The bottom line is ALL beer needs to be kept cold for best dispensing. It seems that your question is about space available in a bar. The least you should have is a Direct Draw self-contained kegerator (i.e. Beverage Air unit). These can hold from 1 to 5 kegs depending on size of unit and or keg configuration. If the bar has space for a walk-in cooler and the beer tower is located a distance from the keg, then you will use either an Air Cooled or Gylcol Cooled system to keep the beer cold from the walk-in to the tower.
The issue has nothing to do with pasteurized or non-pasteurized. For best results on a day to day dispensing basis - refrigerate the keg.
However, for special events or temporary dispensing both pasteurized (imports) and non-pasteurized (domestic)can be left out and dispensed through coil coolers or cold plates. This type of dispensing is only intended for a few hours.
Note: pre-mix is a soda term and not used when discussing beer.
Mike Godwin, Micro Matic USA, Inc. Northridge, CA
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