Draught Beer Archives

Displaying results 11-18 of 18

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Draught Quality Recommendations During Extended Bar/Restaurant Shutdown

March 18, 2020

In the event of an extended shutdown of your brewery, it is important to take some steps to make sure your draught system stays healthy.Read More

Written By Draught Beer Quality Subcommittee , Brewers Association

Brewers Association

The Draught Beer Quality Subcommittee's mission is to improve the quality of draught beer dispensed to customers. They seek to preserve the great flavor and aroma of beer created by the brewer, and to deliver it to the consumer at retail. Great beer must be handled conscientiously to arrive in the glass in perfect condition.

The TTB’s “Growler” Policy

April 3, 2019

Learn how to determine if a growler is a "glass" or a "bottle", as well as the tax determination and labeling requirements for growlers. Read More

Draught Beer Basics: Four Keys to Excellent Beer Service

July 9, 2018

Beer tastes best when handled, stored and dispensed correctly, according to these four steps: Four Steps for Excellent Beer Service 1 Store kegs upright and cold, between 34-38 degrees F at least 24-hours before tapping. 2 Dispense draught beer through a perfectly balanced and properly …Read More

Handling and Filling Beer Growlers

June 18, 2018

These best practices will help brewers, wholesalers, retailers, and consumers ensure the highest quality growler experience possible.Read More

5 Brewers Association Resources to Help You Brew Quality Beer

February 28, 2018

If there is one common principal that everyone shares in the beer industry, it is the importance of ensuring the quality of every beer that reaches consumers. We often think of sparkling beakers and pristine white lab coats when the …Read More

Draught Beer Line Cleaning Study

December 15, 2016

The Brewers Association (BA) is pleased to announce that NSF International Applied Research Center (ARC), in cooperation with the Center for Biofilm Engineering (CBE) at Montana State University, is the recipient of a $120,000 grant to conduct an unprecedented draught …Read More

Cask Ale: Expanding Your Beer Offerings

April 28, 2014

“Warm and flat is where it’s at.” So said my friend Erik Jefferts back in 1996 when he was head brewer at Phantom Canyon Brewing Co. in Colorado Springs. He was right, of course, but it’s not a great description …Read More

Server Education for Brewpubs and Taprooms

July 3, 2012

Tony Simmons, founder and head brewer of Pagosa Springs Brewing Company and Grill, discusses the importance of educating brewpub and tap room servers on topics like beer styles, beer and food pairings, and glassware.Read More

Displaying results 11-18 of 18