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Draft Beer - Why Draft Beer Systems Need Dedicated Walk-In Coolers

Why do so many bar owners have trouble with their draft beer systems?



Learn the #1 secret of maintaining draft beer systems and increasing bar owner profits.

#1 SUCCESS SECRET OF MAINTAINING DRAFT BEER SYSTEMS

The craft beer craze is still going strong and of course, nearly all of our clients are “all-in”. The most memorable part of ourIMAGE OF SUPRISED BAR OWNER early conversations is the dead silence I hear when I inform them that they’ll need a second, dedicated walk-in cooler for their new draft beer system. Their architect didn't tell them....but their architect didn't know! While most recognize and plan for a walk-in cooler for their new bars, none ever realize the need for separating their case beer from their draft beer.

The two most critical factors in a profitable draft beer system, is a high-quality glycol delivery system and a dedicated walk-in cooler. This story is about the latter.

According to our good friends at Micromatic, leaders in high-quality draft beer systems, incorrect temperature is the mostIMAGE OF MICROMATIC GLYCOL DRAFT BEER SYSTEM common problem among draft beer systems. Ironically, it’s the easiest problem to control. The ideal temperature of storing and serving draft beer is 38 F, and this applies to domestic beer, imported beer and whether the beer is pasteurized or not. 38 F happens to be the temperature that will retain the level of carbonation that was created during the brewing process. If the temperature is too warm, this will result in excess foaming, because the pressure is no longer able to keep the carbonation in the beer while it’s still inside the keg. If the temperature is too cold, the carbonation won’t release until it’s in the customer’s stomach, which will ultimately lead to over-filled glasses and lost sales. Needless to say, the temperature of the beer is critical from the walk-in cooler all the way to the point of dispensing. Improper temperature leads to excess foaming, improper taste and appearance.

The first step in maintaining proper beer temperature is to dedicate one walk-in cooler for draft beer (as shown in this photo) andPHOTO OF SMALL WALK IN COOLER FOR DRAFT BEER a second for case beer. In this manner, the draft beer will not be subjected to the constant opening-and-closing of the walk-in cooler door, which is typical of case beer. If you’re featuring 10-14 brands of draft beer, a 6’ x 8’ walk-in-cooler is entirely adequate, as shown here.

Proper design and planning of your draft beer system and walk-in coolers will enable you to enjoy great success and profits. Don’t rely on your architect to understand the critical nature and inner-workings of this equipment.

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GLYCOL COOLED vs KEGERATORS - WHICH DRAFT BEER SYSTEM TO BUY?

HOW DO YOU SIZE A WALK-IN COOLER FOR A DRAFT BEER SYSTEM?

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DRAFT BEER SYSTEMS FOR BARS: HOW DO GLYCOL BEER SYSTEMS OPERATE?

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HOW MUCH DOES IT REALLY COST TO BUILD A BAR?

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DOWNLOADS FOR THIS POST:

jpgARCHITECTURAL_DRAWING_OF_WALK-IN_COOLER_FOR_DRAFT_BEER.jpg

pdfADVANCE_TABCO_8-KEG_STORAGE_RACK_CUT_SHEET.pdf

jpgDEVAULT_KEG_SPACER_SHEET.jpg

pdfDEVAULT_SLIM_KEG_STACKER_CUT_SHEET.pdf

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