2021 RETA Breeze March-April

THE SERVICE APPLICATION MANUAL A NEW PERSPECTIVE

Chapter 630-07A Section 1J Principles and Characteristics of Beer Dispensing

The Service Application, A new Perspective, is a series of articles by the instructors of Wagner- Meinert’s Training Centers (The Tex Hildebrand Center and The Timothy J. Wagner Center for Refrigeration Excellence). Their observations provides a window into the RSES Service Application Manual (SAM), the oldest living reference manual available that contains literally thousands of pages of technical data, equipment analyses and evaluations, field application instruction, regulations, good practice codes, business development guidance and more. Access to the hundreds of SAM chapters currently available is an RSES member benefit. This article includes direct quotes and excerpts from the original SAM chapter, as well as observations from the author of this article and is being used with permission from RSES.

Lori (RSES Journal Editor).

E lton C. Gould, CM Past drafted Chapter 630-07A many years ago. The chapter provides a very timely look at beer distribution. This article is beneficial for anyone in the beer industry as well as anyone in the refrigeration industry. Many of the concepts presented are sound business practices with cross-discipline applications. I also believe the article is extremely important for those who prefer to homebrew. It is important to remember that beer is a food product and reguardless of what some think, you cannot live on beer alone. Beer must be handled as a food product. It must be brewed, stored and served appropriately to remain a safe and enjoyable product. Beer is a carbonated malt beverage, which contains grains, hops, yeast, water and a President RSES Chapter, and former Deputy Director RSES Region 1,

certain amount of natural and artificially injected Carbon Dioxcide. Pasteurized beer is packaged in several ways, Kegs, bottles, and cans. In addition barrels are also used to distribute unpasteurized beer. Barrels must be given special care as their non-pasteurized state make them more vulnerable. Temperatures must be maintained between 45 and 50 degrees F. Bottled and canned beer, while not as fragile as barreled beer, must be stored in a clean dry room. This allows for longer storage and less ideal locations. If the beer is stored for too long or stored at the wrong temperature taste will be affected. As with any food product, beer should be stored in a clean area free from odors. Beer will remain fresh longer if it is stored in a dark location.

Beer freezes at approximately 28 Deg. F. Beer should never be frozen. Stored beer should be rotated so the oldest beer is consumed first. Carbonation makes beer taste better. Too much carbonation and beer will be foamy and too little carbonization will result in “flat” beer. As mentioned earlier, cleanliness is essential in the processing, storage, distribution, and consumption of beer. Beer served in a glass should be 38-42 Deg. F. In this range beer taste will not be affected. But you must remember pouring beer in a warm glass can raise the temperature significantly. If pouring into a warm glass, beer storage temperatures would be around 38 Deg. F. If pouring into a frosted glass, storage temperatures of up to 42 deg. F. are permissible. Bottle and can cooler temperatures should

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