Salons de dégustation

Votre bière, votre place.

Nobody should open a brewery without a taproom. You get it, you have one. Check.
Your brewer trains your taproom bartenders on ingredients, process, and styles. Check.
Guests to your taproom assume your staff know about draught.  But – your staff don’t. Like the image, they know beer, they don’t know draught.
Dirty Beer Glasses – a problem in over 80% of the taprooms we have visited. Eighty percent!  That’s unacceptable.
Barman de salon de dégustation

Il sait ce qu’est la méthode de brassage par double décoction, mais il ne peut verser une bière correctement, ni résoudre les problèmes du système de bière pression, ni repérer un verre à bière sale lorsqu’il en voit un.

Qu’est-ce que

Why people hire us:
They are frustrated with draught spillage, low keg yields, returned pints, low re-order rates from guests, and staff that pour beer down the drain. They’ve had it with a draught system that rarely works and has issues that nobody can solve.
1 –  Using the industry’s only detail draught quality audit, we can identify efficiency and quality issues that result in downtime, lower keg yields, and frustrated staff and guests.
2 – The Serve Better Beer Online Draught Quality Course helps ensure staff all receive the same draught beer training. It’s trackable, consistent, and mobile-ready. Hand-me-down, paper-based, “We’ve always done it this way” training is outdated and does not work.
3 –  Dirty beer glasses lead to staff “Topping Up” or doing “The Service Bar Swirl.”  More importantly, dirty beer glasses cause lower yields and lower re-order rates from guests. Your current glass washing routine needs to be supplemented with our Beer Glass Cleaning Kit.
Note moyenne au premier audit
63 %
Note moyenne au troisième audit
74 %
Note moyenne au sixième audit
92 %
Nous avons réalisé

Que disent les gens à propos de Better Beer?

Jonathan Hatchell, directeur général des pubs Royal Oak

“Better Beer est une bonne ressource pour permettre à votre entreprise de verser des “bières parfaites”. Steve Riley et son équipe sont des professionnels de la bière!”

Anthony Demas, ‎directeur de la gestion des boissons pour les restaurants Oliver & Bonacini

“Steve et son équipe à Better Beer, conjointement avec leur programme de formation en ligne, nous ont grandement aidés à accroître la qualité et l’efficacité de notre programme sur la bière pression.”



Tarifs – Quel forfait convient à vos besoins?

We’ve packaged our services based on weekly keg volumes and/or number of FOH staff to give you an easy way to figure out which package is best for you. 
Which best describes you?

If you sell 5-10  kegs per week and/or have fewer than 20 Front-of-House staff, our medium volume options are for you. For a $500-800 investment you’ll get a slew of tools to help you improve draught quality, profitability, and sales.
Click here for Medium Draught Volume pricing.