Whether you're a brand new brewpub in Colorado's Front Range or are looking to replace your beer dispensing towers in one of the West Coast's tried and true microbreweries, Perlick has a new line of beer dispensing draught towers that will make an instant impact in your establishment.

Having the right piece of beer dispensing equipment can add character and ambiance to your bar or restaurant, which will make beer sampling a more memorable experience for the beer lovers who visit your establishment. And when those memories are positive, those visitors will return.

In 2015, there are 52 new tower options from Perlick to help you make memorable experiences for beer lovers in your area. Let's take a look at a few of them:

POLISHED CHROME BREW-PIPE TOWER (4066)

Every beer dispensing tower should pour an enjoyable glass of beer for the customer and a profitable one for the bar owner and operator. There are several factors within a beverage dispensing tower that contribute to these objectives. Let's take a look at three of them:

It probably makes sense that Perlick takes beer dispensing seriously since our founders are German. But to say the Germans take beer seriously is an understatement. A serious one. In fact, there's a word in German -- bierernst -- which means "deadly serious" when converted in conversation, but the literal translation of the word is "beer serious." Yes, they're that serious.

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.

WHAT MAKES A PERLICK BEER SYSTEM PROFITABLE?

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

The Importance of Serving Beer at the Right Temperature

Beer. Suds. Ale. Stout. Nectar of the gods. The reason we know god loves us… No matter what we call it or how it's used in famous quotations, beer comes in many different styles and varieties. So if not all beers are created equal, why do bartenders often serve them that way?

With the growing craft beer industry taking up more and more of the market share, it's important for bar operators to understand the science behind beer and its variety of flavors. At the same time, it's obviously also important to consider customer preferences no matter what they might be. Let's start by looking at a two of your customers:

Macro Mike
Macro Mike just got off work. It's Friday. It takes him 10 minutes to get to the bar, and he walks in at 5:11. He wants Coors Light, and he wants it COLD. Heck, he even wants it in a frosted mug. After all, it's 95º in the shade.

Craft Craig

When it comes to storing and serving beer, there can be a lot of contradictory advice. Everyone seems to have their own opinions on things ranging from serving temperatures to glass shapes, and it can be difficult to know what's right or wrong.

Craft breweries are on the rise, and their popularity continues to soar worldwide with the demand for high-quality beer. In the bustling city of Tokyo, nestled in the heart of Tachikawa, there’s a craft brewery that is setting the standard among the many beer establishments in the area. Beer is the most popular alcoholic drink consumed in Japan, and Sakamichi Brewing, with its compelling story and commitment to creating quality beer, has made a name for itself in the vibrant craft beer scene. We will explore the story behind Sakamichi Brewing and what sets it apart in the world of craft beer.

Sakamichi Brewing was born out of a shared passion for brewing and a strong friendship. We interviewed owners and friends, Daniel Bellamy and Matthew Boynton, to discuss what inspired their brewing adventure and its influence in Japanese beer culture.

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.

While some brewers are hesitant to serve sour beers on tap, we're here to tell you it doesn't have to be difficult. As long as you follow a few basic guidelines and maintain your beer lines often you won’t have a problem dispensing your sour beer.

Unlike what some might say, building a beer system isn't as simple as asking a few questions. It's not as easy as 1-2-3. At the same time, it's not rocket science, either. So what makes a good beer system? It's components.

In low margin businesses like food, beverage, and hospitality, operators cannot afford to miss out on profits. Even worse, they can't afford to watch those profits go down the drain. Literally.

Beer programs can be great profit centers in the food and beverage industry. They can serve as entertainment centers that serve up the perfect pints of beer. They affect the experience you provide and ultimately your bottom line. And whether you're opening a new bar or retrofitting an existing venue, every decision you make will help create beer-drinking events for your customers.

If your beer system is so important, then, what should you look for, and how much can your bar save just by using the right equipment? The right system should be:

ENGINEERED FOR EXCELLENCE

With Perlick beer systems, our exclusive vapor-sealed trunk housing design and beer line engineering protects beer temperature better than any other beer system on the market – consistently d

If there's one thing we recall from high school science class, it could be that every action has an equal and opposite reaction. What Newton was basically saying was that nature has a way of balancing itself out, but what he might not have realized was the same goes for an effective beer system. Everything you do, every change you make, has an impact to the system as a whole.

Ever walk into a bar or restaurant, glance upon the massive beer tap list covering hundreds of ales and lagers, and after an hour of studying, decide on that same Irish Stout you always order? There’s an inexact science to curating a beer menu that not only meets the demands of your customers, but maximizes the profitability of your bar. But can there be such a thing as too many beer taps in your bar?

Bars and brewpubs are facing more and more pressure to provide a wider range of beers on tap. This is directly related to the craft beer movement, which has created a growing consumer demand to try different styles of beer made by different breweries. This, in turn, has created some challenges for bars and restaurants.

One of the biggest obstacles faced by bar owners and operators is the logistics of serving these wide tap selections. With a traditional, glycol cooled system, beer must be transported from the kegs to a beer tower that is often at a distance from the walk-in where the keg is stored. This can be problematic.

An alternative is to use an air-cooled system that runs directly through the wall from the walk-in cooler to the taps on the other side of that wall. This requires less distance for the beer to travel, less tubing for the beer to travel within on its way to the faucet, and less need to run and conceal those lines within the operation. At the end of the day,

Perlick's range of forward sealing faucets are the most sanitary beer and wine faucets on the market. They feature a revolutionary ball and floating O-ring design that eliminates the need for a valve shaft. This leads to cleaner dispensing because the beer and wine are not exposed to air.

For customers, this means better tasting beverages without safety concerns. For operators, handle levers don't stick, and there's no build up of mold and bacteria in the body of the faucet. But which model of Perlick's forward sealing beer faucets is right for your bar or foodservice establishment? Let's take a look at the available designs:

630SS FORWARD SEALING BEER FAUCET

Perlick's 630SS Forward Sealing Faucet is made with food grade 304 stainless steel. It was introduced last year with a patented forward-sealing design. With fewer parts than conventional faucets, users see improved reliability and fewer service calls when they make the switch to the 630SS. This easy-to-clean faucet

Getting your beer system right on the first try is critical. And to get it right, beer system engineers have to consider all the hard questions and not gloss over the details. But what are those questions, and what are some of the correct answers?

To begin, it's important to ask what kind of pressure source do you need?

This is determined by the distance of your beer run, as well as the changes in elevation when comparing your cooler to your dispensing station. This will determine whether you should use carbon dioxide or a CO2/nitrogen blend. In addition, if your draft beer program includes a popular nitro beer or you're serving wine-on-tap, a 25/75 blend of carbon dioxide to nitrogen will be needed.

Beer system

The farm-to-table movement of sourcing food locally in the restaurant industry promotes the use of fresh ingredients and the local farms those ingredients come from. Another movement is becoming increasingly more popular, this time in the beverage industry. The farm-to-keg trend – or farm-to-glass – is being tapped into by many small craft brewers across the country.

By Tana Rulkova, Pour My Beer

These days, because most operators are running their establishments at a decreased capacity, it is more crucial than ever to keep the cost of operations down.

With their lower initial cost and ease of maintenance, air-cooled beer systems could be an attractive and cost effective option for many operations.

As the post pandemic world continues to evolve, dining and entertaining standards are evolving with consumer behavior. Consumer habits have changed, and for operators to remain competitive there are three things that most customers are looking for: safety, value, and experience. With the continued growth in popularity of social media (TikTok, Instagram, etc.) and the age of influencers, consumers now expect a high quality, unique experience when dining out, and have become more ambitious with their palette than ever before. If you are a bar owner, bartender, or a self-employed bar-pro, at some point in your career you will ask yourself a question: How to choose the best mobile bar? In this article we will reveal insight into the mobile bar and beverage dispensing industry. Let’s get started!

What is the advantage of mobile bar and beverage solutions?

Mobile bars and mobile beverage d

All over America, summer revolves around great weather, captivating entertainment, and of course, delicious food and beverage. Name the food, you can likely find it at an amusement park, state fair, or music festival: deep-fried Twinkies, beer-battered bacon-wrapped brats, ice cold beer.

Your beverage program is all set to serve draft beer, draft cocktails, or wine on tap. You’ve got the kegs, but they are locked by a keg valve. In order to extract these beverages from the kegs, you need the “key” to that lock. That key is a keg coupler. And the right coupler can unlock your beverage program’s full potential.

From fine dining restaurants to your local sports pub, even a quick survey of America's beverage programs will show the growing presence of cider. And because the cider market segment is so versatile, it requires greater consideration than most areas of the bar.

An effective design is the balance of form and function. In bars and restaurants, maintaining that balance can result in an incredible experience for both employees and guests.

Recently, Perlick sat down with restaurant development + design to discuss a number of topics related to bar equipment and design. You can view the full Q&A in rd+d’s current issue. Here are some of the highlights:

Over the past several weeks, we've looked back at the last century to see how far we've come in the world of bar and beverage. From the 1917 wine vintages in Europe to cocktail trends through the decades, it's been fun reminiscing about what bars were serving 100 years ago. But now we'd like to take a look at why Perlick is here and the reasons we're still in business after all these years. Let's take a look back at 100 years of bar and beverage equipment innovations.

As we wind down an old year and look toward a new one, we thought we'd take a few minutes to review what was a remarkable 2017 in the bar and beverage world. As more and more consumers look toward high quality beverage options, each year seems to bring a new set of opportunities and associated challenges. So let's take a look back at what some of those were in 2017.

Tasting mead is quite literally tasting history. Over time, it has been the drink choice of kings, the nectar of the gods, and a literary staple. Mead is a craft beverage that is growing in popularity across the United States. See why this honey-based drink is back to creating a buzz in the beverage industry.

In this global economy, Perlick is proud to serve customers across the United States… and the world! One of our most prestigious international partners is Arcux Bar Zone in India.

Like snowflakes, no two bars are the same. From the people and the atmosphere to the design and the equipment, each bar has its own unique flavor in some way. Perlick understands the importance of that one-of-kind design, and our custom beverage towers are crafted to help make an unforgettable guest experience.

The beer industry is always evolving. So are people’s tastes. Customers these days want options when drinking beer, and lots of them. Chalk it up to the craft beer movement. The challenge for a bar or restaurant is to decide how many of those options to provide their patrons. Just as leaving a beer out for too long will make it stale and flat, leaving a tap list unchanged will do the same to your bar.

Leaves are falling, pumpkin spice is on the brain and craft cocktail drinkers are switching from clear to dark. For many in the beverage industry, the start of fall means the kickoff of 2020 drink menu planning. While some popular trends from 2019 are expected to continue into 2020, we expect new trends to emerge in the New Year, meaning your menus could see some substantial changes in the coming months.

One of the keys to Perlick’s success through the years has been partnering with other innovative companies. We know that we do not exist in a vacuum,

"We've noticed the non-drinker has evolved," said award-winning bartender and founder of London's Dandylyan said in a recent article in Forbes. "It means you have people not drinking for a multitude of reasons, but they still want to socialize."

There's a strong trend toward low- and non-alcoholic beverages, and it's being driven by younger generations. In fact, they've created a new moniker called the Sober Curious Movement.

You may expect to see Perlick equipment in use at your local bar or restaurant and in huge arenas across the United States, but we are also very experienced in servicing mid-size entertainment and hospitality venues like casinos, hotels, and smaller concert halls.

The days of bars and restaurants only carrying one beer and basic sodas on tap are long gone. Today, you will find a plethora of craft beers and soda, wine, cold brew coffee, ciders, craft cocktails and anything else you can think of on tap.

All across the country, restaurants and other foodservice establishments are moving operations onto the sidewalks, into parking lots, and in some cases, even into the streets.