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.
Craft beer industry standards have 38°F as the key temperature recommended for serving and storing most draft beers. However, some beers will taste better when served at a warmer temperature. These beers may include ales, Belgian Dubbel, Belgian Quad, Flanders Red, Oud Bruin, and Imperial Stout.
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!
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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.
When designing a custom draft beer system, we’re often asked what formula we use to calculate the number of kegs/lines that should be in a set cooler space to keep from overcrowding it.
The two most important parts of a draft beer system are refrigeration and gas. While it may be easy to guess what role refrigeration plays in a draft beer system, most customers don’t know why they need gas.
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.
In the hustle and bustle of managing a bar, it’s easy to fall behind on cleaning and maintaining a draft beer system. But to keep beer quality consistent — and customers happy — it’s important to take the following steps.