DRAUGHT BEER QUALITY MANUAL FOURTH EDITION Prepared by the Technical Committee of the Brewers Association BREWERS ASSOCIATION DRAUGHT BEER QUALITY MANUAL FOURTH EDITION Prepared by the Technical Committee of the Brewers Association Brewers Publications® A Division of the Brewers Association PO Box 1679, Boulder, Colorado 80306-1679 BrewersAssociation.org BrewersPublications.com © Copyright 2019 by Brewers AssociationSM All rights reserved. No portion of this book may be reproduced in any form without written permission of the publisher. Neither the authors, editors, nor the publisher assume any responsibility for the use or misuse of information contained in this book. Proudly printed in the United States of America. 10 9 8 7 6 5 4 3 2 1 ISBN-13: 978-1-938469-60-2 Library of Congress Cataloging-in-Publication Data Names: Brewers Association. Title: Draught beer quality manual / prepared by the Technical Committee of the Brewers Association. Description: Fourth edition. | Boulder, Colorado : Brewers Publications, a Division of the Brewers Association, [2019] | Includes bibliographical references and index. Identifiers: LCCN 2018045113 (print) | LCCN 2018046073 (ebook) | ISBN 9781938469619 (E-book) | ISBN 9781938469602 Subjects: LCSH: Brewing--Handbooks, manuals, etc. | Beer--Handbooks, manuals, etc. | Brewing--Equipment and supplies. | Brewing industry--United States. Classification: LCC TP577 (ebook) | LCC TP577 .D73 2019 (print) | DDC 663/.3--dc23 LC record available at https://lccn.loc.gov/2018045113 Publisher: Kristi Switzer Technical Editor: Ernie Jimenez Copyediting: Iain Cox Proofreading: Iain Cox Indexing: Doug Easton Art Direction, Cover, and Interior Design: Jason Smith Production: Justin Petersen Cover Photo: Luke Trautwein Photo © Christine Celmins Photography Celmins © Christine Photo TABLE OF CONTENTS Preface ...................................................................vii Shanks ............................................................ 14 Acknowledgments .................................................ix Gas Source .................................................... 14 Introduction .............................................................1 Gas Filters .......................................................15 Gas Leak Detectors ......................................15 Section I: Gas Line .......................................................... 16 Draught Equipment and Regulators ....................................................... 16 System Configurations ........................................3 Pressure and Pressure Gauges ...................... 17 Gas ................................................................... 3 Elevation Affects Pressure ............................18 Beer ................................................................... 4 Cooling ............................................................. 4 Chapter 2: About This Section ............................................ 4 Temporary Draught Dispensing Systems ............19 Draught Beer Dispensing Systems ...............4 Hand Pumps ................................................... 19 Jockey Boxes ..................................................20 Chapter 1: Jockey Box Setup and Use ...........................20 Essential Draught System Components .................5 Setting Up a Cold Plate Jockey Box ....... 20 Refrigeration/Cooling ..................................... 5 Setting Up a Coil-Style Jockey Box ..........21 Kegs .................................................................. 6 Cleaning and Maintenance .......................... 21 Keg Valves ........................................................ 7 Couplers ........................................................... 8 Tail Pieces and Connectors ...........................10 Beer Line .........................................................10 Photo © Christine Celmins Photography Celmins © Christine Photo Faucets .............................................................11 iii DRAUGHT BEER QUALITY MANUAL Chapter 3: Section II Direct-Draw Draught Systems ............................ 23 Draught System Operations ................................ 47 Equipment .......................................................24 Drip Tray .........................................................24 Chapter 5: Towers .............................................................24 Preparation to Pour ............................................. 49 Shadow Box ..................................................25 Behind the Scenes Checklist..........................49 Gas (CO2) .....................................................25 Outside the Cooler ...................................... 49 CO2 Monitors ................................................25 Inside the Cooler .......................................... 50 Carbonation Dynamics .................................26 At the Tower .................................................. 50 A Note about Altitude ................................ 27 Cold Storage and Proper Chilling Determining CO2 Pressure of Kegs before Serving ..............................50 in a Direct-Draw System ............................27 Linking Kegs in Series .................................... 51 System Balance and Achieving Flow ...........27 Chapter 6: Chapter 4: Serving Draught Beer .......................................... 53 Long-Draw Draught Systems .............................. 29 Glassware Cleaning ......................................53 Beer Line .........................................................29 Manual or Hand Cleaning Barrier Tubing................................................ 30 in a Three-Tub Sink .................................. 54 Choker Line ....................................................31 Automatic Glass-Washing Machines ..... 54 Wall Brackets .................................................31 Handling Clean Glasses............................ 55 Foam on Beer Detector (FOB) .................. 32 Testing for “Beer-Clean” Glass .....................55 Beer Pumps .................................................... 32 Glassware Temperature ................................56 Quick-Connect (Push) Fittings ................... 34 Pouring Draught Beer ....................................56 Gas .................................................................34 Technique....................................................... 56 Mixed Gas: Carbon Dioxide (CO2) Pouring Hygiene .......................................... 57 and Nitrogen (N2) .................................. 34 Free-Flow Pouring ........................................ 57 Blended Gas Bottles ................................... 35 Faucet Hygiene ............................................ 57 Gas Blenders ................................................ 36 Growlers .........................................................57 Nitrogen Generators ...................................37 Growler Container Cleanliness ................ 58 System Balance and Achieving Flow ...........37 Growler Filling .............................................. 58 Designing for Resistance ...............................39 Growler Filling Hygiene ............................. 59 Accommodating Beers Consumer Education, with Varying Carbonation .........................39 Post-Filling Quality ................................... 59 CO2 Percentage Adjustment ..................... 39 Applied Pressure Adjustment ..................... 40 Applied Pressure Adjustment with Flow-Control Faucets ..................... 40 Balancing Draught Systems .......................... 41 Nitrogenated (Nitro) Beers ...........................42 Cooling ...........................................................44 Glycol Chiller Maintenance ..................... 45 iv BREWERSASSOCIATION.ORG TABLE OF CONTENTS Chapter 7: Chapter 8: System Maintenance and Cleaning .....................61 Troubleshooting ....................................................81 Cleaning Guidelines ......................................62 Off-Flavors in Draught Beer ..........................85 Common Issues ..............................................62 Cleaning Safety ........................................... 62 Appendix A: System Design and Cleanliness ................ 63 ISBT Guidelines for Beverage Other Line Cleaning Methods ......................64 Grade Carbon Dioxide .................................... 87 Sponge Cleaning ........................................ 64 Sonic Cleaning ............................................ 64 Appendix B: Automatic Cleaning Systems ..................... 64 CO2 Equilibrium Gauge Pressure Line Replacement and Materials .............. 64 Reference Chart ................................................ 89 Detailed Recommendations ..........................64 Figuring Ideal Gauge Pressure When Cleaning Frequency and Tasks ................. 65 Carbonation Level is Not Known..............90 Cleaning Solutions and Their Usage ............65 Converting Volumes of CO2 Caustic-Based Cleaners ............................ 65 to Grams per Liter.......................................90 Acid-Based Cleaners.................................. 66 Water Rinsing ............................................... 67 Appendix C: Cleaning Methods and Procedures ..............67 Carbonation, Blended Gas, Gas Laws, Before You Start ........................................... 68 and Partial Pressures .........................................91 Electric Recirculating Pump Cleaning ...........68 Carbonation