Draught Beer Quality Manual

Prepared by the Technical Committee of the Brewers Association. The Brewers Association Draught Beer Quality Working Group began focusing on draught beer quality at retail in 2007. Under the guidance of Ken Grossman, Founder of Sierra Nevada Brewing Co. and 2008 Chair of the Brewers Association Technical Committee, the brewing community came together to develop a set of best practices and standards to help brewers, wholesalers, retailers, and draught system installers improve and maintain the quality of available draught beer. The Draught Beer Quality Manual continues to evolve through collaborative efforts within the brewing community.

• TABLE OF CONTENTSPreface Acknowledgments Introduction Section I: Draught Equipment and System Configurations Gas Beer Cooling About This Section Draught Beer Dispensing Systems Chapter 1: Essential Draught System Components Refrigeration/Cooling Kegs Keg Valves Couplers Tail Pieces and Connectors Metal Parts & Hygienic Design Beer Line Faucets Shanks Gas Source Gas Filters Gas Leak Detectors Gas Line Regulators Pressure and Pressure Gauges Elevation Affects Pressure Chapter 2: Temporary Draught Dispensing Systems Hand Pumps Jockey Boxes Jockey Box Setup and Use Setting Up a Cold Plate Jockey Box Setting Up a Coil-Style Jockey Box Cleaning and Maintenance Chapter 3: Direct-Draw Draught Systems Equipment Drip Tray Towers Shadow Box Gas (CO2) CO2 Monitors Carbonation Dynamics A Note about Altitude Determining CO2 Pressure in a Direct-Draw System System Balance and Achieving Flow Chapter 4: Long-Draw Draught Systems Beer Line Barrier Tubing Choker Line Wall BracketsFoam on Beer Detector (FOB) Beer Pumps Quick-Connect (or Push) Fittings Gas Mixed Gas: Carbon Dioxide (CO2) and Nitrogen (N2) Blended Gas Bottles Gas Blenders Nitrogen Generators System Balance and Achieving Flow Designing for Resistance Accommodating Beers with Varying Carbonation CO2 Percentage Adjustment Applied Pressure Adjustment Applied Pressure Adjustment with Flow-Control Faucets Balancing Draught Systems Nitrogenized (Nitro) Beers Cooling Glycol Chiller Maintenance Section II Draught System Operations Chapter 5: Preparation to Pour Behind the Scenes Checklist Outside the Cooler Inside the Cooler At the Tower Cold Storage and Proper Chilling of Kegs before Serving Linking Kegs in Series Chapter 6: Serving Draught Beer Glassware Cleaning Manual or Hand Cleaning in a Three-Tub Sink Automatic Glass Washing Machines Handling Clean Glasses Testing for “Beer-Clean” Glass Glassware Temperature Pouring Draught Beer Technique Pouring Hygiene Free-Flow PouringFaucet Hygiene Growlers Growler Container Cleanliness Growler Filling Growler Filling Hygiene Consumer Education, Post-Filling Quality Chapter 7: System Maintenance and Cleaning Cleaning Guidelines Common Issues Cleaning Safety System Design and Cleanliness Other Line Cleaning Methods Sponge Cleaning Sonic Cleaning Automatic Cleaning Systems Line Replacement and Materials Detailed Recommendations Cleaning Frequency and Tasks Cleaning Solutions and Their Usage Caustic-Based Cleaners Acid-Based Cleaners Water Rinsing Cleaning Methods and Procedures Before You Start Electric Recirculating Pump Cleaning Key Considerations When Setting Up Electric Recirculation Pump Cleaning Step-By-Step Procedure Pressurized Cleaning Canister Key Considerations Pressurized Cleaning Canister Step-By-Step Procedure Unusual Situations When Cleaning with a Recirculation Pump Pneumatic Beer Pumps Split or Y'd Lines Challenging Cooler Connections Testing for Cleanliness Sensory Evaluation ATP Testing Color-Indicators Plating Visually Inspecting for Cleanliness Summary of Draught System Cleaning and Service Recommendations Draught Beer Line Cleaning Log Chapter 8: Troubleshooting Off-Flavors in Draught Beer Appendix A: ISBT Guidelines for Beverage Grade Carbon Dioxide Appendix B: CO2 Equilibrium Gauge Pressure Reference Chart Figuring Ideal Gauge Pressure When Carbonation Level is Not Known Converting Volumes of CO2 to Grams per Liter Appendix C: Carbonation, Blended Gas, Gas Laws, and Partial Pressures Carbonation The Dispensing Gas Blend Affects Carbonation Calculating Gas Blends and Pressures Determining the Ideal CO2 / N2 Blend Determining the Correct Pressure for a Fixed CO2 / N2 Blend Appendix D: Notes on Serving Cask Ale Temperature Carbonation Dispensing Cask Ale Beer Engines Cask Ale Best Practices Cask System Hygiene Pouring Cask Ale with a Head Draught Beer Glossary Index