Keg beer

Stock beers that enable you to sell within 5 days of connection

Usage rates
Keg beer retains its freshness as long as it is contained in a closed keg that is stored correctly. After opening the keg, it is very important that you sell the keg beer within five days. Once the keg is connected, the beer will stay fresh for up to five days, but after that it will start to gas up, resulting in fobbing and waste.

Keg sizes
Make sure you select the right keg size for your outlet. They are generally available in a range of 20, 30, and 50 litres.

Number of fonts
To guarantee that all kegs are sold within five days it is important to stock the right number of brands at the bar and use the right sized keg. As a general principle, ‘less is more’: the fewer brands sold on tap, the better the product quality. Where possible use one keg to supply up to three taps or use ‘dummy’ fonts.

To serve the best beer possible, allow all supplied kegs to rest for at least 24 hours before using them. Connecting new kegs right away can result in foaming.

» Download our step-by-step guide to change kegs
» View our training video how to change kegs

» Download our step-by-step guide to change gas
» View our training video how to change gas

Technical tips
By keeping storage temperatures low, you need less keg top pressure. With the correct pressure, three to five pints flow from the tap each minute. The pressures for our beers are always pre-set at the correct level. Do not adjust them, but if you suspect that the pressure is too high or too low, please contact Technical Support.

Perfect serve
Do you and your staff serve the perfect pint?

» Check our online draught training

Cask beer

Stock sizes that enable you to sell within 3 days of connection

Usage rates
For the best quality, cask ale should be sold within three days of being connected. 
Cask ale is not pasteurised or filtered and as a result has a shorter shelf life. In addition, it is exposed to air, causing it to deteriorate more quickly than sealed keg beer. With correct stock management you can avoid selling cloudy or ‘off’ flavoured products.

Cask ale is easily contaminated. Therefore, it is crucial to stock cask ale in a clean cellar. Every time you pour a pint of cask ale, a pint of air is drawn into the cask. The dirtier the air, the quicker the beer will deteriorate. To prevent contamination, do not leave cask taps soaking in water; store them in a clean, dry, hygienic environment.

The process of conditioning is also known as ‘secondary fermentation’, When the cask leaves the brewery it contains sugar and yeast. Yeast ferments the sugar into alcohol with carbon dioxide as a by-product. Simultaneously, sediment settles at the bottom of the cask. Fermentation gives the beer its bubbles and frothy head, known as ‘condition’.

Technical tips
There are many tips and tricks concerning casks and how to handle them in order to serve the best beer possible to your customers.

» Download our step-by-step guide to cask beer

Perfect serve
Do you and your staff serve the perfect pint?

» Check our online draught training

Line cleaning

Clean lines every seven days following the correct procedures

Clean lines…
To guarantee your customers a delicious drink, you should clean your lines every seven days. Beer is a food product that can spoil, causing it to taste of yeast or vinegar and appear hazy. Cleaning the lines regularly will prevent wild yeast and bacteria growth, which result in fobbing beer and increased waste.

Follow the rules
Always use a recommended line cleaner, following the instructions on the container carefully. Make sure your staff members know the regulations and are aware that line cleaning is taking place. By the way, losses due to waste will far outweigh the costs of cleaning your lines every seven days.

» Download our cleaning guidelines