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Beer 101

Maximize Profit Through Beer Quality

Beer 101

Keg Storage

  • Store kegs carefully upright and cold, between 34-38 degrees F at least 24-hours before and after tapping to preserve carbonation.
  • As a best practice, we suggest that retailers not tap kegs the day they are received allow enough time for them to chill to the proper dispensing temperature of 34-38 degrees F.
  • Use keg bumper when offloading and receiving kegs.

Common Keg Sizes

Glassware

What is "Beer Clean" and Why Does It Matter?

“Beer Clean” refers to a glass free from any soil or impurity that would harm the taste and presentation of glass of beer.

Beer creates a better visual and taste experience for the consumer which has been proven to lead to increased sales.

Beer poured into a beer-clean glass:

  • Forms and maintains a proper head.
  • Does not have bubbles clinging to the sides of the glass.
  • Creates residual lacing as the beer is consumed.

Storage & Cleaning

  • Do not freeze beer glassware: Room temperature glassware is preferred for most beer styles. Glasses will create foaming due to a sheet of ice being formed when the beer is introduced into the glass which causes a rapid release of CO2 from the product.
  • Slightly chilled glasses are an alternative to freezing.
  • ALWAYS AIR-DRY BEER GLASSWARE. Drying glasses with a towel can leave lint and may transmit germs and odors.
  • Store upright to provide maximum beer circulation. Avoid trapping moisture in the glassware.
  • Testing Glassware
    • Sheeting Test
    • Salt Test
    • Lacing Test

Pouring Beer

  • Draft techniques
    • Hold the glass at a 45-degree angle, grip handle at its BASE, and open the faucet FULLY and QUICKLY
    • Pour beer down the side of the glass initially, gradually tilt the glass upright once beer has roughly reached half-way up the glass.
    • Pour beer straight down into the glass working the glass to form a one-inch collar of foam.
    • The faucet nozzle should NOT touch the glass or become immersed in the consumer’s beer.

Beer Foaming

  • A properly poured glass of beer should have a head of foam that is approximately one inch thick. This is intended to ensure a controlled release of carbonation.
  • A one-inch head gives the beer a visual appeal and releases the beer’s aromatic characteristics.
  • If the beer is too foamy this could be sign that the pressure is too high, the beer lines are dirty, or the beer lines are too long. (Too much gas in the dispensing system)

Flat Beer

  • The temperature is too cold.
  • Pressure is too low.
  • Glasses are dirty.

Frequently Asked Questions

What are Common Keg Sizes?

Between 34-38 degrees F at least 24-hours before and after tapping to preserve carbonation.

8:30am-5:00pm

Check out our Product Catalog!

Oak Beverages Inc. is a distributor and does not sell to the general public. You must be licensed by the New York State Liquor Authority for service.

Typically, it is up to each individual brewery when they transition from one season to the next.

Yes. Check out our list of non-alcoholic beverages in our Product Catalog!

Industry line cleaning standards recommends a minimum 14 day cleaning cycle. This ensures bacteria, lactobacillus, pectinatus, pediococcus, acetobacter, yeast, mold, and beerstone are effectively removed and beer lines are clean.