By Leslie Miller Beverage Specialist, Synergy Restaurant Consultants
There are few items in the restaurant or bar that yield as high a profit as draft beer. When you take into consideration all the positives to draft beer:
• Fresh, high perceived value by guest
• Environmentally efficient packaging
• Low ounce cost
• No continuous stocking required, saves on labor and thief
It really makes sense to focus on delivering the very best draft beer possible.
When your bartender pours a beer, does it look like any of these? If so, read on for some pointers to tune-up your draft handling systems in time for big summer profits!
90% of Draft Beer problems are temperature related…this should be your first check.
• Ideal temperature range for draft beer coolers is 36 to 38 degrees.
• If stored at over 42 degrees, the beer will be foamy, sacrificing taste and freshness.
• If beer cooler is less than 36 degrees, beer will have little foam, less flavor and aroma.
Use this checklist to ensure you are properly handling your Draft Keg Cooler.
1. Check beer cooler temperature daily with accurate thermometers and keeping a log.
2. Always use clear plastic airflow air-curtains at cooler door to keep cold air in the cooler.
3. Place kegs immediately in cooler upon delivery.
4. Ensure cooler doors are promptly closed – remind employees and delivery rep’s of this policy.
5. Ideally, the beer cooler is only for beer, however if shared keep these things in mind:
o Keep warmer items away from kegs.
o Never stack items on kegs.
o Keep kegs away from the cooler wall to allow airflow around the kegs.
Use this checklist to follow up on your Draft Delivery System
1. Confirm the cooler has a constant temperature between 36 to 38degrees and that all of the above items have been addressed.
2. Take the temperature of your beer when it is poured out of the tap… is it between 36 to 38degrees? Too warm = foam, Too cold = flat, over carbonated
o If too warm – what is the glass temperature? An unchilled glass can raise the beer temperature 4 to 6degrees.
o Too warm, the beer line system may not be properly insulated (hot spots) or refrigerated – have a professional check the glycol system
o If too cold – is the glass frozen? This can lower the temperature and deliver a flat taste.
o Dispensing unit can be chilling the lines too much – have a professional check the system.
Most importantly…Are you the first person each day performing a “draft beer line check” and taste a small amount to be sure the quality is the very best? You need to be…your draft beer program depends on it!
Look for future articles on best draft dispensing systems, beer clean glasses, best pouring methods, bartender beer competitions to engage them in perfect draft beer every time.