What’s behind good beer

The goal of all brewers is to provide the customer with a glass of beer of standard quality, without undesirable variations. This can sometimes be very difficult for draught beer, because the saying still holds that “the brewer brews the beer, but the bartender makes it.”

The taste and quality of beer tapped at a pub or restaurant is influenced by a number of factors. Besides the actual production procedure, the level of care given the beer after it leaves the brewery is no less important. The distribution and storage of beer, the sanitation of the tapping equipment, the gases used for tapping, the washing of the beer glasses, and the proper technique for pouring the beer into the glasses all play an important role.

Plzensky Prazdroj’s experts held an extensive study focused on the impact of tapping technology on the quality of its golden brew. The results of the study confirm that one should use food industry gases for drawing beer from keg barrels, and this is also the technology that Plzensky Prazdroj recommends to its clients.

Efforts at providing customers with draught beer of a high and consistent quality have led to a significant reduction in the use of air for tapping beer all over the world. This trend began in the Czech Republic after 1990 and it is only a matter of time before it will become part of sanitary regulations. The advantages of inert gases far exceed those of compressed air, and this even with the increased cost, which with the recommended gas mixture is approximately CZK 0.15 to CZK 0.17 higher per 0.5l of beer as compared to compressed air.

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