Draught Beer Buying: What You Need To Know

Draught beer, also spelled draft, is beer served from a cask or keg rather than a bottle or can. It has long been considered the freshest option for beer enthusiasts, with a crisp taste and pleasant foamy head. There are several reasons why draught beer is superior to bottled beer. Firstly, the keg blocks sunlight, preventing degradation from light. Secondly, the keg stops oxygen from getting in, keeping the beer fresh for longer. Lastly, draught beer is usually consumed quickly, which means it is stored for less time and stays fresh.

Storing and serving draught beer

Storing Draught Beer

The key to storing draught beer is to keep it cool. Beer fares better in cool, dark places where the temperature remains constant, like cellars and insulated garages. If you have a dedicated beer fridge, this is the most ideal way to store beer, especially beers with a lot of hops in them, like IPAs, DIPAs and Pale Ales, whose flavours and aromas degrade quickly in unsuitable conditions. Keeping the fridge at a constant temperature of around 5°C, and avoiding opening the door too often, will ensure your beer is kept in peak condition. If you don't have a beer fridge, don't worry—maintaining a cool, constant temperature away from strong light is the most important thing.

Serving Draught Beer

The proper serving of draught beer is intended to have a "controlled" release of carbonation to give a better tasting and sensory experience. The evolution of CO2 gas during pouring builds the foam head and releases desirable flavours and aromas. The glassware you use is important. A beer-clean glass is not only free of visible soil and marks but also free of foam-degrading residues, like soap, grease or fat. A beer-clean glass forms a proper foam head, allows lacing during consumption and never shows patches of bubbles stuck to the side of the glass in the liquid beer. Avoid washing beer glasses with food dishes in a dishwasher as they get a thin coating of fats and oils that destroy foam.

When pouring, hold the glass at a 45-degree angle about two inches below the spout so that beer will initially flow down the side of the glass. As the glass fills, gradually tilt it upright so that you finish pouring straight down the middle of the glass to build the foam head. Close the faucet quickly to avoid wasteful overflow. Serve the beer immediately.

Cleaning draught lines

Draught beer is only as good as the lines it's served from. If the lines aren't cleaned regularly, the taste and aroma of the beer can be tainted by bacteria, mould, yeast, and sediment (beer stone).

It is recommended that you clean your draught lines with a caustic beer line cleaning solution a minimum of every two weeks or every time you change kegs. This will remove protein and film build-up. You should also perform an acid clean every quarter to remove inorganic compounds such as beer stone.

Here's a simple method for cleaning your draught lines:

• Run a cleaning solution through the draught line under pressure until the flow runs clear.
• Wait while the solution soaks in the lines.
• Run clean water through the draught line under pressure to flush out the cleaner.
• Open the faucet and let it run until beer comes out.
• Pour your first pint from the new keg.

For this method, you don't need any special equipment. Prepare your cleaning solution in an empty keg, pressurise it with carbon dioxide, and push it through the line just as you would with beer. Then repeat the process using a keg of plain water.

If you want to save water and carbon dioxide, you can build or buy a special hand pump-based line cleaner. These simple devices hold a quart or two of liquid, and you supply the pressure with a few strokes of the piston.

Shelf life of kegs

The shelf life of a keg is influenced by several factors, including the type of beer, storage conditions, and whether the keg has been opened. Pasteurized beers generally last longer, with an average lifespan of about 90 to 120 days, while unpasteurized draft beer can be expected to last around 45 to 60 days. The preservation of a keg's contents is influenced by the type of beer, storage conditions, and whether or not the keg remains unopened.

The countdown for a keg's shelf life starts from the day it is filled at the brewery, not when it is tapped or purchased. It is recommended to check the label for a "born-on" date or expiration date. If the beer in the keg has passed its expiration date, it is best not to consume it.

Once a keg is tapped, the clock starts ticking faster due to exposure to oxygen and the potential for bacterial contamination. Proper tapping and serving techniques are crucial to extending the freshness of the keg. Additionally, ensuring the keg is stored at the right temperature, typically between 36°F to 38°F, and away from light sources is vital to maintaining the beer's intended taste.

The method of dispensing also impacts the shelf life of a tapped keg. Using a kegerator or draft system with CO2 should not affect the beer's freshness if the keg is stored at the proper temperature and pressure. However, using a picnic pump, party pump, or keg tap introduces oxygen into the keg, causing the beer to spoil more quickly. With these methods, the beer will only last about 12-24 hours, depending on the type of beer and the amount of oxygen pumped into it.

To maximize the shelf life of a keg, it is essential to maintain optimal storage conditions, especially temperature control. The recommended temperature for storing draft beer is 38°F, as it ensures freshness and facilitates proper pouring without excessive foam. Beer should not be stored at room temperature, as bacteria can form if the temperature rises above 50°F. Additionally, freezing temperatures should be avoided, as beer will freeze at around 28°F, depending on its alcohol content.

Using the correct gas

When it comes to buying draught beer, it's important to understand the role of gas in the process. The type of gas used can significantly impact the taste, texture, and overall quality of the beer. Here are some detailed instructions and tips on using the correct gas for your draught beer:

Understanding Gas Options:

• Carbon Dioxide (CO2): CO2 is a natural byproduct of the fermentation process and plays a crucial role in giving beer its characteristic head, a slight bitter taste, and effervescence. It is highly soluble in beer and helps lift the beer's aromas.
• Nitrogen (N2): Nitrogen is another naturally occurring gas but is insoluble in beer. It is used for two main purposes: to enable high-pressure dispensing through restrictive apparatus, creating a frothy pour, and to provide sufficient pressure to overcome resistance in long beer lines without altering the carbonation levels.
• Beer Gas/Blended Gas: This is a pre-blended gas mixture of CO2 and Nitrogen, typically with a higher percentage of Nitrogen. It is specifically designed for use with stouts, such as Guinness, and similar beers. The blend helps create the desired high pressures and creamy head without over-carbonating the beer.

Factors Affecting Gas Choice:

• Beer Style: Different styles of beer have different carbonation needs. For example, stouts like Guinness require a higher percentage of Nitrogen, while ales and lagers typically use a blend with a higher CO2 percentage.
• Temperature: The temperature at which the beer is stored and served can impact the choice of gas and the required pressure. Colder temperatures may require higher gas pressure to maintain carbonation.
• System Length and Resistance: The length of the draught system and the resistance in the lines can affect gas choice. Longer lines or higher resistance may require higher gas pressure to push the beer through effectively.
• Dispensing Pressure: The desired dispensing pressure will also influence gas choice. Different blends of CO2 and Nitrogen can be used to achieve the desired pressure while maintaining proper carbonation levels.

Best Practices and Considerations:

• Gas Ratio Accuracy: Pre-mixed gas cylinders may not always have the correct ratio of CO2 to Nitrogen. Mixing your own gas or using a gas blender can help ensure accuracy and consistency.
• Gas Compatibility: Ensure that the gas blend is compatible with the type of beer you are serving. Using the wrong blend can cause the beer to go flat or become over-carbonated.
• Gas Cylinder Sourcing: Local air/gas distributors are a convenient option for sourcing gas cylinders, but they may not always offer the best prices or blends. Consider investing in a gas blender or nitrogen generator for long-term cost savings.
• Safety: Always prioritise safety when handling gas cylinders and equipment. Compressed gases, especially CO2, pose unique safety risks, so follow handling guidelines and ensure proper training for staff.

Selecting the right glassware

The glass you serve your draught beer in is almost as important as the beer itself. The right glassware can enhance the experience for your customer, as well as increase your profits. Here are some tips for selecting the right glassware for your draught beer:

Choose the Right Style

The shape and size of the glass should be appropriate for the style of beer you are serving. For example, a shaker pint glass may not be the best choice for a higher-alcohol beer, as it can contribute to the perception of beer as a low-grade, commodity beverage, and the serving size is often too large. Instead, choose a glass that is the right size and shape for the specific beer you are serving.

Keep it Beer-Clean

A "beer-clean" glass is one that is not only free of visible soil and marks but also free of foam-degrading residues, like soap, grease, or fat. A beer-clean glass will form a proper foam head, allow lacing during consumption, and never show patches of bubbles stuck to the side of the glass in the liquid beer. Avoid washing beer glasses with food dishes in a dishwasher, as they can get a thin coating of fats and oils that destroy the foam. Instead, hand-wash your glassware or use a dedicated glasswasher, and be sure to use a beer-clean glassware detergent.

Avoid Sanitizer Residue

While local health guidelines typically require the use of a sanitizer as the final step in glass cleaning, it's important to ensure that the glass is free of sanitizer residue before filling. Rinse the glass with chilled, filtered water immediately before filling to remove any residual sanitizer and promote head formation.

Chilling Glassware

Room temperature glasses are generally preferred for craft beer to enhance flavour and aroma. However, domestic lagers can be enjoyed in chilled glasses. Just be sure to dry the glass before chilling to avoid foaming when the beer is poured. Avoid frosted glasses, as they can contribute to a flavour-blinding, filling experience that is not conducive to a second round.

Frequently asked questions