FAQ

There are many reasons for foamy beer but the most common are either incorrect pressure or warm temperature.

The buildup of yeast, mold, and bacteria within the lines and faucets can contaminate all the beer that passes through the system giving it a sour smell/taste.

Red wine, white wine, filtered water, sparkling carbonated water and kombucha.

In some states it is required by law to clean your lines every 7-14 days. Although there is no current regulation in Canada, we recommend a maximum of 4 weeks between line cleanings.

Starting with a clean rinsed glass, start pouring against the side of a glass that is tilted at 45 degrees, gradually turn the glass upright when the glass reaches 3/4 full. 1″ of head is ideal for most lagers in standard glasses.

Kegs should be stored in a dedicated keg cooler at 36F-38F.

It usually takes 2 hours for every degree to cool down a keg of beer. We use a benchmark of 24 hours to cool the keg to ideal temperature.

Draft beer should be served at a cool 38F.

Beerstone is the scale buildup of calcium oxalate and protein from all draft beer on the walls of the draftline, that can only be removed with proper chemical agents.