Unpretentious Pours

 The "last mile" of getting a beer to a glass involves 2 items visible to the public, the beer faucet and the glass. I'm going to talk faucets for this post because it's the last piece of the draught system that touches your beer. I'll be posting on various faucets, then we'll get to glassware. This illustration is of a "standard" beer faucet and the lowest common denominator version, a chrome on brass faucet. Now I won't tell you that you can't, but I will say that you shouldn't. Why? At the simplest level, beer will dissolve chrome, and once the brass is exposed to beer, because brass is porous it can absorb some beer from the pour and as that beer dries, it is fertile ground for "things" to grow in. Leave that petri dish overnight, day after week and you invite the opportunity for whatever the "things" are to grow and create problems. Yes, regular cleaning and attention to chrome loss can minimize the effects, but a...

 The Colorado Brewers Guild (CBG) just finished their 2025 Summit, an education conference for Guild members. My colleague, Paul Olson (The Keg Whisperer) and I made a presentation entitled "Stand Behind Your Lines: Faucets & Line Maintenance". I'd love to post a picture, but two guys standing in front of a room full of folks sitting in chairs, watching us as we pass around pieces of beer line, draught faucets, keg couplers and other equipment isn't that exciting. No video was taken, no slide presentation to post. Next Year? The talk centered around this seminar description: From the days of a warm water rinse to modern color changing chemicals, draught system maintenance has come a long way. In this seminar participants will explore the dirty little secrets hiding in the various parts of a draught system, explain the styles of line cleaning, and what is often missed- even by the pros. From on-premise to event equipment, we’ll address the “usual” reasons for an “e...

In a world where food stylists set expectations at a level where delivery is almost unattainable and customer expectations become something driven by photoshopped images, we are committed to delivering excellence, repeatably, without breaking the bank.  To be unpretentious is to be confident without being bombastic, attentive, present and helpful. We are kicking off a new level of service that is committed to excellence, without being pompous or overconfident. Always at your service, so visit, enjoy, learn enjoy, repeat. -Bill Flinchbaugh -Draught trainer, beverage specialist, pour professional