Beer Towers FAQs

If the beer towers are FOAMY, check:

• That the beer faucet is being opened completely
• That the beer is being poured to minimize foaming and waste
• That the beer faucet is clean  obstructions can agitate the flow of beer
• That the flow rate is approximately 5 seconds for a 10 oz glass
• If beer is poured too slowly or too quickly, adjust pressure as required to see if problem is corrected
• That you are following proper tapping procedures

If the beer is FOAMY, check:

• That you are using the right level and brand of sanitizer to clean beer glasses
• That your cooler temperature is correct and the right temperature of beer at the dispensing faucet

If your beer is FLAT, check:

• That your glassware is beer-clean
• That the temperature of your cooler and the temperature of beer (from the beer towers) at its dispensing faucet is correct. The ideal temperature is 34 to 38°F (1 to 3°C).
• That the flow rate is approximately 5 seconds for a 10 oz glass
• beer is pouring too slowly or too quickly, adjust pressure as needed
• That you are following proper tapping procedures
• That you use the recommended pressure source for dispensing your style and type of draught beer (air pressure, CO2 or special blended gasses), and that the air compressor has a source of clean (grease-free) air

For OFF-TASTE BEER, check:

• That the temperature of your cooler and the temperature of beer (from the beer towers) at dispensing faucet is correct. The ideal temperature is 34 to 38°F (1 to 3°C).
• That you’re using the right level and brand of detergent to clean beer glasses
• In ALL instances, ensure:
• That you have your beer towers lines cleaned on a regular basis
• That the product has not exceeded the recommended shelf life
• That you use the recommended pressure source for dispensing your style and type of draught beer
  (air pressure, CO2 or special blended gasses)

Pouring beer towers is an art, and definitely part of the overall tasting experience. We always suggest that your staff is trained in this art to make sure your customer gets a refreshing beverage every time! The following demonstrates the most common pouring technique which can be applied to most beers and glassware types.

Steps to a Perfect Pint:

• That the beer towers faucet is being opened completely
• That the beer from the beer towers is being poured to minimize foaming and waste
• That the beer towers faucet is clean so obstructions can agitate the flow of beer
• That the flow rate is approximately 5 seconds for a 10 oz glass
• If beer is poured too slowly or too quickly, adjust pressure as required to see if problem is corrected
• That you are following proper tapping procedures

If the beer is FOAMY, check:

1. Use a clean glass. A dirty glass, containing oils, dirt or residuals from a previous beer, may inhibit head creation and flavors.
2. Hold your glass at a 45° angle. Grab from the base of the tap handle, not from the top, and open the faucet quickly and all the way open. Pour the beer, slowly down the side of the glass, targeting the middle of the slope of the glass. This allows the beer to flow smoothly without splashing or releasing too much of the carbonation. DO NOT ALLOW THE FAUCET TO TOUCH THE GLASS.
3. At the half-way point bring the glass at a 90° angle and continue to pour in the middle of the glass. This will induce the perfect foam head. And remember, having a head on a beer is a good thing. It releases the beer’s aromatics and adds to the overall presentation. You may
4. also want to gradually add distance between the bottle and glass as you pour, to also inspire a good head. An ideal head should be 1″ to 1-1/2″.

Foam on beer (FOB) detectors can be used to improve keg yield for bars with long draw systems. When installed, lines are kept full with beer, instead of filling with foam. This eliminates the need to refill the lines when tapping the next keg, and significantly reduces beer waste. With an FOB installed on a beer line, when a keg hits empty and the bartender taps the new keg, the tap will immediately pour beer.

The FOB detects an empty keg and stops beer flow, which eliminates the foam created by an empty keg. It also eliminates the need to refill lines with beer and purge air from the system.

The system won’t create any foam waste or cause system downtime. In addition, bars won’t have to pay the extra labor costs incurred when an employee has to spend time cleaning up the mess in a cooler with a blown empty keg.

Systems that don’t have an FOB will cause the tap to start spitting and spraying foam when the keg is emptied.

FOBs are also usually a misunderstood piece of equipment in a bar. Oftentimes, new employees and managers are asked to change the keg without undergoing proper training in resetting an FOB.
It’s important for staff to be trained on how FOBs work.

Another common issue with FOBs is maintenance. Since the FOB is full of beer, it will become dirty in the same way other equipment will. Knobs can become sticky and hard to reset. In a worst-case scenario, an extremely dirty bleed valve (vent) will stick in the open position and cause an entire keg to bleed through it.

Cleaning an FOB

The best way to clean an FOB is during an entire system clean, with a recirculating pump. Use a caustic solution every two weeks and conduct acid cleanings every four weeks for beer dispensing systems.

To clean the system with FOBs in place, twist the knobs into an upright position and turn them clockwise. Press the vent or purge button on the side a few times while flush cleaning to ensure the vent doesn’t get stuck in this position.

Leave the FOB in the upright position until the entire system has been flushed and the pH reading is between 7 and 8 before adding beer into the system.

The Brewers Association Draught Beer Quality Manual suggests the following summary cleaning recommendations:

Perform draught line cleaning every two weeks (14 days), as follows:

• Push beer from lines with cold water.
• Clean lines with caustic solution at 2% or greater concentration for newer, well-maintained lines or 3% concentration for older or problematic lines. Maintain a solution temperature of 80º
  – 125ºF.
• Caustic solution should be circulated through the lines for 15 minutes at a velocity of 2 gallons per minute for electric pump cleaning or left to stand in the lines for no less than 20 minutes for static cleaning.
• Disassemble and hand clean faucets; hand clean couplers.
• After cleaning, flush lines with cold water until pH matches that of tap water and no visible debris is being carried from the lines.

Quarterly (every three months):

• Disassemble and hand clean all FOB-stop devices (a.k.a. beer savers, foam detectors)
• Disassemble and hand clean all couplers.
• Perform acid cleaning of draught lines as follows*:
• Push beer or caustic cleaner from lines with cold water.
• Clean lines with an acid line cleaner mixed to manufacturer’s guidelines. Maintain a solution temperature of 80º – 125ºF.
• Circulate the acid solution through the lines for 15 minutes at a velocity of 2 gallons per minute for electric pump cleaning or let stand in the lines for no less than 20 minutes for static cleaning.
• After acid cleaning, flush lines with cold water until pH matches that of tap water and no visible debris is being carried from the lines. Disassemble and hand clean all FOB-stop devices (a.k.a. beer savers, foam detectors)
• Disassemble and hand clean all couplers.
• Perform acid cleaning of draught lines as follows*:
• Push beer or caustic cleaner from lines with cold water.
• Clean lines with an acid line cleaner mixed to manufacturer’s guidelines. Maintain a solution temperature of 80º – 125ºF.
• Circulate the acid solution through the lines for 15 minutes at a velocity of 2 gallons per minute for electric pump cleaning or let stand in the lines for no less than 20 minutes for static cleaning.
• After acid cleaning, flush lines with cold water until pH matches that of tap water and no visible debris is being carried from the lines.

How long will draught beer remain fresh?All beers are at their best on the day the keg is filled at the brewery. As days go past the freshness reduces. In general, the fresher your keg draft beer is, the better it tastes. Keg beer will remain fresh if dispensing with CO2, while maintaining the proper temperature and pressure:

• Non-pasteurized draft beer about 45-60 days.
• Pasteurized draft beer about 90-120 days.
• Dispensing keg beer with a party pump (air):
• Any draft beer will remain fresh for no more than 8-12 hours.
• Air contains oxygen, and oxygen is an enemy of beer.

Quality Assurance

For quality assurance, most breweries now print a freshness date on the cap or side of each keg. Depending on the brewery, this may either be a “born on” (filled) date or an “expiration” date, read the label carefully. While the shelf life for each of the brewers may differ, days in inventory before it reaches you are factored into the shelf life of the keg. For example Non-pasteurized beer has a shelf life of 45-60 days. Here is an example of a keg’s life:

• Days 0-10 (Transit / Satellite Warehousing)
• Days 10-20 (Distributor Warehouse / Retail Delivery)
• Days 20-60 (At Retail / Home)
• So the average keg has 25-40 days of shelf life at retail or in a home.
• Breweries recommend not drinking draft beer past the freshness date.