10
HELPFUL HINTS TO ASSIST YOU IN SERVING THE PERFECT GLASS OF COLD BEER
STORAGE AND HANDLING:
• Draught Beer should be treated as a food product. In most instances draught beer is not pasteurized.
It is very important that you store and handle it properly.
• Draught Beer should be immediately stored in a refrigerated cabinet.
• Draught Beer products have a shelf life, which on "average" is 30 days after the keg is tapped.
By keeping the beer keg pressurized, (with CO2) the shelf life can be extended (60 days)
• Beer Kegs should be stored (refrigerated) separately from other food products. It is very important that
food not be stored near or on the beer keg.
BEER TEMPERATURE:
• Correct temperature is a key factor to consider in storing and dispensing draught beer.
• Beer can freeze, so it is important to select and maintian proper operating temperatures inside the
refrigerator cabinet.
• Optimum temperatures for serving cold beer are 34º ~38º F (1º ~3º C)
• Temperatures too cool or too warm may cause flavour loss, off taste and dispensing problems.
CO2 PRESSURE:
• Periodically monitor the pressure regulators to ensure applied operating pressures remain constant.
(10~12psi/lbs)
• Always keep equipment in good repair.
TAPPING KEG:
• Do not agitate kegs unnecessarily. If excessive agitation occurs (during transportation) allow keg to settle
for 1 ~2 hours before tapping.
• Prior to tapping the keg, ensure the beer faucet is in the off position.
• Completely remove the dust cover (identification cap) from the beer keg.
• Check that the keg coupler (handle) is in the up (off) position. See Fig. 9
• Insert the keg coupler into the locking neck of the beer keg and apply a turn clockwise to lock
into position.
• Pull keg coupler handle out and downward until it locks into position. See Fig. 10
This activates both the beer and (CO2) pressure line.
The keg is now tapped and ready to draw beer.
CLEAN BEER GLASSES:
Keeping your glassware "beer clean" is the key to serving good draught beer. To achieve this:
• Maintain strict sanitary conditions in the glass washing area.
• Never wash glassware with utensils or dishes used to serve food. Food particles and/or residue can effect
the quality/taste of draught beer.
• Do not use regular liquid household dish washing detergents for glassware. They are fat-based and will
leave a slight oily film on the glass. This causes beer to go flat quickly. Use a detergent designed
specifically for beer glass cleaning. It must be low-suds, odor-free and non-fat.
• Avoid drying glassware with towels as they tend to leave traces of lint on the surface of the glass.
• We recommend that you use beer glassware only for beer. Dairy and other food products leave a residue
which can effect the quality/taste of the draught.
