In the great world of commerce, new technologies are constantly being created to make life easier for us all . The business of draft beer is no different . In the last few years, companies have made several advances that improve not only the quantity of draft beer but the quality as well . Self-cleaning beer taps systems were developed as well as self-contained systems that make life easier for the bartender and the consumer . This leads to increased profits for restaurant owners and a lower turnover rate for kegs of beer. 

Probably the most important improvement has been the “quick-fill” systems that not only get colder brew into beer glasses but also cut down on waste, therefore reducing costs and improving profit margins. These improved beer taps fill the beer glasses from the bottom to the top, therefore getting more beer and less foam into the glass. These “quick-fill” systems can get up to and beyond a 98% yield out of a keg, where the industry standard is somewhere between 75-80%. This is especially relevant when it comes to a novice bartender. A beginning bartender can produce as much as 25-30% waste on a keg of beer in a busy night. Their lack of experience in pouring draft beer literally makes them pour all of the owner’s profit down the drain. There have also been small modifications to beer tap handles that have increased the success rate of the draft beer pour.

When consumer demands for draft beer goes up, so does the brewerys urgency to create a system that will make the product with the same quality as when it leaves the brewery  . One of the major issues with draft beer is that is has to stay at a constant temp of between 38-42 degrees fahrenheit . Once the keg gets too warm, it makes to much foam and a lot more waste . If it is too cold, there will be no foam and there will be too much beer poured in the glass. Either way, it means lost profits to the restaurant or bar owner .  Modern techniques in transporting product have increased as breweries strive to maintain a constant temperature to better preserve the taste of their beer right from the brewery. It’s interesting to not that today’s inventions are not really a new system as they are more modifications to systems already in place . Beacuase there are so many ways to pour a draft beer and so many aspects of how the beer hits the beer glass, businesses are attempting to take out the guess-work out of the bartender’s job . New systems fill beer glasses from the bottom up, thus eliminating much of the usual 15% waste factor.

Representatives for these new beer taps say that while they still have a ways to go, things seem to be getting better for the most part. There has not been a perfect method developed yet, despite the efforts of the manufacturers . Improvements continue to be made and passed on to the consumer, giving the beer-drinking consumer something to smile about.

For the perfect beer glasses, try engraved beer mugs, personalized beer steins, or a personalized koozie.