Andale

Beer Dispensing Troubleshooting: Common Issues and Solutions

Introduction:

For bars, pubs, and restaurants across Australia, a well-functioning draught beer dispensing system is essential for serving high-quality draught beer and satisfying thirsty customers. However, like any mechanical system, beer dispensing setups can encounter issues that affect the taste, appearance, and flow of beer. In this blog post, we’ll dive into the world of beer dispensing troubleshooting, exploring common issues and providing practical solutions to keep your tap system running smoothly.

Identifying Common Beer Dispensing Issues:
  1. Foamy Beer: Foamy beer, also known as excessive head or overcarbonation, is a common issue that can result from several factors, including:
    • Incorrect CO2 pressure settings
    • Warm or dirty beer lines
    • Improper pouring technique
  2. Slow Pouring: Slow pouring, or sluggish beer flow, can be frustrating for both bartenders and customers and may be caused by:
    • Clogged or obstructed beer lines
    • Low CO2 pressure or insufficient line chilling
    • Kinked or damaged beer lines
  3. Flat Beer: Flat beer, lacking carbonation and flavour, is often a sign of:
    • Low CO2 pressure or improper carbonation levels
    • Dirty or improperly cleaned beer lines
    • Improper storage conditions, such as exposure to heat or light
  1. Off-Flavours: Off-flavours in beer, such as sourness, oxidation, or metallic tastes, can be indicative of:
    • Contaminated beer lines or equipment
    • Improperly maintained draught system components
    • Stale or expired beer
Solutions for Beer Dispensing Issues:
  1. Regular Cleaning and Maintenance: Implement a routine cleaning and maintenance schedule for your beer dispensing system, including:
    • Cleaning beer lines and equipment with appropriate cleaning solutions
    • Checking and adjusting CO2 pressure levels
    • Inspecting and replacing worn or damaged parts as needed
  2. Temperature Control: Maintain proper temperature control throughout the beer dispensing system to prevent issues such as foamy beer and slow pouring. Keep beer lines chilled and ensure that kegs are stored at the correct temperature to preserve beer freshness and carbonation.
  3. Proper Pouring Technique: Train staff on proper pouring techniques to minimise foaming and maximise beer presentation and flavour. Advise bartenders to hold glasses at an angle and pour beer gently down the side to minimize agitation and reduce foam formation.
  4. Quality Assurance: Regularly monitor and taste beer samples to detect any off-flavours or inconsistencies in beer quality. Address issues promptly by identifying and rectifying the root causes, such as cleaning contaminated lines or adjusting carbonation levels.

Conclusion:

Beer dispensing troubleshooting is an essential skill for bar and restaurant owners, managers, and staff to ensure a seamless and enjoyable draught beer experience for customers. By identifying common issues such as foamy beer, slow pouring, flat beer, and off-flavours, and implementing practical solutions such as regular cleaning, temperature control, proper pouring technique, and quality assurance measures, businesses can maintain high standards of beer quality and customer satisfaction.

Andale Have a handy A4 Troubleshooting Guide for Glycol Systems FREE to download.

Book a Staff training session here. 

For more information or any other enquiries contact Andale Micro Matic today.

References: