🧠 Introduction: The Beer Business Dilemma
What is the best draft beer system – think all beer is created equal behind the bar? Think again. The moment you decide to serve draft beer, you’re not just adding another drink to the menu—you’re stepping into a high-stakes game of investment, logistics, and potential windfall. Consider the following. According to Micro Matic, draft beer typically has a higher profit margin than bottled or canned beer, with some sources suggesting margins around 80%!
So what’s the best draft beer system for your bar?
It’s a deceptively simple question that carries weighty implications. Whether you’re launching a sleek speakeasy, retrofitting a bustling sports bar, or upgrading a high-volume nightclub, the type of draft system you choose can mean the difference between maximizing margins—or pouring profits down the drain.
Broadly, you have two contenders:
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Direct-draw systems – Compact, relatively simple, and perfect for tight spaces or start-ups.
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Long-draw systems – Customizable, scalable, and designed for serious volume—but at a price.
Choosing between them isn’t just about technology—it’s about aligning your beer delivery system with your space, service model, and sales goals. Your draft system must work for you, not the other way around.
💰 Why Bars Invest in Draft Beer Systems
Let’s talk dollars and draft. For any bar owner, installing a draft beer system isn’t just about ambiance or aesthetics—it’s a strategic move toward bigger profits. Why? Because draft beer, when done right, is a margin beast.
Sure, selling bottles or cans is simple. Every bar already has a cooler. No fuss, low overhead. But here’s the kicker: bottled beer may be convenient, but it’s not your golden goose.
According to bar consultant and industry veteran Chuck Deibel, draft beer can be at least 25% more profitable than its bottled counterpart. And he’s not just pulling numbers from a frothy pint—he’s got decades of audit-backed experience to prove it.
Of course, other experts have reported different numbers. But Chuck boils it down to a crucial, often overlooked point: It depends on what you charge. In other words, profitability isn’t guaranteed—it’s engineered.
The initial investment in a draft beer system is no joke. But with the right setup, smart pricing, and a bit of strategy, it pays off in both cold beer and cold hard cash.
💸 Draft Beer Pricing: Why You Should Charge More
Let’s be blunt: if you’re dropping thousands of dollars into a draft beer system, you should be charging a premium for every pint that flows out of it.
This isn’t about gouging customers—it’s about business sense. You’ve made a capital investment, and that cost doesn’t disappear once the system is installed. There’s ongoing maintenance, staff training, pressure calibration, refrigeration tuning—the whole nine yards. The price of your draft beer needs to reflect not just the product, but the infrastructure behind it.
Chuck Deibel puts it succinctly: “It depends what you charge.” His decades of working with restaurants and bars tell the same story—a well-priced draft menu is essential to making the system work for you.
Draft beer may be more profitable potentially, but unlocking that profit depends entirely on how you structure your pricing. Nail that, and you’re not just pouring beer—you’re pouring profit.
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⚙️ Draft Beer System Showdown: Direct-Draw vs Long-Draw
🔹 A. Direct-Draw Systems
When simplicity meets practicality, you get the direct-draw draft beer system. It’s the go-to for many bars—especially smaller venues and start-ups—because it offers a streamlined setup and fewer moving parts.
Subtypes:
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Beer Walls – Installed against the walk-in cooler wall for instant access
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Kegerators – Self-contained units with integrated cooling and taps
✅ Advantages
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Lowest investment cost – Beer walls especially are the most budget-friendly draft solution available.
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Low-maintenance beer chemistry – Short lines = fewer issues with temperature and pressure.
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Space-efficient – Ideal for bars with limited square footage or those just starting out.
❌ Disadvantages
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Beer walls need precise walk-in cooler placement – It has to be directly behind the wall where taps are installed.
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Kegerators can’t handle the heat – Or the volume. They’re not built for high-traffic operations.
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Limited capacity – Most kegerators max out at 8 faucets, which can restrict variety.
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Interruptions in workflow – Changing kegs at the bar during service can slow things down and kill momentum.
🔸 B. Long-Draw Systems (Glycol-Cooled Focus)
Think of long-draw systems as the luxury sports car of beer dispensing. Powered by glycol cooling, they’re engineered for performance, scale, and temperature precision—making them ideal for high-volume venues.
How they work:
Draft lines are bundled in an insulated trunkline that carries beer from a remote walk-in cooler to the bar taps. A glycol chiller maintains beer at a crisp 38°F (3°C) during the journey.
🎯 Precision is everything
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Go above 38°F and beer starts foaming—profit down the drain.
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Drop below 32°F and you risk flat, lifeless beer.
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Every degree and every foot of distance matters.
✅ Advantages
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Unlimited variety – More faucets = more brands = more revenue potential.
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Flexible layout – Bar and cooler can live in separate parts of the building.
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Built for volume – Smooth, high-capacity dispensing all day long.
❌ Disadvantages
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Expensive startup – You’re looking at $25,000–$40,000 for a complete setup, plus a dedicated walk-in cooler.
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More equipment = more complexity – Chillers, pumps, trunklines, and sensors all require care and upkeep.
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Greater risk of breakdowns – More parts means more potential points of failure. And when it fails, service suffers.
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🌡️ The Science Behind the Pour
Serving the perfect pint isn’t magic—it’s physics, chemistry, and engineering all playing nicely together.
🍺 Temperature
Every beer has a sweet spot, and 38°F is the industry gold standard. Any warmer, and the beer loses carbonation on the way to the glass. Too cold, and you risk robbing the beer of its natural character. Precision refrigeration isn’t optional—it’s essential.
⚖️ Pressure
Carbonation creates pressure, but it’s not enough on its own. Auxiliary pressure—usually CO₂ or a mixed gas—is added to push beer through the lines. Too much? Expect foam city. Too little? Say hello to flat pours. Finding that balance is an art backed by science.
📏 Distance
The farther beer travels, the more chances there are for fluctuations in temperature, pressure, and line resistance to mess with quality. That’s why long-draw systems demand meticulous design and constant calibration.
⛰️ Elevation
Believe it or not, altitude affects pressure too. Bars located in higher elevations (hello, Denver!) require different settings than those at sea level. Overlook that, and you’re setting yourself up for poor pours and wasted product.
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🧾 Conclusion: So, Which Draft System is Best?
There’s no one-size-fits-all answer. The best draft beer system is the one that fits your budget, business model, and goals.
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Direct-draw systems are cost-effective, compact, and ideal for small-to-mid-size bars or those with spatial constraints.
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Long-draw glycol-cooled systems offer scalability, precision, and the opportunity to showcase a wide beer selection—but they come with a heavier price tag and more technical upkeep.
Rick’s final takeaway:
Choose the system that not only pours great beer, but pours profits back into your business. Make your draft setup an extension of your strategy—not just your bar.
❓ FAQ: Draft Beer Systems – What You Need to Know
1. What’s the difference between a direct-draw and a long-draw draft beer system?
A direct-draw system stores kegs close to the taps—either inside a kegerator or behind a beer wall—making it ideal for compact setups. A long-draw system uses glycol-cooled lines to transport beer from a remote walk-in cooler to the taps, perfect for high-volume bars needing more taps and layout flexibility.
2. Is a long-draw system worth the higher investment?
Yes—if your bar serves high volumes, needs more beer variety, or has a complex layout. Long-draw systems offer scalability and precision, but they come with a higher startup cost and maintenance requirements.
3. How does temperature affect draft beer quality?
Temperature control is everything. Too warm, and beer foams excessively. Too cold, and it turns flat. Most beers pour best at 38°F (3°C)—consistency here keeps customers happy and profits flowing.
4. Can I install a draft beer system in an existing bar layout?
Absolutely. But you’ll need to consider cooler placement, plumbing, and electrical access—especially for long-draw systems. A direct-draw setup is often easier and more affordable to retrofit into tight or pre-existing spaces.
5. How many beers can I serve on tap with each system?
Direct-draw systems usually max out around 8 taps due to cabinet space and keg access, while long-draw systems can be customized to handle dozens of beers—great for bars that prioritize variety and volume.
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