Beer Wastage: Leftover Brews And Lost Money

It is a common misconception that letting cold beer get warm and then re-chilling it will cause it to skunk or go bad. In reality, temperature cycling has little to no effect on beer freshness. Beer that is imported from Europe, for example, changes temperature several times during its journey and is still fresh when it arrives at its destination. While temperature does affect beer, it is exposure to very warm temperatures that can affect its flavour in a matter of days. Therefore, it is recommended to keep beer in a cool, dark place to preserve its freshness and prevent oxidation, which can cause a stale, cardboard-like flavour.

Natural waste: the inevitability of some beer wastage in the serving of draft beer

When serving draft beer, it is inevitable that some amount of beer will go to waste. This is due to the unique characteristics of draft beer, which make it fundamentally different from other product categories served at bars, such as liquor, wine, and bottled beer.

Sources of Natural Waste

There are several sources of natural waste that occur in the serving of draft beer:

• Foaming: Some beer will always be wasted due to foaming during the pouring process. This can be minimised by maintaining the proper temperature and pressure in the keg, but it cannot be eliminated entirely.
• Line cleaning: Line cleaning is necessary to maintain the quality of the beer, but it results in wasted beer as the lines must be drained before cleaning fluid can be run through them.
• Leftover beer in kegs: It is impossible to serve every last drop of beer in a keg, and a small amount of beer is always left at the bottom when it kicks.
• Spills: While not included in calculations of natural waste, spills are another source of waste. This can occur when a customer doesn't like the beer or when the wrong beer is poured by mistake.

Impact of Natural Waste on Keg Yield

Keg yield refers to the number of ounces of beer in a keg that can be sold. In a perfect world with zero waste, a full-size (half-barrel) keg would have a 100% yield, with all 1984 ounces of beer sold. However, in reality, natural waste will reduce the keg yield. A well-run and well-designed draft beer system can help to limit natural waste, but even in the best-case scenario, some waste is inevitable.

Factors Impacting Natural Waste

There are several factors that impact the amount of natural waste in a draft beer system:

• Temperature: Maintaining the optimal temperature range of 34-37 degrees Fahrenheit is crucial to minimising natural waste. If the temperature is too low, the beer might freeze, and if it is too high, the beer may be too warm and foaming can occur.
• Pressure: Different types of beer require different pressure levels to pour correctly. Maintaining the proper pressure can help reduce foaming and waste.
• Line length: Longer lines can result in more waste, especially during line cleaning.
• Keg size: Tapping a new keg provides an opportunity for waste, and smaller kegs mean that new kegs need to be tapped more frequently.

Reducing Natural Waste

While some natural waste is inevitable, there are several ways to reduce it:

• FOB detectors: FOB (foam on beer) detectors shut off the line when the keg runs dry, preventing air and gas from being pulled through the lines. This reduces the amount of foam and wastage when a new keg is tapped.
• Optimise tap lineup: Offering the right variety and number of taps can help reduce waste by ensuring that beer is moved through quickly and consistently.
• Line cleaning frequency: Cleaning lines less frequently will result in less beer being wasted, but this must be balanced with the need to maintain the quality of the beer.

While it is impossible to eliminate natural waste entirely in the serving of draft beer, understanding the sources and impacts of waste can help bar owners and managers make informed decisions to reduce waste and improve keg yield.

Foam waste: the causes and effects of excess foam

Foam waste is an issue that plagues many beer enthusiasts and brewers alike. Not only does it result in a less enjoyable drinking experience, but it also leads to wasted beer and increased costs. Understanding the causes and effects of excess foam is crucial to mitigating this issue.

Causes of Excess Foam

One of the primary reasons for excess foam in beer is over-carbonation. Commercial kegs can sometimes arrive over-carbonated due to temperature fluctuations during transportation and storage or errors at the brewery. Homebrewers might also encounter this issue if their keg sits at high pressure for an extended period.

Another critical factor is the temperature of the beer. Warmer temperatures cause carbon dioxide to escape from the beer, resulting in foam. This is why it is essential to maintain the recommended storage temperature for your beer, typically around 35-38 degrees Fahrenheit.

Dirty beer lines can also contribute to foam issues. Improper cleaning or old lines can lead to the buildup of microbes, beer stone, or yeast-based sediments, which then interfere with the beer's flow and cause excess foam.

Additionally, the length and diameter of the beer line play a role. A beer line should typically be 3/16 inches in diameter (the skinny type) and 5-6 feet in length for most beers. An incorrect beer line setup can result in unbalanced pressure and resistance, leading to foam.

A missing or damaged probe washer, which goes around the inside of the probe, can also cause foam every time.

Effects of Excess Foam

The immediate effect of excess foam is the waste of beer. When a significant portion of the beverage ends up as foam, it not only reduces the amount available for consumption but also increases costs, especially for commercial brewers and establishments serving beer.

Additionally, excess foam can impact the taste and quality of the beer. The excessive release of carbon dioxide can affect the carbonation levels and alter the intended flavor profile of the beer.

Preventing and Managing Excess Foam

To prevent and manage excess foam, it is essential to maintain proper CO2 pressure and serving temperature for the specific style of beer. Different beers require different pressure settings, usually within the 10-12 PSI range.

Regular cleaning of beer lines is also crucial. For commercial establishments, cleaning with specialised products should be done bi-weekly, while residential users should clean after each keg or annually, depending on usage.

For longer beer line runs, consider installing a long draw system, such as a forced air or glycol chilled system, to maintain the desired temperature and minimise foam.

By addressing these causes and understanding the impacts, beer enthusiasts, brewers, and establishments can work towards reducing foam waste and improving the overall beer-drinking experience.

Stale beer: the finite shelf life of beer and how to prevent waste

Beer is a beloved beverage for many, but it doesn't last forever. While it may not be dangerous to consume stale beer, it certainly won't taste as good as a fresh brew. Here's everything you need to know about the shelf life of beer and how to prevent waste.

The Shelf Life of Beer

Beer does have a finite shelf life, and while it won't necessarily make you sick, drinking it after it has gone stale is not a pleasant experience. The taste of stale beer will change over time, and it may develop a cardboard-like flavour, accompanied by notes of sherry. Additionally, the "hoppiness" of the beer will dissipate, causing it to lose its characteristic piney, citrusy, or floral aromas.

The good news is that you don't have to worry about beer expiring in the same way that other foods do. The alcohol content, low pH, and antimicrobial properties of hops prevent pathogenic bacterial growth, so you won't get sick from drinking old beer. However, it's still best to consume beer as fresh as possible, especially for hop-heavy styles like IPAs.

Factors Affecting Beer's Shelf Life

There are a few key factors that affect how long beer stays fresh:

• Light exposure: Beer ages poorly under ultraviolet light, and this can lead to the development of a "skunk-like" flavour. Brown bottles and aluminium cans are effective at blocking out light, while clear or green glass bottles offer little to no protection.
• Temperature: Keeping beer at a consistent, cool temperature is crucial for maintaining its freshness. Fluctuations in temperature can impart off-flavours, and higher temperatures will accelerate the staling process.
• Oxygen: Even a tiny amount of oxygen in the beer package can lead to oxidation, causing a range of flavour changes.

Preventing Beer Waste

Now that we understand the factors affecting beer's shelf life, let's explore some ways to prevent waste:

• Store beer properly: Keep beer in a cool, dark place, preferably in the fridge. If fridge space is limited, store it in a cool basement or cellar, ensuring the area is as dark as possible.
• Choose the right packaging: Opt for brown bottles or aluminium cans to protect your beer from light exposure. Clear or green glass bottles should be avoided if you plan to store the beer for extended periods.
• Pay attention to expiration dates: While not always required, some brewers provide "Best By" dates or brewing dates. It's generally recommended to consume beer by its expiration date to ensure optimal freshness.
• Optimise your draft beer system: For bars and establishments serving draft beer, optimising your draft beer system can significantly reduce waste. This includes maintaining the right temperature, using Foam on Beer (FOB) detectors, and regular line cleaning.
• Use stale beer creatively: If you end up with stale beer, don't throw it away! Stale beer can be used for various household tasks, such as cleaning wooden furniture and copper cookware, removing carpet stains, and even enhancing your beauty routine with a beer hair mask or pedicure.

Hazardous waste: the environmental impact of beer disposal

Beer disposal is a complex issue that goes beyond simply pouring it down the drain or letting it sink into the grass. Due to its ingredients and the brewing process, improper disposal of beer can have detrimental effects on the environment. Here are some key considerations regarding the environmental impact of beer disposal and how it relates to hazardous waste:

• Biochemical Oxygen Demand (BOD): Decomposition of beer in water bodies can increase BOD, affecting oxygen levels crucial for aquatic life. High BOD levels can reduce oxygen levels, endangering fish and other marine organisms.
• Total Suspended Solids (TSS): Beer introduces suspended solids, such as yeast, hops, grains, and sugars, into water systems. These solids are challenging for water treatment plants to break down and can lead to government oversight and penalties.
• PH Levels: The addition of beer and its attendant yeast into water bodies can alter pH levels, making them inhospitable to important aquatic biota.
• Water Consumption and Waste Generation: The brewing process is water-intensive, not just for beer production but also for washing, cleaning, and sterilizing equipment. A large amount of wastewater is discharged, contributing to water pollution and strict discharge regulations.
• Hazardous Waste Classification: Beer, due to its alcohol content and yeast, is considered a hazardous waste. Improper disposal can result in fines and penalties, especially for businesses, breweries, and stadiums that generate large amounts of waste.
• Recycling and Repurposing: Expired or leftover beer can be recycled or repurposed. During the COVID-19 pandemic, breweries converted expired beer into hand sanitizer. Beer can also be transformed into energy or used as compost or substrate for mushroom cultivation.
• Innovative Disposal Methods: Companies are developing innovative practices to minimize the environmental footprint of beer production and disposal, such as capturing and reusing water or using by-products for eco-friendly building materials.

The environmental impact of beer disposal is a critical consideration for businesses and individuals alike. By understanding the potential hazards and exploring sustainable alternatives, we can work towards reducing the negative consequences of improper beer disposal on the environment.

Waste reduction: how to limit waste and improve keg yield

Waste is an inevitable part of serving draft beer, but there are many ways to limit waste and improve keg yield. Here are some tips to help you get the most out of your kegs and reduce waste:

• Monitor waste: Keep track of how much beer is being wasted to identify areas where you can improve. This includes waste from foaming, line cleaning, and spills.
• Maintain proper temperature: The optimal temperature range for serving draft beer is 34-37 degrees Fahrenheit. Maintaining a consistent temperature throughout your draft beer system will help reduce foaming and improve keg yield.
• Use a glycol-cooled system: Glycol-cooled systems are the most effective way to maintain a consistent temperature throughout your beer lines, reducing foaming and waste.
• Adjust pressure levels: Different types of beer require different pressure levels to pour correctly. Monitor the pressure of your lines and adjust as needed to ensure optimal performance.
• Install a Foam on Beer (FOB) detector: An FOB detector will shut off the line when it detects that no more beer is coming through, preventing the line from filling with air and reducing waste when tapping a new keg.
• Match the number of lines to your sales volume: Having too many lines for your sales volume can decrease your keg yield. Match the number of lines on your draft system to the volume of beer you pour each week to improve yield.
• Use standard glassware: Using signature glassware for different beers can complicate your processes and make it difficult to track portion sizes and serve beers correctly. Using standard glass sizes can help streamline your operations and reduce waste.
• Clean lines at regular intervals: Cleaning your lines wastes beer, so cleaning them every 2-4 weeks is ideal for limiting natural waste.
• Reduce inventory guesswork: Keep track of the delivery date and the date the keg was tapped to prevent serving bad beer. Rotate your stock to ensure you're always serving fresh beer and minimize waste.
• Analyze the market: Take the time to understand what beers are actually selling and adjust your tap lineup accordingly. Offering a variety of beers that your customers want will help reduce waste and improve sales.
• Create shared goals for reducing waste: Incentivize your bar staff to reduce waste by creating shared goals and providing bonuses when waste reduction targets are met.

Frequently asked questions