Friday, June 1, 2012


A commercial draft beer system can be an extremely worthwhile and profitable venture for almost any establishment if approached correctly. The first step is to ensure that your establishment acquires a draft beer system that achieves the highest possible profit margin. In order to do this, it’s essential that your beer dispensing system installation is performed by a qualified draft beer technician. Hundreds of factors must be considered when designing and installing a quality draft beer system.

More often than not, many bar and restaurant owners elect to install the cheapest priced beer system they can find, only to later realize that they have purchased an inefficient system that will cost more money to maintain than it is actually generating. Typically, the cost to profit margin on draft beer sales is approximately 30%. However, realizing a profit margin of 70% can depend upon a number of different factors, including but not limited to: the distance between the keg and the dispense point, draft tower design, temperature consistency along every inch of the beverage tubing, proper beer line bundle insulation, exact pressure regulation and the overall quality of the draft beer equipment. The company you hire for your draft beer system installation should take the time to explain the importance of these factors, as well as all possible design options and how they affect the system’s overall efficiency.

One of the most important tasks after your draft beer dispensing system is installed is to ensure that the beer lines are routinely cleaned. Routine beer line cleaning is often over-looked and can have disastrous results if not conducted correctly or on a regular basis. On average, beer lines should be cleaned every two weeks in order to prevent unwanted tastes that may possibly drive customers away. Beer contains hop resins, yeast and dissolved minerals that have a tendency to adhere to the inside of the beverage lines. If these materials are not cleaned on a regular basis, the beer poured through these lines will have a distinct butterscotch flavor that severely degrades the intended flavor of the beer.

As a general rule, every beer line should be cleaned at least once a month. Proper cleaning should include pumping a caustic beer line cleaning solution through the lines as well as disassembling each faucet and scrubbing the individual components with a faucet cleaning brush. Beverage line cleaning is usually performed by beer wholesale distributers or draft beer technicians. A tell-tale sign that your lines require cleaning, is to look at the vinyl (should be clear tubing) lines inside the keg cooler. If you can visually see a chalky substance coating the inside of the line, then it is of the utmost importance that the lines be thoroughly cleaned as soon as possible by your local draft beer technician.

Alleviating excessive foaming issues is essential when preventing product loss (beer) in a draft system. While this problem can be caused by a number of issues, temperature is usually the primary culprit. In any draft beer dispensing system, it is of the utmost importance that the beer line traveling from the keg to the beer faucet is kept at a constant and precise temperature.

When even a small portion of the beer line changes temperature, whether it’s due to ambient air exposure, compromised beer line insulation or refrigeration flaws, the beer traveling through these lines will become extremely foamy. This occurs, because the warmer the beer becomes, the more carbonation is released which fills the line with foam, resulting in foamy and wasted pours. However, a qualified draft beer technician can get you back on track and pouring all of your beers exactly how the brewer intended.

It is important to remember that draft beer systems should be making your establishment money. When owners and managers dismiss little inefficiencies in their system, they fail to achieve their full profit potential. Wasted ounces add up to gallons; and gallons quickly add up to big losses. Dirty beer lines produce unwanted flavors in your beer; and that beer leaves a bad taste with your customers. Whether you are considering a new draft system or evaluating one you already have, always look closely to make sure you’re realizing its maximum profitability.

1 comment:

  1. I work on Dispensing System. This is beer dispensing system. I am with Ink dispensing.