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

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

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

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

5. Draft Equipment and System Configurations
Picnic Tap Handle

6. Draft Equipment and System Configurations
Beer Chiller Plate

7. Draft Equipment and System Configurations
Jockey Box

8. 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

9. Draft Equipment and System Configurations
Kegerator

10. Draft Equipment and System Configurations
Walk-in Cooler

11. 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

12. 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

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

14. Draft Equipment and System Configurations
Beer Pumps
Draws beer from keg or SV
In systems where gas pressure exceeds 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

15. Draft Equipment and System Configurations
Beer Pump

16. 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

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

18. Draft Equipment and System Configurations
Beer Line Bundle with Glycol

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

20. 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

21. 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

22. Draft Equipment and System Configurations
Kegs linked in a series

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

24. 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

25. Draft Equipment and System Configurations
Glassware

26. Draft Equipment and System Configurations
Glassware

27. Draft Equipment and System Configurations
Glassware

28. 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

29. 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

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

31. 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 °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

32. 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 °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

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

34. 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

35. Troubleshooting
Pages 61-65

36. QUESTIONS?