If you’re searching for a new draft beer system for your restaurant, it’s important to take the time to research the different types of systems. If a long draw beer system is best for you, consider the following questions before scheduling installation.
1. What will be the distance between keg storage and the tap?
A long draw beer system relies on glycol refrigeration systems to keep beer cold — all the way from a walk-in cooler to the tap. To accomplish this, the system will have two to four glycol lines sending and returning (circulating) the refrigerated glycol. The glycol lines will be installed alongside the product lines, with each bundle insulated and sealed with vinyl tape. The distance between keg storage and the tap will determine the cost, chiller size, and product loss.
2. Will the lines run overhead or underground?
Lifts and falls in the beer lines can create gas pockets in the lines which will lead to more foam at the tap. If you’d like the lines to run underground, you’ll need a sealed and waterproof beverage chase large enough to house all of the beverage and cooling lines. In addition, the beverage chase will require long radiuses at each turn.
3. Will the beer be pushed or pumped?
Beer systems require a blend of CO2 and nitrogen gases to increase the pressure above the 12-15 PSI of natural CO2 pressure and push the beer out of the keg and to the faucet.
If you’ll be pumping the beer, you’ll need to keep the natural keg or rack pressure at 12-15 PSI and use CO2 to operate the pumps.
5. What type of beer will be sold?
Different types of beer require different types of gas to operate the system. For example, stout beers require a 25/75 blend of CO2 and nitrogen. If your long draw beer system will be pushing the beer, you’ll need a blend of 60/40 or 70/30.
6. What is the most cost-effective option?
A professional beer installer could help you determine which new draft beer system to install for your restaurant. Give Glacier Design Systems a call to schedule a consultation and learn more!