Increase Draft Beer ROI With These 5 Steps

Draft beer profitability is vital to your restaurant or bar. Here's a 5-step system check list below. This will help you evaluate the operations of your beer system and ensure that it meets dispense industry standards. Furthermore, following this check list will maximize your draft beer system for a great return on investment.

Beer Temperature of 38 Degrees:

The beer dispense point should be at a chilled 38 degrees Fahrenheit. This should be the temperature in your walk-in cooler and the same temperature at your faucet. Where beer's poured. Use a digital thermometer and place the probe on a beer keg in your cooler. It should read 38 degrees. If it's a little less this is ok. You can also verify the temperature in your walk in by placing a glass of water in there. Letting it sit for 24 hours and temping the water to verify.

Another thing to keep in mind new delivered kegs from distributors should chill 24 hours before tapped. This also ensures your beer is on temperature.

The Right Gas and Applied Pressure On Your Kegs

The carbonation of your beer is vital to its quality. A secondary regulator will help you keep the right pressure needed. And a blender with both CO2 & Nitrogen (70/30 Mix) ensures that it stays fresh without any foam or waste on a remote system!

Blended gases have 2 jobs. Maintain proper beer carbonation and overcome system resistance to achieve a proper pour. Second, to help ensure your beer is always fresh and delicious. It's important to have the right equipment in place, and the right blended gas to serve great beer.

Clean Your Beer System on A Regular Basis

Clean your beer system every two weeks. Make sure that it is also being done right. There is a process and standard to it. Don't be paying someone who isn't doing it right. Beer line cleaning is part of having a draft beer system. Recommended cleaning with a 2-3% caustic solution for at least 15 minutes, with a recirculating pump. Will leave you with clean lines. Which will deliver clean beer to your customers and minimize foaming issues and lowering pour costs.

Use Stainless Steel on All Dispensing Equipment

The best way to ensure that your beer isn't being compromised by draft equipment. Use stainless steel components for all contact points. Use 304 Stainless. Brass fittings break down with time, thus impacting the quality of brew you enjoy!

Train Bartenders to Pour Beers The Right Way

In order to provide high quality of service, every beer dispensed should be easy-to pour with little or no waste. The profit from each keg must remain constant at all times. Which is the result of a well balanced beer system. However, pouring beer the right way is something to not overlook. How many times have you gone to bars and watch bartenders pour multiple beers and aren't pouring them worth a damn? Or pouring beers incorrectly altogether?

Beer Pouring is simple. Make sure the glass is prepped with a glass rinser to cool the glass. Hold the beer glass at a 45-degree angle. Don't let the glass touch the faucet. Pour beer. After the glass is half full. Slowly, bring the glass to an upright position. Let the remaining beer run straight down the middle. This produces a proper 3/4" to 1" of foam on the beer.

Conclusion

Follow these 5 steps consistently over a long period of time, and you will see your ROI increase with draft beer. Remember you need to do all of them correctly. Not just a few.

If you have any further questions you can always reach out to me or my brother here. Please check out the rest of our blog too. We have a lot of useful information there.

If you are looking for a professional group to take care of your beer line cleaning and you are in the central Oregon area. Give us a call.

Talk with you soon.

Cheers!!