Draft Beer

We serve our beer on draft because it is the freshest way to serve to our customer and in a large convenient container.

Components of the Draft System


Keg Storage

Room temperature kegs take 24 hours to get to proper temperature, so it is important that kegs remain refrigerated at all times.

Keg Cold Room

We keep our Keg cold Room as cold as we can, because we keep yeast and hops in there and like to lager our beer at cold temperatures. The Keg Cold Room is typically 34F XXC. This is different than a cold room used for serving.

Serving Cold Room

We keep our serving cold room at 38F measured by the thermometer in alcohol in the center of the room.

Ideally we would serve each of our beers at different temperatures, because there is a proper serving temperature for each beer and they are different. INSERT EXAMPLES HERE. As it is, we currently just cut the difference with an average temp to work for most beers.

Given the option, we should try to place the beers that are served a bit warmer to the edges of the cold room where the temps are slightly warming when out of the way of the fan. GAY NEEDS TO DO TESTING ON THIS.

Stocking the Serving Cold Room

Part of opening for a shift is to check keg stock in the Serving Cold Room. We want to keep at least two extra kegs of every beer we have on tap ready to be tapped in the Serving Cold Room, so that we don't have to go all the way to the Keg Cold Room to grab an extra, but can just tap the new one.

Because our Keg Cold Room is kept 4 degrees lower on average from our Serving Cold room it is important that we try not to have to take a keg from one and put it in the other and then have to tap it immediately. The temperature will be slightly different and the CO2 will not be the same, so we can end up with undercarbonate or foamy beer.

When stocking a kegs in the service cooler, alway rotate the stock - First in, first out.


How to Tap a Keg

  1. Verify that both valves on the Keg Coupler are closed before you attach it to the keg

  2. Insert the Keg Coupler in the tap and make sure both sides of the coupler are under the grab bars of the keg valve.

  3. Open the beer valve and then the gas valve

  4. Check the pressure the type of beer should be served at on our site or on the keg.

  5. Open the red gas valve on the regulator and adjust the CO2 regulator to push the beer at the proper pressure

  6. Go to the tap and start pouring the beer and verify the taste and pouring.

DO WE WANT TO UPDATE VORLAUF or anything about location?  Can we tell through Square how long it should take to run through a keg? Is it interesting to headacheck the Tap date and the Kill date in Vorlauf v. Square?

How to untap a keg

  1. Close the red gas valve on the regulator to prevent CO2 from flowing out of the disconnected keg coupler.

  2. Disengage the handle on the keg coupler.

  3. Turn the keg coupler counter-clockwise and pull it up to release it from the keg.

Troubleshooting Draft Issues

No Beer is coming out.

  • Is the keg empty? If it is, when you open the faucet to pour you will feel gas coming from the faucet instead of seeing beer.
  • Is the coupler on the keg correctly?
  • Is the carbon dioxide line connected to the keg correctly and are the valves fully open?
  • Is the line frozen?

Beer is foamy.

  • Is the keg empty?
  • Is the regulator set to the correct pressure?
  • Is the service cooler too warm? It should be set at the correct temperature of 38°.  
  • Has the keg had time to settle? It should have been in the cooler for 24 hours prior to being served.
  • Did you open the tap all the way?

Beer is Foamy. Flat, headless beer - The head goes away too quickly or doesn’t form to begin with.

  • Check the regulator gauge for proper setting.
  • Is the beer glass clean? If the head forms, then quickly disappears, the chances are that the glass is to blame. Head on beer is quickly destroyed by oils, so greasy food and lipstick can ruin beer foam.
  • Did you pour properly?

Inconsistent flow -

  • There is a warm spot, kink, pinhole, soil deposit, or bad seal somewhere between the keg and the faucet. A full keg might be sitting on the hose in the walk-in, crimping the line. Get the lines cleaned. Check insulation and seals.

> TODO: Find out what our system is and finish the section. Create a chart for the “draft issues” section. 

Cleaning Draft Systems

Tap lines need to be cleaned weekly.  Gunk builds up in the lines and can affect the flavor of the beer.  

Our procedure for cleaning our draft lines.

Every Night:

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