6 beer dispensing mistakes that cripple bar profits and what to do about 'em

.
6 Beer Dispensing Mistakes
that Cripple Bar Profits
and What to Do About ‘Em
An Awareness Guide For Bar and Restaurant Operators & Service Providers
by the team at Liberty Systems
www.Beer.LibertySystemsCompany.com

A quick note before we dive into the content…
We just wanted to let you know about our FREE
HELP DESK for bar & restaurant businesses and
service providers
3
Get questions answered by our help desk - beerhelp@libertysystemscompany.com - 888-240-6994
u  Get all your beer generator & dispensing questions
answered and stop your beer losses and management
headaches forever.
u  Call the help desk: 888-240-6994
u  Email the help desk: BeerHelp@libertysystemscompany.com

TABLE OF CONTENTS
I.  The 6 Dispensing Mistakes – What, Why, & Cost Impact
1.  Over-Pouring Draught Beer in the Dispense Process
2.  Over-Carbonation in Draught Beer
3.  Under-Carbonation in Draught Beer
4.  Dispensing Draught Beer with 100% CO2 vs. Properly Blended Gas
5.  Using Nitrogen Cylinders Instead of Generating Nitrogen on Demand
6.  Deploying the “Wrong” Nitrogen Generator instead of the “Right” Nitrogen Generator
II.  Appendix – Bonus Dispensing Tips & Insights
u  A - What is needed achieve a perfect pour
u  B - How does improper carbonation affect draught beer – part 1
u  C - How does improper carbonation affect draught beer - part 2
u  D - Details of temperature, pressure, gas blend
u  E - What happens when baseline pressure is exceeded
u  F - How does improper gas blend affect draught beer
3

A.  Over-pouring of draught beer, simply stated, is pouring any amount greater than
prescribed by the perfect pint. What causes an over-pour?
i.  Improper carbonation
ii.  Incorrect pressure
iii.  Incorrect temperature
iv.  Bartender behavior
B.  What is the effect of over-pouring? (See APPENDIX ‘A’ and ‘C’ for more information)
i.  Wasted beer = wasted $$$
ii.  The typical over-pour is 25% waste or greater
a.  Considering each ounce represents about $0.06 (cost), a 25% over-pour in a pint glass is
equivalent to 3.5 oz or $0.21 per pint.
b.  There are 142 pint equivalents in a keg; therefore, the average retailer loses $29.82 per keg
in wasted beer due to over-pour.
c.  Based on 10 kegs per week (small-to-medium retailer), the annual Dollar-value of wasted
beer due to over-pour is $15,506!
Dispensing Mistake #1-
Over-pouring draught beer during
the dispense process
3

Over-carbonation in draught beer
3
A.  Over-carbonation is simply the presence of too much CO2 in beer.
i.  Beer naturally contains CO2 as a result of the breakdown of sugars, but a precise volume of CO2 is
prescribed by the brewers.
ii.  Brewers take great care to maintain the volume of CO2 and, therefore, the quality of the beer.
B.  What causes over-carbonation?
i.  Incorrect pressure (too high)
ii.  Incorrect temperature (too warm)
iii.  Incorrect gas blend (too much CO2 in blend)
C.  What is the effect of over-carbonation? (See APPENDIX B, C, D for more on carbonation)
i.  Very similar results to an ‘over-pour’
ii.  Over-carbonation equals over-pour due to increased foam
iii.  Foaming increases as time passes
a.  The longer the beer sits in the keg on the wrong pressure or blend, the more over-
carbonated it becomes
b.  As much as 1/3 of the keg may go to waste due to foam!
D.  Incorrect carbonation also changes the flavor profile and theater of the draught
beer pour. The quality changes and beer drinkers notice, which leads to less sales and less
repeat customers.

Under-carbonation in draught beer
3
A.  Under-carbonation is simply the presence of too little CO2 in beer.
i.  Just as with over-carbonation, the volume of CO2 does not meet the specification of the brewer.
B.  What causes under-carbonation?
i.  Incorrect pressure (too low)
ii.  Incorrect temperature (too cold)
iii.  Incorrect gas blend (too little CO2 in blend)
C.  What is the effect of under-carbonation? (See APPENDIX B, C, D for more on carbonation)
i.  As with over-carbonation, it can result in an over-pour
a.  Too little CO2 in the beer will cause it to go flat over time
ii.  Flat beer has no head (foam) and, therefore, is poured to the top of the glass
a.  This results in an over-pour of 2 ounces per pint at a cost of up to $8,861 annually.
iii.  Incorrect carbonation also changes the flavor profile and theater of the draught beer pour
a.  Under-carbonation has the greatest effect on the flavor and appearance
b.  Flat beer has no bubbles so not only does it look unappetizing, but it has poor taste
c.  Poor-tasting beer also affects the retailer’s bottom line as customers do not reorder
beer that does not appeal to them. This results in fewer beer sales overall.

Dispensing Mistake #4 –
Dispensing draught beer with 100% CO2
vs. using properly blended gas
3
A.  Draught beer system parameters vary widely
i.  The further the bar is from the cooler, the more the system design changes
ii.  Longer distances = more restriction in the beer line
iii.  More restriction requires higher pressure
a.  Conversely shorter distance = less restriction = less pressure
B.  High pressure systems require blended gas
i.  As pressure increases, so does the volume of CO2 in the keg
ii.  Partial pressure of CO2 above the brewer’s specification will cause foam
iii.  Therefore, CO2 must be removed from the head space as pressure increases
C.  A proper gas blend of nitrogen and CO2 helps control the volume of CO2 in the keg (See
APPENDIX ‘D’ and ‘F’)
i.  The higher the pressure becomes, the greater the blend of nitrogen in order to remove CO2
ii.  The most popular blend is 60% CO2 / 40% N2 (“60/40”), but some systems require custom blends
based upon the temperature and applied pressure in the keg
D.  Most ‘direct draw’ systems require blended gas
i.  Even shorter beer lines require nitrogen in order to ensure CO2 volume is correct
ii.  The blend is entirely reliant upon the pressure and temperature of the beer
iii.  Distance is a factor, but ultimately it is pressure and temperature that drive the blend

Using high-pressure nitrogen cylinders instead
of generating nitrogen (GN2) on demand
3
A.  Lower Cost with Generated Nitrogen (GN2)
i.  As the cost of bottled gases continues to increase, the value of generated nitrogen (GN2) increases
ii.  No cylinder rentals or delivery / hazmat charges
iii.  Rule of thumb is, if you use 1.5 N2 cylinders / month, nitrogen generators pay for themselves
B.  More Convenience with Generated Nitrogen (GN2)
i.  With GN2, you will never run out of nitrogen
a.  Never change another N2 cylinder
b.  Never worry about running out of N2 late at night, shutting the bar down and the owner or
manager getting called at home for assistance…costing your high margin beer sales.
c.  Free up valuable floor space by eliminating multiple cylinders
C.  More Safety with Generated Nitrogen (GN2) –- LESS WORKERS COMP RISK
i.  High-pressure N2 cylinders contain up to 2,200 psi of gas
A.  Mishandling cylinders can cause severe injury to staff and customers
ii.  HP cylinders are very heavy
a.  Employees frequently injure themselves while moving or replacing them
b.  It is also common for them to fall over, injuring bystanders or destroying equipment
D.  The convenience and safety factors alone more than pay the cost of GN2
Why nitrogen?
See APPENDIX ‘E’ for
more information

Dispensing Mistake #6 –
Deploying the “wrong” nitrogen generator
instead of the “right” nitrogen generator
3
A.  Unreliable Build Attributes of a “Wrong” Nitrogen Generator
I.  Cheap, undersized, dental compressors that cause units to burn up / shut down
II.  Cheap, undersized filter/flow systems that limit output capabilities and will require floor storage tank to make N2 during non
peak times….often without enough recovery time...so many times still running out of nitrogen even if generator working.
III.  Poor technical design, causing inconsistent nitrogen purity levels.
IV.  Poor physical design requires big space footprint in tight restaurant / bar real-estate.
B.  Costly Problems Caused by a “Wrong”, Unreliable Nitrogen Generator
I.  Way too much down time, causing the need for cylinder usage and doubling your N2 costs, while at the same time disrupting tap
beer flow at busy bar times…causing the loss of high margin draught beer sales and disappointing customers, plus creating plenty
of managmenet headaches.
II.  Inconsistent nitrogen purity – negatively affecting beer flavor, disappointing customers, and depressing sales
C.  Reliable Build Attributes of the “Right” Nitrogen Generator
I.  Use a real, industrial grade, compressor, built to last 10+ years, with extra power for peak pub times and long term durability
II.  Need to size generator with enough protective capacity to handle peak flow situations….never stop flow when needed for beer dispensing.
III.  Use trade secret technical design to ensure consistent nitrogen purity, and low cost.
IV.  Use a simple, wall mounted, small footprint space confuguration
D.  Profitable Benefits Delivered by the Right, Reliable Nitrogen Generator.
i.  Have always available nitrogen no matter peak or slow pub time…sell more high margin draught beer and keep customers happy....also,
reduce beer waste.
ii.  Always consistent nitrogen purity to optimize beer taste...sell more high margin draught beer and keep customers happy...also, reduce
beer waste.

u  What is needed achieve a perfect pour?
1.  Perfect pour defined: The draught system is balanced to
maintain the brewer’s intended level of carbonation;
delivered at correct flow rate and temp; no system waste.
2.  Elements of a perfect pour:
A.  14 oz of beer in a 16-oz pint glass.
i.  13.5 oz of liquid
ii.  0.5 oz of foam
B.  Delivered at a rate of 2 oz/second (industry standard for decades).
C.  ¾” to 1” collar of foam (head).
D.  36°- 38° F in the glass.
3.  Other elements of a perfect pour:
A.  Clean beer lines
B.  Clean glassware
C.  Bartender behavior and training
D.  Properly rotated keg stock
III. APPENDIX ‘A’
6
14
oz
total
0.5 oz
foam
13.5 oz
liquid
beer
¾” collar
of foam
7
second
pour
36°-38°

u  How does improper carbonation affect draught beer – 1?
1.  Beer is naturally carbonated during the brewing process. It
is one of the most important ingredients in the ‘recipe’.
A.  Too much carbonation (CO2 content) will cause beer to foam.
q  This causes significant waste. Why?
B.  Too little carbonation will cause beer to go flat.
q  This also causes significant waste. Why?
III. APPENDIX ‘B’
FOAMY POUR FLAT POUR PERFECT POUR!
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CO2 is an ingredient? Yes!
q Consumers can actually ‘taste’
different levels of carbonation in
beer.
q Maintaining the natural level of
carbonation in the keg ensures
the beer will taste the way the
brewer intended.

u  How does improper carbonation affect draught beer-2?
1.  Improper balance of pressure, temperature, and gas blend
will result in waste and cost the retailer $1,000s annually.
A.  Cost of a keg of beer averages roughly $120…and rising.
B.  Avg waste due to improper balance is about 15%, or
$18 per keg.
C.  The average retailer sells about 30-40 kegs/month.
D.  This is equivalent to $720/month or $8,640/year!
III. APPENDIX ‘C’
4
Why is CO2 important to beer?
q  CO2 gas preserves beer when
pressure is applied properly.
q  Correct pressure maintains
equilibrium in head space and
solution.
q  Gas replaces solution as keg
empties.
q  Keg pressure also pushes beer
from keg to faucet to dispense
tower.
FOAMY POUR FLAT POUR PERFECT POUR!

u  Details of temperature, pressure, gas blend:
1.  Temperature:
A.  Cooler - 34°- 38°
B.  Glycol - 27°- 31° (More on glycol later)
C.  Glass - 36°- 38°
2.  Pressure:
A.  Very simply, the pressure required to push the beer through the
draught system at a rate of 2 oz/second.
B.  Pressure can be compromised by incorrect gas blend.
q  Often adjusted to increase/decrease foam which affects the flow rate.
3.  Gas Blend:
A.  A mix of CO2 and N2.
i.  Ale-, lager-, and pilsner-style beers require 60%-80% CO2, depending
on the system configuration (more on configuration later).
ii.  Nitrogenated stout beers (i.e., Guinness) always require 25% CO2.
B.  Dependent upon temperature and pressure.
q  Must be surveyed and calculated to select the correct blend
III. APPENDIX ‘D’
7

u  What happens when baseline pressure is exceeded?
1.  Whenever CO2 pressure is increased to achieve the flow rate of 2 oz/second,
that pressure will also increase carbonation.
A.  The additional carbonation will eventually cause foaming.
B.  CO2 dissolves in beer so the head space and solution will always seek to equalize.
2.  To avoid over-carbonation, an inert gas must be used to create the additional
pressure required…nitrogen.
3.  N2 does not easily dissolve in solution.
III. APPENDIX ‘E’
12
WHY NITROGEN GAS?
1.  Abundance
•  There is more nitrogen gas in our atmosphere than any other noble gas.
•  About 78% of the Earth's atmosphere is nitrogen gas.
2.  Largest molecule •  Enables efficient, cost-effective production of N2 gas using PSA or high-tech membrane.
3.  Inert gas •  Nitrogen blankets the CO2 in solution and keeps it from escaping into the head space.
4.  Why not Argon,
Helium or
Compressed Air?
•  Argon is very expensive and can only be acquired from an air separation unit in liquid form.
•  Helium is also very expensive and in short supply worldwide.
•  Compressed air is economical, but contains Oxygen and impurities:
o  Oxygen causes stale flavors and aromas
o  Air compressors concentrate aromas and flavors from their surroundings and transmit
them into the beer
16 mins
10,080 mins
Keg Life/Time taken to empty keg
Preserve and Push Beer
0.1%
99.9%
Preserves Beer
Pushes Beer

u  How does improper gas blend affect draught beer?
III. APPENDIX ‘F’
4
After One Day
Time Matters, too!
Wrong Blend Ruins Beer!
Example from misapplication
of ‘G-Mix’ or 25%/75% blend.
New Keg
After Five DaysAfter Two Days
13
Pure CO2
22 PSIG
146% of CO2 required
68% CO2
22 PSIG
100% of CO2 required*
30% CO2
22 PSIG
35% of CO2 required
Gas Blend Matters!
100%
CO2
Incorrect
Blend
(CO2/N2)
Perfect
Pint!
*Based on 36⁰ temperature

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