Professional school
Draft Beer Fundamentals
Control temperature, pressure, carbonation, restriction and hygiene as one system.
Working Numbers
Mechanism
Dissolved CO₂ depends strongly on temperature and pressure. Warmer beer releases gas more readily and foams. A balanced draft system uses pressure to maintain carbonation and line restriction to dissipate that pressure before the faucet. Random regulator changes cannot permanently fix warm beer.
Sensory standard
Beer should pour with controlled foam, style-appropriate carbonation and clean aroma. Beer-clean glassware prevents bubbles clinging to residue.
Failure laboratory
| Symptom | Likely cause | Correction |
|---|---|---|
| All taps foamy | Temperature/system issue | Check beer temp and gas system |
| One tap foamy | Line/faucet issue | Inspect that line/faucet |
| Flat beer | Low equilibrium pressure/leak | Verify pressure and gas integrity |
Service execution
Log cooler temperature, beer temperature, regulator pressure and cleaning date. Teach staff to report whether a defect affects one tap or every tap.
Applied assessment
All faucets foam after the walk-in warms. Should you simply lower pressure?
Model answer: No. Restore temperature first, then balance the system to the beer’s carbonation requirements.
Source notes
- U.S. TTB for distilled spirits identity and alcohol-content guidance.
- Brewers Association Draught Beer Quality Manual for draft-system quality.
- KECB working ranges are production/sensory targets, not legal service requirements.
Related room craft: Kitchen Academy & food-production craft
Back to the room: Live music tonight · Emerging Texas artists