1. Cold

Cold beer sells and dispenses better; set the beer storage cooler temperature between 34 and 38° F. Confirm the glycol cooling unit’s bath is maintaining a temperature of 29° to 32° F, and no ice is present in the bath. Verify the pump is operating and circulating the coolant mixture. This is indicated by the beer faucets feeling cold to the touch before the beer is poured through them.

The trunkline (tubing bundle) that transports and maintains the beer temperature from the cooler to the dispense point should be insulated and free from tears or rips in the insulation. This protects the beer tubing and assures the beer in the trunk line stays cold.

2. CARBONATED

A secondary regulator should be in place for each brand of beer on tap. This regulator is used to set the proper gas pressure to propel the beer through the system and maintain the brewery specified carbonation of each beer brand on tap.

A gas blender, providing a blend of CO2 and nitrogen gasses, should be used on all long draw beer systems (>15 feet of tubing between the keg and faucet). The blended gas is used to keep the beer properly carbonated, reducing foam and waste, at the higher gas pressures required to push the beer through the longer system. A gas blender should also be used with Guinness and other nitrogenous beers that require unique gas blends and pressures, as specified by the Brewers Association.

3. Clean

Clean a beer system every two weeks (minimum) with the proper process, chemicals, and equipment. Recirculation cleaning utilizing a 3% caustic cleaning solution for at least 10 minutes is brewery recommended.

Clean, beer-friendly glasses are essential for a great glass of beer. Clean glasses enable beer to retain its foam (head) while consumed. Glass washing utilizing a proper cleaner, equipment, and process will present the best glass of beer to the customer and reap the best profits. Rinse the inside of a frosted glass before dispensing to remove any ice crystals. The ice crystals on the inside of the glass can cause excessive foaming and harbor off taste and odors.

4. Contact

Use stainless steel components for all beer contact points (faucet, coupler, and fittings). Brass fittings break down with time and cleaning cycles, thus impacting the quality of the beer.

Use clear vinyl tubing as jumper lines (the tubing from the coupler to the wall bracket in the walk-in). This provides a sight glass into the system to detect any build-up in the beer tubing, leading to off-tastes or unsightly elements in the beer.

Use a Pro-Max™ (Profit Maximizer) on each beer line to significantly reduce beer waste during keg changes. Use beer tubing that is brewery flavor qualified and approved. Brewery-approved Barrier Tubing is manufactured to protect the beer's flavor and freshness and should be used in all long draw systems.

5. Consistent

Every beer dispensed should be easy to pour, with little or no waste. Expect the profit from every keg to be consistent. Bartender and server education on pouring and serving a quality glass of draft beer must be mandatory.