Stouts, smooth beers, ciders… and, of course, lagers. Kegs are the lifeline of any bar, providing customers with mainstream favourites and you with high sales volumes. That means you don’t want to take any risks with them, and make sure everything is running smoothly. This guide should help with that:
But only in a refrigerated cellar. Otherwise you’re increasing the risk of over carbonation, which causes fobbing and beer gone to waste.
That’s how long it can take for them to reach the right temperature. It’s best not to rush it, as this can lead to problems with dispense.
It’s as simple as an extra cooler or unit, most likely found under the bar. Worth keeping in mind in case you were planning on getting it for your business.
Since kegs work by pushing gas in and beer out, this is very important. Using the right type of gas, getting the right amount of C02 in the beer and maintaining a temperature of 11-13 C will keep the pressure at desired levels. The pressure should be set by a technician and should not be tampered with.
For both remote coolers and under bar coolers, the advice is the same; keep the area around them clear of clutter, keep the grills uncovered and clean them regularly. To clean them, all you have to do is turn off the power, get rid of debris with a hard brush and top up the water bath to overflow level. Do not top up Incool coolers though – see below.
MayMost coolers are water-based, but some systems use special liquids. Incool coolers normally have labels on them to indicate they don’t need topping up with water. Let an expert handle them for you.
Since kegs work by pushing gas in and beer out, this is very important. Using the right type of gas, getting the right amount of C02 in the beer and maintaining a temperature of 11-13 C will keep the pressure at desired levels. The pressure should be set by a technician and should not be tampered with.
For both remote coolers and under bar coolers, the advice is the same; keep the area around them clear of clutter, keep the grills uncovered and clean them regularly. To clean them, all you have to do is turn off the power, get rid of debris with a hard brush and top up the water bath to overflow level. Do not top up Incool coolers though – see below.
MayMost coolers are water-based, but some systems use special liquids. Incool coolers normally have labels on them to indicate they don’t need topping up with water. Let an expert handle them for you.
On tap too long - After 5 days, you’ll notice changes in taste and aroma, and potentially more fobbing or flat product. This is the most common cause for dispense problems, and one that’s easy to get ahead of by planning.
Lines that need cleaned - A lot can change from keg to tap, with impurities being picked up by the beer. This can lead to many things, from odd taste to fobbing or flat dispense.
Cellar conditions - Being stored in a clean environment preserves beer’s quality, and the right temperature makes sure it pours right. Remember to let the keg cool down until it reaches ideal temperature (11 - 13 C).
At bar causes - Using the wrong creamer will lead to slow dispense, fobbing or flatness. Likewise, glassware that’s not in the best condition or the wrong technique can mess up your pour.
Incorrect gas - Since it’s what pushes the beer out of the keg, gas has a direct impact on the final pour. This can result in no or slow dispense, fobbing or flat dispense. It can also spoil a keg.