We're looking at opening a large beer focused venue here in Australia with at least 20 great beers on tap. This number of taps is very uncommon here so I would love to hear from American beer bar /brewpub owners/managers about the pitfalls of operating this number of taps (or more as is often the case over there).
I'd also like to hear about cleaning the lines. I've heard of technology called Q-Guard ( http://www.andale.com.au/Inovations.htm ) which apparently ensures beer is kept pristine for much longer than normal, meaning less frequent line cleans and wastage whilst maintaining the highest beer quality.
Any thoughts, opinions, tips etc would be greatly appreciated!
I'd also like to hear about cleaning the lines. I've heard of technology called Q-Guard ( http://www.andale.com.au/Inovations.htm ) which apparently ensures beer is kept pristine for much longer than normal, meaning less frequent line cleans and wastage whilst maintaining the highest beer quality.
Any thoughts, opinions, tips etc would be greatly appreciated!
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