Chilled glasses are great to serve draft beer in. However, bartenders should avoid freezing glassware. Here’s why:
Using a frozen glass promotes the storage of carbonation in beer and reduces its aroma. Additionally, when it’s stored in a freezer, the aroma from other items (usually frozen liquors such as Goldschlager or Jagermeister) will seep into the ice crystals that are formed on a frozen glass and confuse the taste of freshly poured beer.
Depending on the style of beer, a frozen glass will produce more foam due to its freezing temperature. This means that more beer is headed down the drain and this leads to smaller profit margins.
As soon as beer hits the ice-laced glass, condensation will occur and dilute the beer. When the beer is extra cold, the flavor will be masked instead of enhanced and the beer will taste bland. Finally, a customer’s taste buds will become dull and impair their sense of taste.
The right approach is to store craft beer at 40-55℉ and serve in a room-temperature glass. The beer will be cold, and the glass will help release aroma. Some glasses can even be slightly warmed — but not too much. Other beers, like a macro lager, can be served at even colder temperatures since they don’t have much flavor.
How To Properly Store And Serve Beer
The taste of beer is impacted by both heat and light. If beer is going to be stored for an extended period of time, it’s best to keep it at a lower than usual temperature so that it doesn’t age prematurely. Light can cause even more damage than heat, resulting in off-flavors.
The serving temperature of beer will vary depending on the type of beer. Light-bodied beers, such as lagers and light ales, should be served at a temperature range of 38-42℉ to help maintain carbonation and crispness.
Slightly heavier beers, such as dark lagers and ales, taste best when served at 42-46℉, while heavy beer styles, like stouts and strong ales, can be served at 48℉.
New bar and restaurant owners are committed to keeping their beer lines clean and operating efficiently. To keep customers happy with the quality of their beer, cleaning the beer lines is of utmost importance.
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. 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.
Over pouring beer can lead to sale losses ranging from 5% to 50%. The average amount is 23%, or nearly one out of four beers. These losses can occur for a variety of reasons. Staff may sell drinks without recording them in the register. They may charge regular prices for drinks, but ring them in as lower-priced specials and pocket a large tip. Staff may also reverse and void transactions.
Many bar owners don’t want their draft beer system cleaned as often as the Brewers Association recommends because of the product loss caused by cleaning. However, experienced bar owners know how profitable a good, fresh draft beer can be. The truth is, regularly cleaning draft beer lines is an essential part of running a successful bar business.
If you serve draft beer, consider the cleaning process as important as cleaning pots and pans in the kitchen. Customers will notice the effects of dirty beer lines in the taste and quality of the beer. Word will spread, and you could find business going downhill. Better to lose a little bit of beer during the cleaning process, than to drive away customers with poor-tasting beer.
Cleaning the draft beer system involves draining the draft beer lines to pass chemicals and water through them and eliminate funky tasting beer, beer stone, and molds. The FOBs, faucets, shanks and all other parts of a draft beer system need cleaning as well.
If you don’t clean your full system, the draft beer won’t be served as fresh as the brewmaster intended it to be served. You WILL lose sales if you are serving bad-tasting or skunky draft beer. Most customers won’t realize that the draft beer quality is being negatively impacted by unclean beer lines and equipment. They’ll just decide that they don’t like the taste of your beer and won’t order another one. They might order a bottled beer that has a lower ROI on your bottom line, or just leave and not return.
Generally, all the beer that is in the lines during cleaning is wasted. The longer the beer line from the keg to the faucet, the more waste there will be. For this reason, we prefer to install through the wall draft beer systems instead of long draw systems. However, space constraints often prevent us from installing through the wall draft beer systems.
If you have any questions about this and any other draft beer equipment, we’d love to hear from you!
A recent oil spill caused by a pipeline owned by Amplify Energy released at least 126,000 gallons into the Pacific Ocean and led to beach closures in Orange County, hitting Huntington Beach particularly hard. Crude oil has washed up on the shore and turned Surf City’s downtown into a ghost town.
The key to a properly functioning draft beer system is routine maintenance. Cleaning the keg coupler and faucet is an important part of keeping your beer free of yeast and mold, since just a small amount could lead to serious problems for the entire system.
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.
Glacier Design Systems recently completed the design and installation of a Direct Draw draft beer system for Venice West, a live blues music venue soon to open in Los Angeles, CA. The draft beer system has 14 taps and will help the venue serve customers for years to come.
Modern technology has led to the creation of three types of advanced draft beer systems: direct draw, air cooled, and glycol cooled. Whether you already own a bar and are looking to make an upgrade, or you’re considering becoming a bar owner, here’s what you need to know.