OPTIMIZE QUALITY AND PROFIT
10 Key Elements of a Draft Beer System

When designing your next draft system, follow these ten simple elements to ensure draft quality and maximize profitability. With these elements in place, you will maintain temperature, carbonation, pressure, and hygiene.

1. Keg Storage Temperature

​​​​​​​A walk-in cooler should ideally be dedicated to kegs only, at a temperature of 38˚ F. Allowing the temperature to get too cold may impact flavor and make it challenging to generate a "head of foam." A shared walk-in cooler for food and beer kegs typically requires more traffic, causing an increase in temperature. If the beer becomes too warm, foamy beer results in profits dispensed down the drain.

How Does Temperature Affect Retail Profitability?

Increased temperature causes the CO2 in beer to expand, resulting in too much foam. Pouring off two seconds of foam results in a 25% service loss on a 16-ounce glass, equaling thousands of dollars of lost profit annually.

Keg Storage Do’s

• Dedicate walk-in coolers for kegs only
  
• Use a liquid thermometer to verify 38˚ F storage liquid temperature
• Use walk-in cooler curtains
  
  

Keg Storage Don’ts

• Use the walk-in cooler for food storage
  
• Leave the walk-in cooler door open
• Tap a keg unless stored in the walk-in for 24 hours

Learn more about draft beer temperature here.

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3. Secondary Regulator Panel

​​​​​​​Secondary Regulator Panels are used to manage keg pressure. Different systems and beer varieties may require different pressure settings; the secondary regulator is calibrated to each unique product, resulting in ideal carbonation levels and perfect pours.

Secondary Regulatory Panel Do’s

• Set each regulator to correct pressure based on beer style carbonation level
  
• Periodically test for an accurate gauge reading
  
  

Secondary Regulatory Panel Don’ts

• One regulator for beers that require a different carbonation level
  

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5. Profit Maximizer (Pro-Max)

​​​​​​​As its name implies, a Pro-Max™ (or FOB) provides increased earnings by eliminating the waste associated with refilling an empty draft line. When a full keg replaces an empty one, and the Pro-Max™ is reset, beer can be dispensed immediately with no foam waste, reducing pour costs and increasing keg yield. A Pro-Max™ on every keg can save thousands of ounces of beer annually.

Pro-Max™ Do’s

• Install one per keg
  
• Reset every time a keg empties
• Plumb bleed-off to a central drain
  
  

Pro-Max™ Don’ts

• Install where it's difficult to access or can be damaged from keg handling
  

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7. Trunkline

​​​​​​​In long draw remote draft beer systems, the trunkline provides a water-proof jacket that houses beverage and glycol lines. The trunkline comprises of insulated layers engineered to eliminate condensation and keep the product cold from the keg to the glass. The Black Diamond^® outer jacket is 15% more thermally efficient than standard tape and reduces labor costs with diminishing friction of the trunkline during installation. A 3/4-inch closed-cell insulation wrap prevents thermal loss or gain. An internal moisture barrier wrap prevents condensation from developing, and a foil cover keeps the bundle of product lines cool while reflecting away heat. The technologically superior Barriermaster Flavourlock™ beverage tubing keeps beer fresh and inhibits flavor migration when changing between products.

Designer Tips: Size is important! When designing a draft system, use the correct beer line sized for the distance between the keg cooler and dispensing location. This can prevent thousands of liquid ounces (and profits) from being purged during system cleaning each year.  If a beverage chase or conduit is installed for the trunkline, specify an eight-inch diameter pipe with minimal 32" radius sweeps.

Trunkline Do’s

• Only use trunkline with Barriermaster Flavourlock tubing
  
• Maintain a 14-day cleaning cycle utilizing a recirculating pump
  
  

Trunkline Don’ts

• Allow tubing to be exposed to ambient temperatures
  
• Allow the trunkline to come in contact with any excessive heat surfaces or areas

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9. Glassware Conditioning

​​​​​​​Properly cleaned glassware preserves aroma and taste and maintains a perfect foam head and sparkling clear beer free of gas bubbles. The final presentation of correctly cleaned and sanitized glassware provides a positive customer experience and repeat sales. Remember always to use a glass rinser to condition the glass before pouring. Conditioning makes it easier to achieve a balanced pour. Finally, properly trained bar staff using correct pouring techniques and system operation delivers higher profits.

Glassware Cleaning Do’s

• Use detergents/disinfectants designed for beer glasses
  
• Use three sink cleaning system
• Air dry glasses on a drying rack
• After the glass dries, condition it with cold water
• Start pouring with a wet glass
  
  

Glassware pouring Do's

• Place glass at a 45° angle
  
• Open the faucet quickly and without contacting the glass
• When the glass is 3/4 full, straighten the glass and pour it directly into the middle
  
• Close the faucet quickly and completely

Glassware Cleaning Don'ts

• Use dishwashing detergent or bleach
  
• Stack to dry
• Condition with warm water
  
• Store glasses in a glass froster or freezer
  
  

Glassware Pouring Don'ts

• Let the faucet come in contact with the beer or glass
  
• Start pouring in the middle of the glass

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