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Achieve the perfect pour
with our draught beer manual!
Draught Services is committed to helping you attain the full potential of draught beer.
The advantages are increased efficiency, easy serving, no bottles or cans, and a better profit margin.
We produced this manual to provide customers with tips on handling and dispensing the perfect draught beer.
Read through the information on the pages listed below or to the side to learn to serve the perfect draught every time.
If you have any questions on dispensing, equipment, line cleaning or draught products, please contact us, we'd be happy to assist you.
Cheers!
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STORAGE & HANDLING
Draught Beer should be treated as a food product whether it is or isn't pasteurized. It is important to store and handle it properly. Follow these steps to ensure the highest quality, highest profits and customer satisfaction
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DRAUGHT BEER & TEMPERATURE
Correct temperature is a key factor to consider in storing and dispensing draught beer. Temperature should be maintained at 34-38°F (1-3°C). Too cool or too warm may cause flavour loss, off taste and dispensing problems
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KEG PRESSURE
Dispensing pressures differ according to: The type of draught dispensing system, the length of draught dispensing line, the actual product - some require more, some require less, the temperature of the product and the pressure source: air pressure, CO2 or special blended gases
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TAPPING THE KEG
Do not agitate the kegs unnecessarily. If excessive agitation occurs allow kegs to settle for 1 to 2 hours before tapping. Prior to tapping the keg, ensure that all beer faucets in the serving location are in the off position. Remove the dust cover (identification cap) from the keg
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DISPENSING DRAUGHT BEER
Stored at the recommended temperature, kegs should be used up within the recommended shelf life. The production date is stamped on the keg itself or on a label. When fresh kegs arrive, rotate those in storage so that it is "first in, first out
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THE BEER CLEAN GLASS
Keeping your glassware 'beer clean' is a key to serving that 'perfect' draught. To achieve this: Maintain strict sanitary conditions in the glass washing area. Never wash glassware with utensils or dishes used to serve food
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DRAUGHT BEER CHECKLIST
Follow our checklist to help avoid some of the common problems to keep your draught beer tasting it's best and your customers coming back.
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DRAUGHT BEER & LINE CLEANING
Why should dispensing lines be cleaned? Your lines should be cleaned on a regular basis because a scale called calcium oxalate, commonly referred to as 'beerstone' forms on the fittings, lines and taps. Beerstone, if not completely removed in a cleaning process will leave an unsanitary surface
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