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    Draft Beer Systems Guide:
    Know the 10 Key Ele
    mentS

    Quality draft beer is the #1 factor for customers when deciding where to enjoy the freshest, most flavorful beer available. When a draft beer system contains all of the necessary components, the "Best of the Brewer's Art" can be poured. Customers seek it, and when they find it, they enjoy a great experience that will keep them returning for more!

    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 for your customers! 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 Temperature Affects 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 per year.

    Keg Storage Do’s

    • Dedicate walk-in cooler 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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    2. gas blender

    ​​​​​​​A gas blender protects product carbonation in the beverage dispensing system. It ensures quality and maximizes keg yield, making it ideal for slower-moving beers. Additionally, on-site blending of CO2 and nitrogen (N) is less expensive than pre-mixed gas cylinders. Pre-mixed gas provides incorrect blend ratios for most beer systems, yielding little to no foam head in the glass. This can result in a loss of up to $720 per week at a volume of ten kegs per week.

    Gas Blender Do’s

    • Use for long beer draw dispense systems
    • Use 70% CO2 / 30% N for lager and ale
    • Use 25% CO2 / 75% N for stout
    • Turn red valves vertically for the ‘on’ position

    Gas Blender Don’ts

    • Use pre-mixed gas cylinders blended to stout specification on ale and lager
    • Use air compressors
    • Use 100% CO2 for long beer draw systems

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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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    4. Stainless Steel Contact

    ​​​​​​​Stainless steel contact improves service life and promotes hygiene to maintain product integrity no matter what beverage is dispensed. Known as the "Brewer's
    Choice," 304-grade stainless steel offers excellent corrosion resistance,
    reduces bacteria build-up, and makes the system easier to clean.

    How Stainless Steel Contact Affects Retail Profitability?

    Stainless steel contact ensures the brewer's taste profiles are intact. When the product tastes great, this will ultimately result in repeat sales. If five customers order one more beer daily, this can equal an extra $10k in revenue annually.

    Stainless Steel Do’s

    • Use for all metal contact with beer in dispense system

    Stainless steel Don’ts

    • Use brass components that come in contact with the beer

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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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    6. Power Pack

    ​​​​​​​A power pack (glycol chiller) maintains product temperature from keg to glass. The power pack is at the heart of a remote draft system. It circulates a non-toxic food-grade antifreeze (propylene glycol) mixture alongside the beer lines, holding ideal product temperature at the point of dispense. Having consistently chilled beer from the walk-in cooler to the faucet will ensure a perfect pint with the right amount of foam and a positive guest experience.

    Designer Tip: Avoid locating the power pack on top of the walk-in cooler. Consider specifying a well-ventilated, easily serviced location for the unit.

    Power Pack Do’s

    • Place in a well-ventilated, easy-to-service area
    • Use USP food grade propylene glycol
    • Maintain glycol temperature between 29° F and 32° F
    • Periodically check glycol mix

    Power Pack Don’ts

    • Place on top of walk-in cooler
    • Use non-food grade antifreeze

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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 is made up of insulated layers engineered to eliminate condensation and keep product cold from the keg to the glass. The Black Diamond® outer jacket is 15% more thermally efficient than standard tape and, with diminishing friction of trunk line during installation, reduces labor costs. A 3/4-inch close 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) purged during system cleaning each year.  If a beverage chase or conduit for will be installed for trunk line, specify at least an eight-inch diameter pipe with minimal 32" radius sweeps.

    Trunkline Do’s

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

    Trunkline Don’ts

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

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    8. Kool-Rite Tower with Stainless Steel Faucets

    ​​​​​​​Kool-Rite™ patented cold blocks deliver optimum tower cooling. Their modular design avoids internal connections and the risk of leaks. Each tower is constructed with 304-grade stainless steel beer lines, shanks, and faucets to maintain product integrity until it reaches the glass. Choosing a high-quality draft tower not only reduces service calls, but also ensures flawless pours, resulting in a great on-premise draft experience for customers.

    Kool-Rite Do’s

    • Install in a prominent place for visibility and ease of service for bartenders
    • Clean and wipe-down with mild soap and a soft cloth every shift change


    Kool-Rite Don’ts

    • Install near any heat source


    Learn more about Kool-Rite™ technology here.

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    9. Glassware Conditioning

    ​​​​​​​Properly cleaned glassware preserves aroma and taste and maintains both 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 glass dries, condition with cold water
    • Start pouring with a wet glass

    Glassware pouring Do's

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


    Glassware Cleaning Don'ts

    • Use dishwashing detergent or bleach
    • Stack to dry
    • Condition with warm water
    • Store glasses in 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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    10. System Cleaning and Maintenance

    ​​​​​​​Beer is a food product, and to maintain draft beer quality, regular cleaning and servicing are required every two weeks, utilizing a recirculating electric plump, are essential to maintain draft beer quality.

    Cleaning and Maintenance Do’s

    • Perform routine system cleaning
    • Use a recirculating pump when line cleaning
    • Perform routine system service maintenance


    Cleaning and Maintenance Don’ts

    • Allow the system to go uncleaned longer than 2 weeks
    • Guess what requires cleaning and maintenance (call a specialist instead)


    Want to learn more about system cleaning and maintenance? Watch the webinar here.

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    Use These 10 Key Elements to Ensure Perfect Pours

    Quality bar and restaurant draft beer is the #1 factor for customers when choosing where to experience the freshest, most flavorful beer around. Also, by offering a variety of beers on tap, you open doors to new sales opportunities. Increase your draft beer sales and maintain customer loyalty by dispensing consistent quality drafts. Because let’s face it, if your customer has a negative draft beer experience, they probably won’t be back.


    Raise a Glass to Draft Beer Sales!

    For over 60 years, Micro Matic has been recognized as one of the world’s leading suppliers of draft beer equipment. Specializing in keg-to-glass technology, we offer a total solution for meeting your draft beer equipment needs. Our dedication to customer service is supported by four regional sales and distribution centers, the Micro Matic Dispense Institute for training and education, and a Certified Installer Network for draft beer installations. Want to speak with a “perfect pour” expert? Contact Micro Matic today.