Head Size

• When dispensing tap beer the correct head size in the glass should be 5mm to 10mm. An under sized head will make the beer appear flat and unappetising. An over sized head will cause wastage and over fill making the presentation of the beer look unprofessional and the glass look partially filled. A good head will assist the beer by acting as a barrier to the air reducing oxidisation and protecting the beer while it is being consumed enabling the beer to retain its visually appealing characteristics.

Beer Presentation

• After the beer has been dispensed there should be a steady stream of bubbles rising through the beer as the C02 in solution reverts to gas as the beer gradually warms. This reaction helps the beer retain and replenish the head as the beer is being consumed. C02 gas bubbles clustering on the side of the glass after dispensing is generally a sign of a dirty glass with mineral build up.

Fresh Glassware

• To experience·quality tap beer in hygienic conditions a fresh clean glass should always be used for every new serving. Using pre used glassware will be detrimental to the quality of the freshly dispensed beer in both taste and presentation but also in terms of hygiene. Fresh clean glassware will generate a superior head and the aroma will be clearer because no stale beer residue will be present in the glass.

Dispensing Hygiene

• Beer is a food product and should be treated as such to ensure optimum quality is consistently delivered to consumers. The beer tap should never be dipped into the beer to prevent cross contamination of oxidised beer and other proteins. Overflowing the glass when dispensing beer will make the glass wet and sticky to use and ultimately unhygienic. When dispensing beer always keep fingers below the rim of the glass to avoid contamination of the beer and the glass. Food grease and other common compounds can be detrimental the beer head and longevity of quality after dispensing.

Beer Dispensing Techniques

• To learn more about the recommended dispensing techniques for Lion BSW beers, Guinness and Stella Artois refer to the 'Pouring Great Beer' brochure. This brochure has the step by step process on how best to·dispense various beers to the high standards intended their brewers.

Correct Glassware

• Always use branded glassware or beer styled glassware when supplied or if available. Using glassware designed for beer consumption will help ensure that beer consumers are able to appreciate the many characteristics unique only to beer. Correct glassware will assist in presenting the beer as it should be presented with the correct head and the opportunity to smell the aroma given off by freshly dispensed beer.

Glassware Storage

• All glassware should be stored in a clean, cool, dry area on a clean shelf mat with bottoms facing up. Inverted glassware minimises the risk of dust or debris contamination the inner glass before use. Storing glassware in a refrigerated cabinet can negatively affect head presentation and head retention causing the beer to appear flat due C02 being held in solution for a longer period than intended.

Glassware Appearance

• Before dispensing tap beer the glass should always be checked and should look sparkling and clear. To maintain the sparkling and clear look glassware should be regularly soaked in an approved sanitiser to remove mineral build up. For best results soak glassware for one hour when required checking visually against a good light source rinsing well before reuse.

Keg Best by Dates

• Beer being a food product will always have a best by date on the keg, bottle or packaging. Beer kegs will generally have a best by date located on the side of keg but it may be difficult tfind and read in poor light however the best by date located on the keg top is easier to see and read. Keg tops from opened kegs should always be left sitting on the opened keg for easy brand identification. When filled at a brewery kegs will generally have a 6 week shelf life (while they remain untapped) until the specified best by date.

Keg Turnover

• Kegs stored in cool rooms should be consumed within 7 days after opening tensure freshness and optimum presentation. Ambient temperature kegs used on Icebank chillers should be consumed within 3 days of opening to ensure freshness and optimum presentation. Slow turnover brands should always be purchased in 25 litre kegs to improve the turnover cycle times and assist in maintaining freshness.

Double Banked Kegs

• Kegs connected in series to create larger volume banks in high turnover outlets should always be fully exhausted before being replaced with new kegs. Changing part empty kegs on a banked system can cause beer performance and quality issues if not carried out correctly and accurately.

Keg Rotation

• When storing kegs before use or sale always use the earliest dated kegs first to ensure consistant product rotation and movement of older kegs. Stack new deliveries at back of the keg rows and move earlier dated kegs tthe front of the row so that they are used first and the beer is consumed before reaching its best before date.

Keg Sizes

• Lion Beer Wines & Spirits kegs are available in three sizes to offer flexibility with keg handling, keg storage to also assist with low volume brand turnover in smaller outlets.
• 50 litre keg 
• 25 litre (tall) keg
• 25 litre (squat) keg

   

Cool Room

• Keg cool rooms should maintain a temperature range of 0 degrees Celsius to plus 1 degree Celsius. This temperature range will ensure the specified C02 content is held in solution at the correct levels. Beer stored at these temperatures will generally remain stable when dispensed.

Glycol Chilled Water

• Glycol chilled water reservoir tanks should maintain a temperature range of minus 2 degrees Celsius to minus 4 degrees Celsius. This temperature range will help maintain the correct beer line operating temperature from the keg cool room to the point of dispense minimising any warming and C02 breakout due to temperature degradation.

Icebank Chiller

• Icebank under bar chillers should maintain a temperature range of 0 degrees Celsius to 0.3 degrees Celsius. Icebank chillers rely on the water bath partly freezing to create an ice reserve to keep the water bath chilled. If too cold the entire bath will freeze stopping any heat transfer through the water. If too warm the beer will become frothy and unstable creating unnecessary wastage and excessive beer head.

Dispensed Beer

• Beer dispensed into a glass should present at plus 2 degrees Celsius to plus 4 degrees Celsius. This is the optimum temperature range to achieve an even balance between cold beer, sensing flavour/aroma·and creating the recommended head size. This temperature range will also assist gradual C02 release as the beer warms contributing toward head retention and glass lacing.

Keg Pre Chilling Period

• When using kegs in a temperature controlled environment (cool rooms & keg cabinets) the kegs should be pre chilled for 24 to 48 hours before use. Prechilling will ensure that when a new keg is tapped the beer will dispense at the correct temperature and perform as it is designed to. Under chilled kegs can cause CO2 break out resulting in frothy, warm beer creating unnecessary wastage and excessive beer head.