Description
Draught beer or beer on tap often represents north of 60% of one’s revenues. It is critical to understand all aspects of proper dispense so that your products are served the way they are intended to. This will in turn ensure a quality experience for your customers. Let’s not forget that proper draught dispense will also minimize losses. In this lecture, topics that will be addressed include: required equipment for dispense, impact and role of carbonation, use of different gases, cleaning, safety, and so much more.
Learning Objectives
- Identify various draught system parts and their function
- Discuss different cooling systems and their applications
- Understand how CO2 acts when dissolved in beer as well as how and when it is used in a dispense gas application
- Know why blended gas is used and what objectives it achieves
- Understand how flow rate is achieved
- Discuss why and how draught lines are cleaned
- Understand important safety information
Neil Witte
Now a 20 year veteran of the Craft Beer business, Neil Witte began his career in the Kansas City brewpub industry as a brewer at Boulevard Brewing Co. In 2001, he took over field quality responsibilities for the brewery, acting as a quality control liaison between the brewery and its distributor and retailer network. He continued in that role with Duvel USA family of beers, including Boulevard and Brewery Ommegang, through the end of 2016. In 2017, Neil founded Craft Quality Solutions, which draws on his extensive field quality experience, providing field quality services to breweries, distributors and retailers. Neil is certified through the Beer Judge Certification Program and is currently one of the 16 Master Cicerones. He is co-author of the Brewers Association “Draught Beer Quality Manual” and “Draught Beer Quality for Retailers”, and a contributing author to the MBAA Beer Steward Handbook.
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