The draught beer industry has changed dramatically in the last 20 years. Where most restaurants and bars used to feature only one or two types of beer, they may now feature multiple (even dozens) of taps, each with their own unique service characteristics. As customers become more demanding about the selection & quality of their favorite draught beer, retailers need to focus on the technical & service standard required to keep beer perfect from keg to glass. To meet this demand, America's oldest brewing school has created a draught program specifically for the draught retail community.
Introducing the Siebel Institute Retail Draught Skills Workshop, the newest addition to our line-up of draught beer courses. Our Retail Draught Skills Workshop was created for presentation at the client's own facility to best facilitate client-proprietary draught training, and to maximize participation of client, wholesale and retail account personnel.
The educational content of this two-day course is designed to give students the knowledge they need to improve the quality of service in draught beer, and to maximize the performance and profitability of their draught beer system through sound maintenance and troubleshooting practice. At the same time, students will learn how to serve beer in a way that maximizes the customer's enjoyment of their ale, lager, or specialty brand.
Topics presented during this two-day course include:
Draught Tech Knowledge & "Hands On" Skills
- Draught System Design, Installation & Maintenance: Overview
- Brewery, Distributor & Retail Personnel: Accountability
The Quality & Presentation of the Brewer's Beer
- Beer Styles & Brands: Recognizing a Beer's Unique Characteristics
- Presentation Standards: Meeting The Brewer's Preference
- Retail Account Presumptions: Good System Design, Quality Equipment & Clean Beer Lines, Faucets & Dispense Hardware
- CO2 Volumes & Carbonation at Dispense: The Heart of Quality Assurance
- The Propellant & Absolute Pressure Properties of CO2
- Temperature & Altitude: Effect on CO2 & The Beer
Designing Beer Lines
- Hose Selection: Application, Hose Material, Internal Diameter & Length
- The Science & Art of Restriction: Controlling the Rate of Flow with Beer Line
- Designing & Modifying Beer Lines: Carbonation Selection Always Comes First!
Evaluating & Modifying Existing Draught Systems
- Line Cleaning & Dispense Equipment Maintenance: The Cornerstone of Excellence in Draught Beer Dispense
- Foam & Waste Management: Recognizing & Matching Foam Characteristics to Sources of Problems
- Retail Facility Maintenance: Keg Care, Cooler Maintenance & Dispense Standards
You can find out more about bringing the Siebel Institute Retail Draught Skills Workshop to your area by contacting Martin Schuster, course designer & instructor, at martinschuster@comcast.net.
