For bars setting up multiple tap selections, working with proven vendors to install the draft lines and supply gas to propel the beer, and to come in regularly to clean the lines, is critical, according to Ken O'Callahan, a Guinness Import Co. draft specialist in Chicago. Once you get below 40 degrees you don't get the proper gas breakout. The gas stays in the beer so the customer gets filled up. Judy Ashworth of Lyon's Brewery in Dublin, California, says proper handling and dispensing of draft beer is critical. To insure a fresh, consistent flavor, Lyon's uses nitrogen gas to propel draft beer.
Location has a great deal to do with success.
We offer incentives. Encouraging trial is a key to keeping a large selection of beer turning quickly to ensure freshness. A number of on-premise accounts have found that rewarding customers for sampling is an effective method for generating trial. At Hubb's in Florida and Washington, customers can make the Hubb's Wall of Fame for trying 99 different beers in 90 days. Members of the Wall of Fame receive a liter mug, T-shirt and discounts on future purchases.