The Perfect Beer Tube Pour

Starts with the perfect condition beer is in for your home keg or bar/restaurant.  The following are Draught Fact direct from MillerCoors.  So when you are pouring beer into your beer tube from the tap … make sure you follow these tips/facts to ensure a perfect pour each time.

(These tips are also if you are pouring beer direct into glassware instead of a table top beer tower  Beer Tube …even though we prefer it to be a tube!)

If I have a problem … what can it be?

• 80% of the time the issue is Temperature & Pressure (note: if pressure & temperature are not set properly, foaming will occur, also flow rates will be impacted.
• 20% of the time the problem is: Equipment Related

Temperature:

• Storage Temperature at Distributor: 33 degrees F to 40 degrees F
• Delivery to Account – No greater then 50 degrees — 40 degrees F or less is IDEAL
• Cooler Temperature at Bar/Restaurant: 38 degrees or less (liquid temperature)
• Liquid Beer Temperature at Faucet: 38 degrees F
• Cooling System (glycol): 30-33 degrees F
• Glassware – Cool/Cold — NOT FROZEN – use Beer-Clean glass

Beer Fact:

Temperature of beer in a keg raises 1 degree in 1 hour … it takes TWO hours to lower the temperature of beer in a keg 1 degree.

Pressure Facts:

• Pressure settings for a “Direct Draw” systems based on altitude and temperature using 100% CO2 should range between 14-20 psi.
• A system using Blended Gas (60% co2/40% N) should have a gauge setting of 20-25 psi

FACT:  DO NOT USE COMPRESSED AIR (air compressor)

Flow Rate Facts

• Ideal flow rate is 2 ounces of beer poured every 1 seconds
• Do the Math:  Pouring a 16oz glass should take you 8 seconds.  Start the clock the second you open the tap until you turn the faucet off.  Adjust your flow rate accordingly.  A perfect “beer tower”/beer tube pour will take 50 seconds ! 
• Pretty quick to get an entire table of thirsty drinkers the perfect beer tube pour in less then a minute!

Line Cleaning Facts:

• Cleaning Lines and Faucets is critical to maintaining draught quality.  Foaming will occur if lines are NOT properly cleaned.  Cleaning shall be performed with approved chemicals on a regular basis per Draught Policy Guidelines (Brewers Association Guidelines)
• Draught systems MUST be cleaned every 2 weeks (14 days)  — prolonged intervals can increase beer foam and taste quality

Hope these little facts about beer pouring/draft quality help.  Let us know if you have any questions !

Changing the way you drink draft beer ….One tube at a time.

David Stein, President