design
Considerations
• Dispense Gas/Line
Restriction
On Tap:
• System Maintenance
• Line Cleaning Realities
• Storage
• Glassware
• Serving
People Want Draught Beer
How do you prefer your craft beer served?
60%
50%
40%
30%
20%
*Nielsen CGA - OPUS
Survey Spring 2019
10%
0%
On tap/draft No preference In a bottle In a In a can
growler/crowler
Quality at Retail is Important
Which of the following affects your decision to drink craft beer at eating or
drinking establishments out-of-home?
45%
40%
35%
30%
25%
20%
15%
10%
5%
0%
*Nielsen CGA - OPUS
Survey Spring 2019
What Goes Wrong with Draught?
• Flat Beer
• Foamy
• Off-flavor
• Infected Beer
• Old Beer
• Poor Presentation
System Design and Quality
Long v Short
Long-Draw System
Advantages
• Design flexibility
Special Considerations
• Equipment selection
• Tubing
• Stainless Steel parts
• Dispense Gas
• Mixed Gas v 25/75
• Cleanability
Long-Draw Equipment
• Barrier Tubing
• Vinyl alternatives
• No vinyl as
choker
• Stainless Steel
Long-Draw Dispense Gas
Long-Draw Dispense Gas
Inexpensive for startup but….
• High operating cost
• Makes your beer flat
Long-Draw Dispense Gas
More expensive startup cost
but….
• Lower operating cost
• Keeps your beer carbonated
and tasting better
Direct-Draw System
Advantages
• Relatively inexpensive
• Easy line replacement
Special Considerations
• Equipment selection
• Tubing
• Stainless Steel parts
• Through-the-wall cooling
• Temperature/Pressure/Carbonation
Stability
Direct-Draw Equipment
• Vinyl alternatives
• Stainless Steel
Through-the-Wall Cooling
Through-the-wall systems are rarely that simple
Shanks this long are
unacceptable
Through-the-Wall Cooling
Expand the cooler with
a shadow box
Temperature/Pressure/
Carbonation
(Gauge pressure at sea-level altitude. Add 1psi for every 2,000ft above sea-level.)
How Does Beer Lose Carbonation?
Balanced Keg:
38 °F
• Beer stays
11 psi carbonated
2.5 v/v
How Does Beer Lose Carbonation?
Out of balance keg:
38 °F
• Pressure/temperature
combination is not
11 psi enough to keep gas in
solution
2.6 v/v
How Does Beer Lose Carbonation?
Out of balance keg:
38 °F
• Gas from the beer
escapes into the
11 psi headspace
2.6 v/v
Losing Carbonation in the Line
38 °F
11 psi Balanced Keg:
• Beer stays
carbonated
2.5 v/v
Losing Carbonation in the Line
38 °F
Out of balance keg:
11 psi
• Pressure/temperature
combination is not enough
2.6 v/v to keep gas in solution
Losing Carbonation in the Line
Foam
38 °F
Out of balance keg:
11 psi
• Gas escapes the beer in
the line, creating foam at
2.6 v/v the tap
Exacerbating Factors
• Straight CO2 systems
• Variability in carbonation levels
• Inconsistent cooler temperature
• High traffic
• Temperature zones
• Too cold/too warm
System Cleaning
System Cleaning
System Cleaning
What grows in lines?
• Organic material – Biofilm
• Yeast
• Bacteria
• Mold
• Mineral deposits
• Calcium Oxalate (beerstone)
• Calcium Carbonate
Biological Growth
• Pediococcus
• Diacetyl – butter/butterscotch
• Lactobacillus
• Lactic acid - sour
• Pectinatus May required deep clean
• Cloudy and part replacement to
• Acetic acid – vinegar remove
• Sulfur – rotten eggs
• Acetobacter
• Acetic acid - vinegar
System Cleaning Recommendations
Every two weeks
• Caustic chemical solution at 80-110F
• 2% solution, 3% for old or problem lines
• Recirculate with an electric cleaning pump 15
minutes
• Disassemble and clean faucet at every cleaning
• Scrub Coupler at every cleaning
Quarterly
• Acid line cleaner – descaling
Semi-Annually
• Disassemble and detail FOBs
• Disassemble and detail couplers
Always pre-rinse and post-rinse with fresh water
Always use proper PPE
Storage Issues
Out-of-code Beer
• Loss of volatile aromas – hops
• Malt shift characteristics
• Honey, almond, toffee, sherry,
dried fruit
• Trans-2-nonenal – Paper/cardboard
Recommendations
• Always store beer cold
• Brewers - Date code all your beer
• Make it understandable
• See BA guidelines
• Retailers - If not date coded
• 3-6 months from date of packaging
• 1 year for Imports
Glassware
Reasons for Various Glasses
• Tradition
• ABV
• Style
• Branding
• Enhancement
of aroma/flavor
If all you use is a shaker pint, it’s time to up your game
Glassware Cleaning
Glassware Cleaning
• Appearance – Drink with your
eyes
• Aroma/Flavor
• No head to trap volatiles
• Lower carbonation
• Sanitizer
Getting a Beer-Clean Glass
• Hand-washing
• Oil-free detergent
• No towel-dry/polishing
• Dish machines - Proper
chemicals & dosing
Frosted Glasses
Rife with Issues
• Excessive foaming
• Flat beer
• Very low serving temp
• Beer iceberg
• Potential for flavor carryover
• Freezer aromas
• Sanitizer
Pouring
Proper pouring promotes:
• Good head formation
• Enhanced aroma/flavor
• Clean faucets
• Clean beer
Upcoming Draught Quality
Seminars
Tuesday, 4/28, 2:00pm MT
• Cleaning Best Practices in Today’s Market – Ben Geisthardt, New Glarus Brewing Co.
Wednesday, 4/29, 2:00 MT
• Glassware Styles and Presenting Draught Beer – Matt Meadows, New Belgium Brewing Co.
Thursday, 4/30, 2:00 MT
• Demystifying Dispense Gas – Bridget Gauntner, Bell’s Brewery, Inc. & Ken Smith, Boston
Beer Company
Friday, 5/1, 2:00 MT
• Calculating Proper Balance and Pours – Jaime Jurado, Ennoble Beverages, Inc.
Cheers!
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