If a company has a refrigerated distribution system for their kegs, it may elect not flash pasteurize them. In the US, plant storage, and the distribution networks are generally refrigerated for the major brewers. If you go to the grocery store and ask for a keg, it will be cold when delievered to you, and has been kept cold since it came from the plant. Kegs either go a commercial application, where they are chilled, or to a private application where they are consumed in a short period. In other countries (such as Argentina/Brazil for example) countries / brewers who have an unrefrigerated distribution network do flash pasteurize their kegged product.
If I may ask how many kegs per year do you expect to be doing? Are you using half barrels or quarter barrels right now? Depending on your current volume and distribution area, it may make more sense to go to quarter barrel kegs, and deliver more frequently - or - if your customers have some walk in refrigeration, to deliver more in quarter barrells. You can be sure they will change it when empty.
Personally, my feeling is that alot of people only try your tap-handle once. If they like your product, you have an opportunity to become their regular drink. If not, they try another. It would be good to be sure they all have the same experience.
If I may ask how many kegs per year do you expect to be doing? Are you using half barrels or quarter barrels right now? Depending on your current volume and distribution area, it may make more sense to go to quarter barrel kegs, and deliver more frequently - or - if your customers have some walk in refrigeration, to deliver more in quarter barrells. You can be sure they will change it when empty.
Personally, my feeling is that alot of people only try your tap-handle once. If they like your product, you have an opportunity to become their regular drink. If not, they try another. It would be good to be sure they all have the same experience.
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