The different parts and methods that are used to serve draught beer from kegs are called “draught keg dispense equipment.” Pubs, bars, and restaurants can serve fresh, high-quality draught beer as long as the draught system is properly set up with the right amount of carbonation, temperature, and pressure.
The keg is the most important part of any draft setup. Draught beer kegs are usually 5 to 15.5 gallon barrels made of stainless steel. Stress from carbon dioxide gas (CO2) keeps the beer fizzy inside the keg. People in the US like the 1⁄ barrel (15.5 gallons) and the 1⁄ barrel, also called a pony keg, (7.75 gallons). Kegs can be given either standing up or lying down. With a horizontal keg, you can fit more beers in a cooler.
On top of a keg is a coupler that lets you tap and serve beer. Couplers have two valves that go through the keg. One is for the air line, and the other is for the drinking line. The air line puts CO2 under pressure into the keg, which forces the beer out. Beer from the drinking line is served at the bar using a tap handle. Couplers are made to work with only certain types and sizes of kegs. For smaller kegs, ball lock couplers are popular. For full size 1⁄2 and 1⁄4 barrels, pin lock couplers work.
For draught keg dispense systems to work, they need to be properly cooled. To keep beer from bubbling, keep the carbonation up, and serve a cold pint, kegs should be kept cold. Keg coolers that are cooled down keep kegs between 36°F and 42°F. Most systems are either cooled by air or glycol. For effective cooling, glycol uses a mix of antifreeze and water that is pumped through coils. A drip pan inside the area where the kegs are stored collects condensation and spills. To keep the pressure up, CO2 tanks are also kept close.
In addition to being cooled and tapped, bar beer needs the right gas pressure to be served correctly. Too much pressure can make the beer too carbonated, while too little pressure can make the beer foamy or flat. CO2 and nitrogen are mixed in a beer gas mixer to make stouts and nitro beers. Regulators set and change the pressure in a keg. The best serving pressure relies on things like the type of beer, the length of the draw lines, and the temperature of the room.
The lines that bring beer from the kegs to the taps also change the temperature at which it is served. It’s best to keep these lines short. Beer that is served too warm is caused by long draw lines and lines that aren’t properly cooled. Vinyl and stainless steel beverage tubing are popular line materials that don’t rust, break, or allow bacteria to grow.
At the point of sale, a tap and shank are put in place so that beer can be poured and served. A tap has a nozzle and a lever that controls the opening. Standard rear-sealing taps, NxT dispense taps, and Euro or forward-sealing taps are all common kinds of draft taps. On the bar, there is a stem that holds the tap in place. The shank is made up of nut-and-tail pieces that make it easy to remove the tap for cleaning.
Lastly, drip trays catch water that leaks below the tap. To keep things clean, drip trays should be filled often. Drain lines take extra beer from drip trays to a trash can. To keep the drip tray from spilling, an automatic drain pan sensor lets staff know when the tray needs to be drained. Slip risks and the growth of bacteria and mould can be avoided by making sure that the drip tray drains properly and is clean.
To sum up, draft keg dispensing equipment includes:
Beer kegs that can hold and store beer
Keys to open kegs
Coolers with freezers to keep kegs cold
CO2 and nitrogen gas to raise the pressure
Regulators to keep petrol pressure in check
Drinking water lines to move beer
Has taps and a shank for dispensing
Trays for drips and overflow to catch them
Bars and restaurants can increase draught sales and earnings by putting these parts together correctly. A good draught system shows off beer the way the maker meant it to be served by keeping it at the right temperature, pressure, and level of carbonation. Quality draught equipment will serve better draught beer for many years as long as it is cleaned and maintained regularly. Over 60% of beer sales in many pubs come from draught, which shows how important this equipment is for any bar’s bottom line.