Webinar – Questions and Answers

Answers From Our Speaker

During our webinar, How To Keep Your Draft System Healthy, we received several questions about coolers, lines, cleaning, and maintenance. While we didn’t get to ask every question during the virtual event, we followed up with David Green and got your questions answered! And don’t worry, we are working on the recording and will be releasing that soon!

Below, you’ll find the answers to all of your questions relating to How To Keep Your Draft System Healthy!

David Green

Q & A With David Green

Micro Matic Dispense Division Trainer and Area Sales Representative.

David Green has been a trainer for 6 of his 11 years with Micro Matic and Area Sales Representative responsible for six midwest states. David joined the Training Group in 2006 as a course instructor, facilitating both three day Dispense Institute programs and on-site training. During his tenure as a Micro Matic Area Sales Representative Dave consulted with wholesalers, retailers and system installers with a simple goal of accomplishing a perfect glass of beer. David brings a wealth of knowledge and his passion for draught beer quality into the classroom.

Getting involved is not difficult. The biggest piece is the restaurant/hospitality knowledge. Layering in the self-pour component, especially when choosing PourMyBeer, actually makes your operations easier.

We eliminated the bar completely at most of our facilities and will not build another bar in any of our future projects.

We do everything with fresh juices and fresh juices and alcohol don’t play well together over time. We haven’t had anything in a keg longer than 3 days. If you’re making anything with fresh juice, you have a very short window. We have not had any issue with tossing any kegs. 

The lines are food-grade materials and therefore do not absorb flavors. You will need to clean the lines regularly (we recommend at least every two weeks). Additionally, when you change the product to a very different flavor profile (such as IPA to cider), you will need to clean the lines before making such a change, or you will have some mixed flavor profiles.

There are products specifically kegged to maintain the carbonation or “bubbly” component of the product. We have not experienced a degradation over time in the products.

Dirty guests’ hands in the middle of a fruit jar are not ideal. For our margaritas, we have some pre-salt-rimmed glasses out for guests so they have some sort of garnish. At Stanely Beer Hall, we do table service for food so if guests ask for a garnish we can bring them limes for their margaritas. 

With our self-pour bloody mary, guests can buy the “bloody mary meal,” which comes with two strips of candied bacon, celery, olives, etc. We charge $2.50 for it and it works pretty well.  

I have and it typically works very well. Sangria typically has a great fruit garnish (which is a whole other conversation on the cocktail side). You want to pay attention to keeping your lines cleaned because they will get sugar sticky. They sell very well.  

The way the PourMyBeer system monitors the consumption actually gives you measurable metrics so if you need to see anything on record of what a specific customer has had to drink, you have all of that to protect yourself. We don’t have as much of an issue with over-served customers. It’s been very rare that we’ve had to cut anybody off due to the nature of the self-pour wall and the social aspect. 

We have never been asked for customer data. Our policy is that any data that is linked to an individual requires a subpoena from the court.

Our red on the direct draw is outside of our beer cooler. We designed the space specifically for that. When you do your install, you have to have a different gas blend that goes into your beers and cocktails. Your beer tap installer or provider can take care of that. But you do need to plan for it. 

In our first installation at Stanley Beer Hall, we put our red wine outside the beer cooler, but the lines were inside. So in the morning, the first glass of red wine was chilled. We restructured that so it was at the correct temperature.

When you first implement a self-pour wall, you will have a “learning curve” for your clientele. The length of this period will depend on your establishment. We experienced a significant steepening of the curve at about 2 months. After that, you will start to see guests bringing in new guests to show them the system and will train them themselves.  They like being “in the know.”

You will find that the vendors will contact you.  If you are asking about non-alcoholic beer, there are now many microbreweries that offer far superior products to the national brands.

I will give you some examples of what are our most popular – as you can imagine, our recipes are proprietary, and I do have partners to respect.

    • Margarita
    • Moscow Mule
    • Bourbon Ginger Cider
    • Mint Julep (especially this time of year)
    • Raspberry Vodka Lemonade

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