Draft Technologies RICK COX, B.B.A., BREWER

What you will learn Storage Techniques Proper pouring of Draft Beer Draft equipment and systems Cleaning of draft equipment and lines Glassware cleaning

Text Draught Beer Quality Manual; Brewers Association, Second Edition Prepared by the Technical Committee of the Brewers Association

Draft Equipment and System Configurations 3 general types Temporary Systems Picnic taps Jockey box Stainless Steel coils Plate chiller

Draft Equipment and System Configurations Picnic Tap Handle

Draft Equipment and System Configurations Beer Chiller Plate

Draft Equipment and System Configurations Jockey Box

Draft Equipment and System Configurations Direct Draw Systems Kegerator Towers Pass through Surface mount drip tray Walk-in cooler Faucet Wall mount drip tray Shadow box Forced air Glycol

Draft Equipment and System Configurations Kegerator

Draft Equipment and System Configurations Walk-in Cooler

Draft Equipment and System Configurations Long Draw Systems Components Barrier Tubing Comes in bundles Glass smooth Inhibits mineral stone Inhibits microbial growth Only barrier tubing is approved for long-draw systems Vinyl and polyethylene tubing are NEVER used

Draft Equipment and System Configurations Foam on Beer Senses foam and stops the flow of beer through lines Reduces loss Located on wall or in a coupler

Draft Equipment and System Configurations Foam on Beer (FOB) Detector

Draft Equipment and System Configurations Beer Pumps Draws beer from keg or SV In systems where gas pressure exceeds 35-40 psi In very long run systems In high vertical lift systems Powered by High pressure gas Compressed air Must be well cleaned and have diverter or back flush fitting Use quick connect/push fittings

Draft Equipment and System Configurations Beer Pump

Gas Carbon Dioxide (CO2) Nitrogen Gas (N2) Blended gas bottles Primary gas used to dispense draft beer Must be food grade Nitrogen Gas (N2) Blended with CO2 Aids in delivery in systems above CO2 equilibrium Not easily absorbed by beer Will not over carbonate beer Blended gas bottles Vendor mixed 70% CO2 / 30% N2 25-30% CO2 / 70-75% N2

Cooling Forced air long draw Glycol-cooled long draw Longer than 25 feet

Draft Equipment and System Configurations Beer Line Bundle with Glycol

Storage and Carbonation Keys to maintaining a keg’s carbonation CO2 percentage Applied pressure Keg temperature Beer’s particular carbonation level (pg 38 chart)

Dispense Goals Balanced draught system delivers clear-pouring beer Rate of 2 ounces per second Rate of 8 seconds per pint Rate of 1 minute per gallon

Preparation to Pour Proper storage temperature (34-38 °F) Above 38 °F can cause dispensing problems Pg 45 Chart 1 time to 38 °F Chart 2 time to increase temperature Linking in a series (pg 45) Saves time for high volume beers Remove Thomas valve

Draft Equipment and System Configurations Kegs linked in a series

Serving Draft Beer Store between 34-38 °F Serve between 38-44 °F Long draw glycol 27-32 °F Balanced draw system (pressure = resistance) Normal flow rate of 2 ounces per second

Glassware cleaning Manual Cleaning 3 tub sink Dedicated automatic glass washers Air dry glassware Do not dry or store on towels, rubber drain pad or other smooth surface Can impart odors due to slow drying Testing for clean glass Sheeting test Salt test Lacing test

Draft Equipment and System Configurations Glassware

Draft Equipment and System Configurations Glassware

Draft Equipment and System Configurations Glassware

Glassware cleaning Glassware temperature Room temperature Can cause high foaming for higher carbonated beers Chilled for lagers Dry glass well before chilling Water mist devices for pre-wetting Removes dust Allows for better aromatics

Pouring beer Hold glass at 45° angle, open faucet fully Gradually tilt glass upright once beer has reached about halfway point of glass Pour beer straight down into the glass, working the glass to form a one-inch collar of foam Close faucet quickly to avoid wasteful overflow

Draught System Cleaning ALWAYS wear proper Personal Protective Equipment (PPE)

Draught System Cleaning Perform draught line cleaning at a minimum every 2 weeks Documentation posted clearly of schedule and performance Push beer from lines with cold water Clean lines with caustic solution (2%) for routine line cleaning Maintain temperature of 80-110 °F for the duration of cleaning cycle Electric pump usage should circulate solution for 15 minutes at 2 gallons per minute Static or pressure pot, leave solution standing in lines no less than 20 minutes Disassemble, service and hand clean faucets; hand clean couplers After cleaning, flush lines with cold water until pH matches tap water and no visible debris

Draught System Cleaning Quarterly Acid cleaning Disassemble, service and hand clean all FOB-stop devices (beer savers, foam detectors) Disassemble, service and hand clean all couplers Push beer or caustic cleaner from lines with cold water Clean lines with acid line cleaner mixed to manufacturers guidelines at 80-110 °F Circulate or let stand, depending on use of pump or static cleaning Flush lines with cold water until pH matches tap water and no visible debris

Draft Equipment and System Configurations Beer Line Cleaning Pump Beer Line Cleaning

Draught beer line replacement Vinyl jumpers and vinyl direct draw lines should be replaced every year Long-draw trunk lines should be replaced: When the system is 10 years or older When flavor changes are imparted in a beer’s draught line from adjacent draught line When any line chronically induces flavor changes in beer

Troubleshooting Pages 61-65

QUESTIONS?