Advancing Better Beer Course
Advanced Draught Quality Course for Restaurant Keyholders
Your bartenders know how to change a keg and pour a pint. That's Level 1 territory.
But if you're a manager, owner, or keyholder, you need to understand what's actually happening inside your draught system. Why does it foam when sales volumes increase? What should your line cleaner actually be doing, and how do you know if they're doing it? What's beer gas, and why does getting it wrong quietly kill your beer quality?
Advancing Better Beer is the 90-minute course that answers those questions. It's built for the people who are responsible for the system, not just the people who pour from it.
Here's what the course covers:
- Glass Rinsers - why they are important and the two things that must be installed, but usually aren't.
- Jumping Kegs - one of the biggest no-no's in the industry, but we still see it.
- Troubleshooting At The Taps.
- Beer Gas 101 - what is beer gas and why it has such a massive effect on beer quality.
- Trunk lines - like the internet cable into your house.
- Line Chillers - because people like cold beer. Broken line chiller = warm, foamy beer.
- The Walk-in - top to bottom, how all that equipment on the wall really works.
- Line Cleaning - what should line cleaners be doing? What is your responsibility?
Most draught problems aren't random. They're the result of something in the system that nobody on your team knew to look for. This course changes that.
When your managers understand how the walk-in, trunk lines, line chiller, and beer gas all work together, they stop calling the service tech for every issue. They troubleshoot faster, catch problems earlier, and make better decisions about what actually needs a service call versus what they can handle themselves.
That knowledge pays for the course many times over.
If you haven't done Level 1 yet, start with the Serve Better Beer course.
Most clients have their full team complete Level 1 and their keyholders complete both.