BEER STYLE GUIDE
How do you pour it?
Servers must use this four-step process to deliver the Signature Experience.
THE PERFECT BOTTLE POUR
POUR IT LIKE YOU MEAN IT!
SERVING PACKAGED BEER
STORING PACKAGE BEER
There are five key points to remember when storing cases of packaged beer
GLASSWARE SELLS BEER
• Glassware sets the stage: beer style, drinking occasion, and setting
• It should engage the senses and have great eye appeal
• Proper glassware should fit in the hand, have correct thickness, and allow the aroma to reach the nose
• The shape and size of the glass impacts the beer’s taste and aroma
• The glass is the “vessel” that delivers the fresh brew to the drinker; the glass choice is second only to the beer choice
Here are some great examples of signature glassware that are as distinct as the beers they hold.
The proper glassware is almost as important as the beer itself.
THE IMPORTANCE OF THE "BEER READY" GLASS
A “beer-ready” glass ensures no invisible film, odor, or bacteria.
• FILM can be caused by several factors: the wrong sanitizer or lanolin-based soap, grease- based residues (lipstick), food in the wash water, fingerprints, or smoke from cigarettes
• ODORS may be left on glasses when detergents and sanitizers are used improperly, from contact with bar towels, or from stale air in refrigerated areas
• BACTERIA can contaminate your glassware if your sanitizer is measured incorrectly, not changed at recommended intervals, or is incompatible with your detergent
If any of these conditions exist, the beer you serve can be flat, produce a false head, or have an off taste
It is critical that draught beer is served in a “beer-ready” glass
• Use “beer-ready” glasses for beer only
– It is important to have “beer-ready” glasses that are free from any residue that will affect the beer’s flavor or appearance
• Properly chill glasses to 33 degree F
– Freezing glassware is not recommended
– Frost on glasses may contain sanitizer that can affect taste
– The temperature difference between glass and beer may cause a bad pour
– The frozen glass may cause the beer to freeze and separate
DRAUGHT TROUBLE SHOOTING
90% of all draught problems are temperature related.
• Warm draught cooler
• Frozen glasses
• Beer line systems not properly refrigerated or insulated
• Beer drawn improperly
• Tap/faucets broken, leaking, or dirty
• Too much pressure
• Beer too cold
• Glasses are not “beer-ready”
• Not enough CO2 pressure on barrel
• Sluggish (broken) pressure regulator
• Air compressor used for pressure
• Pressure required does not correspond to beer temperature
• Beer frozen in dispensing system • Beer has been frozen in barrel
• Old beer hose in poor condition • Beer lines not properly cleaned • Contaminated pressure source
• Air compressor used for pressure
• Sanitizer remains on glasses
(often when frozen)
• Beer lines not properly cleaned
• Oily air; greasy kitchen air
• Old draught, kegs not rotated
• Glasses not “beer-ready”
• Contaminated pressure source
• Keg is not tapped properly • Keg is empty
• The gas is turned off
• The lines are frozen
• The gas supply is exhausted
DrAUGHT BEEr IS BEST SErvED AT 38 degree TO 40 degree f.
PICNIC UNIT HANDLING AND CLEANING GUIDE
Temperature - Draught beer is a perishable product and must be kept cold at all times so it doesn't spoil or pour improperly. The ideal temperature is 36°-38°F, which can be achieved by adding ice if a refrigerator is not available.
Icing your Draught Beer - Approximately 50 pounds of ice are needed to maintain proper dispensing temperature. Since beer is drawn from the bottom of the barrel, approximately 20 pounds of ice must be placed on the bottom of the tub. Place the barrel in the tub on top of the ice. Add the remaining ice up the sides of the tub. Replace ice as needed.
Tapping the Barrel - Place tap (A) into opening at the top of barrel (B). Turn tap 1/4 turn clockwise until firmly in place.
If it is a lever-handled tap (C), pull handle out and press downward until it locks in place (shown).
If it is a T-handled tap, turn handle clockwise until it locks into place (not shown).
YOU ARE NOW READY TO DRAW A BEER!
Troubleshooting - If beer pours slowly, pump a few times. Only pump when flow of beer begins to slow.
If your beer is foamy, it is an indication that your beer is too warm. Check barrel and add more ice if needed.
Cleaning the Tap - After each use, the tap will require cleaning. To clean, invert tap and place it under warm, running water. Open beer faucet. Let water thoroughly rinse inside and outside of tap while simulating tapping and untapping action.
HERE'S TO BEER
One of the most versatile beverages to enjoy with food.
Cultures around the world enjoy the refreshing taste of beer. From burgers, chops, barbecue and pizza to entrees featuring the latest food flavor trends - Latin American, Caribbean, Asian, and African and Middle Eastern - nothing compliments the variety of food flavors better than beer. So toast your chef as you bring out even more flavor from your favorite foods with the perfect beer pairing.
** A twelve-ounce beer has fewer calories than two slices of bread, and contains no fat.
Blonde Ales, Wheat Ales Lightly Hopped Lagers
Dark Lagers, Bock, Maerzen, Oktoberfest
Ales (Bitter, Pale, IPA) and German Pilsners