Why the Right Dispenser Can Make the Difference Direct Draw or
By: Toni Augburn Email: [email protected]
Making Your Brewery Successful: Why the Right Dispenser Can Make the Difference Whether you run an upstart microbrewery or a large-scale commercial operation, the type of dispensing system that you utilize can affect the quality and flavor of your draft beer. A draft beer dispensing system is a multipronged appliance that keeps kegged beer chilled at the proper temperature until the carbonated brew is poured into your customer’s glass or mug. A high-quality dispenser and refrigeration unit that is properly maintained can keep tapped stainless-steel kegs of beer fresh and in excellent serving condition for close to two months with no discernable difference in taste. One of the benefits of a draft beer dispenser is that the refrigerator doesn’t need to be opened to provide access to the beer. The dispenser is constructed to allow tubing to pull beer from kegs housed in the cooling/refrigeration unit below the bar or in the walk-in cooler. The result is that beer can be served at bar level with ease whether you’re using a direct-draw or remote-draw dispensing system.
Direct Draw or Remote Draw? Each dispense method has its advantages and disadvantages, so depending on the size of your business, you can opt for a direct draw beer dispensing system or a remote draw system. With direct draw systems, set-up is quick, easy and relatively inexpensive. Kegs are conveniently located underneath the bar counter in a refrigeration unit with its own tap. A disadvantage of the direct draw system is that the smaller cabinet size only allows up to eight faucets on tap. In remote systems, kegs are housed in their own walk-in cooler, and can be stored several hundred feet away from the bar. Beer runs from the keg into tube lines and through the dispensing tower until it reaches the bar tap. Remote systems will allow you to sell a greater variety of beer selections or brands, but the start-up costs can be upwards of $40,000, including installation and accessories. Your sales volume will determine which system will work best for your bar needs.
A beer dispensing system is made up of a combination of devices that include a cooling/refrigeration unit, beer flow components and gas pressure components. Draft beer dispensing requires precise operation with all of the equipment parts working in conjunction to create a satisfying pour. To understand why using the right dispenser matters, it’s essential to learn how each component functions.
Parts of the Draft Beer Dispensing System • •
• •
Faucet: Beer is dispensed from the faucet and tap handles open and close the faucet. Decorative tap handles are often installed to add personality to the bar. Shank: A chrome-plated brass tubing that extends through the draft tower hole and connects the beer line to the faucet. The faucet screws onto the front and the beer line is attached with a hose barb to the back end. Beer Line: Food grade plastic tubing that connects the keg coupler to the shank. The tubing is sometimes chilled to ensure that the beer remains cold as it travels to the faucet. Air Line: Connects the keg coupler to the regulator.
By: Toni Augburn Email: [email protected]
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CO2 or Mixed CO2/Nitrogen Tanks: Enables on-demand pouring, as pressurized gas is pushed into the keg through the keg coupler where it forces the beer into the beer line and is dispensed from the faucet. Regulator: Connects the dispenser to the CO2 tank and regulates the high pressure from the gas to the keg coupler enabling the beer to be dispensed at the correct pressure. The regulator has a low pressure and high-pressure gauge that you can control to prevent beer from becoming too foamy. Keg Coupler: Attaches to the flange on top of a keg and allows gas inside to power the dispenser. Tower: A dispensing tower sits on the bar top or back bar top and has multiple faucets. Towers are used in remote-draw systems which allows beer to flow from the walk-in cooler when faucets are opened.
Draft beer is an unpasteurized, living product and the fermentation process continues to work even after the beer is kegged. Beer’s beloved carbonation is created naturally during the fermentation process. The natural carbonation can be harmed by carbon dioxide (CO2) gas pressure that is distributed in a higher or lower content than required. For that reason, a mixed gas blend of CO2 and nitrogen (N2) has become a popular beer dispense method utilized by many breweries and restaurants. Dissolved CO2 can greatly affect the flavor of beer and affect its pourability because CO2 content increases as the beer sits on draft. By using a mixed blend of CO2 and N2, the beer is prevented from losing gas and going flat or overcarbonating. Temperature also affects the natural carbonation of beer. The cooling or refrigeration temperature will often make or break the taste of your ale. Let’s take a look at a few of the most popular draft beer cooling systems:
3 of the Most Used Draft Beer Cooling Dispenser Systems •
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•
Direct Draw: This dispensing system is a self-contained refrigeration unit controlled by a thermostat at which beer kegs are stored at an optimal 36° F - 38° F, depending on the brand and between 38° F and 40° F when served. As discussed above, the direct draw method is appropriate for small to medium bar systems located within a few feet of the dispensing faucet. Glycol Cooled System: This remote-draw system employs a glycol cooler to recirculate propylene glycol (a non-toxic, food-grade antifreeze) through polyethylene tubing that is situated to be in continuous contact with beer line tubing. The chilled glycol bath sustains the beer temperature until it reaches the dispensing faucet. Air Cooled System: This system regulates the beer temperature from keg to faucet by using a large circulating blower fan with a single or double insulated air duct. Cold air is circulated through the ducts by a large electric fan housed in the cooler. The system installation is economical for point of dispense less than 25 feet from the refrigeration unit.
With so many draft beer dispensing options and machine brands to choose from, the first course of action should be to consider the number of beers that you will offer on tap. Your answer will determine where
By: Toni Augburn Email: [email protected]
you will store your kegs and the type of dispensing system that will best accommodate your business. If you expect a low sales volume while offering only a few light and dark brews, a direct draw system should be considered. Remote draws are a bigger investment and will require more installation and maintenance, but it’s perfect for large bars or restaurants and are often used at stadium event venues like concerts and ball games. Whatever draft beer dispensing system that you choose, the return on your investment will be well worth it and your patrons will no doubt appreciate your efforts to bring them perfect, cold and crisp brews.
Making Your Brewery Successful: Why the Right Dispenser Can Make the Difference Whether you run an upstart microbrewery or a large-scale commercial operation, the type of dispensing system that you utilize can affect the quality and flavor of your draft beer. A draft beer dispensing system is a multipronged appliance that keeps kegged beer chilled at the proper temperature until the carbonated brew is poured into your customer’s glass or mug. A high-quality dispenser and refrigeration unit that is properly maintained can keep tapped stainless-steel kegs of beer fresh and in excellent serving condition for close to two months with no discernable difference in taste. One of the benefits of a draft beer dispenser is that the refrigerator doesn’t need to be opened to provide access to the beer. The dispenser is constructed to allow tubing to pull beer from kegs housed in the cooling/refrigeration unit below the bar or in the walk-in cooler. The result is that beer can be served at bar level with ease whether you’re using a direct-draw or remote-draw dispensing system.
Direct Draw or Remote Draw? Each dispense method has its advantages and disadvantages, so depending on the size of your business, you can opt for a direct draw beer dispensing system or a remote draw system. With direct draw systems, set-up is quick, easy and relatively inexpensive. Kegs are conveniently located underneath the bar counter in a refrigeration unit with its own tap. A disadvantage of the direct draw system is that the smaller cabinet size only allows up to eight faucets on tap. In remote systems, kegs are housed in their own walk-in cooler, and can be stored several hundred feet away from the bar. Beer runs from the keg into tube lines and through the dispensing tower until it reaches the bar tap. Remote systems will allow you to sell a greater variety of beer selections or brands, but the start-up costs can be upwards of $40,000, including installation and accessories. Your sales volume will determine which system will work best for your bar needs.
A beer dispensing system is made up of a combination of devices that include a cooling/refrigeration unit, beer flow components and gas pressure components. Draft beer dispensing requires precise operation with all of the equipment parts working in conjunction to create a satisfying pour. To understand why using the right dispenser matters, it’s essential to learn how each component functions.
Parts of the Draft Beer Dispensing System • •
• •
Faucet: Beer is dispensed from the faucet and tap handles open and close the faucet. Decorative tap handles are often installed to add personality to the bar. Shank: A chrome-plated brass tubing that extends through the draft tower hole and connects the beer line to the faucet. The faucet screws onto the front and the beer line is attached with a hose barb to the back end. Beer Line: Food grade plastic tubing that connects the keg coupler to the shank. The tubing is sometimes chilled to ensure that the beer remains cold as it travels to the faucet. Air Line: Connects the keg coupler to the regulator.
By: Toni Augburn Email: [email protected]
•
•
• •
CO2 or Mixed CO2/Nitrogen Tanks: Enables on-demand pouring, as pressurized gas is pushed into the keg through the keg coupler where it forces the beer into the beer line and is dispensed from the faucet. Regulator: Connects the dispenser to the CO2 tank and regulates the high pressure from the gas to the keg coupler enabling the beer to be dispensed at the correct pressure. The regulator has a low pressure and high-pressure gauge that you can control to prevent beer from becoming too foamy. Keg Coupler: Attaches to the flange on top of a keg and allows gas inside to power the dispenser. Tower: A dispensing tower sits on the bar top or back bar top and has multiple faucets. Towers are used in remote-draw systems which allows beer to flow from the walk-in cooler when faucets are opened.
Draft beer is an unpasteurized, living product and the fermentation process continues to work even after the beer is kegged. Beer’s beloved carbonation is created naturally during the fermentation process. The natural carbonation can be harmed by carbon dioxide (CO2) gas pressure that is distributed in a higher or lower content than required. For that reason, a mixed gas blend of CO2 and nitrogen (N2) has become a popular beer dispense method utilized by many breweries and restaurants. Dissolved CO2 can greatly affect the flavor of beer and affect its pourability because CO2 content increases as the beer sits on draft. By using a mixed blend of CO2 and N2, the beer is prevented from losing gas and going flat or overcarbonating. Temperature also affects the natural carbonation of beer. The cooling or refrigeration temperature will often make or break the taste of your ale. Let’s take a look at a few of the most popular draft beer cooling systems:
3 of the Most Used Draft Beer Cooling Dispenser Systems •
•
•
Direct Draw: This dispensing system is a self-contained refrigeration unit controlled by a thermostat at which beer kegs are stored at an optimal 36° F - 38° F, depending on the brand and between 38° F and 40° F when served. As discussed above, the direct draw method is appropriate for small to medium bar systems located within a few feet of the dispensing faucet. Glycol Cooled System: This remote-draw system employs a glycol cooler to recirculate propylene glycol (a non-toxic, food-grade antifreeze) through polyethylene tubing that is situated to be in continuous contact with beer line tubing. The chilled glycol bath sustains the beer temperature until it reaches the dispensing faucet. Air Cooled System: This system regulates the beer temperature from keg to faucet by using a large circulating blower fan with a single or double insulated air duct. Cold air is circulated through the ducts by a large electric fan housed in the cooler. The system installation is economical for point of dispense less than 25 feet from the refrigeration unit.
With so many draft beer dispensing options and machine brands to choose from, the first course of action should be to consider the number of beers that you will offer on tap. Your answer will determine where
By: Toni Augburn Email: [email protected]
you will store your kegs and the type of dispensing system that will best accommodate your business. If you expect a low sales volume while offering only a few light and dark brews, a direct draw system should be considered. Remote draws are a bigger investment and will require more installation and maintenance, but it’s perfect for large bars or restaurants and are often used at stadium event venues like concerts and ball games. Whatever draft beer dispensing system that you choose, the return on your investment will be well worth it and your patrons will no doubt appreciate your efforts to bring them perfect, cold and crisp brews.
