Why is draught beer better

Chances are, if you're at a busy bar, they go through a lot of beer, and the beer you're drinking from a keg is pretty fresh. At As Is, Pratt orders hop-driven beer as it's released from the brewery and only takes as much as the bar can sell in that given week. His kegs can kick within two days of being put on tap, so new deliveries arrive constantly.

Pressure and temperature are easy to customize with most modern draft set-ups, which leads to a slight textural difference. Negligence can screw up a draft experience. But most importantly a tapped keg will only last about days depending on the type of beer. On the other hand, pressure is a critical factor for freshness.

Pressure is what keeps the beer carbonated and fresh from the keg to glass. Having too much or too little pressure affects the way the beer is dispensed. Too much pressure results in a foamy beer that comes quickly out of the faucet. Controlling the temperature and pressure manually can cause some errors, more importantly, it can create problems in the quality of your service. At this point, with Pubinno Smart Taps you can get a warning when the keg is not fresh or you can determine the pressure problems right away.

In this way, you can always be sure that you are serving the freshest draft beer to your customers. Sure, the serving temperature of the beer is determining, but it is also critical to keep the temperature constant. There is no way of knowing how many times a bottled beer has been in and out of the fridge. The inconsistencies in the temperature result in your beer aging way quicker than expected. However, in draft beers, you must also ensure temperature control.

Regular temperature control prevents them from spoiling. In this way, they taste way better and fresh compared to bottled beers. Here's your answer. Draft beer is guaranteed to get special attention, no matter where it's being served. Their words of a beer enthusiast on Reddit summed it up well: "Draft beer feels more special because it takes more effort. The bartender has to clean the glasses, pour the draft slowly, and put more effort into maintenance.

As per Magliaro, what really works in draft beer's favor is the fact that it's often kept at a steady temperature. Plus, kegs are always kept cold and can protect beer much better from light than, say, a bottle.