Maintaining draft beer temperature is imperative for proper beer storage, taste and appeal.
The fresher draught beer is when served, the better it is. When it is not properly rotated, it loses its original taste and aroma. Use your oldest beer first. Don't stock new deliveries in front or on top of barrels already in the cooler.
Temperature
Draught beer is not pasteurized, so it must be kept cold at all times, preferably between 36 and 38 degrees Fahrenheit. Temperatures above 45 may cause the beer to turn sour and cloudy. Therefore, adequate refrigerated storage facilities are your prime requirement.
Make sure you put your beer in the cooler immediately upon delivery.
The cooler is often opened numerous times throughout the day. This can raise beer temperature.
If food is also stored in the cooler, unpleasant odors, even fungus growth, can aversely affect beer taste.
Temperature in the cooler should be checked by placing accurate thermometers at several places in the cooler, away from pipes, coils or other equipment which might affect the reading. Put the thermometer in a small jar of water to be sure of an accurate reading. Regular checking of temperature inside the cooler will help you to adjust the thermostat control properly and maintain the proper temperature.
Your thermometer must be carefully handled because mishandling can impair its accuracy. In fact, it should be tested periodically. The most common types of thermometers (spirit filled or mercury, dial or digital) may be check very easily by submerging the bulb of the thermometer in a container filled with chipped ice water. It should read approximately 32 degrees Fahrenheit.
Why is temperature control so important? Most of your customers prefer their beer at a temperature between 38 and 40 degrees Fahrenheit. When beer is colder than 38 degrees, it loses flavor and aroma, and will not have enough foam. When draught beer is warmer than 42 to 45 degrees, it draws wild, and quickly loses its zest. Remember that the beer will absorb some heat from the glass, so the drawing temperature must compensate for this. An un-chilled, rinsed, thin-shell glass will raise the beer temperature by about two degrees. An un-chilled, rinsed, heavy shell glass or mug will raise the temperature by four to six degrees.
By taking the time to monitor beer temperature, you will make sure your customers get the beer taste and quality that they deserve.
The fresher draught beer is when served, the better it is. When it is not properly rotated, it loses its original taste and aroma. Use your oldest beer first. Don't stock new deliveries in front or on top of barrels already in the cooler.
Temperature
Draught beer is not pasteurized, so it must be kept cold at all times, preferably between 36 and 38 degrees Fahrenheit. Temperatures above 45 may cause the beer to turn sour and cloudy. Therefore, adequate refrigerated storage facilities are your prime requirement.
Make sure you put your beer in the cooler immediately upon delivery.
The cooler is often opened numerous times throughout the day. This can raise beer temperature.
If food is also stored in the cooler, unpleasant odors, even fungus growth, can aversely affect beer taste.
Temperature in the cooler should be checked by placing accurate thermometers at several places in the cooler, away from pipes, coils or other equipment which might affect the reading. Put the thermometer in a small jar of water to be sure of an accurate reading. Regular checking of temperature inside the cooler will help you to adjust the thermostat control properly and maintain the proper temperature.
Your thermometer must be carefully handled because mishandling can impair its accuracy. In fact, it should be tested periodically. The most common types of thermometers (spirit filled or mercury, dial or digital) may be check very easily by submerging the bulb of the thermometer in a container filled with chipped ice water. It should read approximately 32 degrees Fahrenheit.
Why is temperature control so important? Most of your customers prefer their beer at a temperature between 38 and 40 degrees Fahrenheit. When beer is colder than 38 degrees, it loses flavor and aroma, and will not have enough foam. When draught beer is warmer than 42 to 45 degrees, it draws wild, and quickly loses its zest. Remember that the beer will absorb some heat from the glass, so the drawing temperature must compensate for this. An un-chilled, rinsed, thin-shell glass will raise the beer temperature by about two degrees. An un-chilled, rinsed, heavy shell glass or mug will raise the temperature by four to six degrees.
By taking the time to monitor beer temperature, you will make sure your customers get the beer taste and quality that they deserve.
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To find out more about beer temperature control and more bartending basics, click on the blue link to find out more!. Free reprint available from: Become A Bartender: Draft Beer Temperature Control.
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