Basic notions for proper beer dispensing

Beer dispensing is an important process to ensure that customers enjoy fresh, high-quality beer in bars and restaurants. However, there are some basic concepts that are important to know to ensure proper beer dispensing.

First of all, it is important to keep the beer at the right temperature. Beer should be served at a temperature between 4 and 7 degrees, depending on the type of beer. If the beer is too cold, the flavour will be affected (muted), and if it is too warm, it will lose carbonation and the flavour will also be affected (overly pronounced).

Secondly, it is important to maintain the proper pressure in the beer keg. The pressure in the keg is essential for keeping the beer counter-pressurized and retaining the inert gas in the product. If the pressure is too low, the beer will lose carbonation and will not flow properly (bursts of foam), and if it is too high, it will become overcarbonated and the flavor of the beer will be affected (more acidic and prickly on the tongue), in addition to being much foamier.

Thirdly, it is important to clean the beer dispensing equipment regularly. The equipment must be cleaned with specific products and the manufacturer’s instructions must be followed to ensure proper cleaning. This will help prevent the build-up of dirt and bacteria that can affect the quality and flavour of the beer, as well as contamination and foaming issues.

Fourth, it’s important to choose the right type of glass for each type of beer. Each beer style has a specific glass designed to enhance its flavor, aroma and presentation. For example, wheat beers, with more bubbles and carbonation, are served in tall‑neck beer glasses, while ales, with fewer bubbles and less carbonation, are served in short‑neck beer glasses. There are also cultural traditions, such as serving Belgian‑style beer in a chalice or dark beers in tulip‑shaped glasses.

Fifth, it’s important to serve beer with the right amount of foam, generally about two fingers of head. Foam is important for maintaining the beer’s flavor, aroma, and presentation. However, if there is too much foam, beer will be wasted, and if there is too little, the beer’s flavor will be affected and it will oxidize more quickly.

En conclusión, la dispensación de cerveza es un proceso importante, incluso un arte, para garantizar que los clientes disfruten de una cerveza fresca y de calidad en bares y restaurantes. Es importante mantener la cerveza a la temperatura adecuada, mantener la presión adecuada en el barril, limpiar regularmente el equipo y servir la cerveza con una sonrisa.