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What are other brewers' experience of using kegs vs. serving (or "brite") tanks in order to satisfy your taproom/brewpub's sales demands?

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The one thing to remember about brite tanks is that there temperature probe is usually a few bbls higher than the bottom of the tank. Which means once you have your beer below the probe there is no way to regulate the temperature of that tank, so you'll have to rack it off anyway. With this in mind you will not only need kegs you'll need the cooler space to meet this demand. 
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The answer depends on the type of brewing establishment. While brites are the most logical choice for a brewpub with little-to-no outside distribution, kegs make more sense for a taproom or full-production brewery with a small taproom inside. Anything in-between will mean finding the right balance of cost, capacity, and scope in order to figure out what suits your particular needs. 

Kegs provide flexibility considering you can cycle through a bunch and only tap new ones every couple of days (rather in the middle of serving). 

That being said, brites can be a drag to clean. They do save you time that would otherwise be spent filling/cleaning/sanitizing/moving/storing kegs though. 

The best case scenario is a mixture of the two - put the 1-3 beers that make up 50% of your sales (the ones your regulars drink) in brites/serving tanks then the "newer" or more seasonal drafts in kegs. 
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