If you are a new bartender, it is important to understand basic troubleshooting techniques for the system that provides your customers with beer. Since the perfect beer needs to maintain the right temperature with a precise level of foam, any error can result in an unhappy customer who does not want to return. Therefore, the following tips will be very helpful.

When Beer Is Too Fat Or Foamy...Check The Temperature Where It Is Stored

Although foam is important to the aesthetic appeal of beer and thus, may impact a person's perception of drinking it, too much foam means that the person is not actually getting the full amount of beer they paid for. The same is true of beer with an inadequate amount of foam, as some beer aficionados believe that flat beer is barely worth drinking.  

Fortunately, both complaints can often be traced back to the temperature at which the beer is released. For example, the cooled area that your kegs are stored in should be at least 36 degrees and no more than 40 degrees Fahrenheit. That continues to be true if your facility uses glycol to regulate the cooled air that surrounds the beer. Beer that is above that temperature will typically be flat and beer that is colder will be too foamy.

If The Temperature Is At An Acceptable Level But The Foam Still Isn't, Check The Carbon Dioxide Pressure

While you may know how to tap the keg to get beer out, the process involved with doing so is complex, even if your part seems easy most of the time. The hole on the top of the keg allows access to the metallic tube within the unit. When you tap the keg, you are providing gas pressure to the fluid and the beer is released. If too much or too little pressure is released, the product will be less than perfect.

Therefore, you will need to chance the couplers on the keg, since they provide the gas to the unit and allow the beer to flow out. It is a good idea to check their condition for any visible damage. In addition, refer to the manufacturer's information as to the appropriate amount of carbon dioxide or nitrogen for it to flow properly, as the information for the current status of the tank should be clearly indicated on the regulator at the top of the tank.

In conclusion, the customers in your bar are likely to depend on being able to quickly get their favorite draft beer. In order to be sure that you will always be able to provide that, it is a good idea to understand your pumping system.