Caring for Beer
Most of the beer is produced using a traditional recipe, conventional technologies, is made from ingredients of the highest quality, and under the supervision of the best brewmasters. The fact that we make quality beer is evident from numerous national and international awards. Not only the seller and carriers, but especially the waiters and other pub and restaurant personnel contribute positively to maintaining the excellent quality of this golden beverage on its long journey to the tables of our customers.
Beer kegs must be handled with care during transport, loading and unloading. Kegs need to be unloaded carefully and then cautiously carried to their designated place of storage or cellar. Throwing kegs on the ground may damage them.
Beer must be stored in a dark, clean and well-ventilated space with no radiant heat source, and it must be protected from frost and direct sunlight. The ideal temperature of a storage room is a constant temperature of 7 – 10 °C.
Certain pressure is needed for the beer to flow from a keg to the beer tap. Draught gas (a mixture of carbon dioxide and nitrogen) or pure carbon dioxide in pressurized bottles are most appropriate for pressurizing. Where this is impossible, compressed air from a compressor is used. The air sucked in must be perfectly clean without odour or other impurities. The compressor should be located in a special, well-ventilated room, approximately 1m above ground, and should be kept clean.
Beer tubing must be as short as possible. It needs to be kept clean. Beer yeast, proteins and other substances settle on the inside of beer tubes and create mucous film. This layer of sediment may often come off, making the beer cloudy and thus degrading the beer. If the beer tubing is cleaned insufficiently, it has very negative effects on beer aroma and taste. The tubing must be rinsed with clean water after draughting is finished. Thorough cleaning of the beer tubing and the flow cooler must be done at least once a week or when necessary. The beer quality is also affected by the cleanliness and technical condition of a dispensing head. It must be cleaned and seals must be checked prior to tapping a keg, and following the racking. The dispensing head must be stored in a clean place.
A clean dispensing head is fixed to a clean keg seal and the draughting gas, carbon dioxide or air main is opened. Beer flows through insulated tubing and a flow cooler to a beer tap with a compensator. Beer contains at least 0.3% carbon dioxide. The higher the beer temperature, the greater the loss of carbon dioxide from beer.
Special attention must be paid to draught glass, which must be perfectly clean, degreased and undamaged. All kinds of grease leave marks on the glass, an unappetizing look, and degrade the beverage appearance, quality, height, stability and purity of foam. Draught glasses must be washed using running water or in dishwashers with brushes and rinse function.
Beer must not be draughted in advance. A draughtsman draughts only as many glasses as ordered by a waiter or a consumer. Draught beer must not be poured from one glass to another and foam must not be blown off the beer. Beer is draughted from beer taps with compensators by moving the beer tap forward and letting beer run down the glass wall in order to minimize the carbon dioxide loss as CO2 gives the beverage its refreshing taste and then we move the beer tap backwards to draught foam. Beer must be draughted to reach the mark on a glass and chilled to 7 – 12 °C. The function of beer taps must be checked regularly and they must be cleaned daily.