BEER SYSTEMS BASICS – Elevate Every Pour

Provided by Perlick
1 CEU available

Beer Dispensing Systems Overview

This is a one hour class which reviews the three primary methods of dispensing beer (and other beverages) from a keg, each suited to different environments and operational needs.

Each system type and its components will be reviewed along with best practices and limitations to consider.

1. Remote Glycol-Cooled Systems
   • Used for long-draw setups (25-500 feet).
   • Uses insulated trunk lines containing beer lines and glycol coolant lines.
   • Glycol (a food-grade coolant) circulates through the lines, maintaining beer at a consistent temperature.
   • Common in bars, restaurants, and stadiums where kegs are stored far from the taps.
2. Air-Cooled Systems
   • Used for medium-length runs (through keg cooler wall and lengths less thanr 25 feet).
   • A fan circulates cold air through an insulated duct to keep beer lines chilled.
   • Suitable for bars where the keg cooler is near the taps but not directly underneath.
3. Direct Draw System
   • The keg is stored in a refrigerated unit directly under or behind the tap.
   • No need for additional cooling methods as the keg and lines are within the same cold environment.

Corrinne Walenda is Perlick’s Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors.