When learning to become a bartender, knowing the importance of draft beer temperature control is imperative.
The fresher draught beer is when served, the better it is. When it is not properly rotated, it loses its original taste and aroma. Use your oldest beer first. Don't stock new deliveries in front or on top of barrels already in the cooler.
Temperature
Draught beer is not pasteurized, so it must be kept cold at all times, preferably between 36 and 38 degrees Fahrenheit. Temperatures above 45 may cause the beer to turn sour and cloudy. Therefore, adequate refrigerated storage facilities are your prime requirement.
Ther are two main reasons you should put your beer in the cooler imediately upon delivery.
Frequent opening of your beer cooler will raise the temperature of the beer. Putting the kegs in immediately will decrease the difference in temperature.
Higher temperatures, even a few degrees, can affect food odors in the cooler and even fungus growth. This can directly affect the taste of the beer.
Temperature in the cooler should be checked by placing accurate thermometers at several places in the cooler, away from pipes, coils or other equipment which might affect the reading. Put the thermometer in a small jar of water to be sure of an accurate reading. Regular checking of temperature inside the cooler will help you to adjust the thermostat control properly and maintain the proper temperature.
Make sure you properly handle your thermometers so not to impair accuracy.
Why is temperature control so important? Most of your customers prefer their beer at a temperature between 38 and 40 degrees Fahrenheit. When beer is colder than 38 degrees, it loses flavor and aroma, and will not have enough foam. When draught beer is warmer than 42 to 45 degrees, it draws wild, and quickly loses its zest. Remember that the beer will absorb some heat from the glass, so the drawing temperature must compensate for this. An un-chilled, rinsed, thin-shell glass will raise the beer temperature by about two degrees. An un-chilled, rinsed, heavy shell glass or mug will raise the temperature by four to six degrees.
Following these simple rules will make sure your customers get the beer taste and quality that they deserve.
The fresher draught beer is when served, the better it is. When it is not properly rotated, it loses its original taste and aroma. Use your oldest beer first. Don't stock new deliveries in front or on top of barrels already in the cooler.
Temperature
Draught beer is not pasteurized, so it must be kept cold at all times, preferably between 36 and 38 degrees Fahrenheit. Temperatures above 45 may cause the beer to turn sour and cloudy. Therefore, adequate refrigerated storage facilities are your prime requirement.
Ther are two main reasons you should put your beer in the cooler imediately upon delivery.
Frequent opening of your beer cooler will raise the temperature of the beer. Putting the kegs in immediately will decrease the difference in temperature.
Higher temperatures, even a few degrees, can affect food odors in the cooler and even fungus growth. This can directly affect the taste of the beer.
Temperature in the cooler should be checked by placing accurate thermometers at several places in the cooler, away from pipes, coils or other equipment which might affect the reading. Put the thermometer in a small jar of water to be sure of an accurate reading. Regular checking of temperature inside the cooler will help you to adjust the thermostat control properly and maintain the proper temperature.
Make sure you properly handle your thermometers so not to impair accuracy.
Why is temperature control so important? Most of your customers prefer their beer at a temperature between 38 and 40 degrees Fahrenheit. When beer is colder than 38 degrees, it loses flavor and aroma, and will not have enough foam. When draught beer is warmer than 42 to 45 degrees, it draws wild, and quickly loses its zest. Remember that the beer will absorb some heat from the glass, so the drawing temperature must compensate for this. An un-chilled, rinsed, thin-shell glass will raise the beer temperature by about two degrees. An un-chilled, rinsed, heavy shell glass or mug will raise the temperature by four to six degrees.
Following these simple rules will make sure your customers get the beer taste and quality that they deserve.
About the Author:
For more tips about beer temperature control and other bartending basics, click on the blue link For more tips!. This article, Importance Of Draught Beer Temperature Control has free reprint rights.
Posts
No comments:
Post a Comment