Advances In The Draft Beer System Improve Profits And Keg Yields

Advances In The Draft Beer System Improve Profits And Keg Yields



Advances in​ the Draft Beer system improve Profits and Keg Yields
In the great world of​ commerce, new technologies are constantly being created to​ make life easier for us all .​
The enterprise of​ draft beer is​ no different .​
In the last few years, companies have made several advances that improve not only the quantity of​ draft beer but the quality as​ well .​
Self-cleaning beer taps systems have been developed as​ well as​ self-contained systems that are making life easier for the bartender as​ well as​ the consumer .​
This leads to​ increased profits for restaurant owners and a​ lower turnover rate for kegs of​ beer .​

Probably the most important improvement has been the quick-fill systems that not only get colder brew into beer glasses but also cut down on waste, therefore reducing costs and improving profit margins .​
These improved beer taps fill the beer glasses from the bottom to​ the top, therefore getting more beer and less foam into the glass .​
These quick-fill systems can get up to​ and beyond a​ 98% yield out of​ a​ keg, where the industry standard is​ somewhere between 75-80% .​
This is​ especially relevant when it​ comes to​ a​ novice bartender .​
a​ beginning bartender can produce as​ much as​ 25-30% waste on a​ keg of​ beer in​ a​ busy night .​
Their lack of​ experience in​ pouring draft beer literally makes them pour all of​ the owner’s profit down the drain .​
There have also been small modifications to​ beer tap handles that have increased the success rate of​ the draft beer pour.
As consumer demands for draft beers goes up, so does the manufacturers urgency in​ creating a​ system that will deliver the product in​ the same quality as​ when it​ leaves the brewery .​
This is​ another one of​ the main problems with draft beer; it​ must remain at​ a​ constant temperature of​ between 38-42 degrees Fahrenheit .​
If the keg gets too warm, it​ will produce too much foam and make a​ lot more waste .​
If it​ is​ too cold, there will be no foam and there will be too much beer poured in​ the glass .​
Either way, it​ means lost profits to​ the restaurant or​ bar owner .​
Modern techniques in​ transporting product have increased as​ breweries strive to​ maintain a​ constant temperature to​ better preserve the taste of​ their beer right from the brewery .​
Recent inventions are not so much whole new systems as​ they are modifications to​ bar’s and restaurant’s already existing systems .​
With so many ways to​ pour a​ draft beer and so many different aspects of​ how the beer hits the beer glasses, companies are trying to​ take a​ lot of​ the guess-work out of​ the bartender’s job .​
New systems fill beer glasses from the bottom up, thus eliminating much of​ the usual 15% waste factor .​
Representatives for these new beer taps say that while they still have a​ ways to​ go, things seem to​ be getting better for the most part .​
There has not been a​ perfect method developed yet, despite the efforts of​ the manufacturers .​
Improvements continue to​ be made and passed on to​ the consumer, giving the beer-drinking consumer something to​ smile about.




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