The best care of beer
Budweiser Budvar is committed to brewing beer, for its production, only the first-rate quality raw materials are used and the production process is watched closely by top brewery experts. For more than a hundred years, a number of generations of common customers together with renowned beer connoisseurs have appreciated the excellent and inimitable taste, aroma and tang of Budweiser Budvar Lager. It is only the top quality beer that leaves the brewery gates. However, both the retailer and the restaurant staff have to devote proper care to the beer so that it reaches customers in the same top quality.
Storing
Conditions of storing beer are dependant on technical and hygienic regulations. The temperature in storing areas should be kept at 7-12 °C; ideally, these areas are to store beer and other drinks only. Beer should rest at least 48 hours after the transport so that the delicate taste of our beer is retained.
Washing glassware
The condition of beer glasses can affect both the stability and frothing quality of draught beer. The best solution is therefore to use a dishwasher or to wash the glasses thoroughly with a detergent, to then rinse it properly with clean water and let it dry upside down.
Drawing beer
As a rule, well drawn beer is a reflection of the barman’s skills and dexterity. The basic rules of proper drawing include the following:
- beer should be drawn into a cold class, prior to drawing, it is recommended to cool the glass with help of cold water
- beer jugs should be held by the handle, glasses and tumblers in their lower part
- to draw beer with a thick and stable head, it should be drawn by way of gradual drawing 3 - 4 times
- it is not advisable to try to speed up the process of drawing beer in one go, since the result is an unstable head and higher content of CO2, which is retained in the beer, invoking a bloated feeling .
- glasses need to be filled with such an amount of beer so that froth does not run on the outer side of the glass
- beer must not be poured from one glass to another
- froth should not been blown away nor put into other glasses
- drawing should be finished on first indication that the barrel is empty, when a new barrel needs to be tapped
Sanitation
Regular flushing and sanitation of beer pipelines have to be carried out according to the following procedure:
- the beer pipeline has to be flushed with clean water on a daily basis, when not drawn, beer should be pushed out from the pipeline with use of cold water
- every week, the beer pipeline needs to be rinsed by way of a cleaning barrel and sanitation solution, then rinsed by clean water
- twice a month, sanitation has to be performed by the Bubblecraft machine (provided by the brewery service technician)
- continuous and regular rinsing of tapping heads and cocks is imperative
