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20 QI 2015 THE QUARTERLY Beer Dispensing Equipment While draft beer has been a constant fxture at most bars and restaurants, the craft beer renaissance is placing a greater emphasis on this equipment. As a result, there has been an infux of new features and technology to accommodate foodservice operators' growing list of beer offerings. Beer dispensing equipment effciently supplies drafts in conjunction with refrigera- tion equipment that keeps beverage temperatures at the optimum 36 degrees F during storage and between 38 degrees F and 40 degrees F while serving. Direct vs. Remote Systems In terms of the type of equipment available, operators can choose from two options. The frst type, direct draw, is a simple, self-contained system with between one and four doors, in addition to a dispensing tower and beer taps on top. These are typically located behind the bar, so they require a dedicated spot, and accommodate between one and fve standard size half-barrel kegs. Because there is limited storage space for beer, direct draw units are geared for operations with fewer beer selections. Also with these units, beer kegs need to be changed out more often. The growing popularity of brewers supplying beer in one-sixth size (also called skinny) kegs makes it easier for establishments to offer more diverse beer selections. With a smaller diameter of about 9 inches, as many as 4 skinny kegs can ft into one door of a direct draw cooler compared to 1 standard keg. Larger operations and those with more extensive bar service are best served by remote beer dispensing sys- tems. Unlike direct draw, these units house the beer in a dedicated walk-in cooler, which is not directly adjacent to the serving area. Insulated trunk lines installed in the foor or ceiling carry the beer from the containers in the cooler directly to the tap. The number of lines varies, depend- ing on the different types of draft beer being served and includes separate glycol lines that are used to circulate chilled glycol through the bundle to keep it cold. A sepa- rate refrigeration unit, called a line chiller or power pack, FE&S;: What are the most common service calls for beer dispensing systems? JG: Our most common service calls are complaints about foamy beer. This typically happens when staff members try to adjust regulators after running out of CO2, thinking there is more gas available. This causes issues with the system, since the gas needs to be set by a professional and not altered. FE&S;: What are the key maintenance requirements for beer dispensing systems? JG: Direct draw systems, with kegs right below that utilize air-cooled refrigeration units, need to be cleaned weekly. With remote dispensing units' glycol systems, the current city liquor commissions' regulations state clean- ing is required every two weeks, but this will change to weekly. Operators who don't adhere to this schedule can be subject to hefty fnes. In most cases, beer distributors come in to clean the lines when replacing the kegs. If we are called in for this job, we'll also check the system to make sure all components are operating properly. FE&S;: How can operators ensure beer quality is main- tained with these units? JG: With the popularity of craft beer, there are more sys- tems with vinyl, rubber or plastic lines that include stainless steel barriers. This prevents the transfer of beer favors if varieties are being switched out. There is typically a 6-foot drop line in the cooler that needs replacing when beer types are changed. FE&S;: What are the issues associated with tempera- ture fuctuations? JG: The goal is to maintain beer temperatures between 35 degrees F and 38 degrees F at the tap, with domes- tic beer served colder at 35 degrees F and microbrews closer to 38 degrees F. If serving both, 38 degrees F is a perfect medium for all beer types. Glycol units should be set at about 30 degrees F. Operators can temp their beer daily, checking the beer at the tap, cooler temperature and glycol temperature. If drafts are coming out of the tap warm, this means something is off with the glycol temperature. Excessively foamy beer also may indicate the temperature is off, the gas pressure isn't accurate or the wrong gas is being used. The warmer the beer, the greater the CO2 breakout. Beer needs to be cold enough to hold the CO2, which breaks out when the temperature is over 40 degrees F. This causes excess foaming. Beer should have a ¾- to 1-inch head, otherwise operators are losing profts by wasting product. SERVICE Q&A; WITH JEFF GRUNEWALD, manager at Stuever & Sons, Addison, Ill. STORAGE AND HANDLING