Waste Tips

There are many reasons for Waste when pouring beer. 

1. The number one issue is turbulence.  Turbulence is caused by, improper gas settings, air being injected into the flow, beer falling into the bottom of the container, temperature of the beer and the temperature of the container.

2. Improper pouring is the second largest problem. There are many bartenders who feel they need to pre-pour or purge the tap prior to pouring every cup of beer, whereby they open the tap and let the start of the pour fall into the drain.  They then place the container under the flow. Now once the tap is purged at the beginning of the day or event, it does not need to be purged again until the keg needs to be replaced or if there are several hours between pouring.  The beer that is sent into the drain is pure waste. STOP Pre-Pouring!

The pre-flow process also causes some additional head when the container is placed under the flow, some of the beer hits the bottom of the container which is turbulent and causes foam.  The flow must be continuous into the container where the edge of the tap or extender tube is placed next to the edge of the container so that the beer flows down the side of the container smoothly.  Any time the flow hits the bottom of the container it will cause excessive foam to form.  Even with the beer flowing down the side when it hits the bottom, the beer becomes turbulent and foam starts to form.  With the extension tube, when the beer flows up to the bottom of the extension tube the flow then goes directly into the beer already in the container in which there is no more turbulence which is the key to the reduction of turbulence or foam.  At this point whatever head that is in the container, that is the maximum there will be when the container is full. This amount of head is usually acceptable.  When there is excessive head, the beer tender will hold the container to the side and allow the head to spill into the drain while they continue to pour beer into the container.  This is total waste!  That head is actually beer and it is sent down the drain.  In many cases between pre-pouring and over-pouring, you waste 2 containers of beer for every beer sold.  This is unacceptable!  MONITOR Beer and Bar Tenders to assure they are properly doing their job.  If not, it's costing you money.

3. To get the beer out of the keg, gas or air is injected into the keg. Push gas or air into the keg and the liquid flows out.  This is also called the carbonation process. In most bars and restaurants, CO2 is the preferred gas and it works very well.  However, if the pressure is not set correctly, this can cause significant turbulence and cause the beer to be under or over carbonated.  Monitor and Correct.

4. Temperature in keg systems can have a major impact on foam and taste of the beer.  Beer should be refrigerated at 38 degrees.  Kegs should not be connected to the system until it is cooled down to 38 degrees.  if the temperature is lower than 38 degrees, the CO2 carbonation system must be adjusted so that it doesn't over carbonate the beer which will cause it to be erratic and foamy at the tap.  Beer that is warmer than 38 degrees will also cause the beer to be erratic and foamy at the tap.  Therefore, careful consideration needs to be made when using this type of system.  Temperature can cost you money in waste and customer satisfaction.

The Tap Extender because it minimizes turbulence, is long enough to extend into the container enabling the beer to flow directly into beer in the container which causes no turbulence which is the key feature for the Tap Extender.  The fact that there are no trap spots where beer can be held, this is a great benefit to stop mold from building up in the tube and allows for easy cleaning on a daily basis as all taps should be cleaned daily.

There is no profit from beer going down the drain! 
The Tap Extender is reasonably priced and will last a lifetime.