Foodservice Equipment & Supplies

JAN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 117 of 128

market spotlight countertop burners; and soup kettles. Unlike Forbidden Root, Edmund's Oast uses a fairly straightforward draft system. The Charleston, S.C., brew pub has a walk-in cooler that serves as a back wall behind the bar and the beer faucets run directly from there. With this design, the bar area does not include any kind of equipment display. "This allows us to have what is known as a short-draw draft system," says Brandon Plyler, beer director at Ed- mund's Oast. "All of the lines the beer travels through are in the cooler and not very long. As a result, we have a simpler system with [fewer] question marks and hopefully less of a chance that we will have issues pouring beer." Staff clean the lines every 14 days. Operators in the craft beer segment have increased their emphasis on the importance of clean tap lines. "In fact, many places that have this equipment educate their patrons on the importance of clean tap lines and how this improves their beverages," says Tristano. The brew pub demographic plays a part in this emphasis. "It was always important; yet, the sophistication of the craft beer consumer base is now more literate about the type of care a venue takes when pouring beer," says Finkel. "Many times, a restaurant that has 100 lines doesn't take the time to clean them as frequently, as their beer has very different depletion rates, and a very slow moving beer's line may not need to be cleaned as regularly." At Edmund's Oast, its tank and equipment have maxed out the facility's available space. This includes four 10 BBL [barrel] fermenting tanks and one 10 BBL bright tank, all fed by a two- vessel brewing system and a tank for heating brewing water. According to Tristano, the amount of space on-site beer brewing equipment requires has resulted in more brew pubs emerging in neighborhoods where space isn't at a premium. "We're starting to see locations in warehouse districts and other areas that are off the beaten path but becoming trendy," he says. "The rents are lower so these operators can afford to brew in-house." Cary Ale House took advantage of affordable rents in the bedroom community of Cary, Ill., a Chicago suburb. The 66-seat restaurant has a 12-tap draft system and, in 2017, literally broke through a 16-inch cinder block wall to add an on-site craft brewery in the space next door. At press time, the Ale House had a temporary wall up with plans to build a glass wall to separate the restaurant and brewery. Plans to design an open-air concept brewing area were dashed due to low ceilings and ventilation issues. "We inherited a cooler, [so space is currently maxed out], but we want to expand to add six to eight more drafts," says

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2019