Draught Beer Quality Manual

Prepared by the Technical Committee of the Brewers Association. The Brewers Association Draught Beer Quality Working Group began focusing on draught beer quality at retail in 2007. Under the guidance of Ken Grossman, Founder of Sierra Nevada Brewing Co. and 2008 Chair of the Brewers Association Technical Committee, the brewing community came together to develop a set of best practices and standards to help brewers, wholesalers, retailers, and draught system installers improve and maintain the quality of available draught beer. The Draught Beer Quality Manual continues to evolve through collaborative efforts within the brewing community.

TABLE OF CONTENTS

Preface
Acknowledgments
Introduction

Section I:
Draught Equipment and System Configurations
Gas
Beer
Cooling
About This Section
Draught Beer Dispensing Systems

Chapter 1:
Essential Draught System Components
Refrigeration/Cooling
Kegs
Keg Valves
Couplers
Tail Pieces and Connectors
Metal Parts & Hygienic Design
Beer Line
Faucets
Shanks
Gas Source
Gas Filters
Gas Leak Detectors
Gas Line
Regulators
Pressure and Pressure Gauges
Elevation Affects Pressure

Chapter 2:
Temporary Draught Dispensing Systems
Hand Pumps
Jockey Boxes
Jockey Box Setup and Use
Setting Up a Cold Plate Jockey Box
Setting Up a Coil-Style Jockey Box
Cleaning and Maintenance


Chapter 3:

Direct-Draw Draught Systems

Equipment

Drip Tray

Towers

Shadow Box

Gas (CO2)

CO2 Monitors

Carbonation Dynamics

A Note about Altitude

Determining CO2 Pressure in a Direct-Draw System

System Balance and Achieving Flow



Chapter 4:

Long-Draw Draught Systems

Beer Line

Barrier Tubing

Choker Line

Wall BracketsFoam on Beer Detector (FOB)

Beer Pumps

Quick-Connect (or Push) Fittings

Gas

Mixed Gas: Carbon Dioxide (CO2) and Nitrogen (N2)

Blended Gas Bottles

Gas Blenders

Nitrogen Generators

System Balance and Achieving Flow

Designing for Resistance

Accommodating Beers with Varying Carbonation

CO2 Percentage Adjustment

Applied Pressure Adjustment

Applied Pressure Adjustment with Flow-Control Faucets

Balancing Draught Systems

Nitrogenized (Nitro) Beers

Cooling

Glycol Chiller Maintenance

Section II

Draught System Operations



Chapter 5:

Preparation to Pour

Behind the Scenes Checklist

Outside the Cooler

Inside the Cooler

At the Tower

Cold Storage and Proper Chilling of Kegs before Serving

Linking Kegs in Series



Chapter 6:

Serving Draught Beer

Glassware Cleaning

Manual or Hand Cleaning in a Three-Tub Sink

Automatic Glass Washing Machines

Handling Clean Glasses

Testing for “Beer-Clean” Glass

Glassware Temperature

Pouring Draught Beer

Technique

Pouring Hygiene

Free-Flow PouringFaucet Hygiene

Growlers

Growler Container Cleanliness

Growler Filling

Growler Filling Hygiene

Consumer Education, Post-Filling Quality

Chapter 7:

System Maintenance and Cleaning

Cleaning Guidelines

Common Issues

Cleaning Safety

System Design and Cleanliness

Other Line Cleaning Methods

Sponge Cleaning

Sonic Cleaning

Automatic Cleaning Systems

Line Replacement and Materials

Detailed Recommendations

Cleaning Frequency and Tasks

Cleaning Solutions and Their Usage

Caustic-Based Cleaners

Acid-Based Cleaners

Water Rinsing

Cleaning Methods and Procedures

Before You Start

Electric Recirculating Pump Cleaning

Key Considerations When Setting Up

Electric Recirculation Pump Cleaning Step-By-Step Procedure

Pressurized Cleaning Canister

Key Considerations

Pressurized Cleaning Canister Step-By-Step Procedure

Unusual Situations When Cleaning with a Recirculation Pump

Pneumatic Beer Pumps

Split or Y'd Lines

Challenging Cooler Connections

Testing for Cleanliness

Sensory Evaluation

ATP Testing

Color-Indicators

Plating

Visually Inspecting for Cleanliness

Summary of Draught System Cleaning and Service Recommendations

Draught Beer Line Cleaning Log



Chapter 8:

Troubleshooting

Off-Flavors in Draught Beer



Appendix A:

ISBT Guidelines for Beverage Grade Carbon Dioxide



Appendix B:

CO2 Equilibrium Gauge Pressure Reference Chart

Figuring Ideal Gauge Pressure When Carbonation Level is Not Known

Converting Volumes of CO2 to Grams per Liter



Appendix C:

Carbonation, Blended Gas, Gas Laws, and Partial Pressures

Carbonation

The Dispensing Gas Blend Affects Carbonation

Calculating Gas Blends and Pressures

Determining the Ideal CO2 / N2 Blend

Determining the Correct Pressure for a Fixed CO2 / N2 Blend



Appendix D:

Notes on Serving Cask Ale

Temperature

Carbonation

Dispensing Cask Ale

Beer Engines

Cask Ale Best Practices

Cask System Hygiene

Pouring Cask Ale with a Head



Draught Beer Glossary

Index