Questions and Answers- Webinar

Answers From Our Speakers

During our webinar, How to Take Your Beverage Sales to the Next Level, we received several questions about Untappd and general menu improvements. While we didn’t get to ask every question during the virtual event, we followed up with Tessa young and Austin Woodruff 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 so you can take your beverage sales to the next level!

Tessa Young- Untappd VP of Inside Sales

tessa Young

VP of Inside Sales at Untappd

Untappd’s mission is to advance the global beverage industry through innovative technology. Tessa has led the sales team since May of 2016. She carries out this mission by growing sales reps & managers that are thoughtful, intentional, and absolute rockstars at challenging & changing the way people do business.

Austin from Untappd Pic

Austin Woodruff

Sales Manager at Untappd

Austin joined Untappd in 2017 and has worked as an SDR, Account Executive, and Sales Manager. He has developed extensive knowledge of the hospitality industry and has worked closely with businesses that focus on craft beer. Whether you are trying to improve your craft beer selection, make in-house processes more efficient, or grow your business by attracting new customers, Austin can help! He is excited to show you how Untappd can help you accomplish your goals.

No, backward flow meters will not count. 

Bottoms Up is a speed pouring system designed for very high volume applications like a stadium or concert venue. I don’t think that is a good fit for a self-pour system.
Recirculating cleaning is far superior to static line cleaning and is always the preferred cleaning method. PourMyBeer systems can all be cleaned this way.
No, we do not recommend the Perlick forward sealing faucets for a self-pour system. The recommended faucet is the “304 Trigger Tap” Faucet. It helps the customer with the pour by not opening or closing until the right time. For a lot of customers, pouring beer can be a new experience, and without proper operation of the faucet, there can be considerable amounts of wasted product involved.
Sonic or magnetic draft beer cleaning systems are not suitable for line cleaning. Draft lines and components get dirty when bacteria, yeast, and bios stick to them. Some sonic cleaners may inhibit these growths. They have little or no effect on fittings and hardware. Major breweries, as well as the Brewers Association, do not recommend these systems.
Chilled glasses (36-38 degrees F) are great. Frozen glassware should be highly discouraged.
Unfortunately, no. The FOB must be cleaned with the complete system. The FOB is full of beer, and it will get dirty as well. The most common issue with FOBs is that they get dirty and sticky and are hard to reset, or worse, when the bleed valve (vent) gets dirty enough, it will stick in the open position and you can bleed a whole keg through it and lose all that product.
Recirculation cleaning is by far the best way of cleaning the draft system. It is 80 times more effective than the static or soaking methods.
Great question. The walk-in cooler needs to be big enough to do what we need it to do. The standard measurement we like to use is 2 1/2 square feet per faucet. This is generally enough room for the kegs, as well as backup kegs, and delivery personal and staff can safely work in this space. Keg racks can help when space is tight but think about who is getting the kegs up and down from the racking.


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.

Yes, the lines can be cleaned with the recirculating pump. You will need a few fittings and connectors to make the needed connections. We can help with that if needed.

38°F is the key number, but some beers will taste better when served at a warmer temperature. Certain bars and restaurants do serve different beer styles at warmer temperatures to enhance the taste. The optimal temperature for this is 46°F, but if you have 10 kegs in your cooler, are you going to increase the temperature for that 1 beer? This is not a good idea, but things can be done. Some bars have different coolers depending on the style of beer. This way, each style can be kept at the proper temperature. I’d be happy to discuss this further with anyone who has questions on this.  

The answer is yes. They are made of materials that are perfectly suitable for anything that we are going to be generally cleaning with. These are built with that in mind. But it’s important that we use the right amount of chemicals. 

Generally, all the beer that’s in the lines when we clean is going down the drain. Some bars will capture it and cook with it. Generally, this is where having a shorter draw vs. a longer draw system pays off. Unfortunately, this is just the cost of doing business. You must clean your lines, and once it’s in the lines, it’s gone. 

Light beer is always the canary in a coal mine. There is really not a lot to it, so there is not a lot to keep the gas in the solution. Take a real thick and hearty porter or Guinness-type beer where there is a lot of stuff in there, allowing the gas to hang out for another degree. Again, it is almost always going to be temperature-related where a light product at 39 degrees might act up and craft beer can take another degree or two because there is more stuff for the gas to hang onto.

Unfortunately, there is no better design, but we will leave it up to one of you guys to invent! I have been doing this for 20+ years, and it has always just been this way. I think it is because it is economical, easier to make, easier to clean, and doesn’t take up a whole lot of room.

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