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22 QI 2015 THE QUARTERLY chills a bath of glycol and includes a pump to circulate the glycol through the line set. Because kegs can run in a series with these units, these don't have to be changed out as often as direct draw systems. With a remote draw system, it is critical to maintain balance between the pressure and temperature or the beer can become over-carbonated and foamy. The CO2 exchange during drafting also must remain consis- tent or beer can become fat over time. As a rule, any air taken out of a keg must be replaced. Also, the distance between the keg and tap determine how much pressure needs to be applied to get the beer to properly tap. Dur- ing installation, calculations need to be made in terms of the length of the lines and power pack size to achieve the optimum balance. While direct draw systems are less complicated in terms of setup, these take up additional space in the bar area. Remote draw dispensers are more comprehensive in terms of the equipment required and logistics with installing, in addition to being more costly. The benefts with this type are that valuable space behind the bar is preserved and operators can accom- modate more extensive beer offerings. Recent Developments With the advent of microbreweries and extensive varieties of craft beer, there have been a number of recent devel- opments in the beer dispensing equipment category. At least one manufacturer offers a remote draw system with separate beer line chillers that are at two different tem- peratures. This is optimal for operations serving colder domestic brews along with craft beers or lagers best served warmer so as not to lose the favor characteristics. The varieties of beer towers, which in- clude specialty units from Europe, are on the rise. A properly designed remote draft beer tower must be well insulated and include a method for circulating the glycol through the head to chill the beer faucets. Beer faucets naturally get warm since they are external to the beer tower, so these must be kept cold in order to prevent foaming. There are many different varieties of beer towers and some have special features intended to help merchandise the beer. Iced beer towers are one of the new varieties. These units are solid metal with no insulation, which allows the circulating glycol to chill the tower to the point where humid- ity in the air creates an ice coating on the tower. Some operators feel this coating creates a visual appeal and can help increase purchases. When choosing a beer dispensing system, it helps to be educated on how the different types operate, cost con- siderations and maintenance musts. Here, James Whiffen, president at Fountainhead Foodservice Group, a foodser- vice equipment contractor based out of Burlington, Mass., provides a consultant's viewpoint on the category. • There used to be an average of six to eight different beers running through the lines, but with the popular- ity of microbrews, today there can be dozens. There is more proft in draft beer than bottled beer, because there is less handling and labor involved. • Beer dispensing systems have come a long way in terms of design. There are new technologies that have enhanced the continuity of product from keg to faucet. For example, chilled faucets reduce foam, which is straight proft going down the drain. • Although direct draw units can accommodate up to four kegs per unit, these systems require more han- dling than remote draw systems. • Remote systems offer increased fexibility in terms of the number of beers an operation can offer at one time, but also require a greater initial investment. Still, these systems tend to pay for them- selves over time. • Beer pumping with remote systems is a matter of logis- tics. Lines can be pumped either up or down, depend- ing on the confguration of the system. The power pack that drives the system interprets how it works. • In new installations, a heavy-duty foor is needed in the walk-in to handle the weight of the kegs. Beer also should be stored in designated coolers, and not with food, to ensure temperatures stay consistent and product quality is not compromised. • Lines on remote draw systems need to be kept clean or nasty buildup can occur and impact the product's taste. BEER DISPENSING SYSTEM CONSIDERATIONS STORAGE AND HANDLING