Manual de Calidad de Cerveza de Barril-2019 PDF

DRAUGHT BEER
QUALITY MANUAL
FOURTH EDITION
Prepared by the
Technical Committee
of the Brewers Association
BREWERS ASSOCIATION
DRAUGHT BEER
QUALITY MANUAL
FOURTH EDITION
Prepared by the Technical Committee

of the Brewers Association
Brewers Publications®
A Division of the Brewers Association
PO Box 1679, Boulder, Colorado 80306-1679
BrewersAssociation.org
BrewersPublications.com
© Copyright 2019 by Brewers AssociationSM
All rights reserved. No portion of this book may be reproduced in any form without
written permission of the publisher. Neither the authors, editors, nor the publisher
assume any responsibility for the use or misuse of information contained in this book.
Proudly printed in the United States of America.
10 9 8 7 6 5 4 3 2 1
ISBN-13: 978-1-938469-60-2
Library of Congress Cataloging-in-Publication Data
Names: Brewers Association.

Title: Draught beer quality manual / prepared by the Technical Committee of
the Brewers Association.
Description: Fourth edition. | Boulder, Colorado : Brewers Publications, a
Division of the Brewers Association, [2019] | Includes bibliographical
references and index.
Identifiers: LCCN 2018045113 (print) | LCCN 2018046073 (ebook) | ISBN
9781938469619 (E-book) | ISBN 9781938469602
Subjects: LCSH: Brewing--Handbooks, manuals, etc. | Beer--Handbooks, manuals,
etc. | Brewing--Equipment and supplies. | Brewing industry--United States.
Classification: LCC TP577 (ebook) | LCC TP577 .D73 2019 (print) | DDC
663/.3--dc23
LC record available at https://lccn.loc.gov/2018045113
Publisher: Kristi Switzer

Technical Editor: Ernie Jimenez
Copyediting: Iain Cox
Proofreading: Iain Cox
Indexing: Doug Easton
Art Direction, Cover, and Interior Design: Jason Smith
Production: Justin Petersen
Cover Photo: Luke Trautwein
TABLE OF CONTENTS
Preface....................................................................vii Shanks............................................................. 14
Acknowledgments..................................................ix Gas Source..................................................... 14
Introduction..............................................................1 Gas Filters........................................................15
Gas Leak Detectors.......................................15
Section I: Gas Line........................................................... 16
Draught Equipment and Regulators........................................................ 16
System Configurations.........................................3 Pressure and Pressure Gauges....................... 17
Gas.................................................................... 3 Elevation Affects Pressure.............................18
Beer.................................................................... 4
Cooling.............................................................. 4 Chapter 2:
About This Section............................................. 4 Temporary Draught Dispensing Systems.............19
Draught Beer Dispensing Systems................4 Hand Pumps.................................................... 19
Jockey Boxes...................................................20
Chapter 1: Jockey Box Setup and Use............................20
Essential Draught System Components..................5 Setting Up a Cold Plate Jockey Box........ 20
Refrigeration/Cooling...................................... 5 Setting Up a Coil-Style Jockey Box...........21
Kegs................................................................... 6 Cleaning and Maintenance........................... 21
Photo © Christine Celmins Photography
Keg Valves......................................................... 7
Couplers............................................................ 8
Tail Pieces and Connectors............................ 10
Beer Line.......................................................... 10
Faucets..............................................................11
iii
DRAUGHT BEER QUALITY MANUAL
Chapter 3: Section II
Direct-Draw Draught Systems............................. 23 Draught System Operations................................. 47
Equipment........................................................24
Drip Tray..........................................................24 Chapter 5:
Towers..............................................................24 Preparation to Pour.............................................. 49
Shadow Box...................................................25 Behind the Scenes Checklist..........................49
Gas (CO2)......................................................25 Outside the Cooler....................................... 49
CO2 Monitors.................................................25 Inside the Cooler........................................... 50
Carbonation Dynamics..................................26 At the Tower................................................... 50
A Note about Altitude................................. 27 Cold Storage and Proper Chilling
Determining CO2 Pressure of Kegs before Serving...............................50
in a Direct-Draw System............................. 27 Linking Kegs in Series..................................... 51
System Balance and Achieving Flow............ 27
Chapter 6:
Chapter 4: Serving Draught Beer........................................... 53
Long-Draw Draught Systems............................... 29 Glassware Cleaning.......................................53
Beer Line..........................................................29 Manual or Hand Cleaning
Barrier Tubing................................................ 30 in a Three-Tub Sink................................... 54
Choker Line.....................................................31 Automatic Glass-Washing Machines...... 54
Wall Brackets..................................................31 Handling Clean Glasses............................ 55
Foam on Beer Detector (FOB)................... 32 Testing for “Beer-Clean” Glass......................55
Beer Pumps..................................................... 32 Glassware Temperature.................................56
Quick-Connect (Push) Fittings.................... 34 Pouring Draught Beer.....................................56
Gas..................................................................34 Technique....................................................... 56
Mixed Gas: Carbon Dioxide (CO2) Pouring Hygiene........................................... 57
and Nitrogen (N2)................................... 34 Free-Flow Pouring......................................... 57
Blended Gas Bottles.................................... 35 Faucet Hygiene............................................. 57
Gas Blenders................................................. 36 Growlers..........................................................57
Nitrogen Generators....................................37 Growler Container Cleanliness................. 58
System Balance and Achieving Flow............37 Growler Filling............................................... 58
Designing for Resistance................................39 Growler Filling Hygiene.............................. 59
Accommodating Beers Consumer Education,
with Varying Carbonation..........................39 Post-Filling Quality.................................... 59
CO2 Percentage Adjustment...................... 39
Applied Pressure Adjustment...................... 40
Applied Pressure Adjustment
with Flow-Control Faucets...................... 40
Balancing Draught Systems........................... 41
Nitrogenized (Nitro) Beers............................42
Cooling............................................................44
Glycol Chiller Maintenance...................... 45
iv BREWERSASSOCIATION.ORG
TABLE OF CONTENTS
Chapter 7: Chapter 8:
System Maintenance and Cleaning......................61 Troubleshooting.....................................................81
Cleaning Guidelines.......................................62 Off-Flavors in Draught Beer...........................85
Common Issues...............................................62
Cleaning Safety............................................ 62 Appendix A:
System Design and Cleanliness................. 63 ISBT Guidelines for Beverage
Other Line Cleaning Methods.......................64 Grade Carbon Dioxide..................................... 87
Sponge Cleaning......................................... 64
Sonic Cleaning............................................. 64 Appendix B:
Automatic Cleaning Systems...................... 64 CO2 Equilibrium Gauge Pressure
Line Replacement and Materials............... 64 Reference Chart................................................. 89
Detailed Recommendations...........................64 Figuring Ideal Gauge Pressure When
Cleaning Frequency and Tasks.................. 65 Carbonation Level is Not Known..............90
Cleaning Solutions and Their Usage.............65 Converting Volumes of CO2
Caustic-Based Cleaners............................. 65 to Grams per Liter.......................................90
Acid-Based Cleaners.................................. 66
Water Rinsing................................................ 67 Appendix C:
Cleaning Methods and Procedures...............67 Carbonation, Blended Gas, Gas Laws,
Before You Start............................................ 68 and Partial Pressures..........................................91
Electric Recirculating Pump Cleaning............68 Carbonation.................................................... 91
Key Considerations When Setting Up..... 68 The Dispensing Gas Blend
Electric Recirculation Pump Cleaning Affects Carbonation................................. 92
Step-By-Step Procedure ........................ 69 Calculating Gas Blends and Pressures..........93
Pressurized Cleaning Canister....................... 73 Determining the Ideal
Key Considerations.......................................73 CO2 / N2 Blend....................................... 93
Pressurized Cleaning Canister Determining the Correct Pressure
Step-By-Step Procedure..........................73 for a Fixed CO2 / N2 Blend.................. 94
Unusual Situations When Cleaning Appendix D:
with a Recirculation Pump.......................... 74 Notes on Serving Cask Ale.................................. 95
Pneumatic Beer Pumps..................................74 Temperature.....................................................95
Split or Y’d Lines.............................................74 Carbonation....................................................95
Challenging Cooler Connections..............74 Dispensing Cask Ale.......................................96
Testing for Cleanliness.................................... 75 Beer Engines.................................................. 97
Sensory Evaluation........................................75 Cask Ale Best Practices..................................97
ATP Testing.......................................................76 Cask System Hygiene.................................. 97
Color Indicators.............................................76 Pouring Cask Ale with a Head.................. 98
Plating...............................................................76
Visually Inspecting for Cleanliness............ 77 Draught Beer Glossary......................................... 99
Summary of Draught System Cleaning Index.................................................................... 103
and Service Recommendations................. 78
Draught Beer Line Cleaning Log....................79
FOURTH EDITION v
PREFACE
I
am honored to be writing the preface to this, the If the mission was to create a set of industry-wide
fourth edition of the Brewers Association Draught recommendations, it was imperative we had both
Beer Quality Manual, on behalf of the Draught Beer the buy-in and the vast knowledge of the large US
Quality subcommittee. I am a bit of a pack rat with brewers. This was not only a chance to align the beer
my emails, but it is times like this when I appreciate industry, but a wonderful opportunity to merge a
my e-hoarder tendencies. I have enjoyed looking collective knowledge. Within months a diverse group
back at early communications about the development was assembled, including representatives from the
of this manual. In doing so, I was reminded of all of Brewers Association, Boulevard, Coors, Gambrinus,
the amazing contributions that have come from this InBev International, Miller, New Belgium, Sierra
group over the years. I want to take this opportunity Nevada, and Upstream.
to highlight the evolution of this group, as well as During its first year, the group maintained an
capture a brief history of accomplishments. energetic pace, holding countless phone meetings
I was privileged to be asked by Kim Jordan to join and also two conferences, during which the entire
this small working group at its inception in 2007. The group traveled to Chicago and Denver to collaborate
group, led by Ken Grossman of Sierra Nevada, consisted in person. By April of 2009 the group had released
of only a handful of craft brewers tasked with improving an initial set of recommendations published in wiki
the quality of draught beer at retail. As I look back at format. The group immediately began presenting the
the original correspondence, words like “pamphlet” and compiled recommendations at industry conferences
Photo © Getty/Zdenka_Simekova
“handbook” were used to describe the original scope. As and guild meetings to gather feedback. Once the final
we began to collaborate, we quickly realized the scope of content had been assembled, the group worked with
the project was going to be much larger. Ray Daniels of Cicerone® to bring to life the first edi-
Right away, this small group knew it would be tion of the Draught Beer Quality Manual, published in
essential to include the industry’s large brewers. August of 2009.
vii
To date, the working group, now a subcommittee next page, you will see acknowledgements listing
as of December 2013, has published four editions of current and historical contributors. Without these
the Draught Beer Quality Manual (including this one), extremely knowledgeable and passionate volunteers,
the versatile Draught Beer Quality for Retailers, and this manual, and all the accomplishments of this
six educational fact sheets; the subcommittee also group, would not be possible. This group continues
maintains an interactive microsite on https://www. to challenge itself to deliver draught beer in the way
BrewersAssociation.org to support the ever-growing the brewer intended and in a way that surpasses the
library of material relating to draught quality. In expectations of our shared consumers.
addition, since 2011, the subcommittee has hosted
the annual Draught Beer Quality Summit, held in
conjunction with the Great American Beer Festival® Matt Meadows
Brewers Association Draught Beer
in Denver. Quality Subcommittee Chair
The Draught Beer Quality subcommittee continues Director of Field Quality,
New Belgium Brewing Company
to grow and evolve to remain the definitive resource
on draught quality for the US beer market. On the
viii BREWERSASSOCIATION.ORG
ACKNOWLEDGMENTS
W
e would like to thank our industry colleagues whose continued input allowed for the significant
updates included in this edition. We appreciate their expertise and commitment to consistently
deliver the highest possible quality draught beer to the consumer. If we overlooked anyone who
contributed, we sincerely apologize.
Special thanks are extended to Ken Grossman, President of Sierra Nevada Brewing Co. As the 2008 chair of the
Brewers Association Technical Committee, Ken galvanized the creation of this manual through a collaborative
effort with the brewing community, and we appreciate the time and dedication he and his colleagues put forth to
bring this project to fruition.
Contributors to the fourth edition Contributors to previous editions

Jeff Bell, MillerCoors a MolsonCoors Company Some of their past contributions remain part of the current version:
Bridget Gaunter, Bell’s Brewery, Inc.
Ernie Jimenez, MillerCoors a MolsonCoors Company Steve Armstrong, MillerCoors a MolsonCoors Company
Charles Kyle, Sierra Nevada Brewing Co. Jeff Bell, MillerCoors a MolsonCoors Company
Matt Meadows, New Belgium Brewing Company Todd Blondis, MillerCoors a MolsonCoors Company
David Munro, Bell’s Brewery, Inc. Chris Bogdanoff, Anaheim Brewery (now of Heroes Restaurant
Jeff Schaefer, New Glarus Brewing Company (now of MillerCoors & Brewery)
Photo © Getty/Ridofranz
a Molson Coors Company) Ray Daniels, Cicerone Certification Program

Ken Smith, The Boston Beer Company Bridget Gaunter, Bell’s Brewery, Inc.
Neil Witte, Craft Quality Solutions Ben Geisthardt, New Glarus Brewing Company
Brewers Association Staff: Damon Scott, Chuck Skypeck Rob Gerrity, Sierra Nevada Brewing Co. (now of Armadillo Insights)
ix
Ken Grossman, Sierra Nevada Brewing Co. We are grateful to our industry equipment suppliers who gra-
Laura Harter, Sierra Nevada Brewing Co. ciously allowed the use of their graphics and equipment information
Cian Hickey, Anheuser-Busch InBev (now of Micro Matic USA, Inc.) in various versions of this manual:
Ernie Jimenez, MillerCoors a MolsonCoors Company
Jaime Jurado, Abita Brewing Company 3M Food Safety
(now of Ennoble Beverages) Analox Sensor Technology
Charles Kyle, Sierra Nevada Brewing Co. Atlas Copco Compressors, LLC
John Mallett, Bell’s Brewery, Inc. Automatic Bar Controls, Inc.
Matt Meadows, New Belgium Brewing Company Banner Equipment Company
David Munro, Bell’s Brewery, Inc. Legacy US, LLC
Scott Nielsen, MillerCoors a MolsonCoors Company McDantim, Inc.
(now of Bedrock Training Solutions) Micro Matic USA, Inc.
Tim Raw, Anheuser-Busch InBev (now of Barkau & Unverfehrt) Perlick Corporation
Jeff Schaefer, New Glarus Brewing Company RLBS Ltd.
(now of MillerCoors a MolsonCoors Company) South-Tek Systems, LLC
Martin Schuster, Draught Beer Guild (now of Draught Beer Institute) Thonhauser GmbH
Ken Smith, The Boston Beer Company UK Brewing Supplies, Ltd.
Matt Stinchfield, Ploughshare Brewing Company Xylem, Inc.
(now of Whalen Insurance)
Zac Triemert, Lucky Bucket Brewing Co. Special thanks to New Belgium Brewing Company, Fort Collins,
(now of Brickway Brewery & Distillery) Colorado and The Post Brewing Co., Boulder, Colorado for use of
Josh Van Zee, New Belgium Brewing Company their facilities for photography.
Neil Witte, Boulevard Brewing Company
(now of Craft Quality Solutions) The Brewers Association wishes to thank the United States
Brewers Association Staff: Paul Gatza, Charlie Papazian, Department of Agriculture (USDA) and the Colorado State
Bob Pease, Damon Scott, Chuck Skypeck, Tim Sloan, Department of Agriculture for their support and funding of version
Chris Swersey one of this project. State funds for this project were matched with
federal funds under the Federal-State Marketing Improvement
Program of the Agricultural Marketing Service, USDA.
Fourth edition © Brewers Association, 2019.
x BREWERSASSOCIATION.ORG
INTRODUCTION
W
alk into nearly any establishment that equally important to the consumer’s experience. To
serves beer these days and you are likely help you understand and operate your draught sys-
to find draught beer for sale. But these tem, we look at the balancing equations that can keep
days you will also see fancy options like nitro beers, perfect beer flowing from the taps. We also review
effervescent German weissbier, and lightly carbonated pouring and glassware cleaning and show you how to
English-style cask ales. Glassware also varies from run- check to see if a glass is “beer clean.” Finally, we focus
of-the-mill pints to shapely half-liters and diminutive on the cleaning and maintenance of your draught sys-
snifters, with every possible shape and size in between. tem. Without regular and proper maintenance, your
We find draught taps so often that we assume it investment in draught technology won’t bring you the
must be relatively simple to keep and serve beer this dividends you expect. We conclude this manual by
way. But behind the simple flick of a handle that sends telling you what to look for when evaluating proper
beer streaming into our glass at the bar you will find system maintenance, whether doing it yourself or
systems that require precise design, exact operating supervising the work of a supplier.
conditions, and careful, regular maintenance to To present this information, we have divided
ensure the proper flow of high-quality beer. this manual into two sections. Section I focuses on
In this guide, we consider the equipment and anat- draught system components and complete system
omy of draught systems, then look at their operation layouts. From a simple hand-pump system at a party
and maintenance. We include a brief discussion of to a complex long-draw draught system, we review all
temporary systems, such as hand pumps and jockey the options.
boxes, but the majority of our attention is given to Section II of this manual covers all the operation
the two types of system usually seen in permanent and maintenance issues for draught systems. It begins
Photo © Getty/rudisill
installations: direct-draw and long-draw. with a look at the details of pouring, glass cleaning, and
While equipment and system layout drive the initial other essentials of the perfect pint, before finishing with
performance of a draught system, other factors are cleaning, maintenance, and troubleshooting.
1
Section I
DRAUGHT EQUIPMENT AND

SYSTEM CONFIGURATIONS
A
mong draught systems, we find three general GAS
types based on equipment and design: tem- Draught systems use carbon dioxide (CO2) alone
porary systems, direct-draw systems, and or mixed with nitrogen (N2) in varying proportions
long-draw systems. In the course of this manual, we depending on the requirements of the system and the
look closely at the layout, operation, and maintenance beers being served. When properly selected and set,
for each system. In Section I of this manual, we pres- dispensing gas maintains the correct carbonation in the
ent four chapters that focus on system components, beer and helps to preserve its flavor. In most draught
from faucets to tubing connectors, and explore how systems, the dispensing gas also propels beer from the
they are assembled to create different systems. Along keg to the faucet. Because the dispensing gas comes into
the way we review important features of each compo- direct contact with the beer, it must meet strict criteria
nent that can help prevent operating problems or beer for purity. Because of the damage it does, compressed
quality issues in your system. air should never be used to dispense draught beer. For the
Before we jump into the components themselves, purposes of this manual, as a convention in discussions
let’s review some key concepts by looking briefly at the involving mixed gas the proportion of CO2 will always
three sub-systems for draught: gas, beer, and cooling. be shown first, followed by the proportion of N2.
3
BEER encounter them in chapters 3 and 4. By understand-

Most draught systems use the gases mentioned above ing these concepts and their relationship with each
to drive beer from the keg through tubing to the faucet, other, you’ll be much better equipped for successful
where it will flow into the customer’s glass. During the draught system operation. Once we have reviewed the
journey from keg to glass, beer should be protected common draught components, we will be ready to see
from anything that would compromise its flavor or how they get used in various system designs.
alter the carbonation level established by the brewery. The simplest draught systems serve a temporary
The beer should flow through well-maintained beer need. We find these systems at picnics, beer festivals,
lines manufactured from appropriate materials, and and other short-term events. In chapter 2, we cover the
avoid any contact with brass parts that would impart a design, setup, use, and maintenance of the two main
metallic flavor. Draught beer should flow at a specific temporary systems: hand pumps and jockey boxes.
rate and exit the faucet at the ideal carbonation level. Moving to permanent draught installations, direct-
The key to getting this right is balance between the draw systems offer the simplest approach. In chapter 3,
applied gas pressure and the resistance provided by we talk about the anatomy of a keg box, or “kegerator,”
the tubing and fixtures the beer passes through during and discuss how this basic approach is implemented
its journey to the bar. in a walk-in cooler design. Both here and in chapter 4,
we find some new components beyond the nine basic
COOLING elements from the first chapter. In each chapter, we
The cooling system should hold beer at a constant learn about the new components before looking at the
temperature from keg to glass. Any increase in beer anatomy of the overall system.
temperature between the cooler and the faucet can Permanent installations where the kegs cannot
lead to dispensing problems such as foaming. In a be located near the serving bar require long-draw
simple direct-draw system, a refrigerated cabinet systems. Chapter 4 delves into the anatomy and
maintains the temperature of the keg and provides operation of air-cooled and glycol-cooled long-draw
cooling to the beer as it travels the short distance to systems, and also looks at beer pumps and mixed gas
the faucet. Many long-draw systems use a walk-in dispensing solutions for moving beer through long-
cooler to cool the kegs, plus a system of tubes that draw systems.
circulate chilled glycol alongside the beer lines all the
way to the faucet to ensure that the beer stays close to
the temperature in the cooler all the way to the glass. DRAUGHT BEER
DISPENSING SYSTEMS
ABOUT THIS SECTION
For each draught system, suitable equipment and TEMPORARY SYSTEMS
designs must be chosen for each of these three compo- Hand pump, p.19
nents—gas, beer, and cooling. Section I of this manual Jockey box, p.20
details the equipment used in draught systems and the

various system designs commonly employed. DIRECT-DRAW SYSTEMS
Keg box, p.23
Chapter 1 examines nine components common
Walk-in cooler, p.23
to nearly all draught systems, including couplers,
faucets, and beer lines. Understanding these basic
LONG-DRAW SYSTEMS
elements will help you operate the draught systems
Beer pumps, p.32
you encounter. Of course, additional components are
Mixed gas dispense, p.34
needed in more sophisticated systems—we introduce
Forced-air cooling, p.44
and discuss those, as well as look at the dynamics of Glycol cooling, p.45
carbonation, pressure, and system resistance, as we
4 BREWERSASSOCIATION.ORG
1
ESSENTIAL DRAUGHT
SYSTEM COMPONENTS
A
s a prelude to studying different draught system REFRIGERATION/COOLING
designs, let’s review the equipment commonly Dispensing beer in a consistent and controlled manner
found in all draught dispensing setups, from requires that the beer traveling from keg to glass be
the backyard hand pump to the ballpark beer vendor. maintained between 34°F and 38°F. While temporary
Here we cover nine components: systems may employ ice for cooling, most permanent
• Refrigeration/Cooling installations employ refrigeration systems.
• Kegs Cold box refrigeration systems can provide
• Couplers cooling for a small direct-draw box cooler or a
• Tail Pieces and Connectors large walk-in. The refrigeration itself can either be
• Beer Lines self-contained, with the compressor and condenser
• Faucets mounted on the unit, or use a remotely mounted
Photo © Aaron Colussi
• Gas Source compressor and condenser. Remotely mounting the

• Gas Lines compressor can benefit the installation by removing
• Regulators the source of heat from inside a room or building;
5
Figure 1.1.
Common kegs
sizes and their
respective
capacities and
weights when full
⁄ Barrel or
16 Pony keg Full-size keg
Capacity cylinder (¼ barrel) ¼ Barrel (½ barrel) Euro keg
Gallons 5.16 7.75 7.75 15.5 13.2
Fluid ounces 660 992 992 1984 1690
# of 12 oz. beers 55 82 82 165 140
Weight lb.(full) 58 87 87 161 137
however, this requires additional refrigerant piping the heat exchanger may be required to remedy
and possibly higher installation costs. condenser fouling. Many draught system problems
Condenser cooling can utilize either air or water; are revealed on the first hot day of the season due
both methods have their strengths and weak- to a lack of preventive maintenance. Although R22
nesses. In warm climates, air-cooled compressors refrigerant is still used in glycol systems, most new
can lose significant cooling capacity on a hot day installations will utilize a more environmentally
when it is needed most. Water-cooled systems friendly substitute, such as R404a.
operate more efficiently, but require more main-
tenance and investment. Proper preventive care KEGS
for either system is imperative (such as regularly Kegs enable beer to be transported in bulk and
cleaning condenser fins for air-cooled systems or dispensed by the glass while maintaining its quality
cooling-water treatment for water-cooled systems) and integrity. Keg design protects beer from both air
to prevent condenser fouling, which diminishes and light while enabling it to be easily and rapidly
cooling capacity. Acid cleaning or rodding out dispensed. Keg sizes vary from approximately 5 to
15.5 gallons (fig. 1.1). Most brewers use kegs made of
stainless steel, but you also see rubber-coated, alumi-
num, steel, and single-use kegs manufactured from
DRAUGHT SAFETY various materials and utilizing differing technologies.
When tapped, the keg’s valve admits gas to the head
Kegs are pressurized vessels and can be dangerous
space, where it applies the pressure needed to push
if mishandled. The lock ring of a drop-in valve should
beer up through the spear or downtube and out of the
never be removed in the field. A threaded valve can
keg through the coupler, while maintaining correct
be inadvertently loosened or become unseated when
carbonation in the remaining beer.
disengaging a coupler, creating a potentially dangerous
Search for “keg guidelines” at https://www.Brewers
situation. Keg valves should never be removed in the
Association.org for a complete discussion on perfor-
field. Kegs should only be serviced by trained personnel.
mance of both refillable and single-use beer kegs.
ESSENTIAL DRAUGHT SYSTEM COMPONENTS
KEG VALVES
17" Kegs are pressurized vessels and can be dangerous
if mishandled. Nearly all modern kegs use some
Rubber Sided
form of Sankey valve and stem. There are two main
1/4 Barrel Keg
types of Sankey valves and corresponding keg necks:
13 ⁷/₈" drop-in and threaded. From a user standpoint, the
valves function identically; from above, the valves
appear nearly indistinguishable to the untrained eye.
Drop-in Sankey valves are held in place by a lock
ring or circlip. The lock ring and valve should never
17" be removed in the field because pressure in the keg
Bulged Non- can cause the valve and downtube to move upward
Straight Wall
with high velocity. Very rarely, a lock ring can fail,
1/4 Barrel Keg
possibly loosening the valve, creating a potentially
dangerous situation. Threaded Sankey valves screw
into the neck of the keg. Very rarely, a threaded valve
can be inadvertently loosened or become unseated
when disengaging a coupler, creating a potentially
dangerous situation. Keg valves should never be
Standard
removed in the field. Kegs should only be serviced
½ Barrel Keg
by trained personnel. New O-rings and lock rings
should always be installed when replacing a keg valve.
All new parts should be supplied by, or approved by,
the keg valve manufacturer.
Top view Older keg designs that use different tapping meth-
Neck ods are rarely encountered and are not covered here.
Top skirt
(chime)
Top bowl
Keg valve
SANKEY VALVES AND KEG NECKS
Holes
Chime Threaded Drop-in
Valve
downtube Keg neck Keg neck
Lock ring
Bottom skirt
(chime)
Bottom bowl
Sump
Valve Valve
Figure 1.2. Examples of common keg types, showing a rubber-coated ¼ barrel Figure 1.3. Sankey valves and keg necks.
keg (top), a bulged non-straight wall ¼ barrel keg (middle), and a standard ½
barrel keg. The ½ barrel keg is shown in cutaway view with major features labeled.
FOURTH EDITION 7
SINGLE-USE KEGS
A fast growing segment in keg technology is the single-
use keg. Single-use kegs should not be reused, for beer
or any other purpose. They should be depressurized
and disposed of correctly after being emptied. There are
many types of single-use kegs available on the market,
and some require specialized filling and/or tapping
couplers that may require specific training to use.
To prevent keg rupture, use a pressure regulator and
properly sized relief device with the pressure source
to which the keg is connected. Filling and dispensing
systems should be set and checked regularly to
maintain a pressure lower than the weakest component.
Single-use kegs should never be cleaned using any
keg cleaning equipment. The pressures, chemicals, and
temperatures used for keg cleaning may compromise
the structural integrity of a single-use keg.
Figure 1.5. “D” system coupler with individual components shown.
Couplers include two types of one-way valve:

• A check valve allows CO2 to flow into the keg
but prevents the beer from backing up into the
Figure 1.4. Examples of single-use keg configurations. gas line if gas pressure drops, which protects
the gas regulators from damage. (Check valves
are removed when kegs are linked in series; see
COUPLERS page 51.)
Gas flows in and beer flows out of a keg through the
coupler. While this device has many casual names in
beer cellars around the country, the industry adopted
the term coupler as the standard term for the device.
When you attach a coupler to a keg, a probe depresses Micro Matic
a ball, or poppet, in the keg valve, allowing carbon diox- check valve
ide (CO2) or mixed gas to enter the keg, thereby applying
pressure to the beer. This forces the beer to travel up the
spear, through the beer lines, and to the faucet.
The coupler is typically attached to a flexible vinyl
beer line (referred to as a jumper line) using a washer,
Perlick
tail piece, and hex nut. In the United States, the threads check valve
on hex nuts and couplers are sized to the “Cleveland
thread” standard, which is 29/32" diameter and 14
threads per inch pitch. Be aware that couplers from
other countries may use differently sized threads. Check
for leaks after installing a hex nut onto any coupler. Figure 1.6. Common types of coupler one-way valves.
Twin Probe
“D”: American Sankey “S”: European Sankey “A”: German Slider
Hoff-Stevens
Figure 1.7.
Keg valve “G”: Grundy-type “M”: German Slider U system
systems.
• A check ball valve prevents beer from the beer At the time of writing, most breweries worldwide
line flowing out through the coupler when the use keg valves compatible with one of seven variations
coupler is disconnected from the keg. This pre- of the Sankey-type coupler (fig. 1.7). Most US brew-
vents beer spillage in areas where kegs are tapped. eries use the Sankey “D” coupler; use of “D” couplers
will be assumed for the purposes of this manual unless
A keg coupler should also contain an integral pres- noted otherwise. A few US breweries still use the twin
sure relief valve. If excessive gas pressure were applied probe Hoff-Stevens valve and coupler system.
to a keg, this valve should open to prevent injury and
damage to the keg and coupler. The safety relief valve HOW COUPLER INTERACTS WITH KEG
can also be opened manually, which should be done TO DRAW BEER
periodically for safety testing to check the relief valve
works. The manual release usually looks like a small
metal pin fitted with a wire ring (see example in fig.
Check ball
1.8). To test the valve, pull on the ring to slide the pin CO2 inlet
a short distance out of the coupler and release a small

amount of gas.
Check valve
CUT-AWAY OF SANKEY “D” COUPLER
Check ball
retainer Tap handle
Probe
Head space
Hex nut
CO2 inlet
Downtube
5 16" Tailpiece
CO2 O-rings
with check valve
Tap body Beer
Safety relief valve
Check Bottom seal

ball washer Keg bottom
Figure 1.8. A cutaway of a Sankey “D” system coupler shows all the features of Figure 1.9. How a coupler interacts with a keg to draw beer.
a typical coupler.
FOURTH EDITION 9
TAIL PIECES AND CONNECTORS

Tail pieces connect couplers, wall brackets, shanks—
or any other piece of equipment—to vinyl tubing or
other types of beer line. Tail pieces come in several Step-less
hose clamp
sizes to match common tubing diameters. They are Tail piece
held in place with a hex nut and sealing washer. A
clamp secures the tubing to the tail piece on the barbed
side. A wing or hex nut and sealing washer attach the
tail piece to the coupler or other equipment on its flat Hex nut Sealing washer
side. In the United States, hex nut and coupler threads

are the “Cleveland thread” standard size, which is
29/32" diameter with 14 threads per inch pitch. Spanner wrench for faucet
Wing nut and hex nut
Figure 1.10. Tail piece and parts to attach it.
METAL PARTS AND

HYGIENIC DESIGN BEER LINE
Between coupler and faucet, beer travels through beer
For many years, suppliers made metal parts for draught line selected to fit the needs of the specific draught
systems with chrome-plated brass. While chrome has application. Options range from vinyl to specialized
no negative effect on beer quality, beer that has any barrier tubing and even stainless steel.
contact with brass reacts and picks up a metallic off- Most draught systems use clear vinyl tubing for all
taste. Exposed brass is also difficult to clean. While the or part of the beer line. In hand pump and direct-draw
coating on chrome-plated parts rarely wears away on systems, beer often runs most of or the entire route
the outside, cleaning and beer flow eventually expose from coupler to faucet in vinyl tubing. In long-draw
the brass on the inside, bringing the beer into contact systems, beer commonly passes through two different
with the brass. sections of vinyl hose but travels most of the way
To avoid brass contact, brewers recommend stainless through special barrier tubing that prevent the ingress
steel parts for draught dispensing. In addition to being of oxygen and other gases (see chapter 4). Vinyl tubing
inert in contact with beer, stainless steel parts are easier to is highly flexible and is best used where lines are not
clean and help maintain high-quality draught dispensing. secured in place and where it can easily be replaced.
Manufacturers offer all faucets, shanks, tail pieces, Vinyl tubing should be replaced every one to two
splicers, wall brackets, and probes mentioned in years, because it is relatively porous and susceptible to
this manual in stainless steel. If your system already bacterial and flavor contamination.
contains chrome-plated brass components, inspect
It should also be noted that new types of beer line
the beer contact surfaces regularly and replace those
with new technologies are entering the market. One
components as soon as any brass is exposed.
such beer line does have barrier properties but is
All system components should be designed to
made of polymers that keep the line flexible and are
facilitate cleaning and to preclude contamination,
mostly vinyl free. It is not recommended that this
particularly microbial growth. Indentations, recesses,
next generation of beer line be used to replace current
dead space, and gaps should be avoided. Edges
barrier tubing in long-draw systems, but it would be
at protrusions, transitions, and extensions should be
rounded. Chosen components should be designed so
preferable as a replacement where vinyl is currently
they permit an unobstructed flow of liquids and are
being used.
easy to drain. We will discuss other types of tubing later on as the
topics for their use present themselves. These other
types of tubing include:
• colored vinyl and braided vinyl used FAUCETS

for CO2 gas; Faucets dispense beer to the glass. They often hold the tap
• stainless steel tubing found in jockey boxes marker to identify the type of beer being dispensed. The
and tap towers; most common faucets are generally suitable for dispens-
• barrier tubing, which is a low-resistance, ing both ales and lagers. The most common faucet in the
easy-to-clean beer line for long-draw systems; United States is rear-sealing and has vent holes that need
• polyethylene tubing used to carry glycol to be carefully cleaned and inspected during routine
coolant. cleanings. The vents provide back pressure that allows
for smooth beer flow and permits the faucet to drain
between pours. Ventless, or forward-sealing, faucets are
easy to clean and are available in stainless steel. Several
other designs are widely available and are used either
for their aesthetic appeal or for serving a specific style of
Barrier beer (table 1.1, figs. 1.12, 1.14). Nitrogen, or nitro, faucets
Vinyl are used for nitrogenized beers, such as certain stouts.
These faucets use a diaphragm to stop beer flow when
the handle is in the off position. A restrictor plate forces
the beer through tiny holes to facilitate the breakout of
nitrogen within the faucet nozzle. Nitro faucets, like all
Polyethylene Stainless steel
faucets, need to be completely disassembled and cleaned
as part of every line cleaning regimen. Nitrogenized beer
Figure 1.11. Examples of tubing used in beer line. is covered in more detail in chapter 4, page 42.
FAUCET TYPES
Standard European Ventless with shaft Ventless without shaft
Stainless steel nitro Spring-loaded cam-actuated Ventless flow control Roto-faucet
Figure 1.12. Faucet designs commonly used to dispense ales and lagers. The pros and cons of each design are listed in table 1.1.
FOURTH EDITION 11
At retail, most faucets are fitted with tap markers

that clearly display the brand being dispensed; in
many states this is required. The tap marker must
be aligned properly in order to be read easily by the
consumer and sales staff. The tap marker is fitted
with a standard-sized threaded sleeve for easy instal-
lation onto the faucet lever; in many cases, however,
the tap marker may not be aligned properly when
seated fully on the lever. For this reason, nearly all
faucets are also fitted with a lever collar or handle
jacket on the lever. These allow the tap marker to
be aligned properly, as well as installed securely.
When installing the tap marker on the faucet lever,
check to make sure it’s aligned appropriately. If not,
unscrew the marker just enough to align it correctly,
then back the lever collar up under the marker, and
tighten the tap marker snugly onto the lever collar or
handle jacket (fig. 1.13).
In the United States, all faucets attach to shanks
with a standard thread size of 1⅛" diameter and 18
threads per inch pitch. Be aware that faucets from
other countries may use different thread sizes and
may require adapters or special shanks. Figure 1.13. Securing tap marker to faucet.
TABLE 1.1. PROS AND CONS OF VARIOUS FAUCET DESIGNS

Type Valve Flow Pro Con
Standard Vertical, seals in back of shaft Smooth Low velocity Barrel interior susceptible to microbial
growth
European Vertical, seals in back of shaft Smooth Low velocity Barrel interior susceptible to microbial
growth; may have threads that differ
from standard US thread size
Ventless with Vertical, seals in front of shaft Slightly Low susceptibility to High velocity flow may result in
shaft twisting microbial growth turbulence
Ventless Vertical, seals in front of Slightly Low susceptibility to High velocity flow may result in
without shaft faucet body twisting microbial growth turbulence
Nitro Spring-loaded cam-actuated Cascade Gives unique texture Nozzle susceptible to microbial growth
plunger-style valve. Restrictor of tiny needed for nitro beers from beer retained inside narrow opening;
plate and flow straightener bubbles small nozzle parts require manual
in nozzle cleaning; use only with nitro beers
Spring- Horizontal, top of nozzle Slightly Low susceptibility to Nozzle susceptible to microbial growth
loaded cam- twisting microbial growth from beer retained inside narrow
actuated opening; many small parts to clean
Ventless flow Vertical, seals in back of shaft Smooth, Adjustable velocity may Nozzle interior susceptible
control adjustable allow for increased to microbial growth
flow rate dispensing pressure
Roto-faucet Internal, rotating ball Rapid Few parts, simple to Some flow turbulence
velocity clean
FAUCET DESIGNS
Nitro
Threaded adapter
Collar
Standard
1. Faucet knob 8. Coupler washer
2. Lever collar 9. Shaft Handle adapter
3. Lever bonnet 10. Shaft seat
4. Friction washer 11. Shaft nut
5. Ball washer 12. Faucet shaft
6. Lever assembly
Cam pin
7. Body
Bonnet
Cushion
Top cap
Locator
Spring
Spindle assembly
Collar
Diaphragm valve
Washer
Ventless Body
1. Faucet body
2. O-ring O-rings
3. O-ring seat Restrictor plate
4. Coupling gasket
5. Standard handle Flow straightener
lever
6. Bearing cup
7. Handle lever,
push-back creamer
8. Compression bonnet Spout
9. Handle jacket
Figure 1.13. Exploded view of three different faucet designs: standard, ventless, and nitro.
FOURTH EDITION 13
SHANKS GAS SOURCE

Most draught systems firmly mount the faucet to Draught systems depend on gas pressure to push beer
either a tower or a wall, making it a stable point for from the keg to the faucet. To achieve this, kegs should
dispensing beer. A threaded shank with securing nuts be pressurized with CO2, or a CO2 and nitrogen (N2)
creates a solid connection to the supporting tower or mix. Consult chapter 4 to determine the proper blend
wall. The faucet then connects to one side of the shank of CO2 and N2 for individual applications.
and the beer line connects to the other side by either an
attached nipple or a tail piece connected with the usual
washer and nut. Today, shanks with ¼" bore diameters
are most commonly available and recommended in the
DRAUGHT SAFETY
United States. Shanks with a 3/16" bore diameter are also
When transporting compressed gas cylinders, the valve
available, but they are less common. The once-common
should be turned off with the regulator removed. Proper
practice of drilling out 3/16" bore shanks to a larger
transportation should be in a manner that prevents
diameter is not recommended. This practice was only
cylinders from creating a hazard by tipping, falling, or
practical on chrome-plated or all-brass shanks and
rolling. Do not attempt to lift a cylinder by its valve.
resulted in exposed brass, which compromises beer
quality. Inappropriately sized shanks (and brass shanks
in general) should be replaced with correctly sized Gas used for dispensing beer should be “beverage
stainless steel shanks. grade.” Gas selection and purity affect the freshness
and quality of the beer served through the draught
system. Remember, the gas you use fills the keg as
the beer drains. Thus, off-flavors or impurities in
the gas quickly migrate to the beer and spoil its
Bent tube shank Nipple shank
freshness and flavor. Compressed air should never
be used to pressurize a keg because the oxygen in
Figure 1.15. Common shank types. the air generates stale flavors in beer within just a
few hours. All gas used for dispensing beer should
meet the specifications of the International Society
of Beverage Technologists or the Compressed Gas
Association (see appendix A).
NO AIR COMPRESSORS, PLEASE!

Systems that use compressed air as a dispensing gas
expose beer to oxygen, which produces paper- or
cardboard-like aromas and flavors in the beer. Brewers
go to great lengths to keep oxygen out of beer to avoid
Photo © Aaron Colussi (mounted shank)
these undesirable stale characteristics. Air compressors

also push contaminants from the outside atmosphere
into the keg, increasing the chance of bacterial spoilage
and off-flavors. For these reasons, compressed air
should never be used in direct contact with beer.
Figure 1.16. Bent tube shank installed in a single-tower kegerator.
Retailers may purchase beverage grade gas in Gas Filters

cylinders that will be delivered by the gas vendor and Beverage grade CO2 comes from many commercial
swapped out when empty. Such cylinders are filled, and industrial operations and is supplied for many
maintained, and inspected by the vendor. High-volume uses besides beverages (e.g., fire extinguishers,
users may purchase a bulk gas vessel known as a dewar welding, food processing, etc.). CO2 bottles can be
that will be filled on location from a bulk gas truck. contaminated by poor handling and storage. They
Bulk tanks can provide CO2 for both soda and beer. can be contaminated by beer or soft drinks if a check
valve malfunctions and the beer or soft drink flows
back into an empty CO2 bottle. Installing a gas filter
helps reduce the likelihood that any contaminants
DRAUGHT SAFETY in the gas reach the beer. Filters must be replaced
periodically per the manufacturer’s instructions. Be
Keep gas cylinders tightly closed and sealed until ready
sure to follow manufacturer recommendations for
for use. Cylinders should be stored upright, with valve
filter maintenance.
protection cap in place, and firmly secured to prevent
the cylinder from falling or being knocked over. Cylinder
temperatures should not exceed 125°F.
CO2 tanks contain both liquid and gas phases. The

tank pressure is dependent on ambient temperature and,
regardless of tank fill level, will vary from 600 to 1200 Figure 1.17. In-line gas filter.
psi until empty. For safety reasons, CO2 tanks should

never be located inside the refrigerator or walk-in Gas Leak Detectors
cooler because a leak can fill the space with deadly CO2. Gas leaks in a draught system not only cost money in
Refrigerated storage also decreases gas yield compared lost gas, but may also cause pressure drops that can
with CO2 stored at ambient temperatures. lead to foamy beer. In enclosed spaces large CO2 leaks
can be extremely dangerous and even deadly. Gas leak
detectors are available that are plumbed directly into
DRAUGHT SAFETY the gas supply line to the draught system. When no
beer is being poured, a float inside the device will rise
Breathing high concentrations of CO2 can be deadly! if gas is leaking.
Take care to prevent CO2 buildup in enclosed spaces
such as cold boxes. System leaks or beer pumps using
CO2 can cause this gas to accumulate in the cooler. To
prevent this, beer pumps driven by CO2 must be vented to
the atmosphere. CO2 warning alarms are available and
recommended for installations with enclosed areas, such
as walk-in coolers that contain CO2 fittings and gas lines.
Figure 1.18. In-line gas leak detector.
FOURTH EDITION 15
GAS LINE REGULATORS

Gas line should be selected to withstand the A regulator adjusts and controls the flow of gas from
pressures in the draught system. Vinyl tubing any source. Each regulator typically has at least one,
intended to be used as gas line often has a greater and often two, pressure gauges that help in setting
wall thickness than vinyl beer line tubing. To help the outlet pressure and monitoring the gas level in
distinguish between gas line and beer line, colored the tank. Valves and an adjustment screw control the
vinyl is usually used for CO2 supply line. Colored actual flow of gas from source to destination.
vinyl should not be used for beer because it prevents All gas systems employ a primary regulator attached
visual inspection. An exception to this rule would be to the gas source, namely a portable bottle or bulk
line exposed to sunlight, for example, at an outdoor tank. The primary regulator typically contains two
festival using a jockey box. Clear vinyl, or translu- gauges: one high-pressure gauge showing the tank
cent colored vinyl, may also be used for the gas line or supply pressure, and a second low-pressure gauge
as it aids in troubleshooting by allowing you to see if showing what is being delivered to the keg. Some sim-
beer has escaped the coupler and entered the gas line pler regulators may contain only one gauge displaying
due to a faulty or missing check valve. Because vinyl the delivered pressure, making it more difficult to
gas line will fail at high pressures, it can also serve as predict when the bottle is getting low. Some suppliers
an important safety feature in the event of secondary provide jockey box regulators preset with no gauges,
regulator failure by rupturing before a keg becomes since the gauges are easily damaged in transit.
over-pressurized.
Braided vinyl is often used for CO2, particularly in
high-pressure situations (50+ psi) and in long CO2
runs. Braided vinyl is commonly used in soft drink
lines for both beverage and gas.
Braided vinyl gas line
Primary CO2 bottle regulator
Blue translucent hose
Primary N2 bottle regulator
Red translucent hose
Secondary regulators
Figure 1.19. Examples of tubing used for gas lines. Red translucent hose is used
for CO2 and blue translucent hoses run N2. However, best practice is to use translu-
cent line so any growth can be seen with visual inspection of the gas line. Figure 1.20. Common types of gas flow regulator.
Primary regulators are attached to the gas bottle with adjusted with a proprietary tool. The gas line must
either an integrated O-ring seal in the face of the regu- be rated to withstand the pressure supplied from
lator fitting, or a fiber or Teflon flat washer. These parts the gas source.
need to be replaced occasionally to prevent leaks and Nitrogen regulators are designed for higher pres-
should be inspected every time the bottle is changed. sures and have a male thread with a conical fitting that
Many primary regulators are also equipped with one or (depending on the design) seats to the gas source with
more shut-off valves located on the low-pressure outlet, or without an O-ring.
allowing the CO2 to be shut off without changing the
set-screw or shutting off the main tank valve. PRESSURE AND PRESSURE GAUGES
A primary regulator must also contain a safety relief For the purposes of this manual, pressure is the
valve to prevent dangerous system pressures in case of a amount of force acting on the surface of beer in a keg
malfunction or frozen regulator. Bottled CO2 pressure or serving vessel, and is often expressed in pounds
can exceed 1000 psi, creating an extreme hazard if not per square inch (psi). Absolute pressure is the total
handled properly. pressure on the beer, and is the sum of atmospheric
pressure plus any additional applied pressure from the
dispensing gas. Atmospheric pressure is the amount
of force exerted by the weight of air in the Earth’s
atmosphere above an object. At sea level, atmospheric
pressure is equal to 14.7 psi. If the dispensing gas is
applied at 15 psi, then the absolute pressure on the
beer is 29.7 psi (14.7 psi + 15 psi).
Pressure can be measured several ways. Most pres-
sure gauges are designed to measure the pressure of
the dispensing gas applied to beer beyond the local
atmospheric pressure level. This is called gauge pres-
sure, usually given as pounds per square inch, gauge
(psig). Gauges in draught beer systems will nearly
always read in psig. (Some specialized gauges are
designed to measure the total pressure on the beer, or
Figure 1.21. The Gov Reg™ replaces traditional secondary pressure regulators
absolute pressure, in units of psia; these are very rare
and installs on a keg coupler, gas manifold, or inline. A proprietary tool is used to
set the pressure, which prevents tampering and unwanted pressure adjustments.
in draught beer dispensing systems.)
As draught beer is dispensed, the carbonation level
The pressure to each keg is typically governed by a will depend on the absolute pressure of the dispensing
separate regulator, known as a secondary regulator. gas, not the gauge pressure of the dispensing gas. This
Chapter 4 has more information on how to set second- is true for both 100% CO2 as well as blended gas.
ary regulators properly, but it should be noted that a The carbonation level in a beer is set by the brewer
primary regulator that feeds several secondary regula- to maximize flavor, aroma, and presentation. One
tors needs to be set about 5–10 psi above the highest goal of draught beer dispensing is to maintain
setting of the secondary regulators. If the primary carbonation level. If the absolute pressure of the
regulator were set at the same number as the secondar- dispensing gas is too high, the carbonation level
ies, then only one faucet could be open at a time since of the beer will increase over time. If the absolute
the pressure from the source would be only enough to pressure of the dispensing gas is too low, the car-
support one line at a time. bonation level of the beer will decrease over time.
Gaugeless regulators have a fixed pressure, More information about this very important topic
connect directly to the coupler, and can only be can be found in appendix C.
FOURTH EDITION 17
Elevation Affects Pressure of 29.7 psia (15 psig + 14.7 psi). That same keg of beer
Because atmospheric pressure changes depending at an altitude of 5000 feet with the same dispensing
on elevation, therefore so does the absolute pressure. gas pressure of 15 psig is only under 27.2 psia (15 psig
So you need to take elevation into account when + 14.7 psi – 2.5 psi).
designing draught beer dispensing systems and when Table 1.2 illustrates the absolute pressure on a
you read carbonation tables. At higher elevations, the keg of beer at different elevations, assuming 15 psig
layer of air is thinner and therefore weighs less, so dispensing gas pressure. Even though the pressure
atmospheric pressure is also less. Atmospheric pres- gauge on the keg of beer reads the same, the absolute
sure decreases by about 1 psi per 2000 feet gained in pressure of the dispensing gas in the keg is decreasing
elevation. To account for this loss of pressure, a good with elevation. Over time, the carbonation level of
rule of thumb is to add 1 psi to the regulator setting the beer being dispensed at a higher elevation will
for every 2000 feet gained in elevation. slowly decrease because the absolute pressure of the
Let’s look at an example in which the ideal dis- dispensing gas is lower than at sea level.
pensing gas pressure for a beer brand in a particular Table 1.3 illustrates that the gauge pressure of
draught beer system at sea level is determined to be the dispensing gas needs to be increased above the
15 psig. At sea level, atmospheric pressure is equal to calculated dispense pressure at sea level in order
14.7 psi, so at sea level a keg of beer with dispensing to maintain the carbonation level of beer being dis-
gas pressure of 15 psig is under an absolute pressure pensed at elevation.
TABLE 1.2. ABSOLUTE PRESSURE DECREASES AS ELEVATION INCREASES WHEN DISPENSING

PRESSURE IS HELD AT THE SAME PSIG.
Elevation (ft. above sea level) Atmospheric pressure (psi) Dispensing pressure (psig) Absolute pressure (psia)
0 14.7 15 29.7
2,000 13.7 15 28.7
4,000 12.7 15 27.7
5,000 12.2 15 27.2
8,000 10.7 15 25.7
10,000 9.7 15 24.7
TABLE 1.3. DISPENSING PRESSURE MUST BE INCREASED AS ELEVATION INCREASES TO MAINTAIN

ABSOLUTE PRESSURE, PSIA.
Elevation (ft. above sea level) Atmospheric pressure (psi) Dispensing pressure (psig) Absolute pressure (psia)
0 14.7 15 29.7
2,000 13.7 16 29.7
4,000 12.7 17 29.7
5,000 12.2 17.5 29.7
8,000 10.7 19 29.7
10,000 9.7 20 29.7
2
TEMPORARY DRAUGHT
DISPENSING SYSTEMS
D
raught beer goes great with outdoor events, 2.1 left and middle). Gas pressure comes from com-
but the temporary setting prohibits use of pressed air introduced by way of a hand-operated
traditional direct-draw or long-draw draught pump integrated into the coupler.
equipment. Instead, we usually use one of two differ- Since these simple systems introduce compressed
ent systems, hand pumps or jockey boxes. air into the keg, they are suitable only for situations
where the beer will be consumed in a single day. Also,
HAND PUMPS these dispensing systems typically do not produce
Hand pumps allow draught beer to be dispensed for the best serving results, since balancing the correct
a one-day occasion or event. These systems com- top pressure is very imprecise. For best results, the
promise accepted standards of draught dispensing keg must be kept in ice and consistently—but not
in order to offer a simple method for serving excessively—pumped as the contents are dispensed.
draught beer. Pumping the keg with the faucet closed will only
In the simplest systems, the beer flows to a simple serve to build up pressure in the head space, encour-
faucet attached to a short section of vinyl hose (fig. aging the absorption of oxygen into the beer.
19
Improved designs use single-use CO2 cartridges with JOCKEY BOX SETUP AND USE
an integrated regulator (fig. 2.1 right). These units may A coil has a relatively high surface area to volume ratio
also include a traditional vented faucet mounted on when compared to a cold plate, because the length of
a short length of stainless steel beer line. This design tubing that the beer passes through in a coil is greater.
overcomes the key shortcomings of hand-pumped taps. This means coil-style jockey boxes can pour chilled
beer at a faster rate than those equipped with a cold
plate. Thus, coil-style jockey boxes are better suited for
situations where faster pour rates and greater volumes
are needed. With a lower surface area for chilling, the
cold plate style is appropriate when the beer can be
dispensed more slowly.
Kegs used with a cold plate jockey box should be
iced if the ambient temperature is above 55°F since
Plastic Metal Combined with CO2 Cartridge the plate has a limited cooling capacity. By constrast,
Figure 2.1. Common temporary beer dispensing equipment, showing a simple a coil-style jockey box can pour beer efficiently even
plastic (left) and metal (middle) hand pump, and a hand pump combined with
a CO2 cartridge with integrated regulator (right).
with the kegs sitting at room temperature (64–74°F). If
the ambient temperature is above room temperature,
JOCKEY BOXES the kegs should be iced even when using a coil-style
Jockey boxes offer a superior temporary dispensing jockey box.
system. In a jockey box system, a normal coupler is Beer line used with a jockey box should be colored
attached to the keg and CO2 is used to pressurize the since the line is typically subjected to light, which has
system. Beer passes through a cold plate or stainless the potential to cause light-struck beer. This is the
steel coil that is submerged in ice (fig. 2.2). The beer is ONLY time where flexible vinyl beer line is suggested
flash chilled to the proper dispensing temperature. A to be dark. It does not allow for a visual inspection
jockey box equipped with a cold plate uses ice to cool and so should be clear in all other situations.
beer flowing through the cold plate (ice water should be
avoided as it is too cold and could freeze residual water Setting Up a Cold Plate Jockey Box
or low-alcohol beer in the internal lines of the plate). • Tap the keg and run beer through the faucet
A jockey box equipped with stainless steel coil uses ice before adding ice to the jockey box. This
and water to chill beer flowing through the coil. removes water left behind during the cleaning
Jockey boxes are not appropriate for day-to-day use, process before temperatures in the plate get
as draught beer is perishable and room temperature cold enough to freeze it, causing turbulence or
storage accelerates aging. The high-pressure CO2 used blockage of the beer flow.
can also overcarbonate a typical keg when tapped lon- • Place ice both underneath and on top of the
ger than a day. Partial kegs remaining from temporary cold plate in the ice chest. As time passes, the
service are not usable in other settings. ice will “bridge” and should be removed to
allow better contact with the cold plate and
remaining ice. Ice should be added periodically
and water drained from the ice chest.
• Set CO2 pressure at 25 to 35 psi. This will vary
depending on how much tubing is contained in
the plate and thus how much resistance to flow
is built into each line. Pressure can be adjusted
to attain desired flow rate.
Figure 2.2. Left to right: A typical jockey box system equipped with coils, a
stainless steel coil, and a cold plate.
TEMPORARY DRAUGHT DISPENSING SYSTEMS
Setting Up a Coil-Style Jockey Box

• Tap the keg and run beer through the coil and
out the faucet.
• Add ice to the ice chest and completely cover Drain to bucket
the coil. (Unplugged & continually
draining)
• Add cold water to the top of the coil. This Beer out
creates an ice bath, giving excellent surface to faucet
contact. Ice water is also a better heat conduc- Single ear clamp
Hex nut
Beer in
tor than straight ice. from keg
Hose nipple
Washer seal
Beer thread fitting
• Set CO2 pressure at 35 to 40 psi on 120 ft. Washer seal
coils. Shorter coils are not recommended but,

if used, should dispense beer at 30 to 35 psi.
Since coil length varies, so too will psi. This is Jockey box with cold plate
usually a trial and error process as opposed to
an actual calculation.
Metal
DRAUGHT SAFETY Beer out
ferrule
Hex nut Rubber
to faucet grommet
When not in use, all beer lines should be left clean

and pH neutral (i.e., all cleaning chemicals thoroughly
rinsed away). The lines should be blown out with CO2 or Beer in
from keg
hung up vertically to air dry, if possible.
Drain to bucket
(plugged)
Jockey box with coil

CLEANING AND MAINTENANCE
Temporary dispensing equipment must be cleaned
immediately after use. It is nearly impossible to 3/8” I.D.
remove the mold and biofilms that can result from Double gauge
primary
jumper lines
regulator with Drain (plugged)

storing cold plates, coils, or a jockey box that has had 2 shut-off’s
old beer left in the lines.

For cleaning jockey boxes, refer to the detailed elec- Drain bucket
tric cleaning pump procedures outlined in chapter 7.

After cleaning, the water in the lines must be blown
out to prevent mold growth and preferably hung up
vertically to remain dry. Brand B
• If the recirculation pump is capable of being run Brand A

Typical jockey box setup
dry: before breaking down the recirculation loop,
remove the inlet from the rinse water with the Figure 2.3. Water should be allowed to drain out of the jockey box when using a
pump running so air pushes out all of the rinse cold plate. A coil should be submerged in ice water during use.
water in the lines.

• If the recirculation pump is not capable of being
run dry: after breaking down the recirculation
loop and reattaching faucets, tap an empty pres-
sure pot, or cleaning canister, and use the gas
pressure to blow all of the water out of the lines.
FOURTH EDITION 21
3
DIRECT-DRAW
DRAUGHT SYSTEMS
R
etailers use direct-draw systems in situations number of kegs accommodated varies based on box
where the kegs can be kept refrigerated in and keg size. The other common direct-draw system
very close proximity to the dispensing point is a walk-in cooler that shares a wall with the bar,
or faucet. In some cases, the beer sits in a cooler keeping the kegs close to the dispensing point so that
below the counter at the bar. This is a keg box, or beer can be drawn directly through the wall from the
kegerator, a self-contained refrigerator where the keg to the faucet.
Figure 3.1. Common direct-draw systems, a keg box (left) and walk-in cooler (right).
23
recessed drip trays under draught towers. Many of

these will also include a glass rinser for prerinsing
clean glasses. These drip trays should be plumbed to
empty into a drain or floor sink.
Figure 3.2. A typical direct-draw system.
EQUIPMENT
The nine components discussed in chapter 1 appear
in both types of direct-draw system; only a little addi-
tional equipment comes into play. As with temporary
systems like jockey boxes, most direct-draw systems
employ vinyl tubing, or other flexible tubing, and
pure CO2 gas. Compared to barrier tubing, vinyl beer
line is relatively permeable to oxygen ingress and the
flavor of beer stored in these lines can change over-
Figure 3.3. Common drip tray setups. Top to bottom: wall-mounted with back-
night. As part of their opening procedures each day, splash, surface-mounted under faucets with rinser.
some retailers will drain this beer or, in some cases,

use it for cooking. A newer generation of flexible Towers
tubing has become available in recent years that, in Direct-draw keg boxes and most long-draw systems
some instances, demonstrates barrier-like qualities, mount the dispensing faucet on a tower. This tower
including both a lower permeability to oxygen ingress attaches to the top of the bar or keg box. Towers come
and lower likelihood of flavor absorption. in various shapes and sizes and may have anywhere
As permanent installations, direct-draw systems from one to dozens of faucets (fig. 3.4).
typically include a drip tray and some systems also To achieve proper beer service, the beer line running
incorporate a tap tower. In addition, shanks support through the tower to the faucet must be kept at the same
the faucets in either tower or wall-mount applications. temperature as the beer cooler. Direct-draw systems use
The following sections discuss these elements of the air cooling, while long-draw systems typically use glycol
Photo © Getty/EddieHernandezPhotography (wall mounted faucets)
system, as well as the use of CO2. cooling. Air-cooled towers are insulated on the inside
and cold air from the cooler circulates around the beer
Drip Tray lines and shanks. This works with direct-draw systems
Many draught systems include a drip tray placed thanks to the close proximity of the tower to the walk-in
below the faucets and most health departments cooler. Some keg boxes have specialized corrugated
require them (fig. 3.3). tubing connected to the refrigerator’s evaporator hous-
Many walk-in based direct-draw systems use a ing. This tubing is designed to be inserted in the tower
wall-mounted drip tray that includes a backsplash. to provide for cold air flow up to the faucet. Typically,
This design may be used on some air-cooled long- cold air is supplied directly from the discharge of the
draw systems as well. Bars typically place surface or evaporator and is colder than the keg temperature.
DIRECT-DRAW DRAUGHT SYSTEMS
Shadow Box
In some direct-draw applications that use a walk-in
cooler, it may be necessary to cut a section out of the
cooler wall where the shanks are placed (fig. 3.5). The
wall is then recessed in a shadow box to minimize the
shank length and keep foaming to a minimum.
Gas (CO2)
CO2 is the primary gas used to dispense draught beer.
CO2 in the head space of the keg or serving tank serves
to maintain proper carbonation within the beer and
also provides pressure to help move the beer from the
cooler through the beer lines to the faucet. CO2 used for
dispensing beverages must be of sufficient purity and
free of off-aromas and organic or other contaminants.
See appendix A for detailed purity specifications.
DRAUGHT SAFETY
High concentrations of CO2, which displaces oxygen,
can result in death in less than 15 minutes. CO2 is
colorless and odorless and should therefore be treated
as a gas with poor warning properties. It is denser than
air and high concentrations can persist in low, enclosed
Figure 3.4. A pass-through tower with eight faucets (top) and a double faucet
tower (bottom). areas. Gaseous CO2 is an asphyxiant. Concentrations
of 10% by volume (100,000 ppm) or more can produce
unconsciousness or death. Lower concentrations may
cause headache, sweating, rapid breathing, increased
heartbeat, shortness of breath, dizziness, mental
depression, visual disturbances, and shaking. The
seriousness of these latter symptoms is dependent on the
CO2 concentration and the length of time the individual
is exposed. The response to CO2 inhalation varies
greatly between individuals.
Figure 3.5. Shadow box.
FOURTH EDITION 25
CO2 Monitors
Electronic CO2 monitors are available for installation UNITS OF CARBONATION
in walk-in coolers. Such devices can prevent serious
In the United States and some other countries, the industry
injury or death from CO2 inhalation by sounding an
measures beer carbonation in units of “volumes of CO2.”
alarm when CO2 levels are elevated.
A typical value for a keg might be 2.5 volumes of CO2,
meaning literally that 2.5 keg-volumes of uncompressed
CO2 has been compressed and dissolved into one keg of
beer. Carbonation levels in typical beers run from 2.2 to
2.8 volumes of CO2 but values can range from as little as
1.2 to as high as 4.0 in specialty beers.
In Europe and other countries, the industry typically
measures carbonation in terms of “grams per CO2 per
Figure 3.6. Electronic carbon dioxide (CO2) monitor and alarm. liter of beer.” A good rule of thumb is to multiply volumes
of CO2 by 2 to estimate grams per liter. So, a beer with
2.5 volumes of CO2 would contain about 5 grams per
liter of CO2. For more information on this calculation,
DRAUGHT SAFETY see appendix B.
Good general ventilation should be sufficient to control

TABLE 3.1. BEER CARBONATION AT SEA LEVEL
worker exposure. Carbon dioxide detection devices
IN VOLUMES CO2 AS A FUNCTION OF SYSTEM
should be installed and regularly inspected in enclosed
TEMPERATURE AND CO2 PRESSURE*
environments such as walk-in coolers and storage
rooms. Personal CO2 or oxygen monitors can help CO2 pressure (psi)
workers to be aware of any asphyxiation hazards. Temp (°F) 9 11 13
While performing maintenance on any system 34 2.5 2.7 2.9
involving CO2, the gas should be shut off prior to 38 2.3 2.5 2.7
any work being performed. If CO2 is released inside 42 2.1 2.3 2.5
an enclosed environment it should be immediately *Pressures rounded for purposes of illustration. Do not use this table for system
adjustment.
ventilated to allow CO2 levels to return to normal.
Anyone working in such an environment should avoid
working in low points where CO2 accumulates.
Looking at the values in table 3.1, beer in a keg at
38°F needs a pressure of 11 psi to maintain 2.5 volumes
CARBONATION DYNAMICS of CO2 as the beer is served. As long as the temperature
The level of carbonation in beer responds to changes and pressure remain constant, the beer maintains the
in storage and serving conditions. Let’s consider an same carbonation level. If the temperature of the beer
average keg with a carbonation of 2.5 volumes of changes, so does the required internal keg pressure. In
CO2 (see Units of Carbonation sidebar) and see what table 3.1, we see that if the pressure remains at 11 psi
happens when conditions change. but the temperature of the beer rises to 42°F, the overall
For any keg, the beer temperature and the CO2 carbonation in the beer drops to 2.3 volumes of CO2
pressure applied to the keg influences the amount (this drop may occur over a few days). This is because
of CO2 that is dissolved in the beer (table 3.1). At a CO2 dissolved in the beer moves from the beer to the
given temperature, a specific pressure must be applied head space. Alternately, if the temperature remains at
to the keg to maintain the carbonation established 38°F but the CO2 pressure increases to 13 psi, then the
by the brewery. If temperature or pressure varies, carbonation level of the beer in the keg will increase to
carbonation levels will change. 2.7 volumes as the beer absorbs additional CO2.
DIRECT-DRAW DRAUGHT SYSTEMS
The ideal gauge pressure for a beer is the pressure at SYSTEM BALANCE AND ACHIEVING FLOW
which CO2 is not diffusing from beer into the head space So far we have seen what happens to a beer’s carbon-
and excess CO2 is not absorbing in the beer. This value ation in the keg as the result of applied pressure and
varies from location to location depending upon factors temperature. Beer must travel from the keg to the
such as temperature, altitude, and carbonation level of glass, and along the way it encounters an opposing
the beer. Because beer carbonation can vary with the force, resistance. The beer line and changes in height
temperature of your cooler and the pressure applied to impart resistance to the flow of beer from the keg to
the keg, you must take care to maintain steady values the faucet. The pressure applied to the keg overcomes
suited to your system and beers. this resistance and drives the beer through the system
and to the customer’s glass. To achieve proper flow
and beer quality, the pressure applied to the keg must
equal the total resistance of the draught system.
Figure 3.7. A secondary regulator is used to adjust individual keg pressure to the
ideal gauge pressure appropriate for the system and beer.
A Note about Altitude

Pressure gauges used on draught systems measure
in pounds per square inch, gauge (psig). This is the
difference between the pressure in the keg and atmo-
Figure 3.8. Properly balanced draught dispensing systems should deliver beer
spheric pressure (atmospheric pressure is 14.7 psi at sea with a proper head.
level). When dispensing beer at higher elevations, the
carbonation level of the beer does not change but the We have already demonstrated that the pressure
pressure displayed on the gauge (i.e., psig) will read low, applied to the keg needs to be matched to the carbon-
by approximately 1 psi per every 2000 feet of elevation. ation level of the beer. This creates a problem when
So a keg dispensed at 10,000 feet would need to have the resistance of the system calls for more (or less)
the gauge pressure increased by approximately 5 psig pressure than is needed to maintain the carbonation
above the calculated dispensing pressure at sea level. of the beer. To prevent conflicts and to balance the
See page 18 in chapter 1 for more details on correcting system, draught technicians design system resistance
for elevation. to match the pressure applied to the beer.
A balanced draught dispensing system delivers
DETERMINING CO2 PRESSURE IN clear-pouring beer at the rate of two ounces per second.
Photos © Aaron Colussi (regulator); Christine Celmins Photography (beer)
A DIRECT-DRAW SYSTEM This means it takes about eight seconds to fill a pint
Because direct-draw systems are typically quite short, glass and about one minute to pour one gallon of beer.
the pressure of pure (100%) CO2 required to maintain For most direct-draw systems, balancing the
proper carbonation is usually sufficient by itself to also system is quite simple. Most direct-draw kegerators
deliver the beer from the keg to the faucet without and walk-in coolers where the kegs are close to the
overcarbonating the beer. faucets will simply take a 4–5 ft. length of 3/16" internal
You can determine ideal gauge pressure for pure CO2 diameter (ID) vinyl tubing (see table 3.3).
using table 3.2 (reproduced in appendix B). If you do Some system setups benefit from flow rates faster
not know the carbonation level in the beer, you can or slower than 1 gal./min. If you try to achieve faster
estimate it using the procedure found in appendix B. pours by increasing the gas pressure, you will create
FOURTH EDITION 27
TABLE 3.2. DETERMINATION OF PURE CO2 EQUILIBRIUM GAUGE PRESSURE (PSIG) FOR GIVEN
VOLUMES OF CO2 AND TEMPERATURE
Volumes of CO2
Temp. (°F) 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3.0 3.1
33 5.0 6.0 6.9 7.9 8.8 9.8 10.7 11.7 12.6 13.6 14.5
34 5.2 6.2 7.2 8.1 9.1 10.1 11.1 12.0 13.0 14.0 15.0
35 5.6 6.6 7.6 8.6 9.7 10.7 11.7 12.7 13.7 14.8 15.8
36 6.1 7.1 8.2 9.2 10.2 11.3 12.3 13.4 14.4 15.5 16.5
37 6.6 7.6 8.7 9.8 10.8 11.9 12.9 14.0 15.1 16.1 17.2
38 7.0 8.1 9.2 10.3 11.3 12.4 13.5 14.5 15.6 16.7 17.8
39 7.6 8.7 9.8 10.8 11.9 13.0 14.1 15.2 16.3 17.4 18.5
40 8.0 9.1 10.2 11.3 12.4 13.5 14.6 15.7 16.8 17.9 19.0
41 8.3 9.4 10.6 11.7 12.8 13.9 15.1 16.2 17.3 18.4 19.5
42 8.8 9.9 11.0 12.2 13.3 14.4 15.6 16.7 17.8 19.0 20.1
Source: Data from Methods of Analysis, 5th ed. (Milwaukee, WI: American Society of Brewing Chemists, 1949).
Note: Values assume sea-level altitude. Add 1 psi for every 2000 ft. above sea level.
overcarbonated beer and foam at the tap. Foamy beer

can also result if you try to achieve slower pours by
decreasing the gas pressure; this can also create flat
beer. If you need to change flow rate, the resistance
of the system should be altered to achieve the desired
result, not the gas pressure. Gas pressure, once set for
a particular beer, remains constant and should never
be adjusted to alter the flow rate of the beer.
For long-draw systems or systems that need differ-
ent flow rates, figuring restriction and choosing the
correct tubing is more complex. For more information
on these calculations, see Appendix C.
Figure 3.9. Direct-draw kegerator with single tower.
TABLE 3.3. DIRECT-DRAW DRAUGHT SYSTEM BALANCE AT 38°F
Carbonation (volumes CO2) 2.3 2.4 2.5 2.6 2.7 2.8 2.9
Applied CO2 (psig) 9.2 10.3 11.3 12.4 13.5 14.5 15.6
3 16" Vinyl beer line length 3'3" 3'5" 3'9" 4'2" 4'6" 4'10" 5'7"
4
LONG-DRAW
DRAUGHT SYSTEMS
T
he most complex draught systems fall into the Here we will consider long-draw systems by
long-draw category. Designed to deliver beer focusing on the three main components of a draught
to bars well away from the keg cooler, long- dispensing system: beer line, gas, and cooling.
draw systems usually employ equipment not seen
in temporary and direct-draw setups. From around BEER LINE
1990 to 2010, the average long-draw system doubled While exceptions exist, most long-draw systems still
in complexity from roughly five faucets to more push beer from kegs. Beer exits the keg through a
than 10 faucets. Today it is common to find very coupler and usually enters a vinyl or other flexible
complex draught systems at retail with dozens of beer line, just as we have seen with temporary and
faucets. While long-draw systems offer designers the direct-draw systems. But in long-draw systems the
option to put beer far from the bar, allowing more flexible tubing does not last long. It typically goes
flexibility with keg handling or layout, the distances about six feet before connecting to a wall bracket
they cover can cause problems and increase costs that serves as a transition to specialized barrier tub-
Photo © Getty/LeslieLauren
for equipment, cooling, and beer waste. As with ing. Designed for minimum resistance and superior
all systems, it is important to minimize line length cleanliness, barrier tubing should carry beer most
and diameter where possible to reduce beer loss and of the distance from keg to faucet in long-draw sys-
facilitate cleaning. tems. Barrier tubing is not the end of the journey;
29
Glycol chiller
Gas blender
Figure 4.1. Configuration of a typical long-draw system.
most draught towers use stainless steel tubing Barrier Tubing

to carry the beer to the faucet. In addition, many Barrier tubing has a “glass-smooth” lining that inhibits
systems include some length of narrow-gauge vinyl beer or mineral stone deposits and also inhibits micro-
or other flexible tubing, called choker line, between bial growth to maintain beer freshness. Its properties
the end of the barrier tubing and the stainless steel make barrier tubing the only industry-approved beer
tubing of the draught tower, which provides a way to line for long-draw systems.
accurately balance the system. In the end, however, Barrier tubing may be purchased separately in various
the beer flows through a faucet just as we saw with diameters, but most suppliers sell it in prepared bundles
the direct-draw systems. (called bundle or trunk housing) that have beer lines
You may also find foam on beer detectors (usually and glycol coolant lines wrapped inside an insulating
referred to as FOBs) on the beer lines of many long- cover (fig. 4.2). These bundles vary by the number of
draw systems. Located in the cooler at or near the beer lines they carry, with popular sizes matching the
wall bracket, these devices fill with dispensing gas number of faucets commonly found on tap towers.
when beer from a keg runs out, thereby shutting off Many older long-draw systems have single-wall
flow to the main beer line. This prevents beer loss by polyethylene tubing installed. This relatively porous
keeping the main beer line full of pressurized beer
while the keg is changed. The jumper line between
the keg and FOB is then purged and normal beer
service can resume. FOBs are discussed in further
detail later on in this chapter.
Figure 4.2. Cross-section of a long-draw beer line bundle.
LONG-DRAW DRAUGHT SYSTEMS
material allows oxygen to enter, CO2 to escape, and Choker Line

makes cleaning difficult, resulting in stale, flat, and Choker line, also known as restriction tubing,
potentially tainted beer in the lines. Older long-draw is a section of 3/16" ID vinyl or flexible tubing of
systems with vinyl or polyethylene beer lines should variable length installed at the tower end of a long-
be repacked with fresh beer each day because of the draw system (fig. 4.3). The purpose is to add to
detrimental effects of oxidation (the beer drained the overall system restriction and thus achieve the
during this process can be used for cooking, how- target flow rate at the faucet. Choker line is con-
ever). This expense alone can significantly decrease nected at one end to the barrier tubing in the trunk
the payback time when replacing beer lines in an old housing with a reducing splicer, and at the other
long-draw system with barrier tubing. end to a hose barb on either the back side of the
Today, you may find blue and red polyethylene shank inside the tower or to the stainless tubing
tubing carrying glycol from and to your glycol extending from the tower.
power pack—this is the only recommended use for Wherever possible, vinyl tubing should not be used
polyethylene tubing in long-draw systems. Vinyl as choker tubing between barrier tubing bundles and
tubing should only be used as jumper line between faucet shanks. In this more permanent application,
keg couplers and long-draw barrier tubing trunks, vinyl tubing is very difficult to regularly replace.
and avoided wherever possible as choker line between Alternatives to vinyl should be explored, which
barrier tubing trunks and faucet shanks (discussed might include using alternative, higher-quality flex-
in the next section). Vinyl and polyethylene tubing ible tubing or other means of adding resistance. See
should never be used in long-draw bundles. the “System Balance and Achieving Flow” section
below for more information.
Shank with elbow
Wall Brackets
Snap
ring Wall brackets join tubing together in a long-draw
Top
Sleeve cap walk-in cooler. The wall bracket gives a solid con-
necting spot for jumper lines from the keg. Tubing
Hose is connected with a washer, nut, tail piece, and clamp
clamp
Coupling Outside combination.
nut ﬂange
Most wall brackets installed in the past were made
of plated brass, which should be inspected for wear
Choker and replaced with stainless steel.
line
Column
shell
Hose Barb
clamp connecting to
trunk line
Insulation
Figure 4.3. Choker line within faucet tower. Figure 4.4. One-faucet bracket (left) and two-faucet wall bracket (right).
FOURTH EDITION 31
Foam on Beer Detector (FOB) Beer Pumps

An FOB stops the flow of beer through a line once Beer pumps draw beer from a keg or other beer serv-
the keg empties. This reduces the beer loss normally ing vessel and deliver it to the faucet. Rather than using
associated with changing a keg and therefore reduces gas pressure to drive beer, beer pumps use mechanical
operating costs. While available in different designs, force to propel the beer through the system. Beer pumps
most FOBs feature a float in a sealed bowl that drops are usually found in draught systems when working
when beer flow from the keg stops, which allows the pressures for gas-driven dispense get too high (above
beer lines to stay packed. 35 or 40 psi), which includes very long runs (>200 feet)
FOBs should be cleaned every two weeks when or high vertical lifts. Above these pressures, beer will
the draught system is cleaned. They should also be absorb enough nitrogen from the blended dispensing
completely disassembled and manually cleaned every gas to create long-lasting, smaller-sized foam bubbles
six months to ensure a clean system. that in turn can cause problems when dispensing beer.
Beer pumps are often used on multibarrel brewpub
serving tanks that have low-pressure limits. Serving
tanks must be constructed to American Society of
Mechanical Engineers (ASME) standards in order to
safely dispense beer above 15 psi.
Beer pumps themselves are powered by high-pres-
sure gas or compressed air that does not come into
contact with the beer. Most retailers power their beer
pumps with CO2; in these cases, the pump exhaust CO2
gas must be vented outside the cooler or building to
avoid CO2 buildup and asphyxiation. Carbon dioxide
Stainless can be relatively expensive to use to power beer pumps
steel FOB Plastic FOB Plastic FOB
compared to compressed air, but CO2 is usually already
available at any location serving draught beer, so is
Figure 4.5. Stainless steel FOB (left) and two types of plastic FOB (middle and right).
often simpler to use.
Foam
on beer
detector
Figure 4.6. FOBs and wall brackets in walk-in cooler.
air with small amounts of moisture or oil that can

DRAUGHT SAFETY damage beer pumps over time and they can break
down, leaving the retailer unable to dispense beer.
The exhaust CO2 gas from a beer pump must be vented Some portion of the pump contacts the beer and,
outside the walk-in cooler or building to avoid CO2 like anything else, it must be regularly cleaned to
buildup and asphyxiation. prevent beer stone buildup and microbial contami-
nation. See special cleaning considerations on page
74 of this manual.
Beer pump setups require two operational pres-
sures: CO2 pressure on the keg or tank to maintain
beer carbonation, and separate gas pressure to the
pump so that the pump can propel beer to the faucet.
There are two basic beer pump types, fixed pressure
and additive pressure. Fixed pressure pumps are
becoming much less common today. Because fixed
pressure pumps deliver beer at the same pressure
Shurflo pump Flojet pump being applied to the beer keg or tank, they are less
useful in systems balanced at higher pressures.
Figure 4.7. Examples of beer pumps: a SHURflo® pump (left) and a Flojet® pump (right).
Additive pressure beer pumps are most useful for very
If using compressed air to drive beer pumps, pump long long-draw systems, since the pressure applied to
and keg regulators must be separated—compressed the keg is added to the pressure of the gas driving the
air should never come into contact with draught beer. beer pump. Additive pressure pumps have one other
Also, high-quality air compressors that clean and dry advantage—beer may still be dispensed (although
the air must be used to avoid damaging beer pumps. much more slowly) if they fail, whereas beer cannot
Smaller, less expensive air compressors may deliver be served if a fixed pressure pump fails.
Foam
on beer
detector
Beer pump
Figure 4.8. Beer pumps and FOBs in walk-in cooler.
FOURTH EDITION 33
Here are some good rules of thumb for using beer

pumps in draught beer dispensing systems:
• Be sure to refer to detailed cleaning procedures
provided by the pump manufacturer, and to
procedures found on page 74 of this manual.
Do not let your cleaning solution get too hot or Coupler Vinyl adapter
you will damage your pump.
Figure 4.9. Examples of quick-connect fittings.
• Only use beer pumps that come fitted with a
diverter or backflush fitting, so the pump can
be properly cleaned using recirculation pumps
in either forward or backward direction.
• Proper CO2 pressure (ideal gauge pressure)
should be applied to the keg or tank to maintain
the beer’s carbonation level (see appendix B).
• When using additive pressure-type pumps, set
pump pressure so that the sum total of the keg
pressure plus pump pressure together equal
system resistance pressure.
• Draught systems that utilize beer pumps
should have FOBs placed immediately after the
pump. This keeps the pump from running dry
when the beer supply to the pump runs out, a
primary cause of pump failure.
• Vent beer pump exhaust CO2 out of the walk-in Figure 4.10. Tubing can simply be inserted into quick-connect fittings to make a
connection. For removal, a collet must be depressed as the hose is pulled out of
cooler or building. the fitting.
• Don’t run more than two faucets per beer pump.
• Don’t run more than two beer pumps per sec- GAS
ondary regulator. Mixed Gas: Carbon Dioxide (CO2) and Nitrogen (N2)
• For pumps to function properly, they should be Pushing beer across the distances found in long-
located close to the source (i.e., the keg or tank). draw systems usually calls for gas pressures well
above what is needed to maintain proper beer
Quick-Connect (Push) Fittings carbonation levels with pure (100%) CO2.
Special fittings can join all types of beer line found As we have seen, beer readily absorbs CO2. Any
in long-draw systems. Quick-connect fittings work change in CO2 pressure on a beer results in a change
on hard or rigid tubing, including polyethylene in the carbonation of the beer. Nitrogen (N2) is dif-
(used for glycol), barrier line, and stainless tubing. ferent. For one, it does not absorb into beer at typical
Couplers attach to square-cut tubing ends with an system operating pressures. Also, as an inert gas, it
O-ring and gripper. Adding a vinyl adapter to the does not degrade the flavor of the beer. These quali-
coupler allows for transition from barrier or stainless ties make N2 perfect for blending with CO2 to achieve
steel to vinyl/flexible tubing. higher pressures without overcarbonating the beer.
Thus, in high-resistance draught systems, we use a
mixture of CO2 and N2 to achieve two objectives: (1)
maintain proper beer carbonation and (2) overcome
the system resistance to achieve a proper pour.
Blended Gas Bottles

PURE CO2 AND Blended gas bottles are gas vendor-mixed CO2 and
LONG-DRAW SYSTEMS N2 gas mixes. Often called “G-Mix” or “Guinness
Gas,” these blends are typically available in blends of
Pure (100%) CO2 should only be used in a long-draw 25–30% CO2 / 70–75% N2 and are designed for use
system in very specific situations. One of these situations with nitrogenized or “nitro” beers. Although their use
is in a beer pump system, as described on pg. 32. In is commonplace, there are several limitations to this
the absence of a beer pump, the following conditions mixed gas source.
must be met: (1) ideal gauge pressure is sufficient to The physical characteristics of CO2 limit the amount
produce the proper flow rate and (2) there is absolutely of blended gas that can be stored in a blended gas bottle
no temperature increase in the beer lines outside the compared to pure CO2 or N2. The tolerances of bottled
cooler, both conditions which are highly unlikely. Since blended gas are very difficult to manage during filling.
ideal gauge pressure with 100% CO2 is relatively low, Carbon dioxide becomes liquid at the very high pres-
even a slight temperature increase from the keg cooler sures needed to compress N2. Unless the bottled blend
to the draught line can allow the CO2 to escape from is well mixed, the bottle can become over-pressurized
the beer in the beer line, causing foamy beer at the and the CO2 can become a liquid. Because of this,
tap. The higher pressure of blended gas can to some blended gas bottles contain a very low volume of gas.
degree help eliminate foaming caused by a temperature It also means the blended gas being dispensed from the
increase by keeping beer packed several pounds above head space of the bottle will not be the blend proportion
the carbonation breakout pressure. anticipated, resulting in over- or undercarbonated beer,
increasing expense and decreasing draught beer qual-
Calculating the exact mix of CO2 and N2 depends on ity. For these reasons, blended gas bottles are relatively
all the factors we have discussed: beer temperature and expensive compared to other mixed gas sources such as
carbonation, system resistance, and the total applied gas blenders. When comparing the cost of a gas blender
pressure that’s required to maintain the carbonation to the ongoing expense of premixed cylinder gas, the
of the beer. The details of these calculations are shown payback period for the blender is often under a year.
in appendix C. There are also some excellent resources Another disadvantage of blended gas bottles is that
online, including easy-to-use calculators to help deter- the higher percentage of CO2 that goes into the blend
mine the exact custom blend needed for your draught the lower the overall proportion that can go into the
system (see mcdantim.com for calculators or download cylinder before the CO2 becomes liquid. This limits
the McDantim EasyBlend Calculator app, see fig 4.18). most of the blends in premixed cylinders to very low
The correct blend can be purchased premixed in CO2 or “nitro” applications. If a high-percentage CO2
blended gas bottles, or custom blends can be mixed onsite blend is made available in a premixed cylinder the
from separate CO2 and N2 sources. The use of custom overall volume will be extremely low.
gas blends brings new equipment into play, including Premixed cylinders containing a mix of 25–30%
gas blenders and possibly nitrogen generators. CO2 and 70–75% N2 (i.e., G-Mix) are only intended
for use with nitro beers. These blends are not intended
for use with regularly carbonated beers (those with
DEFINING MIXED GASES more than 2.0 volumes or 3.9 g/L of CO2), even in
high-pressure long-draw systems. Use of G-Mix gas
For the purposes of this manual, as a convention in on regularly carbonated beers causes these beers to
discussions involving mixed gas, the proportion of
lose carbonation in the keg or serving tank. After
CO2 will always be shown first, followed by the
three to five days, the result is flat beer being served.
proportion of N2.
This flat (undercarbonated) beer is more noticeable
FOURTH EDITION 35
near the end of the keg, with the amount of flat beer
increasing the longer the beer is in contact with
this gas. Similarly, 100% CO2 should not be used to
dispense nitro beers, as they will overcarbonate very
quickly and become unpourable.
Gas Blenders
Gas blenders provide the most flexibility in obtaining
mixed gas for dispensing beer. Gas blenders mix pure
CO2 and pure N2 from individual tanks in specified
ratios and can provide one, two, or even three blends on
a single panel.
Single-mix blenders will typically contain a CO2-rich
Single-mix blender blend designed for regularly carbonated beers. For sim-
plicity, many installers would put in a blender with little
thought or planning as to what the blend is, simply defer-
ring to what was the commonly stocked 60%/40% blend.
Recent studies in retail establishments have shown that a
70%/30% blend will more likely result in proper carbon-
ation of draught beer in most retail draught systems. This
has led the industry to stock the 70%/30% blend as the
default blend for installers who do not specify a specific
blend. This is not necessarily the best blend for every
situation, however. The best approach for high-quality
draught beer is to identify and use the exact correct gas
blend for your particular draught system. See appendix
C of this manual for examples of how to calculate this,
Two-mix blender
or consult your professional draught beer equipment
installer or supplier for more advice.
Two-mix blenders usually have one CO2-rich blend for
regularly carbonated beers and the second blend being
a 25%/75% blend for nitro beers. Three-mix blenders
will have two different CO2-rich blends calculated to
adequately serve beers with a reasonable range of CO2
volumes (e.g., 2.2–2.8 volumes of CO2), with the third
blend being the 25%/75% blend for nitro beers. Existing
one- and two-mix blenders can sometimes be upgraded
to two- and three-mix blenders; be sure to check with
your supplier. Recommended features for a gas blender
include:
• an output mix that is preset by the manufacturer
and is not adjustable onsite; and
Three-mix blender
• a blender that shuts down when either gas supply
runs out, preventing damage due to running on
Figure 4.11. Gas blender options. only one gas.
Gas blender
Figure 4.12. Typical setup for gas cylinders and gas blenders.
Nitrogen Generators
Nitrogen generators extract N2 from the atmosphere.
Air is supplied by either a remote or integrated air
compressor. Nitrogen generators are typically equipped
with a built-in gas blender.
To protect N2 purity from compromising draught
beer quality, nitrogen generators should have the fol-
lowing features:
• N2 production purity of at least 99.7%
• air inlets equipped with both an oil/water filter
and a sterile air filter
• oil-free-type air compressors
All nitrogen generator filters should be inspected and

replaced according to the manufacturer’s specifications.
Figure 4.13. Two examples of nitrogen generators from South-Tek Systems, LLC
(left) and Atlas Copco Compressors, LLC (right).
SYSTEM BALANCE AND ACHIEVING FLOW
Having identified our type of dispensing gas, and then
calculated our gas blend and applied pressure with
the formulas in appendix C, we can now balance the
DRAUGHT SYSTEM BALANCE
elements of the long-draw draught system to achieve
our desired flow rate. Our goal is to identify and add
When applied pressure equals system resistance,
up all of the elements in the system that contribute
a draught system will pour clear-flowing beer at the rate
to system resistance and get that figure to match the of 1 gal./min., or approximately 2 fl. oz./sec.
applied pressure in pounds per square inch.
FOURTH EDITION 37
In this manual we will be using degrees Fahrenheit serving vessels should be measured from the middle of
(°F) for all temperature measurements. Just remember the serving vessel fill height to the faucet height.
that we want to know the temperature of the actual beer. Dynamic resistance derives primarily from beer
Since it takes a keg of beer many hours to stabilize at line, and also from some of the many components in
the temperature of the cooler, the beer temperature can a draught system (often called “hardware resistance”).
vary quite a bit from the setting of the thermostat in Items like couplers and faucets usually impart negligible
your cooler. resistance, although some might have a specified value.
We give the applied pressure in pounds per square Draught towers can range from zero to as high as 8 lb. of
inch, gauge abbreviated as psig, or often just “psi”. The dynamic resistance; be sure to check with the manufac-
pressure applied to any keg is shown by the gas regulator turer for exact tower resistance.
attached to it. The combination of beer line tubing may include the
Resistance comes from height and draught system following: the jumper line, which is typically five or six
components like the beer line as the beer flows from feet of vinyl or other flexible tubing that runs from the
keg to faucet. We measure resistance in pounds (lb.) keg coupler to the wall bracket; the trunk line, which is
and account for two types, static and dynamic. For the the main section of tubing, usually barrier tubing, that
purposes of this manual, and generally speaking in the runs the length of the system from the wall bracket in
trade, the resistance in pounds is considered equivalent the cooler to the tower; and the choker line, which is a
to the pressure in pounds per square inch (psi) when length of small-diameter tubing, usually 3/16" ID vinyl or
balancing a draught beer system. other flexible tubing, that connects the trunk line to the
Static resistance comes from the effect of gravity, stainless steel tubing or sometimes the back of the shank
which opposes flow when beer is being pushed to a level inside the tower. The choker is the biggest variable the
above the keg. Here’s one way to think about static resis- installer uses to fine-tune system resistance to achieve
tance: if you have a U-shaped tube filled with water you balance. By varying the length of this high-resistance
can blow in one side and push the liquid up the other tubing, an installer can control flow rate to a large degree.
side of the tube. The weight of the liquid pushing back A few different specially designed devices can be
is the hydrostatic pressure. Each foot of increased ele- used as alternatives to employing choker line restriction
vation adds 0.43 lb. of hydrostatic pressure to a draught with 3/16" ID vinyl tubing. One such device consists of a
beer system that must be overcome by dispensing gas series of plastic segments inserted into a short section
pressure. A figure of 0.5 lb./ft. is often used in the trade of 1/4" ID barrier tubing just below the tower. Another
for ease of calculation, a convention that we will follow is a wire mesh device installed in the shank just behind
in this manual for purposes of discussion and example. the faucet. These devices are of varying restriction
If the beer travels to a faucet above keg level, each and, while potentially useful, also have some potential
foot of increased height will add approximately 0.5 lb. downsides. For one, these items prevent sponges being
of resistance to the system. If the beer travels to a faucet used for cleaning beer line. Additionally, the increased
below keg level, each foot of decreased elevation will surface area may increase the likelihood of bacterial
subtract approximately 0.5 lb. of resistance from the buildup or foaming.
system. When the keg and faucet heads are at the same These three components that contribute to dynamic
height, static resistance is zero. This effect of gravity is resistance all have different resistance values. This is due
independent of tube length, bends, junctions, or other to a combination of the tubing material, tubing diameter,
configuration issues. In the past, the height difference and tubing length. Different resistance values in pounds
used to determine static resistance was often measured per foot for commonly used materials and diameters
from the base of the kegs being dispensed to the faucet are shown in table 4.1. (Note: Table 4.1 is provided as
height. Because a full keg will contain about 2½ ft. of an example only. Please consult your equipment manu-
beer, we recommend measuring from the middle of the facturer for exact values for your specific beer line and
keg being dispensed to the faucet height. Likewise, large system components.)
TABLE 4.1. COMMON MATERIALS AND

the recommended yearly change-out of vinyl tubing is
DIAMETERS USED FOR BEER LINE AND THEIR
DYNAMIC RESISTANCE VALUES not feasible.
Any draught system can be designed to operate under a
Resistance Volume range of applied pressure values. Whenever possible, the
Type Size (lb./ft.)* (fl. oz./ft.)
operating pressure will be set to maintain the proper car-
Vinyl/flexible 3 16 " ID 3.00 16
bonation level in the beer being served. Unfortunately, in
Vinyl/flexible 1/4" ID 0.85 13
some systems this is not possible. Consider the resistance
Vinyl/flexible 5 16 " ID 0.40 1/2
created by long beer lines and climbs of two or more
Vinyl/flexible 38 " ID 0.20 3/4 floors. Even using the lowest resistance components,
Vinyl/flexible 1/2" ID 0.025 11 3 the applied pressures for these systems often exceed that
Barrier 1/4" ID 0.30 13
needed to maintain the appropriate beer carbonation
Barrier 5 16 " ID 0.10 1/2 level. Such systems must use mixed gas or pneumatic
Barrier 38 " ID 0.06 3/4 beer pumps to overcome the problem.
Stainless 1/4" OD 1.20 16
Stainless 5 16 " OD 0.30 13 ACCOMMODATING BEERS

Stainless 38 " OD 0.12 1/2 WITH VARYING CARBONATION
A common issue that arises with draught system design
ID, internal diameter; OD, outside diameter.
*Restriction values may vary, depending on manufacturer.
is how to deal with beers with varying levels of carbon-
ation that are being dispensed on the same system. It is
Once the resistance values are obtained for the three not uncommon to find a draught system stores all the
main elements of dynamic resistance, plus any other beer at one temperature and pours them all with the
significant parts (e.g., the tower), the total dynamic same gas blend at the same operating pressure through
resistance is added to the static resistance for the draught lines that all have the same restriction value.
system. This sum yields our total system resistance. The net result is that some beers may lose carbonation
When total system resistance (in pounds) is equal to while other beers will gain carbonation within the same
the applied pressure (in psi) our flow rate will be one system. This one-size-fits-all setup is not ideal. In order
gallon per minute or 2 fl. oz./sec. to accommodate for differences in desired carbonation,
we can make certain changes with the system equip-
DESIGNING FOR RESISTANCE ment and setup parameters.
While the individual components in any draught
system have a fixed resistance value, draught system CO2 Percentage Adjustment
designers can select from a variety of choices to hit the The adjustment of CO2 percentages for different beers has
target total system resistance. For instance, a 20 ft. run historically been difficult, if not impossible. Gas blending
of 1/4" ID vinyl beer line gives a total resistance of 17 psi, panels usually have only one CO2-rich blend available,
whereas 5/16" ID barrier tubing of the same length only with two-mix blenders typically accommodating nitrog-
generates 2 lb. of resistance. If the target resistance value enized beers with the second blend. Three-mix blenders
is 20 psi, the 1/4" ID vinyl system would need one foot are now available, which offer a nitro beer blend and two
of 3/16" ID choker line added at the tower end to achieve different CO2-rich blends for regularly carbonated beers.
the total system target resistance, whereas the 5/16" ID As it turns out, most regularly carbonated beers can be
barrier tubing would need six feet of 3/16" ID choker divided into two general groups of carbonation level, 2.5
line added at the tower end to reach the same target and 2.7 volumes CO2 (see table 4.2). The higher percent-
(see table 4.1). Whenever possible, systems should be age CO2 blend can balance the higher carbonated beers.
designed so as to minimize, if not eliminate, the need The new three-mix blender panels allow the installer to
for vinyl choker line at the tower end. The choker line customize a gas blend for each of the two carbonation
is usually wrapped into a permanent installation where levels by following table 4.2.
FOURTH EDITION 39
TABLE 4.2. PERCENTAGE CO2 FOR GAS BLENDS of around 2 fl. oz./sec., as long as the pressure variance
USED ON REGULARLY CARBONATED BEERS between different beers is kept at or below 5 psi.
Storage temp.
35–37°F 38–40°F Applied Pressure Adjustment with Flow-Control Faucets
In some instances, a beer’s carbonation level can be so
Applied pressure Median 2.5 volumes CO2
high that the limited pressure adjustment range alone
16–20 psi 75–80% 80–85%
still does not allow the beer to be poured. For these
20–25 psi 65% 70%
highly carbonated beers, the use of a flow-control
Applied pressure Median 2.7 volumes CO2 faucet can be very helpful. A flow-control faucet has
16–20 psi 80–85% 80–90% a restriction lever on the faucet itself, which allows
20–25 psi 70% 75% the bartender to adjust the restriction of the system
and the flow rate of the beer at the dispensing point.
Applied Pressure Adjustment This allows the pressure to be significantly increased
Installers may choose to use a single gas blend for reg- to keep a highly carbonated beer’s carbonation level
ularly carbonated beers and adjust the applied pressure constant while still maintaining a manageable flow
on individual kegs to maintain proper carbonation. rate. Oftentimes the adjusted flow rate needs to be set
This is a helpful option in existing systems with a single much lower than 1 gal./min. (2 fl. oz./sec.), because
CO2-rich gas blend or when a multi-blend gas blender even this standard flow rate can cause very highly
is not available for use. Regularly carbonated beers are carbonated beers to foam in the glass.
divided into two different groups, 2.5 or 2.7 volumes The use of flow-control faucets can be very helpful in
CO2, and the appropriate applied pressure for an indi- all types of systems, including direct-draw systems using
vidual beer can be determined according to table 4.3. 100% CO2. Some systems are outfitted with multiple gas
Most systems have all lines restricted equally, so blends inside the cooler and quick-disconnect fittings
applying different pressures to different beers will result on individual gas lines. These setups allow the gas blend
in certain beers flowing faster or slower than others in to a particular keg to be changed depending on the car-
the same system. These flow rate variances are normally bonation level and the pressure/gas blend combination
not an issue and still allow for nearly optimal flow rates needed to maintain the beer’s proper carbonation.
TABLE 4.3. APPLIED PRESSURE SETTINGS FOR REGULARLY CARBONATED BEERS

ACCORDING TO PERCENTAGE CO2 IN GAS BLEND
psi at 60% CO2 psi at 65% CO2 psi at 70% CO2
2.5 v/v 2.7 v/v 2.5 v/v 2.7 v/v 2.5 v/v 2.7 v/v
temp 40 27–33 n/a temp 40 24–30 27–33 temp 40 21–26 24–29
°F 38 25–31 29–35 °F 38 22–28 26–31 °F 38 20–25 23–28
37 25–30 28–34 37 22–27 25–30 37 19–24 22–27
35 23–28 26–32 35 20–25 23–28 35 18–22 20–25
psi at 75% CO2 psi at 80% CO2 psi at 85% CO2

2.5 v/v 2.7 v/v 2.5 v/v 2.7 v/v 2.5 v/v 2.7 v/v
temp 40 19–24 22–25 temp 40 17–21 19–24 temp 40 15–19 17–22
°F 38 17–22 20–25 °F 38 15–20 18–22 °F 38 14–18 16–20
37 17–21 20–24 37 15–19 17–21 37 13–17 16–19
35 16–20 18–22 35 14–18 16–20 35 12–16 14–18
Notes: v/v, volumes CO2.
Add 1 psi for every 2000 ft. of elevation to account for differences in atmospheric pressure.
EXAMPLE 1: LONG-DRAW,
CLOSED-REMOTE SYSTEM
This example for a long-draw, closed-remote system assumes
that the dispensing gas blend mixture is already fixed; there is a
vertical lift of 12 feet; and the beer trunk line total run is 120 feet.
Find the operating pressure of the system, and then determine the
appropriate tubing size for the trunks and choker-line tubing length.
Beer Conditions
Beer temperature: 35°F
Beer carbonation: 2.6 volumes CO2
Dispensing gas: 70% CO2 /30% N2 blend
First, you must determine the gauge pressure of the blended
Figure 4.14. A Perlick flow-control faucet. gas required to maintain the correct level of carbonation. From
Appendix C, this calculation is:
b + 14.7 ) − 14.7
a=( c
where a is the gauge pressure of the blended gas, b is the ideal
gauge pressure of pure CO2 for this situation (in this case, 10.7 psi;
see table B.1 in appendix B), c is the proportion of CO2 in the
blended gas, and atmospheric pressure is assumed to be 14.7 psi
(i.e., sea level).
a = ( 10.7 + 14.7 ) − 14.7

0.70
= (25.4/0.70) − 14.7
= 36.3 − 14.7
= 21.6 psi (round to 22 psi)
Static Resistance
Vertical lift (faucet height above center of keg): 12 ft.
Static resistance = 12 ft. × 0.5 lb./ft.
= 6.0 lb.
Balance
The applied dispensing gas pressure of 22 psi must be balanced
Figure 4.15. A flow-control faucet allows the bartender to maintain by the total system resistance. Since the static resistance equals 6
a manageable flow rate for highly carbonated beers.
lb., the system will need a total of 16 lb. of dynamic resistance to
be imparted by the beer line restriction.
BALANCING DRAUGHT SYSTEMS
Dynamic resistance = dispensing gas pressure − static resistance
Having reviewed all the concepts behind = 22 − 6
draught system balance, it is instructive to = 16 lb.
compare two example systems to see how Beer Line Restriction
these variables are adjusted to create balanced 120 ft. of 5 16" ID barrier tubing @ 0.1 lb./ft. (see table 4.1)
draught systems in several different settings. 120 ft. × 0.1 lb./ft.= 12 lb.
The Example 1 (page 41) and Example 2 (page 1.3 ft. of 3 16" ID vinyl choker line @ 3.0 lb./ft.
1.3 ft. × 3.0 lb./ft. = 4 lb.

42) callouts take you through the settings
Dynamic resistance from barrier tubing and choker line:
and calculations in each case example, using 12 + 4 = 16 lb.
reference values from appendixes B and C.
FOURTH EDITION 41
conditioned ale. Normally, cask ales have carbonation

EXAMPLE 2: FORCED-AIR levels that are significantly lower than force-carbonated
10-FOOT RUN beer and are pulled with a beer engine. Nitrogenization
allowed retailers to be able to push a low-carbonated
In this example of a forced-air system, the beer cooler is product to the dispensing faucet. Being able to push
directly over the bar. There is a 10 ft. fall from the center the low-carbonated beer instead of pulling it meant
of the kegs to the faucet height, and the total run length that brewers and retailers could, in effect, get close to
is also exactly 10 ft.
a cask experience while having the benefits of modern
Beer Conditions draught dispensing systems.
Beer temperature: 33°F
Beer carbonation: 2.8 volumes CO2
Dispensing gas: 100% CO2
We know the gauge pressure needed to maintain

carbonation is 11.7 psig (see table B.1 in Appendix B).
Static Resistance
Vertical fall: 10 ft. (faucet is 10 ft. below the center of the keg)
Static resistance = 10 ft. × −0.5 lb./ft.
= −5.0 lb.
Note that the resistance here is negative. Because there is
a drop between the keg and the faucet, the static resistance
is contributing to the pressure applied by the gas to the beer. Figure 4.16. Nitrogenized beer “cascades” when dispensed correctly.
Balance
The applied dispensing pressure of 11.7 psi combined
with the 5 psi of static pressure (i.e., negative 5 lb.
static resistance) must be balanced by the total system
resistance. This balancing has to come from dynamic
resistance imparted by the beer line restriction of 16.7 lbs.
Dynamic resistance required = 11.7 + 5
= 16.7 lb.
Beer Line Restriction
10 ft. of 1/4" ID barrier tubing @ 0.3 lb./ft. (see table 4.1)
10 ft. × 0.3 lb./ft. = 3 lb.
4.6 ft. of 3 16" ID vinyl choker line @ 3 lb./ft.
Figure 4.17. Specially designed nitro faucets create turbulence to encourage
4.6 ft. × 3 lb./ft. = 13.7 lb. nucleation of dissolved nitrogen gas upon dispense.
Dynamic resistance from barrier tubing and choker line:
3 + 13.7 = 16.8 lb. (close enough to our target of 16.7 lb.)
What is nitrogenized beer? First, it is important to
Photo © Getty/Camrocker (nitrogenized beer); Getty/Instants
note that N2 does not easily dissolve in beer because its

NITROGENIZED (NITRO) BEERS stable, non-polar molecular structure makes it much
Nitrogenized, or nitro, beer is becoming more popu- less soluble in aqueous solution than, say, CO2. This
lar. It requires special attention, however, including a means N2 does not dissolve at lower pressures—the
specific gas blend of N2 and CO2 as well as a unique kind of pressures encountered in long-draw dispensing
faucet (see fig. 1.13 on page 13 for a detailed break- systems—making it is the perfect medium to apply the
down of a nitro faucet). “push” necessary to get the beer where it needs to go
Nitrogenized beer was developed in the 1960s as a way without changing the properties of the beer. Second, it
to replicate the creaminess and low carbonation of cask is possible to force N2 into solution in beer, but this is
done at pressures far exceeding dispensing pressure and

is done at the brewery. And third, N2 in a nitro beer is
only there to augment the existing CO2, which typically
ranges from 1.1 to 1.7 volumes. The amount of N2 actu-
ally forced into the beer is so small that it is measured in
parts per million and not volumes.
Solubility of CO2 is affected much more by tempera-
ture than is the solubility of N2. The takeaway is that a
nitrogenized beer is still a carbonated beer (albeit at
much lower volumes CO2 than a typical beer) that also
contains a small amount of N2.
Since nitrogenized beer has had a small amount of
N2 coerced into it at high pressure, it must maintain a
relatively high applied pressure to keep the N2, and the
CO2 in solution (for each gas dissolved in a solution,
there is a relationship between the gas’s concentration
and partial pressure). And, since the amount of CO2
is far below that of a regular beer, the applied pressure
ratio of N2 to CO2 will be much greater. The volumes of
CO2 in the beer and the applied pressure calculation will
work off of the same solubility charts that are used for
the other dispensing calculations. Unfortunately, most
charts do not go below 2.0 volumes of CO2 and most
nitrogenized beer is around 1.2 volumes. Because of this,
we recommend the use of online calculators, such as the
McDantim EasyBlend Calculator shown in figure 4.18.
The typical gas blend for nitrogenized beers at 1.2
volumes of CO2 is 25% CO2 / 75% N2 (this keeps the
CO2 in solution at the required carbonation). Using Figure 4.18. A screenshot of the McDantim EasyBlend Calculator app, which can
be a useful tool for balancing draught systems.
the McDantim EasyBlend Calculator, the proper
pressure for a nitrogenized 5.5% ABV (alcohol affects The high pressure required by a nitrogenized beer
solubility) beer carbonated to 1.2 volumes CO2 that is must be balanced within the system, which is done with
dispensed at 38°F in Denver (5280 ft. above sea level) a unique nitrogen, or nitro, faucet. These faucets apply
with a blend of 25% CO2 will be 37.8 psi (fig. 4.18). As additional resistance in the form of a restriction plate
the individual parameters of a given beer change, so found within the housing of the faucet. It forces the
will the applied pressure. beer through five tiny holes (of varying diameter, which
This special 25%/75% high-pressure gas blend keeps will add or detract resistance) and typically account for
the two gases in solution as the brewer intended. Non- around 20 lb. of added resistance to the system.
nitrogenized beers should not be poured on such a blend. In addition, the restrictor plate of a nitro faucet has
The CO2 in regularly carbonated beers will equalize the added function of helping to break the N2 out of
over time to the CO2 volumes of the nitrogenized beer the beer, that is, the N2 comes out of solution back into
(usually 1.1–1.7) but without the benefit of having had the gas phase. Nitrogen, though difficult to get into
N2 already dissolved in the beer. Applied pressure with a the beer, needs coaxing to come back out (because
psi in the mid-30s is not enough to force N2 into the beer. the atmosphere is 78% N2 gas, N2 in solution does not
It WILL go flat and there will be no creamy head. readily want to leave). The agitation due to the beer
FOURTH EDITION 43
being forced through the tiny holes, combined with COOLING

the sudden drop in pressure, will do the trick. The As with many direct-draw systems, the kegs in a long-
pressure in psi on one side of the plate is in the mid-30s draw system reside in a walk-in cooler held at 34–38°F.
while the other side is somewhere around 14.7 psi, if But for long-draw systems additional cooling compo-
at sea level (this will vary depending on the altitude of nents that surround the beer lines themselves are used
the premises). This pressure drop causes both the N2 to keep beer cold throughout its journey from keg to
and CO2 to break out. These two gases move from the faucet. We find two common designs, air-cooled and
dissolved phase to the gaseous phase at different rates. glycol-cooled.
The small N2 bubbles that form begin to move to the In a forced-air long-draw system, beer lines travel
surface of the liquid in a slower fashion than the CO2 through a tube or chase kept cold by a continuously
bubbles. It is the breakout of the slower N2 and the operating recirculation fan. The fan pushes cold air
faster CO2 together that causes the cascading effect so from a condensing unit inside the cooler into and
interesting in the presentation of a nitro beer. The N2 through the ductwork. In both single-duct and dou-
bubbles create a creamy head, which stays around for a ble-duct systems, cold air travels a route from the
longer period of time because of the high concentration cooler to and through the tap tower as well as a return
of N2 in the air. In other words, the N2 gas in the head route back to the cooler. Single-duct systems use a
has nowhere in particular to go, so the bubbles tend not tube-in-tube design effective for runs of up to 15 ft.
to coalescence (i.e., they don’t get bigger and pop). Runs of up to 25 ft. can be created using double-duct
The distance of the draw is typically not a factor systems where separate tubes carry the outbound
for nitro beers because an applied pressure in psi in and return flows. These forced-air systems can be
the mid-30s is enough to push the beer to the faucet especially vulnerable to temperature fluctuations
in almost all long-draw systems (pouring without an in the outside environment. All ductwork should
added pump). And, the restrictor plate will ensure an be well insulated. Temperatures around the room
even, consistent flow from the faucet. should be carefully assessed before installation. It is
The importance of using a specialized faucet and a important to note that temperatures near the ceiling
specific gas blend with nitrogenized beer cannot be of an already hot basement or storage room where
overstated. Nitrogenized beer will not pour correctly if the ducts may run can be significantly higher than
treated as a regularly carbonated beer. At the same time, at ground level.
trying to pour regularly carbonated beer under condi- It is also important to consider the extra cool-
tions designed for a nitro beer will also be problematic. ing load placed on the keg cooler with such an
Figure 4.19. Single-duct air-cooled system.
Nitrogen CO2
Inlet Inlet
150 psi max / 50psi min.
Ales &
Nitrogen & CO2 pressures can be different Lagers
Use Back Up Wrenches
Figure 4.20. Double-duct air-cooled system.
systems require well-insulated and carefully config-

ured trunk line. Each beer line (usually barrier line)
in a trunk touches a glycol line to keep the beer cold
as it travels from keg to faucet (fig. 4.22). Glycol
chillers work well as long as they are maintained
properly; see suggested maintenance points in the
following section.
Glycol towers attach coolant lines parallel to
the beer lines (typically stainless steel tubing) and
surround them tightly with insulation. This cooling
method allows towers to be located remotely from
the cold box, up to several hundred feet away.
In addition to the glycol chiller used to maintain
cold temperatures in the beer lines, some systems,
like those using frosted or “ice” towers, use a sepa-
rate glycol cooling system to chill the faucet tower.
Glycol Chiller Maintenance

Glycol chillers are key components to long-draw
Figure 4.21. Glycol chiller.
dispensing systems. Glycol chillers are much less
installation. Many coolers are specifically designed expensive to maintain than they are to replace;
to cool the exact dimensions of the walk-in cooler, regular maintenance will increase both their service
and adding a forced-air system may overload and life and dependability. The list that follows describes
compromise the entire cooling system. some recommended maintenance practices; be sure
Glycol-cooled long-draw systems service runs to check with your manufacturer for items and proce-
longer than 25 feet. Here, a separate chiller (fig. dures specific to your chillers.
4.21) pumps a chilled mixture of water and food- • Glycol bath: Keep the cover of the glycol bath
grade liquid propylene glycol through cooling lines closed to prevent water vapor from diluting the
parallel to and in contact with the beer lines. These strength of the glycol.
FOURTH EDITION 45
• Condenser: Inspect the condenser monthly

for dirt and airflow obstructions and clean as
necessary. Remove and clean grills to expose
the condenser fins. Remove all contaminants
from the fin surface by using a stiff bristle
Figure 4.22. Photograph showing a cross-section of a typical draught line bundle
with glycol lines. brush, vacuum cleaner, or compressed
gas discharged from the fan side of the
• Glycol bath temperature: Check the temperature condenser.
of the glycol bath every two weeks, making sure • Trunk line: Visually inspect trunk lines every
it is within the range specified by the manufac- six months for signs of ice buildup, insula-
turer. Many chillers have temperature gauges tion damage, and glycol leakage.
that are easily visible from the outside. • Glycol mixture: Check viscosity and condition
• Motors: Check motors monthly to confirm of glycol-water cooling mixture every six
smooth-sounding operation; look for signs months. Test freezing point every 18 months
of overheating. with a refractometer and adjust or replace glycol
• Pumps: Check pumps monthly for smooth-sound- mixture as needed. Typical ranges are 20–25%
ing operation; check connections and insulation glycol; be sure the glycol concentration follows
for leaks or missing insulation. manufacturer recommendations.
Glycol chiller
Figure 4.23. Glycol chiller in long-draw system.
Section II
DRAUGHT SYSTEM
OPERATIONS
D
raught systems from simple to complex can Chapter 5 covers practical issues related to the
deliver high-quality beer—but only when cooler and other “behind the scenes” aspects of beer
properly operated and suitably maintained. service. Chapter 6 looks at glass cleaning and the
Many who work with draught beer will never have proper way to pour a beer.
the chance to buy or install the system components Chapter 7 concludes our discussion of operating
discussed in section I, but all will pour beer from the issues by taking a close look at maintenance and clean-
faucet and nearly everyone will experience foaming ing. Whether you clean your system yourself or hire an
or other problems at some time that can be traced to outside service, you owe it to yourself to understand
operating conditions. In section II of this manual, proper cleaning methods. Without this knowledge,
we consider all the issues involved in operating a you cannot defend against a decline in beer quality at
Photo © Getty/jostrand
draught system and serving the customer a top-qual- your establishment. Finally, chapter 8 looks at steps
ity draught beer. that anyone can follow to troubleshoot issues and solve
draught beer dispensing problems.
47
BREWERSASSOCIATION.ORG
5
PREPARATION
TO POUR
W
hile many of the issues relating to Outside the Cooler
draught beer quality concern system set- 1. Install a CO2 detector where necessary; check
tings and activities that occur at the bar, any confined-space CO2 detector for the area
some operating issues require attention behind the where you are working in order to stay safe and
scenes as well. In this chapter, we will present a check- stay alive.
list of system settings that will assist you in delivering 2. Check the glycol bath operating temperature is
great draught beer to the consumer, including a keg in the 29–32°F range.
temperature guide as well as other behind-the-scenes 3. Visually check the dispensing gas cylinders; a full
preparations that will affect draught system perfor- CO2 cylinder = 800 psi; a full N2 cylinder = 2200 psi.
mance. Finally, we will cover some guidelines for Bulk CO2 tank gauges operate on an “E” for empty
linking kegs in series. and “F” for full scale. Nitrogen generators operate
on a pressurized gauge (set to above 100 psi, check
BEHIND THE SCENES CHECKLIST manufacturer’s instructions).
Before you can be sure your draught system will 4. Check the beer line cleaning log. Beer lines
operate properly and consumers are served the should be cleaned every 7–14 days (check
best possible beer, we recommend attention to the local ordinances for your area concerning the
following items. required frequency.)
49
Inside the Cooler 3. Wipe down surfaces so that they are free of
1. Air temperature inside the cooler should be beer spills.
36–38°F. 4. Check for fruit flies and other bugs living around
2. Liquid temperature thermometer should read the draught tower.
36–38°F. 5. Check that glassware is free of any aromas, dust,
3. Draught beer lines should be full of beer and lipstick, and other imperfections.
free of bubbles or kinks.
4. Draught beer on tap is within the brewer’s These routine checks will keep you and your staff
freshness window for dispensing (varies by in control of the operating conditions of your draught
brewer). Beer flavor in kegs that have been on system. They will help you be proactive and prevent
tap for longer than 45 days may have changed disruptions to service and delivery in your draught
compared to the intended flavor. beer system.
5. Check the cooler is free of beer leaks, drips,
or spills. COLD STORAGE AND PROPER CHILLING
6. Check that all FOBs in the system are in the OF KEGS BEFORE SERVING
pouring position. To ensure fresh flavor and easy dispensing, draught
7. Check that all FOB drains are empty and free beer should remain at or slightly below 38°F
of buildup. throughout distribution, warehousing, and delivery.
8. Visually check all gas pressure gauges are oper- Brewers and distributors use refrigerated storage
ating at the ideal pressure setting: for draught beer. In warm climates or long routes,
a. Direct-draw system using 100% CO2 for they may also use insulating blankets or refrigerated
ales and lagers = 12–15 psi delivery trucks to minimize temperature increases
b. Long-draw system using blended 60–80% during shipping.
CO2 (rich blend) for ales and lagers = At retail, increases of even a few degrees above 38°F
22–25 psi can create pouring problems, especially excessive
c. Premixed 25% CO 2 / 75% N 2 blend (for foaming. Ideally, all draught beer delivered to retail
nitrogenized beers only) with restrictor will be stored cold until served.
faucet = 30–35 psi
d. For precise settings, refer to the McDantim
app (Figure 4.18) discussed in chapter 4. DRAUGHT SAFETY
9. Visually check that gas valves are in the open
position. Buddy-lifting or use of a mechanical lifting system is
10. Listen and feel around gas connections for recommended when moving kegs. A keg will typically
leaks; large leaks will make an audible hiss. weigh 165 lb. when full. Be aware of pinch-points and
11. Ensure all food products are stored away never get below a rolling or sliding keg.
from kegs and beer lines. Dedicated beer
coolers are recommended. Accounts that lack cold storage for their entire
inventory of draught beer should allow adequate
At the Tower chilling time for recently refrigerated kegs in order
1. Flush the faucets with clean water and wipe dry to avoid problems when dispensing. In a similar
with a clean microfiber towel. vein, recently arrived kegs should be allowed ade-
2. Pour 1–3 fl. oz. of beer to make sure the faucet quate chilling time as the contents usually warm
works properly. Evaluate what you pour to up to some degree during delivery. In order to
confirm the tap marker matches the beer in avoid dispensing problems, every keg must be at
the line. or below 38°F when being served. To help ensure
PREPARATION TO POUR
that your kegs are properly chilled before serving, in the series require that the check valve be removed
table 5.1 provides a guide to the approximate time from the gas side of the coupler (see figures 1.8 and
needed to properly chill a keg to 38°F from a given 1.9 in chapter 1). Tap the first keg with the normal
starting temperature. Note that even kegs that “feel coupler. Instead of sending the beer line from this
cold” (e.g., 44°F) may need to chill overnight in first coupler to the bar faucet, connect it to the CO2
order to ensure proper dispensing. Table 5.2 shows inlet on the second keg’s coupler. Subsequent kegs
how quickly a keg will warm up when exposed to can be attached the same way. When pressurized
temperatures above 38°F. From table 5.2, it is clear and pouring, beer flows from the first keg to the
that a keg will warm up from 38°F to 44°F during second and on to the third before it travels to the
delivery or storage at ambient temperature after faucet. Once set, this arrangement will dispense
only four or five hours. But, looking back at table the contents of all the chained kegs before it runs
5.1, we see that same keg will need to be in the empty. A series arrangement should only be used in
cooler for a full 18 hours before reaching a proper accounts that will “turn” or empty kegs rapidly. The
serving temperature of 38°F again.
TABLE 5.1. TIME REQUIRED TO CHILL A

KEG TO 38°F FROM VARIOUS TEMPERATURES
Starting temp. Hours to reach 38°F
50°F 25.0
48°F 23.5
46°F 21.0
44°F 18.0
40°F 7.0
38°F 0
TABLE 5.2. INCREASE IN KEG TEMPERATURE OVER

TIME FROM A 38°F STARTING TEMPERATURE
Time (hours) Temp
0 38°F
1 39°F
2 41°F
3 42°F
4 43°F
5 45°F
6 48°F
LINKING KEGS IN SERIES

Busy accounts may connect kegs in a series or in a
chain to meet peak demand. Chaining two or three
kegs of the same product together allows all of the
chained kegs to be emptied before beer stops flow-
ing. The first keg in the series will be tapped with a
Figure 5.1. Kegs linked in a series should be chained so that the keg closest to the
normal coupler. The second (and subsequent) kegs faucet empties last.
FOURTH EDITION 51
account needs to completely empty the entire series run completely dry, it is important to tap it in front
on a regular basis (every seven days is a common of any empty or partial kegs in the system. This
best practice at breweries). Failure to empty the prevents foaming from beer entering a keg that is not
series completely leaves old beer in the system. If a already full. Figure 5.1 illustrates the progressive
fresh keg is being rotated into a system that is not emptying of chained kegs.
6
SERVING
DRAUGHT BEER
P
roperly designed and appropriately operated, • The draught system should be balanced
your draught system will dispense perfect (pressure = resistance).
draught beer from its faucets. But the con- • The normal flow rate should be 2 fl. oz./sec.
sumer’s experience can still be ruined by improper
pouring, residue in glassware, and unsanitary prac- GLASSWARE CLEANING
tices. In this chapter, we review the serving practices A perfectly poured beer requires a properly cleaned glass.
required to deliver high quality draught beer. As a starting point, glassware must be free of visible soil
To achieve the consumer experience the brewer and marks. A beer-clean glass is also free of foam-killing
intended, beer must be served following specific residues and lingering aromatics such as sanitizer.
conditions and techniques. Let’s review some of the A freshly cleaned glass should be used for every pour.
conditions critical to proper draught dispense. We recommend that retailers never refill a used glass, a
• Beer should be stored between 34°F and 38°F. practice that may also violate local health codes.
• Beer should be served between 38°F and 44°F. Two systems deliver effective beer glass cleaning:
Photo © Brandon Tormanen
• To accomplish proper temperature control, manual cleaning in a three-tub sink, and dedicated
the glycol lines that cool the beer lines in a automatic glass washers. Each approach requires spe-
long-draw system should be set between 29°F cific techniques and a certain degree of discipline. Let’s
and 32°F. look at what’s involved with each one.
53
DRAUGHT SAFETY
Glassware sanitizing is accomplished with chlorine or
quaternary ammonium compounds (also called quats).
Know the correct dilution for your sink volume—excess
sanitizer does not do a better job than the correct
concentration and may be unhealthy for staff and
customers. Keep chlorine levels at 100 ppm and quat
Figure 6.1. Typical three-tub sink setup.
levels at 200 ppm unless your local authority requires
otherwise. Keep safety data sheets (SDSs) nearby for
reference. Regularly review sanitizer procedures with staff.
Manual or Hand Cleaning in a Three-Tub Sink

1. Clean sinks and work area prior to starting in
order to remove any chemicals, oils, or grease
from other cleaning activities or detergents.
2. Empty residual liquid from the dirty glass
to a drain. Glasses should NOT be emptied
into the cleaning water as it will dilute the Figure 6.2. Left: In the three-tub sink system, residual beer must be poured to a
drain, not the cleaning water. Right: Glasses are rinsed in the second tub between
cleaning solutions. detergent and sanitizer tubs.
3. In the first tub, clean the glass in hot water and

suitable detergent. Detergent must not be fat- or oil- Automatic Glass-Washing Machines
based. Detergents suitable for beer glass cleaning 1. Dedicate this machine to cleaning bar and beer
are available through restaurant and bar suppliers. glassware only. Do not subject it to food or
4. Scrub the glass with cleaning brushes to remove dairy product residue.
film, lipstick, and other residue. Rotate the glass 2. Use the correct detergent, sanitizer, and rinse
on the brushes to scrub all interior and exterior agents in properly metered amounts.
surfaces. Be sure to clean the inside bottom of 3. Check detergent, sanitizer, and rinse agent con-
the glass. centrations once each day using kits, or follow
5. In the second tub, rinse the glass heel to toe in the chemical supplier’s recommendations.
cold water. Water for the rinse should not be 4. Use water temperatures of 130°F to 140°F. High-
stagnant but should be continually refreshed via temperature machines designed to operate at
an overflow tube. If time permits, a double dunk 180°F can be used without additional chemical
is recommended and preferred. sanitizers. Please check your health department
6. Sanitize the rinsed glass in a third tub filled with for local requirements.
water and an appropriate sanitizer. Consult the 5. Maintain the machine to assure good water
sanitizer manufacturer's instructions regarding flow through the system, including free flow
appropriate water temperature. Sanitizers typically through each nozzle and washer arm. Drain
contain chlorine, so check the pH and chlorine and refill the machine multiple times each day
content of the sanitizing bath periodically to to ensure fresh rinse water is available after
maintain proper conditions. Chlorine concentra- peak service times.
tion should be 100 ppm or at the required local 6. Regularly service the machine based on the
health department concentration. manufacturer’s or installer’s guidelines.
SERVING DRAUGHT BEER
TESTING FOR “BEER-CLEAN” GLASS

Beer poured to a beer-clean glass forms a proper head
DRAUGHT SAFETY and creates residual lacing as the beer is consumed.
After cleaning, you can test your glasses for beer-clean
Low-foam glassware detergents can be caustic. Use care
status using three different techniques: sheeting, the
when dispensing detergents to avoid skin or eye contact.
salt test, and lacing. Let’s review each technique.
Personal protective equipment (PPE) is recommended.
Sheeting test. For the sheeting test, dip the glass in
Clean up spills or skin contact immediately with large
water. If the glass is clean, water evenly coats the glass
volumes of water. Keep the detergent SDS nearby and
when lifted out of the water. If the glass still has an
regularly review safety procedures with staff. Consult
the SDS or chemical supplier for proper use.
invisible film, water will break up into droplets on the
inside surface.
Salt test. In the salt test, salt sprinkled on the interior
Handling Clean Glasses of a wet glass will adhere evenly to the clean surface,
To keep glassware clean and odor-free after washing: but will not adhere to the parts that still contain a
1. Air-dry the clean glassware. Drying glasses with greasy film. Poorly cleaned glasses show an uneven
a towel can leave lint and may transmit germs distribution of salt.
and odors. Lacing test. For the lacing test, fill the glass with
2. Dry and store glasses in a stainless-steel wire bas- beer. If the glass is clean, foam will adhere to the inside
ket to provide maximum air circulation. Similar of the glass in parallel rings after each sip, forming
deeply corrugated baskets or surfaces also work. a lacing pattern. If not properly cleaned, foam will
3. Do not dry or store glassware on a towel, adhere in a random pattern, or may not adhere at all.
rubber drain pad, or other smooth surface, as
they can transfer odors to the glass and slow Sheeting test Salt test
the drying process.

4. Store glassware in an area free of odors, smoke,
grease, and dust.
5. Store beer glasses dry in a chiller. Never use a
freezer. Chill glasses at 36–40°F.
6. Store chilled glasses in a separate refrigerator away
from food products, such as meat, fish, cheese, or
onions, as they can impart an odor to the glasses.
Lacing test
Figure 6.3. Clean glasses should be allowed to air dry. Figure 6.4. Three properly cleaned glasses used to show the three methods for
testing beer-clean glassware.
FOURTH EDITION 55
GLASSWARE TEMPERATURE 45-degree angle Pouring at 45-degree angle
Part of dispensing draught beer at the correct tem-

perature for the consumer involves paying attention
to the temperature of glassware during service.
• Serving between 38°F and 44°F delivers the
best taste experience for most beer styles.
Domestic lager beer can be enjoyed at 38°F to Topping up glass Closing faucet
40°F if served in a chilled glass. Beer served
at near-frozen temperatures retains more CO2
gas (resulting in a more filling experience for
the consumer) and blinds the taste experience
(taste buds are numbed, resulting in a bland
taste experience) in comparison with beer
Figure 6.5. Properly pouring draught beer is a four-step process.
served at recommended temperatures.
• Room-temperature glasses are preferred for Technique
craft beer but may cause foaming with highly As illustrated in figure 6.5, properly pouring draught
carbonated beer. beer is a four-step process:
• Chilled glasses are preferred for domestic 1. Hold the glass at a 45° angle, open faucet fully
lager beer, but they should be DRY before (fig. 6.5, top left).
chilling. Wet glassware should not be placed 2. Gradually tilt the glass upright once beer has
in a freezer or cooler as it may create a sheet of reached about the halfway point in the glass
ice inside the glass. (fig. 6.5, bottom left).
• Frozen glasses will create foaming due to a 3. Pour beer straight down into the glass, working
sheet of ice being formed when the beer is the glass to form a one-inch collar of foam
introduced to the glass. Extremely cold glass (the head). This is for visual appeal as well as
surfaces will cause beer to foam due to a rapid carbonation release (fig. 6.5, bottom left).
release of CO2 from the product. 4. Close the faucet quickly to avoid wasteful over-
• Water mist devices may be used to pre-wet and flow (fig. 6.5, bottom right).
chill the glass interior prior to filling. Glass
interior should be mostly free of excess water While retailers struggle with customers who demand
before pouring. Water supplied to the mist their beer “filled to the rim,” brewers prefer beer poured
device should be filtered and free of aromas with about a one-inch collar of foam, which is the beer’s
such as chlorine. “head” (fig. 6.6). The importance of a one-inch foam
collar should not be underestimated. A one-inch head
POURING DRAUGHT BEER maximizes retailer profit, as foam is 25% to 33% beer.
Proper serving of draught beer is intended to result in Filling a glass to the rim is overpouring. Moreover, a
a “controlled” release of carbonation to give a better proper head on a draught beer delivers the total sensory
sensory experience. The evolution of CO2 gas during experience, including the following sensory benefits:
pouring builds the foam head and releases desirable • a good pour has visual appeal
flavors and aromas. • the beer releases more aromatic volatiles
• the palate-cleansing effects of carbonation are
enhanced
• the beer presents better overall textural and
sensorial qualities to the consumer
GROWLERS
Growlers are a great way to bring draught beer with
you. The practice of bringing draught beer home
started in the late 1800s. Patrons would bring a galva-
nized pail to their local watering hole and have it filled
with beer. A lid was placed on the pail and the sound
of the escaping carbonation was said to “growl.”
Today we have many clean and hygienic ways of
Figure 6.6. Brewers intend their beers to be perfectly carbonated when poured,
transporting draught beer, including glass, ceramic,
resulting in a one-inch foam collar (left). Undercarbonation (middle) and stainless steel, and aluminum. The lids can be flip-top
overcarbonation (right) result in wastage and an inferior sensory experience.
or screw-on. The size can vary from 32 to 64 fl. oz. It is
Pouring Hygiene important to make sure that the vessel you choose is
Proper hygienic technique should always be observed pressure rated and designed to be used for carbonated
when pouring draught beer. liquid. The lid is important also. As will be explained
• In no instance should a faucet nozzle touch the later, a softer seal is safer than a firm, rigid seal. For
inside of the glass. instance, the rubber gasket on a flip-top bottle allows
–– Nozzles can cause glassware to break; noz- any excess CO2 to escape, providing a pressure relief
zles can also transfer contamination from valve. The Brewers Association recommends that you
dried beer to glassware. consider using plastic screw tops instead of metal for
• In no instance should the faucet nozzle become the same reason.
immersed in the consumer’s beer. If a glass bottle is being used it should be brown,
–– Nozzles dipped in beer become a breeding not clear, to help lessen the amount of light that can
ground for microorganisms. potentially “skunk” or “light strike” its contents.
Small neck ceramic bottles are problematic because
Free-Flow Pouring you cannot easily see inside the bottle to check for
Beer pours best from a fully open faucet. To control cleanliness. Stainless steel growlers are typically large-
the faucet during operation, hold the handle firmly at mouth, making it easier to view the cleanliness, and
the base. Partially open faucets cause inefficiency and light-struck beer is alleviated. There are stainless steel
poor quality, namely: growlers that can be charged with CO2, potentially
• turbulent flow, extending the life of the product in the vessel—they
• excessive foaming, are designed specifically for this purpose.
• wasted beer. Aluminum cans (crowlers) are another option
and they will maintain the carbonation level that the
Faucet Hygiene brewer intended. Crowlers keep light out and have
We recommend quickly rinsing faucets and drip trays some give to make up for any pressure increases.
with fresh water at the close of business each day and They require additional equipment to seal the lid
allowing the faucet to air dry. Studies have indicated after filling, which requires proper maintenance.
that, in retail locations that use this simple step, the Crowlers are a single-use product, recyclable, and
faucets and beer lines stay significantly cleaner and are handy for consumers who do not want to pur-
fruit flies are not as evident around faucets and drip chase a growler. They cannot, however, be capped
trays. As an added benefit, the faucet won’t become and reused later.
sticky as beer dries out, so the first pour the next day Other single-use containers are made of plastic
will be much easier since the handle will move readily. (PET), which are typically filled using a specially
For notes on proper dispensing hygiene when using designed faucet that holds the bottle in place during
a cask ale beer engine, see appendix D. filling. Cardboard containers, much like a milk
FOURTH EDITION 57
container with a removable cap can be tube filled. • Detergents should not be fat- or oil-based.
Plastic bags that have little or no oxygen and can be • Proper detergent ratios should be used to
filled directly off the faucet are available also. ensure thorough cleaning as well as to avoid
residual chemical aromas.
Growler Container Cleanliness • A large carboy-type brush can be used to assist
Retailers are ultimately responsible for ensuring that in cleaning; however, brushes with exposed
any container is sanitary and “beer clean” before fill- metal at the end should not be used.
ing. Consumers also have a responsibility to maintain • After being thoroughly cleaned, growlers
and care for growlers they own. Growler cleaning should be allowed to completely air dry and
concepts mirror those outlined in the glassware stored with the lid off.
cleaning section of this manual. • Cleaned growlers should be sanitized. Typical
sanitizers include the trichloromelamine-,
Tube in faucet
quaternary-, or iodophor-based products used
for glassware.
• Pre-rinse empty growlers with cold water
immediately before filling; don’t fill a frozen
growler.
• Establishments filling growlers should only fill
containers that have been properly cleaned. In
some cases, retailers require an “exchange pro-
gram” where a consumer exchanges an empty,
approved growler container (to be cleaned by
the retailer) for a full growler.
• Local and state laws often dictate growler filling
Filling
and selling practices, up to and including the
requirements of pre-filled and/or pre-sealed
growlers, labeling, and licensing. Retailers must
familiarize themselves and comply with all local
and state regulations, which can vary greatly.
Growler Filling
Traditionally, growlers have been filled using an
add-on extension tube to emulate the bottom-up
filling method of a bottle filler. In most cases, these
filling tubes are a specific length of flexible draught
beer tubing; 3/8" ID × ½" OD vinyl tube fits the
inside standard faucets. The use of a flow-control
faucet to help control the flow of the beer into the
growler and reduce waste is a good best practice. If
a stainless steel growler fill tube is used, care must
be taken to avoid damaging the inside of glass or
ceramic growlers. Adding a filling tube to a standard
draught system may reduce waste and filling time,
but this method will increase the oxygen content
Figure 6.7. Beverage tubing (vinyl, flexible, or barrier tube) is often used to fill
growlers. of the beer, leading to rapid staling. It is possible to
TABLE 6.1. GROWLER PRESSURE CHANGE AS FUNCTION OF TEMPERATURE

Temperature psig barg
Refrigerated 38 13.1 0.90
Cool 50 20.3 1.40
Room temp. 68 32.4 2.23
Hot day 100 57.5 3.96
Car interior 120 74.2 5.12
Note: Values assume sealed growler filled to 95% capacity with beer at 2.7 volumes CO2, 5% ABV. psig, pounds per square inch, gauge; barg, bar gauge pressure
pre-purge growlers with CO2, although precautions Growler Filling Hygiene

must be made for CO2 exposure. Be prepared for the extra effort required to deliver
The use of a counterpressure CO2 filler is another quality beer free of off-flavors in a growler. Basic
option for filling growers. Counterpressure fillers hygiene begins with draught beer lines cleaned a
mimic the process used for commercial bottle minimum of every two weeks as outlined by the
filling. To reduce the amount of oxygen coming recommendations found in this manual. Faucets and
into contact with the beer, counterpressure systems filling tubes should be rinsed, cleaned, and sanitized
purge most of the oxygen out of the container after each growler fill.
with CO2 before filling the container with beer. More complex counterpressure filling systems have
It is important to make sure that the vessel being a greater need for comprehensive cleaning to avoid
filled is rated for the pressure being used to coun- off-flavors caused by infection. They should be cleaned
terpressure fill and that there is a protective shield at least as often as the rest of the draught system and
between the operator and growler. Counterpressure run through a rinse cycle nightly. A well-designed
systems may further reduce filling waste, but coun- and diligently executed maintenance plan will ensure
terpressure-filled growlers will not necessarily have hygienic, trouble-free draught system operation and
a longer shelf-life. fresh, flavorful beer.
Filled growlers can shatter or explode if allowed to
warm or freeze, especially if they are overfilled. The
internal pressure of a filled growler warmed to room
temperature (68°F) or in a hot car (90°F) may be as
high as 29 psi (2 atm) or 52 psi (3.5 atm), respectively,
based on a growler filled with beer at 38°F containing
2.5 volumes of CO2 and sealed. Table 6.1 shows the
drastic changes in pressure due to temperature change.
Growlers should be filled to the manufacturer’s
specified fill level. An overfilled growler can become
dangerously overpressurized whereas an underfilled
growler is not consumer friendly.
After filling, the growler should be rinsed off with
fresh water and sealed with tape or heat shrink. A label
identifying the contents of each growler (IBU, ABV, and
name) should be attached. The Brewers Association
has a template that can be used: https://www. BrewersAssociation.org
brewersassociation.org/educational-publications/
Figure 6.8. Growler tags are available to download at https://www.
important-information-for-growler-tags/. BrewersAssociation.org; they include best practice tips and safety information.
FOURTH EDITION 59
Consumer Education, Post-Filling Quality

Draught beer is a lot like bread, best when enjoyed fresh.
GROWLER SAFETY NOTES Growlers should be consumed within 24–72 hours
FOR RETAILERS AND CONSUMERS of filling and should be finished within hours of being
opened (enjoy responsibly). In cases where growlers
Filled growlers can shatter or explode if allowed to warm or
have been pre-filled, ensure your growler has been filled
freeze, especially if they are overfilled. The internal pressure
that day for optimal freshness. Brewery studies show that
of a filled growler warmed to room temperature (68°F) or in
beer quality begins to suffer almost immediately after
a hot car (90°F) may be as high as 29 psi (2 atm) or 52 psi.
(These examples assume a growler filled to 99% capacity
filling. Within 24 hours, carbonation, mouthfeel, and the
with beer at 38°F containing 2.5 volumes CO2, which is
hallmark flavors of the beer begin to degrade, and within
then sealed). The Brewers Association recommends: 72 hours stale flavors become obvious.
• Only use growler containers specifically designed for Helpful hints:
packaged carbonated beer, and ask the container • Keep filled growlers cold and dark. Remember,
supplier to verify that the pressure rating is equal to or an increase in temperature will increase pres-
greater than the pressure from carbonation in the beer sure and could cause a growler to burst. Light
being filled. Many containers currently in use are not can damage beer by skunking.
designed for carbonated beverages. • Growlers should be thoroughly cleaned,
• If filling by counterpressure, know the pressure rating of sanitized, rinsed, and allowed to air dry imme-
the system used and ensure the system includes shielding diately after emptying. After cleaning, growlers
between the growler being filled and people nearby in should be stored with the lid off.
case of failure • Laws vary from state to state, so check before
• Do not overfill a growler. Always leave 5% head space starting a program. Some states require that
or fill to the manufacturer’s recommended fill line if one establishments can only fill growlers with their
is shown. logo or that they have sold.
• For growlers with threaded screw-on closures, consider • Prerinse the growler before filling with fresh
using plastic rather than metal closures; plastic closures water run through a cold plate to prechill the
may vent more readily if overpressurization occurs; if growler prior to filling.
using metal closures you may wish to discuss this issue • Keep a container of sanitizer for the fill tubes
with your supplier.
behind the bar.
• Keep filled growlers cold and dark. Never allow a filled
• Keep extra seals for either style cap behind the
growler to warm or to freeze, because this can result in
bar in case a customer brings in a different type
potentially hazardous shattering.
of growler.
• Visually inspect every growler before filling. Do not fill
• Use brown bottles instead of clear glass. Brown
glass or ceramic growlers with cracks or chips, those
glass will protect beer from the harmful effects
which have been engraved, or older growlers with
of light.
pitted or unsmooth glass surfaces, because the pressure
strength of these growlers will be significantly reduced.
For more information on growlers, search Growlers
on http://www.BrewersAssociation.org.
7
SYSTEM MAINTENANCE
AND CLEANING
I
n addition to alcohol and CO2, finished beer Within days of installing a brand new draught
contains proteins, carbohydrates, and hundreds of system, biofilm deposits begin to build up on the
other organic compounds. Yeast and bacteria rou- surfaces that come into contact with beer. Without
tinely enter draught systems, where they feed on beer proper cleaning, these deposits soon affect beer fla-
and attach to draught lines. Minerals also precipitate vor and undermine the system’s ability to dispense
from beer, leaving deposits in lines and fixtures. quality beer.
Five stages of biofilm development:

(1) Initial attachment, (2) Irreversible attachment,
(3) Maturation I, (4) Maturation II, and (5) Dispersion.
Figure 7.1. Biofilms can easily become established in dirty lines.

Creative Commons: D. Davis - From: D. Monroe. “Looking for Chinks in the Armor of Bacterial Biofilms”. PLoS Biology 5 (11, e307)
journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.0050307.
61
When undertaken using proper solutions and pro- solution strength will not be effective if the temperature is
cedures, line cleaning prevents the buildup of organic too cold or there is insufficient contact time with the lines;
material and mineral deposits while eliminating the lines themselves will remain vulnerable to a rapid
flavor-changing microbes. Thus, a well-designed and dil- decline in quality if faucets and couplers are not hand-
igently executed maintenance plan ensures trouble-free cleaned according to the recommended procedures.
draught system operation and fresh, flavorful beer. As a retailer, you may or may not clean your own
draught system lines, but you have a vested interest in
Bacterial Growth in Draught Beer making sure the cleaning is done properly. Clean lines
11.00 7.00
6.50
make for quality draught beer that looks good, tastes
The Brewers Association
10.00 great, and pours without waste.
CFUs - Aerobic & Anaerobic bacteria

recommends a 14-day 6.00
cleaning frequency
5.50
Take the time to review the guidelines in this manual
9.00
5.00 and monitor the performance of your line cleaners—no
Total CFUs
8.00 4.50 matter who they are—to ensure that your system receives
4.00 the care it needs to serve you and your customers well.
7.00
3.50 Simple checks, such as maintaining cleaning logs, using
6.00
3.00 a straw to scrape the inside of a faucet, and checking keg
2.50
couplers for visible buildup, will help to ensure your beer
5.00
1 day 3 days 7 days 14 days 21 days 28 days
2.00
lines are being properly maintained and serviced.
Total CFUs (colony forming units)
Aerobic bacteria, leading to sour and vinegar off-flavors
Anaerobic bacteria, leading to butter and caramel off-flavors COMMON ISSUES
Figure 7.2. Bacteria can grow exponentially in uncleaned draught lines.
Later in this chapter, we cover the details of cleaning solu-
Graph adapted from E. Storgårds, “Microbiological Quality of Draught Beer—Is There tions and procedures, but first let’s review some related
Reason for Concern?” in Proceedings of the European Brewing Convention Symposium
Draught Beer, Packaging and Dispense, Monograph XXV, Edinburgh, September 1996 issues. We start with an important look at safety, then
(Nürnberg: Carl Getränke-Fachverlag), 92-103.
briefly discuss design considerations, and wrap up with
CLEANING GUIDELINES the long-term maintenance issue of line replacement.
Many states require regular draught system line
cleaning, but all too often the methods used fall short Cleaning Safety
of what is needed to actually maintain beer quality. Line cleaning involves working with hazardous chem-
In preparing this manual, our committee polled all icals. The following precautions should be taken:
sectors of the beer industry and called on our own • Cleaning personnel should be well trained in
cumulative experience to determine the necessary and handling hazardous chemicals.
sufficient conditions for proper draught system main- • Personal protective equipment (PPE), including
tenance. In this chapter, we recommend and detail the rubber gloves and eye protection, should be used
practices that have proven effective in sustaining the whenever handling line-cleaning chemicals.
quality of beer dispensed by draught systems. • Cleaning solution suppliers are required to
provide a safety data sheet (SDS) on each of
their products. Cleaning personnel should have
these sheets and follow their procedures while
DRAUGHT SAFETY
handling line-cleaning chemicals.
• When diluting chemical concentrate, always add
Draught line cleaning should only be performed by
trained personnel.
the chemical to water and never add water to the
chemical. Adding water to concentrated caustic
chemical can cause a rapid increase in tempera-
Please note that all parts of the recommendations ture, possible leading to violent and dangerous
must be implemented. For example, the proper cleaning spattering or eruption of the chemical.
SYSTEM MAINTENANCE AND CLEANING
DRAUGHT SAFETY
Personal protective equipment (PPE) should always be
worn while working or handling hazardous materials.
• Proper eyewear includes splash resistant goggles,
or safety glasses made from impact-resistant
plastic or tempered glass with side shields or
wraparound design.
• Proper hand protection includes seamless molded
gloves that extend past the wrist. Choose synthetic
chemical protective material (i.e., nitrile, neoprene, or
butyl rubber gloves) compatible with the hazardous
chemicals being used; consult safety data sheets
(SDSs) and/or the glove manufacturer’s compatibility
charts. Do not use latex, vinyl, or partially coated
fabric gloves when handling chemicals.
• Proper footwear should be waterproof/
chemical-resistant boots composed of solid
rubber or rubber-impregnated fabric substrate
with full enclosure of the foot. Footwear should be
waterproof, slip resistant, and chemical resistant
(all three properties). Leather deteriorates with
corrosives and has poor waterproofing properties.
Safe Work Practices:

Figure 7.3. Personal protective equipment should include rubber gloves and eye
• When mixing chemical solutions, be sure to add protection. Shown here are wraparound safety glasses and nitrile gloves.
cleaner to water, not vice versa.
• Keep the container caps on cleaners when not themselves. Longer runs also place a greater burden
dispensing. on mechanical components, increasing repair and
• During cleaning, set the cleaners on the floor, not replacement costs.
on a bar top or shelf. New systems should be chemically cleaned and
• Store cleaners away from consumables. rinsed with cold water prior to pouring beer. A system
• Do not leave any cleaning job partially complete. cleaning will help to eliminate potential contaminants
• Keep chemicals away from other people. and will remove oxygen from the lines. It is also
• Be aware of slip/trip hazards and notify other recommended to purge all gas lines with CO2 prior
people in the area. to tapping kegs to prevent oxygen from being pushed
into fresh kegs.
One-way keg systems may require specific equip-
System Design and Cleanliness ment to achieve desired cleaning methods. Split lines
Draught system designs should always strive for the may also pose cleaning challenges. Be sure to check
shortest possible draw length to help reduce operating with the manufacturers of the various components in
challenges and line-cleaning costs. Foaming beer and any draught beer system to ensure that all components
other pouring problems waste beer in greater volumes (line materials, and all system hardware and fittings)
as draw length increases. Line cleaning necessitates are compatible with the cleaning methods and proce-
discarding beer equal to the volume of the beer lines dures you plan to use. The acceptable exposure limits
FOURTH EDITION 63
for cleaning solution concentration, temperature, and Line Replacement and Materials
pressure can vary by component and manufacturer. Replacing lines in your draught system at recom-
Large venues, such as stadiums, arenas, and casinos, mended intervals is an important part of draught
often combine very long draught runs with long periods system maintenance. Here are some general guide-
of system inactivity that further complicate cleaning and lines concerning line replacement and materials:
maintenance. Additional maintenance costs eventually • All vinyl jumpers and vinyl direct-draw
outweigh any perceived benefits of a longer system. lines should be replaced every one to two
years or anytime there is a bacterial or flavor
OTHER LINE CLEANING METHODS contamination.
Sponge Cleaning • Some suppliers have developed improved
Mechanical cleaning methods use sponges to physically alternatives to flexible tubing that could allow
scrub the interior of beer lines. There are advantages for less frequent change-outs. At the time of
and disadvantages to mechanical cleaning. Potential writing, it is too early to set specific parameters
advantages include more thorough cleaning relative to and it is recommended to consult the manufac-
chemical cleaning alone, and time savings for draught turer’s recommendations.
beer cleaning service providers. Potential disadvan- • All long-draw trunk line should be replaced in
tages include possible abrasion of the smooth beer the following instances:
line interior over time due to scrubbing by the sponge, –– when the system is 10 or more years old;
and fittings or beer line that are too small in diameter, –– when flavor changes are imparted in a beer’s
resulting in possible stuck sponges. Mechanical clean- draught line from an adjacent draught line;
ing should only be used in draught systems that have –– when any line chronically induces flavor
been specifically designed to be cleaned in this way. changes in beer.
• Beer lines may need to be replaced after pour-
Sonic Cleaning ing root beer, flavored beers, margaritas, wines,
Devices that purport to electrically or sonically or ciders. Such beverages may permanently
clean draught lines are not a suitable substitute contaminate a draught line and possibly adja-
for chemical line cleaning. Although some sonic cent draught lines in the same bundle. Such
cleaners may inhibit bacteria and yeast growth, they contamination precludes future use of that
have little or no cleaning effect on draught system draught line for beer.
hardware and fittings. The efficacy of sonic cleaners • In the case where a coupler’s gas backflow
can be affected by the beer style and length of sys- valve (check valve) is or ever has been missing,
tem, and can be interrupted by metal components the gas line may have been compromised and
in the system, such as faucets and couplers. Sonic should be replaced.
cleaners may add some benefit to deter certain types • Ensure the material used in the manufacture of
of bacteria while having little to no effect on others. the beer lines is compatible with the chemicals,
A maximum two-week chemical line cleaning cycle dilution rates, and temperatures outlined in
is recommended on all draught systems regardless this chapter (also see “Beer Line” in chapter 1).
of the use of a sonic cleaner.
DETAILED RECOMMENDATIONS
Automatic Cleaning Systems Time, temperature, mechanical action, and chemicals
All “automatic” cleaning systems or clean-in-place (including chemical concentration) are the four
(CIP) systems should be able to achieve all recommen- interdependent factors that determine draught system
dations included in this chapter, including a maximum cleaning effectiveness. These four factors are known as
two-week cleaning cycle, 15 minutes of recirculation, the “Sinner’s Circle,” represented in figure 7.5. If one
and disassembly and detailing of all hardware. factor is reduced, the loss must be compensated for
by increasing one or more other factors. For example, • All keg couplers should be scrubbed clean.
if mechanical action is lost because a recirculation • All FOB devices (a.k.a. beer savers, foam
pump is not used, the chemical concentration and detectors) should be cleaned in-line. Chemicals
contact time may need to be increased to account for should be purged through the FOB and vented
the loss. Throughout this chapter, these four interde- out of the FOB drain hose.
pendent factors will be referenced.
Quarterly (every three months):
TIME : During cleaning operations, TEMPERATURE:
time is combined with the Hot water promotes the • Draught beer lines should be de-stoned with an
chemical action. This is detergency of a
how long the product product, as well acid line-cleaning chemical or a strong chelator
12
is allowed to act, as other powers
which boosts (wetting power, that is added to or as part of the alkaline chem-
cleaning sequestering).
power. ical formulation. (The Draught Beer Quality
TIME TEMPERATURE
Subcommittee is working with brewing industry
MECHANICAL WORK CHEMICAL
researchers to complete further studies on
CHEMICAL line-cleaning chemistry, including additives such
34
ACTION:
MECHANICAL Represents
the action
as ethylenediaminetetraacetic acid, or EDTA.)
ACTION:
The action of of an acid or
machines (floor alkaline detergent
polishers, scrubbers) solution. Over- and
underconcentration
Semi-annually (every six months):
or persons providing
mechanical action have an impact
on the outcome.
• All FOB devices should be completely disas-
that generates friction
and pressure. sembled and hand-detailed (cleaned).
Figure 7.5. Effective draught system cleaning depends on four interdependent • All couplers should be completely disassembled
factors, arranged here as the “Sinner’s Circle.”
and hand-detailed.
The following sections detail more specific recom-
mendations on draught line cleaning. We begin with
the basic issue of tasks and their frequency, then move
into the more involved questions of cleaning solutions
and procedures. The final pages of this chapter detail
the procedures for cleaning with an electric recircula-
tion pump and pressurized cleaning canister.
Cleaning Frequency and Tasks

These are standard recommendations no matter how
much or how little beer is dispensed through the
system. Bacteria is constantly growing, and stronger
biofilms will take hold when less frequent cleanings
are practiced. More aggressive cleaning schedules and Figure 7.6. Proper PPE is necessary to prevent injury while cleaning lines.
practices may be needed for older systems, problem-
atic systems, or when proper line cleaning practices CLEANING SOLUTIONS AND THEIR USAGE
have historically not been in place. Caustic-Based Cleaners
Caustic chemicals remove organic material from
Every two weeks (14 days): the interior of draught lines, hardware, and fit-
• Draught lines should be cleaned with a caustic tings. The removal of organic material buildup
line-cleaning chemical following the proce- prevents the growth of beer-spoiling bacteria
dures outlined in this chapter. such as Lactobacillus, Pediococcus, Pectinatus, and

• All faucets should be completely disassembled Acetobacter. The following are guidelines on the use
and cleaned. of caustic chemicals.
FOURTH EDITION 65
• Use a caustic cleaner specifically designed for

draught line cleaning that uses either sodium
hydroxide, potassium hydroxide, or a combi-
nation of both.
• Routine use of caustic line-cleaning chemical
products that are “built” with EDTA or other
chelating agents may help remove calcium oxa-
late (beer stone) from draught lines. Brewery
testing has indicated that these additives can
provide significant cleaning benefits.
• Never use solutions that contain any amount Figure 7.7. Portable titration kit.
of chlorine for regular system maintenance.
Testing indicates that properly formulated Acid-Based Cleaners
caustic-based cleaners without chlorine can be Acid-based line-cleaner chemicals remove inorganic
just as effective at cleaning draught beer lines. materials, such as calcium oxalate (beer stone) and
Chlorine is not compatible with some beer calcium carbonate (water stone), from the interior of
line materials, and residual chlorine can cause draught lines, hardware, and fittings. The following
flavor changes in draught beer. are guidelines on the use of acid cleaners.
• Based on brewery and independent lab testing, • Routine use of caustic cleaning solutions with
we recommend mixing caustic-based line EDTA or other chelating agent additives can
cleaning solutions to a working strength of at help reduce calcium oxalate buildup in draught
least 2% caustic (as sodium hydroxide). A 3% lines, which may decrease the need to clean
caustic solution is more appropriate for problem regularly with an acid-based cleaner.
systems, heavily soiled systems, systems with • Acid-based line cleaners suitable for draught
older lines, or for any line that imparts a flavor line cleaning contain solutions of phosphoric
change to the beer served from it. Chemical acid.
manufacturers should provide detailed mixing • Some acid-based cleaners use acids that can
instructions on the bottle for 2% and 3% caustic harm your draught equipment:
solutions. If this information is not available, –– Hydrochloric acid corrodes stainless
contact your chemical manufacturer to deter- steel and should not be used for cleaning
mine how much chemical is needed to achieve draught lines.
these recommended concentrations. –– Nitric acid is not compatible with nylon
• We recommend the use of portable titration products, including some commonly used
kits to confirm the working caustic strength of draught line tubing, and should not be
beer line-cleaning solutions (fig. 7.7). used for cleaning draught lines.
• Mix caustic solution with water warmed to a • Mix acid-based line cleaner to the solution
temperature between 80°F and 110°F. strength recommended by the manufacturer.
• Caustic cleaner must remain in contact with • Mix acid-based line cleaner with water warmed
the draught line for at least: to a temperature between 80°F and 110°F.
–– 15 minutes when solution is being recircu- • Acid solution must remain in contact with the
Photo courtesy of Hach Company.
lated, or draught line for at least:

–– 20 minutes for static or pressure canister –– 15 minutes when solution is being recircu-
cleaning. lated, or
• Caustic and acid should always be separate and –– 20 minutes for static or pressure canister
never come into contact with each other. cleaning.
• Acid cleanings should be in addition to, not in CLEANING METHODS AND PROCEDURES
place of, caustic cleanings. Because every draught beer system is different, there is
• Caustic and acid should always be separate and no definitive procedure for cleaning them. There are,
never come into contact with each other. however, certain principles that apply to cleaning every
system. To be effective, cleaning solutions need to reach
Water Rinsing every inch of beer line and every nook and cranny of
Rinsing with fresh water is an important part of the connectors and hardware. You can hand-clean
chemical line cleaning. The following are guidelines some items, like couplers and faucets, but most of the
on rinsing draught systems correctly to ensure proper system must be reached by fluid flowing through the
cleaning and safety. beer lines. The industry currently uses two cleaning
• Always flush draught lines with fresh water procedures for beer lines: recirculation by electric
before pumping chemical into the line. pump, and static or pressurized canister cleaning.
• Always flush draught lines with water after Electric recirculating pump cleaning is recom-
using any chemical solution (caustic and acid). mended as the preferred method for nearly all
• Acid and caustic should NEVER be mixed in systems. Recirculation pump cleaning uses a combi-
line or in a common bucket. Between chemical nation of chemical cleaning and mechanical action to
cleanings a draught system should be flushed effectively clean a draught system by increasing the
with water until pH neutral. normal flow rate through the beer lines during the
• Continue water flushing until: cleaning process.
–– no solid matter appears in the rinse water; While cleaning with a pressurized canister is
–– no cleaning chemical residue remains in an alternative, it is significantly less efficient and
the draught line. effective and is only recommended when recircula-
• Confirm the removal of cleaning chemicals tion cleaning is not possible. Pressure pot cleaning
by testing the solution with pH strips or a pH requires additional time (usually a minimum of
meter. 20 minutes) and steps to ensure that the cleaning
–– Before beginning the rinse, draw a refer- solutions have the right contact time in the line,
ence sample of tap water and test its pH. which makes up for the lack of mechanical force.
–– During rinsing, periodically test the rinse Pressurized cleaning canisters may also require a
water exiting the draught system. higher concentration of cleaner, because the CO2
–– When the pH of the rinse water matches pressurizing the canister can neutralize or reduce the
that of the tap water, the chemical is fully effectiveness of the caustic chemical.
flushed out. When using a cleaning canister, ensure all recom-
• Chemical cleaning solutions must never be flushed mendations outlined in the “Pressurized Cleaning
from draught lines with beer. Canister Step-By-Step Procedure” section are fol-
lowed. Cleaning canisters often require multiple trips
to and from the cooler and the need to continually
refill the canister to completely fill all draught lines
DRAUGHT SAFETY throughout the system. Cleaning canisters also need
to be filled and additional trips to a cooler need to be
Used cleaner solutions can be either highly alkaline or
made for both the water prerinse and post-rinse. On
highly acidic, and likely contain high concentrations of
average, when cleaning with a recirculation pump a
organic material. Thus, used cleaner solutions can be
technician will need to make 2–3 round trips between
hazardous to put down the drain. The technician should
the cooler and the bar. When properly cleaning with a
become familiar with local laws and sewer capabilities
before disposing of the waste water.
pressurized cleaning canister, 5–6 round trips need to
be made between the cooler and the bar.
FOURTH EDITION 67
The following sections cover these two cleaning • All legs in split lines (lines that are “Y’d” in the
methods, starting with setup and proceeding to the cooler or under the bar to feed more than one
detailed steps for each procedure. faucet from a single keg) must be cleaned as
completely separate draught lines.
Before You Start
Regardless of your cleaning method, some system ELECTRIC RECIRCULATING PUMP CLEANING
designs require specific attention before you begin Key Considerations When Setting Up
cleaning. Here’s a list of items to check and consider. If • The chemical flow should be the reverse of the
using an electric recirculation pump, you should also beer flow wherever possible. Ideally, the flow
refer to the “Unusual Situations When Cleaning with a direction should be alternated between cleanings.
Recirculation Pump” section on page 74 for more details. • Ideal chemical flow rate achieves twice the
• In pneumatic beer pump systems: flow rate of the beer. In standard systems, beer
–– turn off the gas supply to the pumps; flows at 1 gal./min., so ideal chemical flow rate
–– on the line(s) to be back-flushed, set the is 2 gal./min. A 2 gal./min. flow rate may not
pump valve or flow diverter orientation be attainable for all systems. In these cases, a
to “backflush” so that cleaning solution minimum of 1 gal./min. should be achieved.
may flow through the pump body in the
appropriate direction as needed.
CHEMICAL SOLUTION
Figure 7.8. Typical line cleaning setup with electric pump recirculation.
• The flow rate can be controlled by: the inlet hose, and the outlet hose. Priming
–– minimizing the number of draught lines the pump will reduce the resistance caused
cleaned at one time, or by pushing air through the system.
–– increasing the size of the pump used
without exceeding the working pressure Electric Recirculation Pump Cleaning
of the draught system. Step-By-Step Procedure
• The flow rate can be tested by measuring the 1. Begin by connecting two keg couplers with a
volume dispensed in 15 seconds. Multiply this cleaning adapter or cleaning cup. Cleaning
volume by 4 to determine the flow rate in ounces adapters are available to accommodate many
or gallons per minute (1 gal. = 128 fl. oz.). different combinations of coupler types, with
• The back-pressure on the draught system during the most common being “D” type to “D” type,
recirculation should never exceed 50 psi. as shown in figure 7.11 and 7.12. Do not engage
• Under these conditions, the chemical solution the couplers or else cleaning solution may
should recirculate for a minimum of 15 minutes. travel up the gas line. The shaft on each side
• The recirculation pump should be primed of the adapter raises the check ball within the
prior to connecting the pump to the draught coupler (see fig. 1.9 on page 9) to allow cleaning
system by running water through the pump, solution to flow in either direction.
FOURTH EDITION 69
Figure 7.9. Recirculation pump equipment.
a. If cleaning four lines, connect a second

set of lines with another cleaning cou-
pler, creating a second “loop” (see fig. 7.8
on p. 68–69). Cleaning more than four
lines at once should only be done when
a minimum flow rate of 1 gal./min. is
achieved.
b. To clean the lines and couplers used for kegs
in series, begin by connecting the couplers
attached to the gas lines (i.e., the couplers
farthest from the faucet). Then, attach a
cap with a check-ball lifter to each of the
couplers that are in series.
2. On the corresponding lines at the bar, remove
both faucets from their shanks (fig. 7.13).
a. For loops with long and/or numerous
lines, prime the pump by filling the pump
and pump jumper lines completely with
water before attaching the outlet hose to
the shank (fig. 7.14).
b. When cleaning two lines, attach the outlet
hose from the pump to one shank and a drain
Photos © Aaron Colussi
hose or spare faucet to the other shank.

c. When cleaning four lines, attach the
Figure 7.10. Examples of electric recirculation pumps. outlet hose from the pump to one shank,
Coupler Cleaning Adapter
Cleaning Adapter
Figure 7.11. Typical line cleaning adapters. Figure 7.13. Faucets should be removed and cleaned separately.
Figure 7.12. Couplers can be linked to aid in recirculation cleaning. Figure 7.14. Ensure that all hoses are connected securely before cleaning.
connect the other shank in the loop to a runs clear with water. Shut the pump off and
shank in the second loop using a jumper discard the flushed beer.
hose fitted with a cleaning adapter on 4. Turn the pump back on, allowing warm water to
each end, and attach a drain hose or run into the clean chemical bucket. Measure the
spare faucet to the remaining shank in flow rate of the liquid by filling a beer pitcher or
the second loop. When cleaning four some container with a known volume. A steady
lines, ensure that the drain hose and flow rate that ideally exceeds the flow rate of the
outlet hose from the pump are not on the beer is recommended. If cleaning is configured
same coupler loop. for four lines and flow rate is too slow, remove the
3. Fill a bucket (the “water bucket”) with warm jumpers and clean each pair of lines separately.
water and place the inlet hose into the water. • Allow the chemical bucket to fill with just enough
Turn the pump on and flush beer into a second water to cover the inlet hose of the pump.
bucket (the “chemical bucket”) until the line • Add the appropriate amount of line cleaning
FOURTH EDITION 71
Figure 7.15. Ensure that cleaning solution is added so as to achieve the correct strength. Figure 7.16. Faucets should be cleaned every time lines are cleaned.
chemical to achieve a 2–3% caustic solution • Clean your faucets (fig. 7.16).
(such as sodium hydroxide or potassium • Fill the water bucket with cold water.
hydroxide) based on the age and condition of 7. Begin your rinse by removing the inlet hose
the beer line (fig. 7.15). from the chemical bucket and placing it into
• Enough line cleaning chemical should be the water bucket (now filled with cold water).
added to distribute throughout the water in the 8. Continue pumping cold water from the water
entire draught system, including the water in bucket into the chemical bucket (shutting off
the chemical bucket. the pump and dumping the chemical bucket
• The total amount of water in the system can be as needed) until all the cleaning solution has
estimated by the amount of water needed to been pushed out of the draught lines and there
clear the beer out of the system. is no solid matter in the rinse water. Use pH
5. Remove the inlet hose from the water bucket paper to verify all cleaning chemicals have
and place it into the chemical bucket. There been rinsed away.
should now be a closed loop. The cleaning 9. Finish up by shutting off the pump, detaching
solution should be draining into the same the cleaning coupler, and replacing the faucets.
bucket that the pump is pulling from (fig. 7.8).
6. Allow the cleaning solution to recirculate for a When finished:
minimum of 15 minutes. While waiting: 10. Be sure to return all system components to
• Purge the circulating cleaning solution their original functional settings; for exam-
through FOB devices and ensure FOBs are ple, turn on gas supply to pneumatic beer
filled with cleaning solution and vented out of pumps, and reset FOBs and pneumatic pump
the FOB drain hose. flow diverters.
PRESSURIZED CLEANING CANISTER

Key Considerations DRAUGHT SAFETY
While cleaning with a pressurized canister is an
alternative to cleaning with a recirculation pump, it is The best way to ensure complete rinsing of all chemical
significantly less efficient and effective and is only recom- residue is by checking the pH, which can be done very
mended when recirculation cleaning is not possible. This affordably with test strips. Your line cleaner supplier
procedure requires additional time and steps to ensure should be able to provide pH test strips. The pH of
that the cleaning solutions have the right contact time in caustic cleaner should be 10–13.5; the pH of acid
the beer line to make up for the lack of mechanical force. cleaner should be 2–4. When a system is completely
rinsed, the pH of the rinse water should be equal to that
Pressurized Cleaning Canister Step-By-Step Procedure of the local tap water.
1. Fill the cleaning canister with clean water.
2. Untap the keg and tap the cleaning canister.
Engage the coupler.
a. To clean the lines and couplers used for kegs
in series, begin by connecting the couplers
attached to the gas lines (i.e., the couplers
farthest from the faucet). Then, attach a cap
with a check-ball lifter to each of the couplers
that are in series. Open faucet until the beer
is flushed out and clear water is pouring. Figure 7.18. pH test strips, or pH paper, can be used to test that all
cleaning chemicals have been rinsed from your draught system.
3. Untap the canister and fill the canister with the
cleaning chemical mixed to yield a 2–3% caus-
tic solution (for example, sodium hydroxide or
potassium hydroxide), depending on the age some of the cleaning solution will leak from
and condition of your beer line. the system, preventing the cleaning solution
4. Tap the canister again. Please note: When from contacting the high points of the system.
applying CO2 to a pressurized cleaning can- 7. Return to the cooler and purge cleaning solu-
ister containing a caustic cleaning solution, tion through FOB devices and ensure FOBs
the CO2 will weaken or neutralize the caustic are filled with cleaning solution and vented
solution. It is best not to agitate or let the out of the FOB drain hose.
caustic solution stand in the same container 8. Allow cleaning solution and beer line to be in
for an extended period. For the same reason, contact for no less than 20 minutes.
the use of cleaning canisters that feature a 9. Untap the canister.
“spitting” action, whereby CO2 is injected a. If the system is driven with pneumatic
directly into the outflow of solution, is not beer pumps, shut off the gas supply to the
Photos © Getty/theJIPEN (pH test strip); Aaron Colussi (cleaning)
recommended. pumps to turn them off.

5. Open the faucet until the water is flushed out 10. Remove the faucet and clean.
and cleaning solution is pouring from the 11. Replace faucet.
faucet. 12. Empty, rinse, and fill the canister with clean,
6. Shut off the faucet. At this point, it has cold water and retap.
been common practice that the canister 13. Open the faucet and rinse until all cleaning solu-
is untapped and faucets are removed and tion has been flushed out and there is no solid
cleaned. This practice is NOT recommended. matter in the rinse water. Use pH paper to verify
By releasing the pressure from the system, all cleaning chemicals have been rinsed away.
FOURTH EDITION 73
14. Finish by untapping the canister, retapping the Split or Y’d Lines
keg, and pouring beer until it dispenses clear. The preferred method to clean split lines (or Y’d lines)
When finished: is to clean each tower as its own separate system. This
15. Be sure to return all system components to their allows each system to get a complete recirculation
original functional settings; for example, turn on clean. When using this method, it is important that
gas supply to pneumatic beer pumps, and reset the entire system is rinsed at the same time to ensure
FOBs and pneumatic pump flow diverters. no residual chemical is caught in a split line.
UNUSUAL SITUATIONS WHEN CLEANING

WITH A RECIRCULATION PUMP
Cleaning with an electric recirculation pump is
recommended as the preferred method for nearly
all systems. However, at times the system design can
inhibit the ability to effectively clean with a recircula-
tion pump. The following is a guide for cleaning more
complex systems when using a recirculation pump.
Pneumatic Beer Pumps

Pneumatic beer pumps are not multi-directional, so Figure 7.20. In-line quick-disconnect fittings.
pushing cleaning solution through a pump in the

reverse direction is not possible without appropriate An alternative, but less effective, way of cleaning split
modifications. Beer pumps should be installed with lines is to set up recirculation cleaning on one tower
flow-reversal valves that allow for recirculation and draw liquid through the remaining split towers.
cleaning. Some beer pumps without existing flow-re- When using this method, a traditional recirculation
versal valves allow the valve to be added onto the cleaning is setup on one tower using a larger 3–5 gal.
existing pump. Other beer pumps may require inline “chemical bucket.” The chemical bucket should be
quick-disconnect fittings (fig. 7.20) to be installed to nearly filled with 2–3% caustic cleaning solution. Using
reverse the liquid flow. In no cases should the cleaning an empty bucket of the same size, cleaning solution will
solution bypass the beer pump. be drawn through the split lines into the empty bucket
while simultaneously depleting the chemical bucket. Be
sure to leave enough caustic cleaning solution in your
primary chemical bucket to maintain recirculation.
This step is repeated for each step of the cleaning pro-
cess, including water prerinse, cleaning solution, and
water post-rinse. Because the split lines are receiving
less mechanical action than the recirculation lines,
Photos © Aaron Colussi (quick-disconnect and three-way fittings)
additional time or a 3% caustic cleaning solution may

be needed to make up for the loss of mechanical action
(see fig. 7.5 on p.65).
Challenging Cooler Connections

Equipment manufacturers make a variety of cleaning
flushers that allow for connecting couplers of two dif-
ferent system types (fig. 7.22). Custom cleaning flushers
Figure 7.19. Beer pump flow-reversal valve. can also be built using various components (fig. 7.23).
Building custom couplers allows for connections between

couplers of different system types without having to rely
on ready-built flushers. In addition, custom lengths of
vinyl tubing can be added between components to assist
in making connections across large coolers.
Figure 7.22. Cleaning flusher coupler connectors allow two different coupler
systems to be connected. Shown here is a flusher that allows a “D” or “S” system
to connect to a “U” system coupler.
Figure 7.23. Example fittings for constructing custom cleaning adapters. The
components pictured would connect a “D” or “S” system to an “A” system coupler.
Similar components can also be used to design

three-way coupler cleaning adapters (fig. 7.24).
Traditional recirculation pump cleaning systems use
an even number of lines to create the recirculation
loop. A three-way coupler allows for an odd number
of lines to be connected by utilizing two drain lines.
A single-line direct draw can also be cleaned by
setting up a loop within the one line. Figure 7.24. Example fittings for constructing a three-way cleaning adapter.
TESTING FOR CLEANLINESS

The following are a few of the most common ways to
test for draught system cleanliness.
Sensory Evaluation
A thorough sensory evaluation by a trained taster can
reveal signs of bacterial infection in a draught system.
(Refer to chapter 8 for a list of off-flavors and their
corresponding bacteria.) However, bacterial contami-
nation begins long before it can be detected by human
senses. Draught system maintenance is inherently pre-
ventive, designed to prevent bacterial contamination
from taking hold. If only sensory evaluations are used
for testing, it may be too late by the time bacteria reveal
themselves through detectable tastes and aromas. Figure 7.25. Sensory evaluation is a useful tool to ensure proper cleanliness in a
draught system.
FOURTH EDITION 75
ATP Testing
ATP testing can be a convenient and portable way
to test for cleanliness in the field. The ATP test is
a process of rapidly measuring for the presence
of actively growing microorganisms through the
detection of adenosine triphosphate (ATP) using
a luminometer (fig. 7.26). While ATP testing
can be an indicator of cleanliness, it is unable to
differentiate between beer-spoiling organisms and
other naturally occurring, less worrisome organic
material such as yeast.
Figure 7.27. Color indicators can be used to test draught system cleanliness.
Thonhauser’s DESANA™ MAX system changes color, from green to purple, to
indicate cleanliness.
Figure 7.26. ATP testing equipment can be used to verify line-cleaning

effectiveness by sampling rinse water.
Color Indicators
Photos Reproduced with permission © 3M 2019. All rights reserved; © Aaron Colussi (color change, inspecting)
Some chemical manufacturers have color-changing
chemicals that can provide indicators of a draught
system’s cleanliness (fig. 7.27). Similar to ATP testing,
these methods are only an indicator of cleanliness
and are unable to differentiate between beer-spoiling
organisms and other naturally occurring, less worri-
some organic material.
Plating
Taking samples, plating on media, and growing
© www.johnjohnstoncreative.com (plating);
microbial colonies is the only way to truly identify

specific microorganisms that are growing in a draught
system (fig 7.28). Plating and interpreting samples can
identify each type of microbial species and how prev-
alent it is. Unfortunately, this process is cumbersome
Figure 7.28. Traditional plating techniques can be used to check for yeast and
in the field, time-consuming, and costly. bacteria contamination in draught lines.
Figure 7.29. Faucets and couplers should be inspected visually to ensure that proper line-cleaning frequency and procedure is being followed. Straws can be used to look for
soil inside faucets. Line cleaning logs should be maintained.
Visually Inspecting for Cleanliness should not have any haze and should be com-
Visually inspecting a draught system for cleanliness pletely clear.
(fig. 7.29) is another good indicator of the health of • Jumper lines. Visibly inspect the flexible tubing
the draught system. in the draught system cooler. The exterior
• Cleaning log. It is recommended that all of the tubing should be free of any visible
draught system cleaners keep a cleaning log build-up. The tubing should be clear and free
that is clearly visible to the retailer, the whole- of color-staining. Vinyl jumper lines should be
saler, and the brewer. An example log is shown replaced every two years.
on page 79. The cleaning log should show the • Spill trays. Visibly inspect the grate and body
last cleaning having occurred within the last of the spill tray. The entire spill tray should be
two weeks and an overall two week line-clean- free of any visible build-up. Vinegar or butter
ing cycle. aromas will indicate a bacterial infection.
• Faucets. Visibly inspect the inside, outside, Note: Stainless steel is the recommended material
and vent holes of each faucet. The interior of for all metal components. Stainless steel will remain
a faucet can be scraped with the hard edge cleaner and is a more durable, longer-lasting material.
of a bar straw. Vinegar or butter aromas will At this point there are few reliable and realistic
indicate a bacterial infection. ways to test for draught system cleanliness in the
• Couplers. Visibly inspect the exterior of the field. Because of this, the draught system cleaning
coupler. Kegs can be untapped to allow the and maintenance recommendations from this chap-
entire coupler to be inspected. Vinegar or butter are designed to be preventive. Once a draught
ter aromas will indicate a bacterial infection. system becomes infected, it becomes extremely diffi-
• FOBs. Visibly inspect sights glass, vent, and cult—if not impossible—to completely remove. The
FOB stop. All components, inside and out, best defense against bacterial growth is to prevent it
should be free of visible build-up. Sight glass with recommended routine hygiene practices.
FOURTH EDITION 77
SUMMARY OF DRAUGHT SYSTEM CLEANING

AND SERVICE RECOMMENDATIONS
These guidelines reflect the key actions needed to maintain a clean draught system that will dispense trouble-free, high-quality
beer. Before performing these actions, please read the detailed recommendations in this chapter, as they contain many details
important to effective and successful cleaning.
Draught Line Cleaning: Minimum Every Two Weeks (14 days)

• Clearly posted documentation of line cleaning and servicing records is recommended in all keg coolers.
(Visit https://www.brewersassociation.org/educational-publications/draught-beer-line-cleaning-log/ for a printable
version of the line cleaning log on page 79).
• Push beer from lines with warm water.
• Clean lines with 2% caustic solution for routine cleaning of well-maintained lines, or with 3% caustic solution for older
or more problematic lines. Contact your chemical manufacturer to determine how much chemical is needed to achieve
these recommended concentrations. If you use non-caustic-based cleaners, such as acid- or silicate-based cleaners, be
sure to use the cleaning concentrations recommended by the manufacturer. For best results, maintain the cleaning solution
temperature between 80°F and 110°F during the cleaning process.
• Using an electric pump, caustic solution should be circulated through the lines for a minimum of 15 minutes at a steady flow
rate that ideally exceeds the flow rate of the beer. If a pressurized cleaning canister is used (though not recommended), the
solution needs to be left standing in the lines for no less than 20 minutes before purging with clean water.
• Disassemble, service, and hand-clean faucets; hand-clean couplers.
• After cleaning, flush lines with cool fresh water until pH matches that of your tap water and no visible debris is being
carried from the lines.
Acid Cleaning: Every Quarter (Three Months)

• Acid cleanings should be in addition to caustic cleanings, not as a replacement.
• Push beer or caustic cleaner from lines with warm water.
• Clean lines with acid line-cleaner chemical mixed to manufacturer’s guidelines. Maintain a solution temperature of 80–110°F.
• Circulate the acid solution through the lines for 15 minutes at a steady flow rate that ideally exceeds the flow rate of the beer.
If a pressurized cleaning canister is used (though not recommended), the solution needs to be left standing in the lines for
no less than 20 minutes before purging with clean water. After acid cleaning, flush lines with cool fresh water until the pH
matches that of your tap water and no visible debris is being carried from the lines.
Hardware Cleaning: Semi-Annual (Every Six Months)

• Disassemble, service, and hand-clean all FOB devices (a.k.a. beer savers, foam detectors).
• Disassemble, service, and hand-clean all couplers.
DRAUGHT BEER LINE CLEANING LOG

ACCOUNT NAME:
CAUSTIC CAUSTIC CAUSTIC CAUSTIC
DATE INITALS OR ACID,
AND
BRAND
AND
BRAND
AND
BRAND
AND
BRAND
This line-cleaning log can be found at https://www.brewersassociation.org/educational-publications/draught-beer-line-cleaning-log/.
FOURTH EDITION 79
8
TROUBLESHOOTING
C
orrectly dispensed draught beer is the result The troubleshooting steps that follow are organized
of proper temperature, proper gas pressure by the type of draught system and how the systems
and mixture, and a well-maintained draught are cooled. Direct-draw systems and long-draw
system. It’s easy to take all the variables for granted systems cooled by air or glycol each have unique
when beer is pouring well, but improperly pouring features, which are addressed in this chapter. Other
beer can be very frustrating and can result in loss steps addressed include gas pressure and supply, beer
of sales. This chapter is intended to provide useful supply, and mechanical issues.
troubleshooting steps anyone can follow to solve
draught beer dispensing problems.
The single most common cause of problems encoun-
tered in draught dispensing systems is temperature
Photos © Getty/Shane808; © Aaron Colussi (beers)
control. The first step in solving any dispensing

problem is to confirm that the liquid temperature of
the beer in the keg is where it’s supposed to be. The
next step is to check the temperature of the beer being
delivered to the faucet, confirming that the cooling
systems used to maintain proper beer line tempera- Figure 8.1. Properly carbonated draught beer that is pouring well should have
a head (left). Problems with your draught system can cause undercarbonation
ture are working properly. (middle) and overcarbonation (right) when pouring.
81
TABLE 8.1. TROUBLESHOOTING DIRECT-DRAW SYSTEMS

Problem Possible Cause Possible Solution
Beer foaming Temperature too warm at the faucet Adjust temperature control or call
(keg box should be 38°F) qualified service person
Temperature too cold/frozen beer in lines
(should be 38°F)
Kinked beer line Change beer line
Wrong beer line length or diameter (should be 4–5 ft.
of 3 16" ID vinyl tubing; possibly even longer)
Applied pressure too high Adjust CO2 regulator to brewer’s specification
Applied pressure too low
Coupler washer defective Replace coupler washer
Faucet washer defective Replace faucet washer
System dirty Clean system or call line cleaning service
CO2 leaks or the draught system is out of CO2 Check fittings, clamps, shut-offs, and regulators;
replace as necessary
Beer foaming in jumper line due to torn If seal is ripped/torn, gas enters the liquid flow
or ripped keg valve seal stream, causing foaming. Replace keg and report
defective keg to distributor
Beer foaming in jumper line due to physical Remove any physical obstruction or debris (e.g., a
obstruction at coupler–valve junction piece of a dust cover) that could prevent the coupler
from fully engaging and allowing gas to enter the
liquid flow
Beer foaming at faucet due to clogged vent hole(s) Disassemble and clean faucet,
or call line cleaning service
No beer at Empty CO2 bottle Replace with full CO2 bottle
faucet Regulator shut-off valve closed Open shut-off valve
CO2 bottle main valve turned off Turn on CO2 bottle main valve
Keg empty Replace with full keg
Coupler not engaged Tap keg properly and engage coupler
Check ball in coupler one-way valve stuck Free check ball
Line/faucet dirty Clean line/faucet
TROUBLESHOOTING
TABLE 8.2. AIR-COOLED SYSTEMS

Beer foaming Temperature at faucet too warm Check blower fan’s air flow is not obstructed
(should be 38°F) Adjust temperature control or call
qualified service person
System designed improperly: too long,
wrong size fan, etc.
Check temperature of beer in keg
Temperature at faucet too cold (should be 38°F) Adjust temperature control or
call qualified service person
Kinked beer line Change beer line
Wrong size beer line
Applied pressure too high Adjust CO2 regulator to brewer’s specification
Applied pressure too low
Wrong dispensing gas Change to mixed gas blender and
(mixed gas blenders recommended) use target pressure
Beer foaming in jumper line due to torn or ripped If seal is ripped/torn, gas enters the liquid flow
keg valve seal stream, causing foaming. Replace keg and report
Beer foaming in jumper line due to physical Remove any physical obstruction or debris
obstruction at coupler–valve junction (e.g., a piece of a dust cover) that could prevent
the coupler from fully engaging and allowing
gas to enter the liquid flow
Beer foaming at faucet due to clogged vent hole(s) Disassemble and clean faucet,
or call line cleaning service
No beer at Empty CO2 bottle, N2 bottle, or mixed gas bottle Replace with appropriate full gas bottle
faucet Regulator shut-off valve closed Open shut-off valve
Gas bottle main valve turned off Turn on gas bottle main valve
Line/faucet dirty Clean line/faucet
Note: For air-cooled systems, the maximum recommended distance for a double-duct system is 25 ft. (tube side by side) and for a single-duct system it is 15 ft. (tube within a tube).
FOURTH EDITION 83
TABLE 8.3. GLYCOL-CHILLED SYSTEMS

Beer foaming Temperature at faucet too warm or too cold Check glycol chillers for proper operation; adjust
(should be 38°F) glycol bath temperature if too warm or too cold
(most systems are designed to operate between
28°F and 34°F; check unit manufacturer’s specs)
Adjust temperature control or
call qualified service person
Wrong dispensing gas (glycol systems usually Change to mixed gas blender and use target
require a mixed gas blender) pressure
Glycol pump functioning (check return line) Call qualified service person to adjust glycol chiller
temperature or operation
Gas regulators incorrectly set Contact installer
Applied pressure too low Adjust CO2 regulator to brewer’s specification
Applied pressure too high
Glycol power pack failure; check condenser, Call qualified service person to clean clogged
glycol concentration condenser fins, check glycol strength, and service
glycol chiller
Beer foaming in jumper line due to torn If seal is ripped/torn, gas enters the liquid flow
or ripped keg valve seal stream causing foaming. Replace keg and report
Beer foaming in jumper line due to physical Remove any physical obstruction or debris (e.g., a
obstruction at coupler–valve junction piece of a dust cover) that could prevent the cou-
pler from fully engaging and allowing gas to enter
the liquid flow
Beer foaming at faucet due to clogged vent hole(s) Disassemble and clean faucet, or
call line cleaning service
No beer at Empty CO2 source, N2 source, or mixed gas bottle Replace with appropriate full gas bottle; refill bulk
faucet CO2 or N2 tank; check nitrogen generator
Regulator shut-off valve closed Open shut-off valve
Gas bottle or bulk tank main valve turned off Turn on gas bottle or tank main valve
Line/faucet obstructed Clear line/faucet of obstruction by cleaning; if
frozen, allow lines to thaw
FOB needs reset Reset FOB
Pneumatic beer pump(s) failure Check gas supply to pump(s);
check pump diverter setting
Note: A glycol system is designed to maintain liquid beer temperature from the cooler to the dispensing point.
TROUBLESHOOTING
OFF-FLAVORS IN DRAUGHT BEER will inevitably result in loss of sales due to customer
The purpose of this manual is to explain how to main- dissatisfaction, and necessitate replacing beer lines at
tain the correct flavor of your draught beer. When fresh great expense. Staying ahead of these potentially costly
and properly dispensed, draught beer will taste the way outcomes is key to serving great-tasting draught beer.
the brewer intended—clean, flavorful, and enjoyable. Table 8.4 on page 86 lists the most common
Draught beer is susceptible to damage from a host of off-flavors that occur due to post-brewery unhygienic
factors, such as age, heat, and air. But the number one conditions and the mishandling of draught beer.
preventable factor affecting draught beer flavor and While they are not health risks, beer-spoiling bacteria
aroma is poor hygiene. will ruin a beer’s flavor and aroma. Such bacterial
Improper cleaning of draught system lines and com- infections in draught systems are often difficult, if not
ponents—from the coupler in the cooler to the faucet at impossible, to completely remove. By following the
the bar—can lead to significant changes in beer flavor, all guidelines outlined in this manual the occurrence of
of them unwelcome. Over time, poor beer line hygiene these off-flavors can be prevented.
FOURTH EDITION 85
86
TABLE 8.4. COMMON CAUSES OF OFF-FLAVORS IN BEER
Off- Off-Flavor Bacteria Likely Causes How to Prevent and Resolve
Flavor Description
Diacetyl Buttery, buttered Anaerobic Diacetyl is the most common off-flavor associated with dirty draught Completely removing a bacterial infection
popcorn, butter- bacteria: systems. Pediococcus and Lactobacillus arise due to unhygienic conditions from a beer line can be very difficult, if not
scotch, or caramel; Pediococcus in draught beer systems. These bacteria are most likely to develop when: impossible. Even after cleaning, these bacteria
can have a slick or (most likely), • the cleaning frequency extends beyond a two-week cycle may remain in the beer line and keg at initially
milky mouthfeel at Lactobacillus undetectable levels. However, in a short time,
high levels (less likely) • an electric recirculating line-cleaning pump is not regularly used these anaerobic bacteria will resurface as an
• associated draught system equipment is not properly disassembled, overpowering infection. The goal is to com-
Lactic acid Sour, sour milk; Anaerobic serviced, and hand-cleaned at the recommended intervals pletely rid the system of any traces of bacteria
acidic (note that the bacteria: so the off-flavors never return.
• improper chemicals or low chemical concentrations are used
bacterial load would Lactobacillus
• beer lines are older than their recommended age Prior to cleaning, begin by replacing infected
have to be very large (most likely), hardware and beer lines wherever possible,
to pick up the acidic Pediococcus • kegs in series are not completely emptied on a weekly basis and always replace any kegs that have been
flavor) (less likely) tapped into an infected system. Follow the
• ineffective line cleaning procedures are used
step-by-step electric recirculating pump clean-
ing procedures in chapter 7, rotating between
caustic and acid cycles to maximize your
chances of removal
Acetic Sour, vinegar Aerobic bacteria Acetobacter growth usually begins in or on dirty drains, spill trays, bar Serving staff should be thoroughly trained on
acid Acetobacter tops, or used bar rags and will eventually spread to the beer dispensing proper serving techniques (see chapter 6).
faucets. Serving staff submerging a faucet into a beer will increase the Beer faucets should be completely disassem-
growth rate of these bacteria. bled and hand-detailed using caustic chemi-
The leading cause of Acetobacter infection comes from faucets not being cals every two weeks.
completely disassembled and hand-detailed on a two-week cycle. Stainless steel is the best material for prevent-
ing bacterial buildup on faucets
Oxidation Papery, cardboard, Not applicable. Oxidation occurs due to time, temperature, or direct exposure to oxygen. Take note of brewery recommended best-
fruity, bready, vinous, Oxidation in All beers have an expiration date. This is the date by which point a brewery by and consume-by dates and temperature
vegetal beer is a reaction feels the beer has taken on significant oxidative properties, and that the beer specifications. Monitor conditions to ensure
These are only a few that occurs when no longer represents the brewery-intended flavor. your beer stays within brewery recommended
descriptors. Oxida- a beer is ex- A beer’s expiration date can easily be shortened by exposure to warm guidelines.
tion is a very broad posed to oxygen temperatures. Draught beer should be kept cold (below 50°F) at all times Ensure any kegs in series have been complete-
term and different to maximize its freshness. The longer a beer is kept warm and/or the higher ly emptied (series kegs should be completely
ingredients will take the temperature, the faster the beer will oxidize. If a beer ever rises above emptied and replaced once per week).
on different oxidative 80°F, for any amount of time, the beer is likely ruined. Never use compressed air in direct contact with
properties In draught beers, oxidation can happen with the use of an air compressor draught beer.
(chapter 1). If an air compressor is used to dispense draught beer, oxygen Use barrier and stainless steel tubing whenever
will be forced into the keg and oxidize a beer within 24 hours. possible (see chapter 4)
Porous tubing material will allow oxygen to leach through to the beer, espe-
cially if the beer sits in the line for extended lengths of time between pours
BREWERSASSOCIATION.ORG
APPENDIX A
ISBT GUIDELINES FOR BEVERAGE
GRADE CARBON DIOXIDE
T
he International Society of Beverage used in beverages. Table A.1 reproduces the ISBT’s
Technologists (ISBT) publishes quality guide- recommended limits for parameters commonly tested
lines relating to the quality and purity of CO2 for in beverage grade CO2.
TABLE A.1. ISBT QUALITY GUIDELINES FOR BEVERAGE GRADE CO2

Parameter ISBT limit
Purity Min. 99.9%
Moisture Max. 20 ppm
Oxygen Max. 30 ppm
Carbon monoxide Max. 10 ppm
Ammonia Max. 2.5 ppm
Nitric oxide Max. 2.5 ppm
Nitrogen dioxide Max. 2.5 ppm
Nonvolatile residue Max. (w/w) 10 ppm
Nonvolatile organic residue Max. (w/w) 5 ppm
Phosphine Max. 0.3 ppm
Total volatile hydrocarbons Max. 50 ppm
Acetaldehyde Max. 0.2 ppm
Aromatic hydrocarbon Max. 20 ppb
Total sulfur content (as S) Max. 0.1 ppm
Sulfur dioxide Max. 1 ppm
Odor of solid CO2 No foreign odor
Appearance in water No color or turbidity
Odor and taste in water No foreign taste or odor
Note: Specified concentrations are volume per volume (v/v) unless otherwise noted.
Max., maximum; min., minimum; ppb, parts per billion; ppm, parts per million; w/w, weight per weight.
87
APPENDIX B
CO2 EQUILIBRIUM GAUGE PRESSURE
REFERENCE CHART
TABLE B.1. DETERMINATION OF PURE CO2 EQUILIBRIUM GAUGE PRESSURE (PSIG) FOR GIVEN
VOLUMES OF CO2 AND TEMPERATURE
Volumes of CO2
Temp. (°F) 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3.0 3.1
33 5.0 6.0 6.9 7.9 8.8 9.8 10.7 11.7 12.6 13.6 14.5
34 5.2 6.2 7.2 8.1 9.1 10.1 11.1 12.0 13.0 14.0 15.0
35 5.6 6.6 7.6 8.6 9.7 10.7 11.7 12.7 13.7 14.8 15.8
36 6.1 7.1 8.2 9.2 10.2 11.3 12.3 13.4 14.4 15.5 16.5
37 6.6 7.6 8.7 9.8 10.8 11.9 12.9 14.0 15.1 16.1 17.2
38 7.0 8.1 9.2 10.3 11.3 12.4 13.5 14.5 15.6 16.7 17.8
39 7.6 8.7 9.8 10.8 11.9 13.0 14.1 15.2 16.3 17.4 18.5
40 8.0 9.1 10.2 11.3 12.4 13.5 14.6 15.7 16.8 17.9 19.0
41 8.3 9.4 10.6 11.7 12.8 13.9 15.1 16.2 17.3 18.4 19.5
42 8.8 9.9 11.0 12.2 13.3 14.4 15.6 16.7 17.8 19.0 20.1
Source: Data from Methods of Analysis, 5th ed., (Milwaukee, WI: American Society of Brewing Chemists, 1949).
Notes: Values assume sea-level altitude, beer specific gravity of 1.015, and beer alcohol content at 3.8% ABW or 4.8% ABV. Values shown are in psig, or gauge pressure.
It is important to remember that carbonation is proportional to absolute pressure, not gauge pressure. Atmospheric pressure drops as elevation goes up. Therefore, the gauge pressure
needed to achieve proper carbonation at elevations above sea level must be increased. Add 1 psig for every 2000 ft. above sea level. For example, a retailer at sea level would use
11.3 psig to maintain 2.5 volumes CO2 in beer served at 38˚F. That same retailer at 4000 ft. above sea level would need 13.3 psig to maintain 2.5 volumes CO2.
89
FIGURING IDEAL GAUGE PRESSURE WHEN per liter, the quick and easy answer is 2 g/L equals
CARBONATION LEVEL IS NOT KNOWN 1 volume of CO2.
The ideal gauge pressure for a beer is the pressure at However, 2 g/L = 1 vol. CO2 is not exactly correct.
which CO2 is not diffusing from beer into the head There are several alternative values and methods to
space and excess CO2 is not absorbing in the beer. If calculate the conversion, as described below.
you know the carbonation level of your beer, you can A first approximation can be found by assuming that
determine the ideal gauge pressure for pure (100%) CO2 has a molar mass of 44 grams per mole (g/mol)
CO2 using table B.1. and that one mole of a gas at standard temperature and
If you do not know the carbonation level in your pressure (STP) conditions (i.e., 0°C, 1 atm) occupies a
beer, you can estimate it using the following procedure: volume of 22.4 liters. Finding the conversion factor to
1. Set the regulator pressure to 5 psi. go from g/L to volumes CO2 is as follows:
2. Tap a fresh keg. Make sure the keg has been
in the cooler long enough to be at the cooler 1g CO2 1mol CO2 22.4L 22.4
× × =
temperature. 1L beer 44g CO2 1mol CO2 44
3. Pour a small amount of beer through the faucet. = 0.509
4. Observe the beer in the draught line directly
above the keg coupler (with a flashlight if nec- The reciprocal of this value gives you the conversion
essary), inspecting for bubbles rising up from factor for converting from volumes of CO2 to g/L:
the beer in the keg.
1
5. If bubbles are present, raise the regulator pres- = 1.965
sure by 1 psi. 0.509
6. Repeat steps 3–5 until no bubbles are present. For a slightly more accurate answer we can use
7. Check the keg temperature 24 hours after the value of 44.01 g/mol for CO2 and 22.426 L/mol
setting the initial gauge pressure to assure for the STP volume of CO2 gas. We can also take
temperature stability, and to reset the gauge account of the fact that CO2 does not behave strictly
pressure as needed due to a change in keg in accordance with the ideal gas law and has a
temperature. compressibility factor (Z) of 0.99952 under STP
conditions. Using these values we get 1.966 instead
The above procedure achieves the lowest pressure at of 1.965. Not much difference there, but perhaps a
which the gas in the beer is not escaping. This is your better sense of accuracy.
ideal gauge pressure. Another tool is the National Institute of Standards
and Technology Standard Reference Database 23.1
CONVERTING VOLUMES OF CO2 The 2010 version of this database gives a value for the
TO GRAMS PER LITER density of CO2 under STP conditions of 1.9768 g/L.
In the United States, carbonation is expressed in units This may be accepted as the most accurate value to use
of “volumes of CO2.” What this means is that one keg as a conversion factor and it is the one to use if doing
of beer carbonated to 2.5 volumes of CO2 contains 2.5 an exact analysis.
keg-volumes of CO2 compressed and dissolved into So, to quickly convert volumes of CO2 to grams per
the beer. In other countries, carbonation is usually liter in your head, “2” is an acceptable conversion fac-
expressed in units of grams per liter, meaning the tor. In cases where you want to have more accuracy,
amount of CO2 in grams dissolved in one liter of you can use 1.9768 or whatever rounded-off value you
beer. To convert between volumes of CO2 and grams feel comfortable with.
1
NIST Standard Reference Database 23: Fluid Thermodynamic and Transport Properties Database (REFPROP) (Version 9.0; published November 1, 2010),
https://www.nist.gov/srd.
APPENDIX C
CARBONATION, BLENDED GAS,
GAS LAWS, AND PARTIAL PRESSURES
CARBONATION Temperature. In general, gas is less soluble in liquid
I
n general, the amount of carbonation in beer as the temperature rises. This seems obvious—a nicely
depends primarily on the pressure of CO2 applied chilled keg of beer dispenses easily, while that same
to the keg of beer being dispensed, and the tem- keg of beer dispenses as foam if it gets warm.
perature of the beer. In reality, many other factors can Proportion of CO2 in blended gas. The proportion of
also affect carbonation levels, including the blended CO2 in the gas blend is directly related to the pressure
proportion of CO2, alcohol content, and specific grav- of the CO2 in the head space in the keg. Two different
ity. Knowing a bit about these factors can help you gas laws—Dalton’s law of partial pressure and Henry’s
fine-tune your draught dispensing system to achieve law—can help us make sense of what’s going on. This
the perfect pour for every brand dispensed. is most easily described by example, along with a little
math. Consider a situation in which a keg of beer is
dispensed using gas at 20 psig. If pure CO2 is used to
DEFINING MIXED GASES dispense beer, then all of the pressure on that keg is
due to CO2. But what if the gas being used is a blend
For the purposes of this manual, as a convention in of 75% CO2 and 25% N2? In this case, Dalton’s law
discussions involving mixed gas, the proportion of CO2 will
can help us figure out what’s going on. Dalton’s law
always be shown first, followed by the proportion of N2.
of partial pressure says that the total pressure exerted
91
by a gaseous mixture is equal to the sum of the partial specific gravity. Therefore, a high ABV beer may have
pressures of each individual component in the mixture. an increased CO2 solubility from the alcohol content,
This means the partial pressure of CO2 is equal to the but that effect is outweighed by the opposing decrease in
proportion of CO2 in the gas, in this case 75%, times solubility due to the beer’s greater density from carbohy-
the total absolute pressure of the blended gas, in this drates, proteins, and other compounds within the beer.
case 34.7 psia (20 psig + 14.7 psi atmospheric pressure
= 34.7 psia). In this case, the partial pressure of CO2 is: The Dispensing Gas Blend Affects Carbonation
Henry’s law says that the solubility of a gas in a liquid
0.75 × 34.7 psia = 26.0 psi is directly proportional to the partial pressure of the
gas above the liquid. This turns out to be really useful
To relate this CO2 partial pressure in terms of when dispensing beer in systems where more than
applied gauge pressure, we simply take away the 12–15 psi of dispensing pressure is needed to move
atmospheric pressure: beer to the taps, such as long-draw systems.
The partial pressure of a gas within a blend can be
26.0 psi – 14.7 psi atmospheric = 11.3 psig calculated by multiplying the total pressure of the gas
blend (in psia, not psig) times the proportion of that
So, in this example using a 75%/25% gas blend, gas in the blend. Let’s consider a couple of scenarios in
the carbonation of the beer will be proportional to which draught beer is (1) dispensed using a 70%/30%
11.3 psig of CO2, not 20 psig CO2. It is important to gas blend, and (2) dispensed using 100% CO2. In both
note this calculation must be done using absolute pres- scenarios, let’s assume the dispensing temperature
sure, then converted to gauge pressure. (If you used is 39°F, and that the system has been designed and
the 20 psig value rather than 34.7 psia, 75% of that balanced to dispense beer at an operating pressure of
value would result in 15 psig as the partial pressure of 20 psig, or 34.7 psia (i.e., 20 + 14.7).
CO2 in this scenario, which is not correct.) Consulting
table B.1 on page 89 and assuming a temperature of Scenario 1: Dispensing with blended gas at 70%/30%.
38°F and 11.3 psi CO2 pressure, the carbonation level The carbonation in the beer will depend on the partial
in this example would be 2.5 volumes (rather than pressure of CO2, which equals the absolute pressure of
2.8–2.9 volumes, which would be the 15 psi result if the gas blend times the proportion of CO2:
you had incorrectly used gauge pressure).
Alcohol Content and Specific Gravity. Most of the total dispensing pressure ×
liquid in beer is water. The standard carbonation table proportion CO2 in blend = partial pressure CO2
(table B.1) is based on beer containing 4.8% alcohol by 34.7 psi × 0.70 = 24.3 psi
volume (ABV), so approximately 95% of the liquid is
water. As it turns out, CO2 is more soluble in ethanol To find the gauge pressure for the CO2 partial pres-
than it is in water. Therefore, the solubility of CO2 in sure we must account for atmospheric pressure, which
the beer increases as the ABV increases. The degree to is 14.7 psi at sea level.
which ABV affects solubility in different beers is hard
to calculate, however, due to the opposing effects of a partial pressure CO2 −
beer’s density on CO2 solubility. atmospheric pressure = applied partial pressure CO2
Specific gravity, or the density of the beer, is affected by 24.3 psia − 14.7 psi = 9.6 psig
other compounds in solution, such as carbohydrates and
proteins that provide mouthfeel, body, color, and flavor. An applied partial pressure of 9.6 psig for CO2 at
As the density of beer increases, there is effectively less 39°F would result in about 2.3 volumes of CO2 in beer.
liquid available into which CO2 can dissolve. While not This carbonation level is a bit lower than typical values
always the case, high ABV beers tend to have a higher of 2.5–2.7 volumes found in most beer brands.
APPENDIX C: CARBONATION, BLENDED GAS, GAS LAWS, AND PARTIAL PRESSURES
Scenario 2: Dispensing with 100% CO2. The carbon- B.1 in appendix B), c is the proportion of CO2 in the
ation in the beer will depend on the partial pressure blended gas, and atmospheric pressure is assumed to
of CO2, which in this case is easily derived because we be 14.7 psi (i.e., sea level).
are using 100% CO2:
CALCULATING GAS BLENDS AND PRESSURES
total dispensing pressure × Determining the Ideal CO2 / N2 Blend
proportion CO2 in blend = partial pressure CO2 Determining the ideal mix of CO2 and N2 in a gas
34.7 psia × 1.0 = 34.7 psi blend for a given draught dispensing system can be
done using the equation we introduced at the end of
To find the gauge pressure for CO2 partial pressure the previous section.
we must account for atmospheric pressure, which is Let’s go back to our example above, in which a
14.7 psi at sea level: draught system was designed to operate at 39°F and
20 psig. Let’s also assume that the beers being poured
partial pressure CO2 − are carbonated to 2.5 volumes of CO2. From table B.1
atmospheric pressure = applied partial pressure CO2 on page 89, we see that a beer at 2.5 volumes of CO2
34.7 psi − 14.7 psi = 20 psig at 39°F has an equilibrium pressure of 11.9 psi of CO2.
Given that
An applied partial pressure of 20 psig for CO2 at
c = b + 14.7
39°F would result in about 3.25 volumes of CO2 in a + 14.7
the beer. This carbonation level is considerably higher
than typical values of 2.5–2.7 volumes. where a is the gauge pressure of the blended gas, b
is the ideal gauge pressure of pure CO2, and c is the
From these two examples, we can see that, at the proportion of CO2 in the blended gas, we now know
operating parameters of the system in question, pure that a = 20 psi and b = 11.9 psi. Plugging in the values:
CO2 would result in carbonation levels that are too
high, whereas the 70%/30% blend we chose would 11.9 +14.7
c=
result in carbonation levels that are a bit too low. So, is 20 + 14.7
there a way to use Henry’s law to figure out the exact = 26.6/34.7
blend for our draught system? And, looking at this = 0.767, or 76.7%
another way, is there a way to use this math to figure
out the ideal gauge pressure to use, given a certain So, once we round up 76.7% to 77%, we find the
blend of gas? ideal blend is 77% CO2 and 23% N2.
As it turns out, there are tools available online to What if we wanted to also dispense beers with 2.7
do both of these tasks with a great degree of accuracy. volumes of CO2 in this same retail establishment?
There are also some relatively straightforward calcula- From table B.1, we see that a beer at 2.7 volumes of
tions that do the same things very quickly, which we CO2 at 39°F has an equilibrium pressure of 14.1 psi of
will go on to show here. The following equation is very CO2. In this case, a = 20 psi and b = 14.1 psi, and we
useful for relating gauge pressure, absolute pressure, can again solve for c, the proportion of CO2:
and proportion of CO2 in a blend:
14.1 + 14.7
c=
20 + 14.7
c = b + 14.7
a + 14.7 = 28.8/34.7
where a is the gauge pressure of the blended gas, b is = 0.83, or 83%
the ideal gauge pressure of pure CO2 (refer to table
FOURTH EDITION 93
In this case, a gas blender with more than one blend

c = b + 14.7
of mixed gas would be very helpful. You would use a + 14.7
the 77% CO2 to dispense beers with 2.5 volumes of
carbonation, and the 83% blend to dispense beers Multiply both sides by (a + 14.7)
with 2.7 volumes of carbonation.
c(a + 14.7) = b + 14.7
Determining the Correct Pressure Divide both sides by c
for a Fixed CO2 / N2 Blend b + 14.7
What if, in the above examples, we only had access a + 14.7 = c
to one blend of gas? Could we adjust the pressure a Minus 14.7 to isolate a
bit to achieve more than one level of carbonation,
and still dispense beer in the same draught system? ( )
a = b + 14.7 − 14.7
c
Well, maybe. This is very similar to the procedure
outlined on page 39 in chapter 4 of this manual. Now we have the equation to solve for a, and we
Let’s go back to our example above, in which a know that b = 14.1 and c = 0.77, we can calculate the
draught system is designed to operate at 39°F and gauge pressure:
20 psig. We want to dispense beers carbonated to
both 2.5 and 2.7 volumes of CO2, but we only have a
single-mix blender.
a= (b + c14.7) − 14.7
From the previous section, we know that the 77% = (28.8/0.77) − 14.7
CO2 blend is correct for the 2.5 volume beers. What = 37.4 − 14.7
pressure would we have to use to correctly dispense
a = 22.7 psi
beers with 2.7 volumes of CO2 using this 77% blend?
Look again at the equation: So, in theory, if we increase the dispensing pressure
from 20 psi to 22.7 psi on those kegs of beer carbonated
c = b + 14.7 to 2.7 volumes of CO2, we could use the same 77% CO2
a + 14.7
blend to dispense them and maintain proper carbon-
where a is the gauge pressure of the blended gas, b ation. This may or may not work in reality. The beer
is the ideal gauge pressure of pure CO2, and c is the might pour too fast at the bar, creating turbulence within
proportion of CO2 in the blended gas. In this case, a the glassware; but, the beer may have an acceptable pour
is our unknown, so we must rearrange the equation with the right amount of carbonation. Experimentation
to solve for a: at the bar will reveal if the pressure increase worked, or
if an additional blend is needed.
APPENDIX D
NOTES ON SERVING CASK ALE
C
ask ale, sometimes called cask-conditioned carbonated draught beer. The temperature is warm
beer or “real ale,” is draught beer dispensed enough to allow the beer within the cask to develop its
and served in a traditional method. Cask ale is own natural carbonation due to the presence of living
generally served at warmer temperatures than regularly yeast. The higher temperature also means that CO2 is
carbonated draught beer, and without an extraneous not as soluble in the beer, and the result is a beer that
propellant. The result is a beer with different presen- is far less carbonated.
tation, flavor, and aroma, quite unlike that from the
same beer force carbonated and dispensed with CO2 or CARBONATION
mixed gas applied pressure. Because cask ale is handled at warmer temperatures,
In this appendix, we focus on a few particulars of and since CO2 is less soluble at warmer temperatures,
dispensing cask ale that represent basic knowledge cask ale contains much lower levels of carbonation
and best practices. The production of cask ale is an than regular draught beer. Cask beer typically con-
art unto itself, sometimes referred to as cellarman- tains 0.9–1.2 volumes of CO2, far less than the 2.5–2.7
ship, the details of which are well beyond the scope volumes typical of force carbonated draught beer.
of this manual. The carbonation in cask ale arises from natural
secondary fermentation within the cask, rather than
TEMPERATURE from force carbonation at the brewery. The relatively
Cask ale is typically conditioned and dispensed at warmer cellaring temperatures allow this fermenta-
45–55°F, unlike the colder 36–38°F range for regularly tion to occur after the cask leaves the brewery.
95
DISPENSING CASK ALE pressure to fill the head space. A device called a “cask
Cask ale is normally dispensed from a cask located breather” can be used to top-off the head space as the
relatively close to the bar, or even on the bar or beer is dispensed, which prevents the ingress of air
back bar. Most modern casks are metal, although and potential beer spoilers (fig. D.2). Carbon dioxide
a few wooden varieties are sometimes still found. is preferable to air in terms of preserving the beer,
Most casks contain two openings that are filled with but there is some disagreement about whether this
wooden or plastic plugs called shives (for letting gas practice is “proper” because it is not traditional. This
in) and keystones (for tapping and removing beer). manual is not the forum for that discussion.
The cask is placed on its side with the shive up and
the keystone down. A spile is used to vent the cask
through the shive. There are two kinds of spiles avail-
able: soft spiles, which are porous, and hard spiles,
which are made of denser, harder wood. The soft
spile is used initially in order to allow gas to escape
the cask during fermentation. Once this process is
complete, the soft spile is replaced with a hard spile
in order to prevent gas from exiting the cask. Cask
ale is dispensed without top pressure, meaning that
it either pours from the cask through a faucet-like
tap directly into the glass using gravity, or the beer is
pumped a short distance using a pump called a beer
engine (fig. D.1).
Figure D.2. Cask breather.
BEER KEY SPILE Cask ale dispensed directly from a cask using a grav-
ENGINE STONE ity dispense tap will usually have very low amounts of
SHIVE foam in the glass (fig. D.3). Cask ale dispensed from a
beer engine may be poured through a fitting called a
sparkler that serves to create foam from the very low
level of carbonation present.
TAP
STILLAGE
Figure D.1. Typical configuration for dispensing cask ale using a beer engine.
The cask should be allowed to settle for several

hours, even up to a day, before serving. This process,
called stillaging, allows the yeast in the cask to settle
to the bottom and the beer to pour clear.
Photo © The Brewtography Project
While pouring a cask, gas is allowed to enter the

cask being emptied in order to prevent a vacuum
from forming. Busy bars that empty a cask in one
to three days will sometimes allow air to enter the
cask. Another option is to use CO2 at atmospheric Figure D.3. Dispensing cask ale using a gravity dispense tap.
APPENDIX D: NOTES ON SERVING CASK ALE
Beer Engines This should be the case when pouring any

Beer engines dispense cask beer (fig. D.4.). Pulling draught beer, but even more so with cask ale
the handle actuates a piston or chamber of the engine due to the potential to transfer germs from
and pumps beer from the cask to the customer’s glass. one glass to another.
Beer engines can be clamp-on or built into a bar. 3. The closing bartender should do one final clean
Some breweries that make cask ales will require a of the cask faucet, drip tray, and the surface
sparkler (perforated disk) that attaches to the end of of the entire cask pump when the bar closes.
the pouring spout. This cleaning should be done with restaurant/
bar sanitizer approved by your local and state
health code. If the cask faucet uses a sparkler,
the sparkler should be removed and soaked
overnight in the same sanitizer at a soaking
concentration listed by the manufacturer.
4. The opening bartender should wipe the cask
faucet with a clean towel wetted with fresh
water before the first cask beer is pulled to
ensure any residual sanitizer from the previous
night is removed. If the cask pump is fitted with
a sparkler, thoroughly rinse the sparkler under
fresh water before attaching it to the cask faucet.
5. After the cask has been emptied, remove the
shive and rinse the inside of cask thoroughly
with warm water as soon as possible.
Cask System Hygiene

Cleanliness is paramount in the handling of cask ale.
Unlike kegged draught beer, items are being inserted
into beer such as taps, spiles, and ale extractors. These
all give an opportunity for bacteria to be introduced.
• Run clean, warm water through the beer line
and beer engine between every cask.
Figure D.4. Dispensing cask ale using a beer engine.
• Perform regular beer line cleaning every 14
days, just like regular draught beer lines.
CASK ALE BEST PRACTICES –– Be sure to check with the manufacturer
Pouring cask ale from a swan neck beer engine fau- of the beer engine to ensure the cleaning
cet is the only instance when the faucet should come solution concentration is compatible with
into contact with the inside of a beer glass. Due to the piston, so as not to damage it.
the unique nature of this beer dispensing system, a –– Using the hand pump, draw the chemical
list of guidelines must be followed to ensure proper solution through the beer line until beer
sanitation and high product quality. engine is filled with chemical solution.
1. At the start of the day, discard the first pull of Allow for 20 minutes contact time.
beer to empty the beer engine cylinder of beer –– Purge the system of the chemical solution
that has been sitting overnight. by drawing through cool water. Ensure that
2. Always use a beer-clean glass for every serv- all of the chemical is removed by testing
ing of cask ale dispensed from a beer engine. the pH of the rinse water.
FOURTH EDITION 97
Pouring Cask Ale with a Head Well-prepared cask ale will easily allow for one
While some customers may ask their beer be “filled inch of head or more if a sparkler is fitted on the
to the rim,” brewers prefer beer poured with about a end of the faucet. Without the sparkler device, a full
one-inch collar of foam, which is the beer’s “head.” one-inch collar of foam may be difficult to achieve.
The importance of a one-inch foam collar should not The bar or restaurant manager should consult
be underestimated. The purpose of a proper head on the brewer to discuss how their particular beer is
any cask ale is the same as a draught beer; the head intended to be served.
helps to deliver the total sensory experience:
• a good pour has visual appeal
• the beer releases more aromatic volatiles
• the palate-cleansing effects of carbonation
are enhanced
• the beer presents a better overall textural and
sensorial experience to the consumer
DRAUGHT BEER
GLOSSARY
Absolute pressure – Absolute pressure is the total Beer pump – A mechanical pump that is generally
pressure on the beer, and is the sum of atmospheric driven by compressed air or CO2 that can move beer
pressure plus any additional applied pressure from the great distances without changing the dissolved gases.
dispensing gas.
Beer stone – A mineral deposit of calcium oxalate
Acid cleaner – Although several blends of acid that forms slowly on a surface from beer and is very
cleaners are recommended to assist in beer stone and difficult to remove.
water stone removal, some acids react with system
components. Phosphoric acid-based blends are the Caustic or Caustic Soda or NaOH – Sodium
only ones safe on all materials. hydroxide – A high pH chemical commonly blended
into draught line cleaning solutions. Caustic will react
Atmospheric pressure – Atmospheric pressure is the with organic deposits in the draught beer line. Very
amount of force exerted by the weight of air in the effective, but also very dangerous. Commonly used in
Earth’s atmosphere above an object. At sea level, atmo- oven cleaners.
spheric pressure is equal to 14.7 psi. If the dispensing
gas is applied at 15 psi, then the absolute pressure on Caustic potash or KOH or Potassium Hydroxide –
the beer is 29.7 psi (14.7 psi + 15 psi). Similar to sodium hydroxide, but offers slightly different
chemical properties in a blended cleaning solution.
Barrier tubing – Plastic tubing with a lining of nylon
or PET that provides a gas barrier to better protect the Check ball – When the coupler is disconnected from
beer from oxidation. the keg, this valve prevents beer from the beer line
flowing out through the coupler.
Beer line – The tubing that is used to transport the
beer from the keg to the faucet. It is also used to Check valve – Also known as a Thomas Valve, this
control the flow rate of beer by properly selecting the is the valve that allows CO2 to flow into the keg but
material and size of the beer line. prevents beer from backing up into the gas line.
99
Choker line – Choker line, also known as restriction Flash chillers – Mechanical cooling systems to bring
tubing, is a section of 3/16" internal diameter (ID) vinyl beer to serving temperature at the point of dispense.
or flexible tubing of variable length installed at the Often used with flash-pasteurized kegs that can be
tower end of a long-draw draught system. stored at room temperature.
Cleaning Canister, Pressure Pot – A canister for FOB – Foam on beer detector. A device that stops the
cleaning solution or rinse water that is connected to flow of beer when the keg is empty before the beer line
a pressure source pushing the solution through the is filled with foam.
lines like beer. Does not give sufficient velocity for
mechanical cleaning, so this should only be used on Forced-air long-draw system – A draught system
short lines with longer chemical exposure. where cold air from the walk-in cooler box is forced
to the dispense tower, and then returned to the cooler.
Coil-style jockey box – A cooling system to bring This forms a continuous air loop alongside beer hoses
beer to serving temperature at the point of dispense to keep them cold.
consisting of passing beer through a coil of stainless
steel that is immersed in ice water. Often used at pic- Gas line – The tubing that is used to bring CO2 and
nics or events where normal keg temperature cannot other gases into the draught system. Vinyl gas line is
be maintained. used for pressures less than 50 psi; higher pressure
will use braided gas line.
Cold plate jockey box – A cooling system to bring
beer to serving temperature at the point of dispense Gauge pressure – Gauge pressure is the pressure of
consisting of a stainless steel coil embedded in an the dispensing gas applied to beer beyond the local
aluminum plate in contact with the ice. Cooling is the atmospheric pressure level, usually given as pounds
result of melting the ice rather than just heat transfer, per square inch, gauge (psig).
so water must be drained away from the cold plate.
Often used at picnics or events where normal keg Glycol – see propylene glycol
temperature cannot be maintained.
Glycol-cooled long-draw – A draught system that uses
Coupler – The connector from the draught system to a secondary refrigeration unit (power pack or glycol
the keg. chiller) to maintain draught beer at the proper tempera-
ture all the way from the walk-in cooler to the faucet.
Dewar – An insulated, pressurized container for
liquified gas such as CO2. Hand pump – Often called a party pump or picnic
pump, this is a manually operated pump that uses com-
Direct-draw – A draught beer system that has a short pressed air to dispense beer. This type of pump should
jumper connection from the keg to the faucet. only be used when the entire keg will be dispensed at
one time, because oxygen will damage the beer.
Downtube – see spear
Ideal gauge pressure – This is the setting on the
EDTA (ethylenediaminetetraacetic acid) – A regulator that you use when taking into consideration
cleaning solution additive that can dissolve calcium the CO2 volumes of the beer, ABV, temperature, and
mineral deposits in draught beer systems. altitude to calculate the pressure needed to maintain
correct carbonation in the keg.
Faucet – The dispensing end of the draught beer
system that controls the flow of beer.
DRAUGHT BEER GLOSSARY
ISBT – International Society of Beverage Polyethylene – Stiffer tubing used in older refrigerated
Technologists, who created a quality standard for CO2 bundles. This oxygen-permeable material contributed
for beverage use. to oxidation of the beer remaining in the lines and is
now only recommended for use as glycol tubing.
Jockey box – A cooler with a cooling coil or cold plate
and faucets to chill the beer at the point of dispense. Potassium hydroxide (KOH) – see caustic potash
Jumper line – The flexible piece of vinyl tubing used Propylene glycol – A food-grade refrigerant that is
between the keg and draught beer system that should recirculated through insulated tubing bundles to
be replaced annually. maintain beer temperature.
Keg box/Kegerator – A direct-draw, self-contained psi – Pounds per square inch. A unit of measure of
refrigerator where the number of kegs accommodated gas pressure.
varies based on box and keg size.
psia – Pounds per square inch, absolute. A measure
Kegs in a series – Hooking multiple kegs together so of gas pressure against a perfect vacuum so it includes
the beer from the first flows through the second and the atmospheric pressure of 14.7 psi at sea level.
then into the next so that the kegs can be changed less
frequently. psig – Pounds per square inch, gauge. A measure of
gas pressure against the atmospheric pressure, typi-
Lift – The change in height from the keg to the faucet cally seen on gas regulator gauges. Since atmospheric
that is a component of system balance. pressure varies with altitude, the gauge pressure must
be adjusted with altitude.
Line – Tubing that makes up the draught beer flow
path. PVC – Polyvinyl Chloride – Flexible tubing made
from polyvinyl chloride (PVC) that is used for jumper
Long-draw – A draught beer system over 50 feet line.
long that uses barrier tubing in a refrigerated
bundle that typically requires a mixed gas to avoid Regulator – A gas control valve that delivers a set gas
overcarbonation. pressure regardless of tank pressure. There may be a
primary regulator on the gas source and a secondary
N2 – Diatomic nitrogen (N2) is an inert gas that is regulator at the gas connection for each keg.
used in a draught system to help propel beer a long
distance. Specific beer styles uses nitrogen to enhance Resistance – A measure of the pressure drop across a
its head and mouthfeel of the beer. component or over a length of tubing at the optimum
beer flow rate.
Nitrogen generator – A system designed to separate
nitrogen from compressed air, typically by membrane. Rodding – The use of small scrapers and steel rods to
Nitrogen used for beer dispense in a mixed gas appli- remove corrosion products.
cation must be >99% pure.
Sanitizer – An EPA-registered product that is
Party pump or picnic pump – see hand pump. designed to kill microorganisms.
FOURTH EDITION 101

Sankey – The modern style of keg coupler. It is Tap – see coupler

available in several versions to fit specific styles of keg
valves produced in Europe and the U.S. Tavern head – see coupler
Shank – The connecting piece that goes through the Tower – The mount on the bar that holds the faucets
cold box wall or tower and connects the tubing and and is cooled to maintain beer temperature up to the
tail piece to the tap. It also can help provide system point of dispense.
pressure reduction.
Trunk line – Trunk line is the main section of tubing,
Sodium hydroxide (NaOH) – see caustic usually barrier tubing, that runs the length of the sys-
tem from the wall bracket in the cooler to the tower.
Spear – Also known as the “spear assembly” or
“downtube.” The spear is the component that allows Volumes of CO2 – The concentration of CO2 in beer
CO2 into the keg through vents and pushes beer up expressed as volumes of gas at standard conditions
through the down tube and out of the keg per volume of beer.
Surfactants – Compounds used in blended draught Walk-in cooler – Enclosed refrigerated storage space
beer line cleaners that lower surface tension to that ideally maintains temperatures from 32–38°F
enhance surface wetting, break the bond between to store beer and other food items. Dedicated beer
deposits and the tubing surface, and suspend soils in storage is recommended to help control temperature.
cleaning solution so they can be removed. If you can walk into the storage space it is known as a
walk-in-cooler.
System balance – Ensuring that the applied pressure
matches the system requirements so that the beer Water conditioners – A component of a blended
dispenses at the optimum rate of about 2 fluid ounces cleaner that is intended to carry away soils.
per second, or 1 gallon per minute, while maintaining
brewery specified carbonation level. Water stone – A calcium carbonate mineral deposit
that forms from water and can be removed with acid.
Tail pieces – The connectors that allow a piece of
tubing to be attached to a piece of equipment.
INDEX
Entries in boldface refer to photos, illustrations and tables.
ABV. See alcohol by volume detectors, 49; dispensing with, 93; equilibrium,
Acetobacter, 65 28 (table); fixed, 93; gas blends and, 40, 40
adapters: cleaning, 69, 71, 71 (fig.), 75 (fig.); three- (table); guidelines for, 87 (table); high-pressure,
way, 75 (fig.) 20; liquid, 35; long-draw systems and, 50;
adenosine triphosphate (ATP), 76, 76 (fig.) monitors, 26, 26 (fig.); nitrogen and, 34-35, 93;
air-cooled systems, 44 (fig.), 45 (fig.), 83 (table) proportion of, 39, 91-92; psig and, 28 (table);
alcohol, 61; content, 92 pure, 89 (table), 91; purging with, 63; safety
alcohol by volume (ABV), 59, 92 with, 25; at sea level, 26 (table); solubility of, 43;
American Society of Mechanical Engineers (ASME), 32 STP and, 90; temperature and, 26, 26 (table), 89
aromas, 14, 25, 56, 58, 75, 77, 85, 95, 98 (table); volumes of, 26, 89 (table), 90, 102
carbonation, 25, 42, 60, 91-92, 95, 96, 98; beer, 33, 35,
backflush, 68 39-40, 43, 44; controlled release of, 56; correct,
bacteria, 64, 65, 75, 77, 85; growth of, 62 (fig.) 41; dynamics, 4, 26-27; gas blend and, 39; levels,
balance, 27 (fig.), 28 (table), 41, 42; system, 27-28, 17, 18, 26, 90, 92, 93; perfect, 57 (fig.); proper,
37-39, 102 36, 40; at sea level, 26 (table), 26; tables, 18;
beer: clean, 1, 58; conditions, 41, 42; contents of, 61; volumes of, 94
storing, 53 cask ales, 1, 42, 97-98; carbonation of, 95; dispensing,
beer engines, 96, 97; using, 96 (fig.), 97 (fig.) 95, 96, 96 (fig.), 97, 97 (fig.), 98; temperature of,
beer pumps, 4, 32-34, 35, 99; CO₂ and, 33; damaging, 95
33; examples of, 33 (fig.); mixed gas, 39; cask breathers, 96, 96 (fig.)
pneumatic, 39, 74 casks, 96; hygiene for, 97-98
beer stone, 33, 66, 99 caustic, 62, 66, 67
beer sub-system, 3, 4 caustic potash (potassium hydroxide (KOH)), 66, 72,
biofilm, 21, 61, 61 (fig.) 73, 99
bottles: blended gas, 35-36; brown, 60; ceramic, 57 caustic soda (sodium hydroxide (NaOH)), 66, 72, 73,
Boulevard, vii 99
brackets: one-faucet, 31 (fig.); two-faucet, 31 (fig.); chaining, 51-52, 51 (fig.)
wall, 10, 29, 31, 32 (fig.) check balls, 9, 70, 73, 99
Brewers Association, vii, viii, 57, 59, 60 checklists, 49-50
brushes, carboy-type, 58 chelating agents, 66
buckets: chemical, 71, 72, 72 (fig.), 74; water, 71, 72 chemicals: cleaning, 21, 65, 66, 67, 72; color-
changing, 76; flow of, 68; hazardous, 62; safety
calcium carbonate, 66 with, 21
calcium oxalate, 66 chillers: flash, 20, 100; glycol, 6, 45-46, 45 (fig.), 46
canisters, cleaning, 21, 65, 67, 73-74, 100 (fig.), 84 (table)
carbon dioxide (CO2), 3, 8, 14, 17, 24, 42, 44, 51, 56, chilling, proper, 51
57, 59, 61, 73, 96; alarms, 26 (fig.); beer pumps chlorine, 54, 56, 66
and, 33; beverage grade, 15; breathing, 15, Cicerone, vii
26; converting volumes of/grams per liter, 90; clean-in-place (CIP) systems, 64
103
cleaning, 1, 21, 29, 33, 34, 47, 73, 74; acid, 6, 66, 67, dispensing, 11, 18, 18 (table), 37, 50, 92, 94, 95,
78, 99; caustic, 65-67; chemical, 64, 67; effective, 96, 96 (fig.), 97, 97 (fig.), 98; correct, 51, 81;
53-55, 59, 78; frequency of, 65, 77; improper, 85; problems with, 47, 81
manual/hand, 54; ,pressure pot, 67; proper, 61, dispensing systems, 93; absolute pressure and, 18;
67; recirculation, 71 (fig.); safety, 62-64; silicate, cleaning, 21
78; sonic, 64; sponge, 64 diverters, 72, 74
cleaning logs, 62, 77, 78, 79 (fig.) double-duct systems, 45 (fig.)
cleaning methods, 62, 63, 65, 67, 68, 78; draught beer: bacterial growth in, 62 (fig.); carbonation
mechanical, 64 of, 81 (fig.), 95; delivering, viii, 50; mishandling,
cleanliness, 29, 57, 97-98; draught system, 75, 76, 77; 85; pouring, 4, 56, 57, 97; properly carbonated, 81
sensory evaluation and, 75 (fig.); system design (fig.); quality, 60; temperature of, 95
and, 63-64; testing for, 75-77 Draught Beer Quality for Retailers (Brewers
cold plates, 20, 100 Association), viii
cold storage, 50 Draught Beer Quality Manual (Brewers Association),
collets, 34 (fig.) vii, viii
color indicators, 76, 76 (fig.) Draught Beer Quality Subcommittee, viii, 65
Compressed Gas Association, 14 Draught Beer Quality Summit, viii
compressors: air, 6, 14; high-quality, 33 draught systems, 3, 6, 15, 16, 42, 47, 50, 53, 56, 61,
connections: cleaning, 74-75; gas, 50 63, 69, 72, 93; anatomy of, 1; balanced, 27, 27
containers, 57-58 (fig.), 37, 41; cleaning, 65 (fig.), 67, 77, 78, 85;
coolers, 49, 50, 73; box, 5; keg, 35, 78; walk-in, 15, 23, designing, 39; equipment for, 4, 5, 29, 38; fine
23 (fig.), 26, 32 (fig.), 45, 102 tuning, 91; gas pressure for, 14; health of, 77;
cooling, 29; capacity, 6; condenser, 6; equipment for, high-resistance, 34-35; maintaining, 62, 75, 81;
5-6; load, 44-45; systems, 3, 4, 45 permanent, 4; problems with, 81; temporary, 4,
Coors, vii 28; trouble-free, 59
couplers, 4, 5, 8, 9, 51-52, 70, 71 (fig.), 100; cleaning, drip trays, 24, 24 (fig.)
64, 65, 72, 73, 78; components of, 8 (fig.);
connecting, 10; custom, 75; “D,” 9, 9 (fig.); elevation, pressure and, 18, 18 (table)
flusher, 75 (fig.); inspecting, 77 (fig.), 78; ethylenediaminetetraacetic acid (EDTA), 65, 66, 100
interaction by, 9 (fig.); keg, 90; recirculation eyewear, safety, 63
cleaning and, 71 (fig.); sankey 9, 9 (fig.); threads,
10; three-way, 75 faucets, 4, 5, 8, 10, 11-12, 24, 24 (fig.), 25 (fig.), 31,
crowlers, 57 45 (fig.), 53, 59, 70, 100; cask, 97; cleaning, 64,
cylinders: gas, 14, 15, 49, 37 (fig.); premixed, 35 65, 71, 71 (fig.), 72, 72 (fig.), 78; closing, 56;
design of, 13 (fig.); designs/pros/cons of, 12
Dalton’s law, 91-92 (table); flow-control, 40, 41 (fig.); height of,
Daniels, Ray, vii 42; hygiene with, 57; inspecting, 77, 77 (fig.);
detergents, 54, 55, 58 nitro, 11, 13 (fig.), 42 (fig.); open, 73; Perlick
dewar, 15, 100 flow-control, 41 (fig.); securing tap marker to, 12
direct-draw systems, 4, 19, 23 (fig.), 24-26, 24 (fig.), (fig.); specialized, 44; standard, 13 (fig.); types
40, 81, 100; balance of, 28 (table); cooling and, of, 11 (fig.); ventless, 13 (fig.)
44; determining CO₂ pressure in, 27; equipment fermentation, 95, 96
for, 29; shadow boxes and, 25; single-line, 75; filters, gas, 15, 15 (fig.)
troubleshooting, 82 (table); using, 23; walk-in fittings, 15; quick-connect, 34, 34 (fig.); quick-
based, 24 disconnect, 74; sample, 75 (fig.)
INDEX
flavor, 50, 56, 60, 95; correcting, 85; off-, 14, 75, 85, change/temperature and, 59 (table); safety with,
86 (table); stale, 14, 60 60; stainless steel, 57; storing, 60
flow, achieving, 27-28, 37-39 “Guinness Gas,” 35
flow rates, 53, 69; managing, 41 (fig.); variances on,
40 haze, 77
flushers, 75, 75 (fig.) head space, 60, 96
foam on beer detectors (FOBs), 30, 34, 50, 72, 73, health codes, 53
74, 77, 100; cleaning, 32, 65, 78; plastic, 32 (fig.); Henry’s law, 91, 92, 93
stainless steel, 32 (fig.) hoses: connecting, 71 (fig.); draining, 72; jumper, 71;
foaming, 57, 63 translucent, 16 (fig.)
forced-air systems, 42, 44, 45, 100 hydrochloric acid, 66
hygiene, 10, 77, 97-98; beer line, 59, 85; faucet, 57;
“G-Mix,” 35 growler, 59; metal parts and, 10; pouring, 57
Gambrinus, vii
gas, 25, 29, 33, 34-39, 90, 96; beverage grade, 14; ideal gas law, 90
concentration of, 43; dispensing, 37, 92; mixed, International Society of Beverage Technologists
8, 34-35, 91; sources, 5, 14 (ISBT), vii, 14, 101; quality guidelines by, 87, 87
gas blenders, 36, 36 (fig.), 37, 37 (fig.) (table)
gas blends, 35, 50, 91-92, 93, 94; carbonation and,
39; CO₂ and, 40, 40 (table); high-pressure, 43; jockey boxes, 4, 11, 16, 19, 24, 101; cleaning, 21; coil-
mixture, 41; nitrogenized beers and, 44 style, 20, 21, 100; cold plate, 20, 100; draining, 21
gas flow regulators, types of, 16 (fig.) (fig.); setup/use of, 20-21; typical, 20 (fig.)
gas leak detectors, 15, 15 (fig.) Jordan, Kim, vii
gas sub-system, 3
gauges: pressure, 16, 17-18, 27, 42, 90, 92, 93, 94, 100; keg box, 23, 23 (fig.), 24, 101
specialized, 17 keg necks, 7 (fig.)
gauges, pounds per square inch (psig), 17, 27, 38, kegerator, 4, 23, 23 (fig.), 101; direct-draw, 28 (fig.)
92, 93, 101; absolute pressure/elevation and, 18 kegs, 5, 6, 44; bulged non-straight wall, 7 (fig.);
(table); CO₂ and, 28 (table); temperature and, chained, 51, 51 (fig.); chilling time for, 50-51,
28 (table) 51 (table); common, 6 (fig.); empty/partial, 52;
glass rinsers, 24 examples of, 7 (fig.); linking/series, 49, 51-52;
glassware, 1, 55, 57, 58; air drying, 55 (fig.); older design, 7; one-way, 63; partial, 20; pressure
checking, 50; chilled, 55, 56; cleaning, 53-55, 54 and, 27; progressive emptying of, 52; pumping,
(fig.), 55 (fig.); frozen, 56; rinsing, 54; storing, 19; refillable, 6; rotating, 52; rubber-sided barrel,
55; temperature of, 56; washing, 54, 55 7 (fig.); in a series, 101; single-use, 6, 8, 8 (fig.);
gloves, 63, 63 (fig.) size of, 23; standard barrel, 7 (fig.); tapping, 20,
glycol, 4, 6, 11, 24, 25, 31, 34, 45 (fig.), 46 (fig.), 53, 21
53 (fig.), 84 (table), 100, 101; bath, 45-46, 49; keystones, 96
leakage of, 46; mixture, 46
Gov Reg, 17 (fig.) lacing test, 55, 55 (fig.)
Great American Beer Festival, viii lactobacillus, 65
grippers, 34 lager beer, serving, 11, 56
Grossman, Ken, vii lifts, 32, 50, 101
growler tags, 59 (fig.) lines, 4, 10-11, 24, 29-34, 50, 81, 99, 101; barrier, 34,
growlers: cleaning, 58, 60; filling, 58-59, 60; pressure 45; cleaning, 49, 62, 63, 65, 67, 68-69 (fig.), 70,
FOURTH EDITION 105

71-72, 73, 77, 78, 97; choker, 30, 31, 31 (fig.), Pectinatus, 65
38, 39, 41, 100; coolant, 30, 45; direct-draw, 64; Pediococcus, 65
draught, 35, 46 (fig.), 65, 68, 69, 78, 90; gas, 5, personal protective equipment (PPE), 55, 62, 63, 63
16, 17, 100; glycol, 46 (fig.), 53; jumper, 8, 31, 38, (fig.), 65 (fig.)
64, 70, 77, 102; long-draw, 30 (fig.); manufacture pH, 78, 97
of, 64; materials/ diameters for, 39 (table); pH strips, 67, 73, 73 (fig.)
polyethylene, 31; recirculation, 74; replacing, 31, phosphoric acid, 66
64, 85; restrictions with, 41, 42; split, 74; stainless plating, 76; traditional, 76 (fig.)
steel, 20; supply, 16; trunk, 38, 46, 102; tubing, 11 polyethylene, 11, 101
(fig.); vinyl, 16, 16 (fig.), 64; Y’d, 74 polyvinyl chloride (PVC), 101
long-draw systems, 1, 4, 10, 19, 28, 29, 30-31, 35, potassium hydroxide (KOH). See caustic potash
39, 46 (fig.), 53, 92, 101; air-cooled, 4, 24; beer pouring, 4, 81, 97, 98; free-flow, 57; hygiene for, 57;
lines for, 31; blended gas and, 50; closed-remote, improper, 53; problems with, 50, 63; technique
41; configuration of, 30 (fig.); flow rates for, 28 for, 56
(table); glycol-cooled, 4, 24, 45, 100; old, 31 PPE. See personal protective equipment
luminometers, using, 76 pressure: absolute, 17, 18, 18 (table), 92, 99; additive,
33, 34; adjusting, 20, 94; applied, 38, 39, 40, 40
maintenance, 1, 21, 47, 59; costs of, 64; executing, 62; (table), 92, 95; atmospheric, 17, 41, 92, 93, 99;
recommended, 77 back, 11, 69; calculating, 43, 93; CO₂, 17, 20, 21,
McDantim EasyBlend Calculator app, 35, 43, 43 34, 90, 91, 92, 93, 95; changes in, 40, 59 (table);
(fig.), 50 dispensing, 18, 18 (table), 94; dynamics of, 4;
Miller, vii elevation and, 18, 18 (table); equilibrium, 93;
mold, 21 fixed, 33; gas, 9, 14, 18, 19, 27, 28, 33, 38, 81, 93;
mouthfeel, 60 high, 29, 43-44; hydrostatic, 38; ideal, 50; kegs
and, 27; partial, 43, 92, 93; pots, 21, 67; resistance
National Institute of Standards and Technology and, 53; static, 42; temperature and, 59 (table)
Standard Reference Database 23: 90 probes, 9, 9 (fig.), 10
New Belgium, vii propellants, 95
nitric acid, 66 psi, 15, 21, 38, 39, 44, 101
nitrogen (N2), 3, 11, 14, 32, 42-43, 44, 91, 93, 101; psia, 17, 92, 101; dispensing pressure/elevation and,
CO₂ and, 34-35; fixed, 94; purity of, 37 18 (table)
nitrogen generators, 35, 37, 37 (fig.), 49, 101 psig. See gauges, pounds per square inch
nitrogenized beers, 1, 11, 35, 39; cascading by, 42, 42 pumps, 46; additive pressure, 33, 34; beer, 4, 32-34,
(fig.); gas blends and, 44; overcarbonation of, 36; 33 (fig.), 35, 39, 74, 99; cask, 97; cleaning, 34,
pressure and, 43-44 67, 68-72, 74, 75; fixed pressure, 33; Flojet, 33
nozzles, faucet, 57 (fig.); hand, 1, 4, 19-20, 97, 100; pneumatic, 68;
recirculation, 21, 34, 65, 68-72, 68-69 (fig.), 70
O-rings, 7, 17, 34 (fig.), 73, 74, 75, 78; SHURflo, 33 (fig.).
organic compounds, 61, 76 123`See also beer pumps
overcarbonation, 36, 57 (fig.); problems with, 81
(fig.) quality issues, 3, 47, 49, 62
overpouring, 56 quaternary ammonium compounds, 54, 58
oxidation, 31
oxygen monitors, 26 real ales, dispensing, 95
refractometers, 46
INDEX
refrigerants, 6 tanks, 15, 17

refrigeration: cold box, 5; equipment for, 5-6 tap markers, 12, 12 (fig.)
regulators, 5, 16-17, 101; keg, 33; nitrogen, 17; taps, 96; draught, 1, 50; gravity dispense, 96 (fig.);
primary, 17; secondary, 17, 17 (fig.), 27 (fig.) hand-pumped, 20. See also couplers
resistance, 27, 29, 34-35, 101; dynamic, 38, 39, 39 tavern heads. See couplers
(table), 42; hardware, 38; pressure and, 53; static, temperature, 26, 27, 44, 91, 95; beer, 35, 38; beer line,
38, 39, 41, 42; system, 4, 35, 39; total, 27, 39; 81; CO₂ and, 26, 26 (table); glassware, 56; glycol
values, 39, 39 (table); zero, 38 bath, 46; keg, 51 (fig.), 90; liquid, 81; pressure
restrictions: beer line, 41, 42; figuring, 28 change and, 59 (table); psig and, 28 (table);
rinsing, 24, 54, 57, 59, 67, 73 serving, 51; water, 54
rodding, 6, 101 thermometers, liquid, 50
Thornhauser DESANA MAX system, 76 (fig.)
safety, 21, 25, 60; cleaning, 62-64 titration kits, 66, 66 (fig.)
safety data sheets (SDSs), 54, 55, 62, 63 towers, 14, 38, 50, 102; air-cooled, 24; faucet, 31
salt test, 55, 55 (fig.) (fig.), 45; glycol, 45; pass-through, 25 (fig.);
sanitation, 53, 54, 58, 59, 60, 97, 101 tubing for, 30
sankey, 7, 7 (fig.), 102; “S” European, 9 (fig.) trichloromelamine, 58
SDSs. See safety data sheets tubing, 4; barrier, 10, 11, 24, 30-31, 38, 39, 58, 99;
sensory evaluation, 75, 75 (fig.) beer line, 11 (fig.); beverage, 58 (fig.); choker-
shadow boxes, 25, 25 (fig.) line, 41; examples of, 16 (fig.); filling, 58, 59;
shanks, 10, 12, 24, 70, 71, 102; bent tube, 14 (fig.); flexible, 24, 31, 64; polyethylene, 11, 31; quick-
types of, 14, 14 (fig.) connect fittings and, 34 (fig.); small-diameter,
sheeting, 55 38; stainless steel, 30, 31, 34, 58; vinyl, 10, 11, 16,
sheeting test, 55 (fig.) 27, 30, 31, 38, 39, 58, 75
shives, 96 turbulence, 20, 42, 57, 94
Sierra Nevada, vii
single-duct systems, 44, 44 (fig.) undercarbonation, 57 (fig.); problems with, 81 (fig.)
sinks: clean, 54; three-tub, 54, 54 (fig.) Upstream, vii
Sinner’s Circle, 64, 65 (fig.)
sodium hydroxide (NaOH). See caustic soda valves, 16; “A” German slider, 9 (fig.); beer pump
solutions: acid, 66, 78; caustic, 66, 72, 74, 78; chemical, flow-reversal, 74 (fig.); check, 8, 8 (fig.), 64, 99;
63, 67; cleaning, 54, 62, 65-67, 72, 71 (fig.), 73, 74 drop-in, 6; “G”: Grundy-type, 9 (fig.); gas, 50, 64;
sparkler, 97 keg, 6, 7; key, 9 (fig.); “M”: German slider, 9 (fig.);
spears, 6, 102 Micro Matic check, 8 (fig.); Perlick check, 8 (fig.);
specific gravity, 92 “S”: European sankey, 9 (fig.); sankey, 7, 7 (fig.),
spiles, 96 9 (fig.); shut-off, 17; twin probe Hoff-Stevens, 9, 9
stainless steel, 11, 31, 57, 77 (fig.); types of, 8 (fig.); U system, 9 (fig.)
standard temperature and pressure (STP), 90 ventilation, 26
stillaging, 96 washers, 10, 17
storage rooms, 26 water conditioners, 102
STP. See standard temperature and pressure water mist devices, 56
straws, inspecting with, 77 (fig.) water stone, 66, 102
surfactants, 102 weissbier, 1
tail pieces, 5, 10, 10 (fig.), 102 yeast, 76, 76 (fig.)
FOURTH EDITION 107

Cooking/Beer
DRAUGHT BEER
QUALITY MANUAL
FOURTH EDITION
Delicious draught beer is a true delight, but the key challenge is ensuring that the
beer arrives to the consumer with all the freshness and flavor the brewer intended.
The Draught Beer Quality Manual presents well-researched, detailed information
on draught line cleaning, system components and design, pressure and gas balance,
proper pouring technique, glassware sanitation, and other valuable advice from
the experts. Also included is information on both direct- and long-draw draught
systems, important safety tips, and helpful visuals for easy reference. Anyone
tasked with performing or overseeing draught line cleaning will appreciate the
updated recommendations reflecting current best practices.
This book is intended for draught system installers, beer wholesalers, retailers,
brewers, and anyone with an interest in quality draught beer.
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.
$24.95 U.S.

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DRAUGHT BEER

Prepared by the Technical Committee

© Copyright 2019 by Brewers AssociationSM

Proudly printed in the United States of America.

Names: Brewers Association.

Publisher: Kristi Switzer

Contributors to the fourth edition Contributors to previous editions

a Molson Coors Company) Ray Daniels, Cicerone Certification Program

Fourth edition © Brewers Association, 2019.

DRAUGHT EQUIPMENT AND

BEER encounter them in chapters 3 and 4. By understand-

details the equipment used in draught systems and the

• Gas Source compressor and condenser. Remotely mounting the

Chime Threaded Drop-in

Figure 1.5. “D” system coupler with individual components shown.

Couplers include two types of one-way valve:

a short distance out of the coupler and release a small

Tap body Beer

Safety relief valve

Check Bottom seal

TAIL PIECES AND CONNECTORS

side. In the United States, hex nut and coupler threads

Figure 1.10. Tail piece and parts to attach it.

METAL PARTS AND

• colored vinyl and braided vinyl used FAUCETS

Standard European Ventless with shaft Ventless without shaft

Stainless steel nitro Spring-loaded cam-actuated Ventless flow control Roto-faucet

At retail, most faucets are fitted with tap markers

TABLE 1.1. PROS AND CONS OF VARIOUS FAUCET DESIGNS

SHANKS GAS SOURCE

NO AIR COMPRESSORS, PLEASE!

these undesirable stale characteristics. Air compressors

Retailers may purchase beverage grade gas in Gas Filters

CO2 tanks contain both liquid and gas phases. The

psi until empty. For safety reasons, CO2 tanks should

GAS LINE REGULATORS

Braided vinyl gas line

Primary CO2 bottle regulator

Blue translucent hose

Primary N2 bottle regulator

Red translucent hose

TABLE 1.2. ABSOLUTE PRESSURE DECREASES AS ELEVATION INCREASES WHEN DISPENSING

TABLE 1.3. DISPENSING PRESSURE MUST BE INCREASED AS ELEVATION INCREASES TO MAINTAIN

Setting Up a Coil-Style Jockey Box

coils. Shorter coils are not recommended but,

When not in use, all beer lines should be left clean

Jockey box with coil

regulator with Drain (plugged)

old beer left in the lines.

tric cleaning pump procedures outlined in chapter 7.

• If the recirculation pump is capable of being run Brand A

water in the lines.

recessed drip trays under draught towers. Many of

Figure 3.2. A typical direct-draw system.

some retailers will drain this beer or, in some cases,

Figure 3.5. Shadow box.

Good general ventilation should be sufficient to control

A Note about Altitude

overcarbonated beer and foam at the tap. Foamy beer