Perlick Logo
  1. 8 Reasons to Choose a Perlick Beer System

    Looking to build a profitable beer dispensing system? We know what you need, and we know profit is the bottom line. That’s why our engineers have poured over our systems to ensure they run as efficiently as possible.

    Our systems reduce waste to make sure you get the biggest bang for your buck when you choose a Perlick Beer System.


    1. 1. Our Exclusive Empty Keg Sensor: Our tapping device knows when the keg is empty and shuts off beer flow. It simultaneously leaves the line filled with beer, which means no beer is wasted while you change out your kegs. It’s the only keg coupler on the market with an integral shut-off device.
    2. 2. Our Copper Coolant Lines: Copper coolant lines are 17% more efficient than poly lines.
    3. 3. ArcticPOUR Split Deck Technology: Choose Perlick Beer Systems for ArcticPOUR Split Deck Technology. It is the ONLY sys
    Read more »
  2. The Art of Bar Design with an Industry Expert

    * The following Art of Bar Design Q&A article with Greg Rodd, Sales Engineer Manager with Perlick, first appeared in the February edition of Foodservice Equipment & Supplies magazine.

    What makes for good bar design?

    The bar is a profit center. A well designed, efficient bar has the right equipment arranged to minimize bartender movement, which equals more drinks per hour and translates to higher profits.

    What challenges can you run into when designing a bar?

    Space constraints that prevent an efficient, functional equipment plan. Too often the space allocated and the shape of the bar is driven by aesthetics and the equipment is selected to the allocated space, which is backwards. The equipment should be selected and arranged for efficiency, and the bar should be designed to the equipment.

    What are the first steps in bar design?

    Learn about the operation.

    Read more »
  3. One Hundred Years of Bar and Beverage Innovation

    Just over 100 years ago, Perlick was founded in a small shop on Reed Street here in Milwaukee. Over the course of the last century, we've introduced mechanical refrigeration to the industry, created the first remote beer system that can carry beer 100 feet, and have evolved into an industry leader in commercial bar and beverage equipment. And we have the Best-In-Class Awards to prove it.

    See what we've been up to. Check out our new video, and take a short journey through 100 years of innovation in the bar and beverage industry.


    Perlick: 100 Years of Innovation


    Find out which bar and beverage solutions are right

    Read more »
  4. Which Perlick Bar Is Right for You?

    It's your choice. When designing your bar with maximum throughput in mind, you get to decide the features, the quality, and the configuration. These choices will ultimately determine how efficient your bar will be, how productive your staff will be, and how profitable your operation will be.


    modIf your project is new construction or a complete remodel and there is no existing bar, a modular bar is a great factory assembled solution that can save both time and money. Look for a modular bar that is made with a heavy gauge frame that also provides easy access to service utilities and beverage lines. Good modular bar systems like Perlick's can fit straight, round, or curved applications in a way that every piece of the puzzle will fit.



    Read more »
  5. What Every Bartender Should Know About Vermouth

    Vermouth. A classic almost mystical spirit that experienced its heyday in the late 1800s and early 1900s. Its versatility is limited only by the bartender's imagination, as it works in cocktails ranging from the Martini to the Manhattan to the Negroni. But to understand why vermouth is making a comeback, you first have to know why it lost favor in the first place.

    During the peak of its popularity, vermouth was all of the highest quality, explained Adam Ford in his new book, VERMOUTH: The Revival of the Spirit that Created America's Cocktail Culture. After World War II, though, "almost all producers began taking short cuts that decreased the quality and flavor of vermouths."

    Later, as we moved through the remainder of 20th Century, vermouth experienced another set back in terms of how it was actually stored. Vermouth

    Read more »
  6. The Best Way to Serve Ice Cream Cocktails in Your Bar

    As we mentioned in a previous entry, there's a great resurgence in ice cream cocktails in bars and restaurants across the country. In order for beverage programs to make drinks that contain ice cream blended with spirits as efficiently as possible and at the highest quality, the right equipment is required.

    Up until now, ice cream cabinets and dispensers for bars have either been makeshift units or units that don't meet important Department of Energy standards. Many of them lose energy or don't store ice cream at optimal condition for easy dispensing into ice cream cocktails. Until now.


    The Perlick Ice Cream Station contains a Drop-In Ice Cream Freezer and an Ice Cream Center that holds the freezer. These units combine to maintain proper ice cream temperature in a convenient, counter-mount unit that is both NSF-approved and meets D.O.E. standards.

    Read more »
  7. Save Space and Add Selection with a Single Beer Dispensing Unit


    Does your bar lack space and beer selection? In many cases, these commodities go hand-in-hand. Operators want more space, and today's customers are requiring more and more selections.

    Thanks to the new Wall Mount Beer Dispenser from Perlick, both are possible. This unit comes in any length up to 96 inches and can hold up to 32 different faucets. By adding additional units, the number of beers an establishment can offer is endless. And it doesn't just have to be beer. Operators can add ciders, carbonated waters, and other beverage options that will satisfy a wider range of customers.

    Because the unit is mounted on the wall, it frees up premium, customer-facing bar space. Cleaning is also easy, and the Wall Mount Beer Dispenser comes standard with Perlick's Forward Sealing Stainless Steel Faucets that prevent beer from exposure to outside air.

    Read more »
  8. Two Big Ways to Save Your Bar from Health Code Violations

    Health code regulations and standards can vary from state to state, but regardless of where your bar or foodservice operation is located, health code violations can be catastrophic to your establishment. Bars and restaurants that continue to violate inspections can lose business, get a bad reputation, or even be shut down for extended periods of time.

    There are many checklists that bars, restaurants, and nightclubs can use to help them pass health inspections. The best preparation, though, is to have and maintain the proper equipment in your bar. Let's take a look at two of the most common issues that health inspectors look for when inspecting a bar, as well as how they can be resolved with one section of the Tobin Ellis Signature Cocktail Station.


    The more bartenders and mixologists incorporate fresh herbs into drinks like mojitos,

    Read more »
  9. Anatomy and Physiology of the Perlick 630SS Faucet

    The most important result of a beer or wine faucet is getting a perfect pour. This maximizes the return on your beer and wine investment, and it keeps your customers happy. But how does a faucet help deliver these results?


    Perlick's 630SS Forward Sealing Faucet utilizes a revolutionary ball and floating front seal design to prevent beer and wine from being exposed to air. The handle lever doesn't stick, and there is no mold or bacteria buildup within the body of the faucet. In addition, a more vertical spout angle allows thorough draining after each pour, meaning there's no horizontal area for beer to collect.


    The 630SS Forward Sealing Faucet from Perlick is constructed with 304 sanitary stainless steel that won't pit or tarnish. Its polished interior provides smooth flow, less agitation, and less foaming. It works for wine as well as beer and won't taint the flavor of either. As for maintenance,

    Read more »
  10. Why Ambient Heat Is Bad in Your Bar and How to Reduce It

    As the warmer months approach, keeping a foodservice operation cool is going to get harder and more expensive. For bars and beverage programs, this means ambient heat produced by indoor compressors for tap systems can make it even more difficult. And more costly.

    If you're a bartender, the last thing you want is a compressor blowing hot air at you throughout the course of your shift. If you an operator or owner, the last thing you want is a compressor blowing all your revenue on your electricity bill.

    Consider these common problems with traditional tap systems:

    * In many locations, compressors need to run excessively to maintain temperature.

    * Compressors can feed an energy-consuming and heat-producing cycle. When a compressor generates ambient heat load, this causes it to run even more in order to maintain desired beer temperature. Which generates more heat. Which causes the compressor to run…

    * Compressors that are crowded i

    Read more »