Trouble Shooting
Inside the Cooler
1. Air temperature inside the cooler should be 36–38°F.
2. Liquid temperature thermometer should read 36–38°F.
3. Draught beer lines should be full of beer and free of bubbles or kinks.
4. Draught beer on tap is within the brewer’s freshness window for dispensing (varies by brewer). Beer flavor in kegs that have been on tap for longer than 45 days may have changed compared to the intended flavor.
5. Check the cooler is free of beer leaks, drips, or spills.
6. Check that all FOBs in the system are in the pouring position.
7. Check that all FOB drains are empty and free of buildup.
8. Visually check all gas pressure gauges are oper- ating at the ideal pressure setting:
a. Direct-draw system using 100% CO2 for ales and lagers = 12–15 psi
b. Long-draw system using blended 60–80% CO2 (rich blend) for ales and lagers = 22–25 psi
c. Premixed 25% CO2 /75% N2 blend (for nitrogenated beers only) with restrictor faucet = 30–35 psi 9. Visually check that gas valves are in the open position.
10. Listen and feel around gas connections for leaks; large leaks will make an audible hiss.
11. Ensure all food products are stored away from kegs and beer lines. Dedicated beer coolers are recommended.
COLD STORAGE AND PROPER CHILLING OF KEGS BEFORE SERVING
To ensure fresh flavor and easy dispensing, draught beer should remain at or slightly below 38°F throughout distribution, warehousing, and delivery. Brewers and distributors use refrigerated storage for draught beer. In warm climates or long routes, they may also use insulating blankets or refrigerated delivery trucks to minimize temperature increases during shipping. At retail, increases of even a few degrees above 38°F can create pouring problems, especially excessive foaming. Ideally, all draught beer delivered to retail will be stored cold until served.
Accounts that lack cold storage for their entire inventory of draught beer should allow adequate chilling time for recently refrigerated kegs in order to avoid problems when dispensing. In a similar vein, recently arrived kegs should be allowed ade- quate chilling time as the contents usually warm up to some degree during delivery. In order to avoid dispensing problems, every keg must be at or below 38°F when being served.
To achieve the consumer experience the brewer intended, beer must be served following specific conditions and techniques. . • Beer should be stored between 34°F and 38°F. • Beer should be served between 38°F and 44°F. • To accomplish proper temperature control, the glycol lines that cool the beer lines in a long-draw system should be set between 29°F and 32°F.
GLASSWARE CLEANING A perfectly poured beer requires a properly cleaned glass. As a starting point, glassware must be free of visible soil and marks. A beer-clean glass is also free of foam-killing residues and lingering aromatics such as sanitizer. A freshly cleaned glass should be used for every pour. We recommend that retailers never refill a used glass, a practice that may also violate local health codes.