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  1. 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.

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  2. How to Make Your Cocktails Take Flight

    We're not just talking about slinging drinks here. We're talking about sending your craft cocktails to a new stratosphere of quality, consistency, and precision with a new piece of equipment that is engineered for speed and built for comfort. We've introduced you to the Tobin Ellis Signature Cocktail Station that we demonstrated in Anaheim at NAFEM15, but if you missed the show, let's take a tour and see what the "bartender cockpit" has to offer.

    A Tour of the "Bartender Cockpit": Engineered for Speed, Built for Comfort

    The Tobin Ellis Signature Cocktail Station is ergonomically engineered to better suit bartender needs when crafting cocktails. Tobin Ellis designed the "bartender cockpit" himself to meet efficient production standards in high-volume establishments without compromising the quality of the cocktail or the aesthetics of crafting them. As the first

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  3. Making Memories on the Move: Perlick talks to Atlanta-based “Fizzy” Bar Cart

    When it comes to running a hospitality or foodservice business in the age of COVID-19, operators are having to get more creative than ever. The ability to be flexible is key. One of the ways to do that is by making a business as mobile as possible. Mobility allows for social distancing, and the distribution of crowds and staff at events.

    Today, we look at a business that embraced tap beverages on wheels a few months before the pandemic and has since made even more modifications to be sure their clients feel safe. Fizzy Vintage Mobile Bar Cart is based in Atlanta. The three-wheeled beverage cart is big enough for 6 (Perlick!) taps, but small enough to fit in almost any venue. Business owner Billy Burch came up with the idea during a leisurely run, and since then, “Fizzy” has been hired for weddings, corporate events, bar mitzvahs, and other milestone events.

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  4. Take the Party Anywhere with Mobile Bars & More!

    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

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  5. See Perlick's New Line of 2015 Beer Dispensing Towers

    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:



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  6. An Easy Way for Bars to Increase Their Tap Selections

    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,

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  7. Perlick Install Process: A Design Consultant’s Point of View

    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.

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  8. Can You Have Too Many Beer Taps?

    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?

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  9. Air-Cooled Beer Systems: What are they and How are they Different?

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

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  10. Perlick International: Arcux Bar Zone Partnership

    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.

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  11. Industry Spotlight: Women Who Inspire, A Q&A with Dena Miner-Towle

    Perlick is shining the spotlight on accomplished women who are shaping the future of the food and beverage industry and blazing the trail for future female leaders. We are excited to highlight Dena Miner-Towle, owner and president of Nordic Beer Systems (NBS). Since birth, Dena has been immersed in the draft beer industry. Working for her parents at Nordic Beer Systems in various areas of the company has given her knowledge of each aspect of the business, beverage industry, and in manufacturing. After graduating from Boise State University (Yes, the university with the "Blue Turf" football field!), Dena began her career at Nordic full time. Dena purchased the company in 2017. 

    Since working at Nordic full time, Dena has propelled NBS forward, and continues to grow the company. Now located in a small town outside of Boise, Nordic's warehouse is 20,000 square feet and is

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  12. The Benefits of a Mobile Bar in the Age of COVID

    For restaurants and bars, profitability is more critical now than it ever has been. And even though we need to stay distanced in order to help prevent the spread of the coronavirus, that doesn’t mean we can’t still be social.

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  13. [Webinar] Bar Evolution with Tobin Ellis

    On Tuesday, April 24th, Tobin Ellis participated in a Restaurant Development + Design webinar on Bar Evolution.

    Moderated by Joe Carbonara and attended by fellow panelist, Peter Vestinos, the event recapped important bar and beverage trends such as creating immersive experiences for guests, the balancing act of curating the right bar equipment packages, developing new bar and beverage concepts, and understanding what you want and what it takes to grow.

    If you missed this enlightening event, there's a replay of the audio-only version below, or you can watch the entire recap including slide presentations by visiting the RD+D page where you can register for the event and also receive CEU credit by virtue of viewing.

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  14. Perlick Spotlights Boone & Crockett Cocktail Bar

    When it comes to bar and beverage equipment from Perlick, one of the most satisfying parts of our business is to see how our equipment is used. It's a true honor for us to belly up to the bar, look down behind it, and see that iconic black logo in the top corner of a front-venting refrigerator or Tobin Ellis Signature Cocktail Station.

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  15. The State of Bar and Beverage: 4 Takeaways from A Visit With Tobin Ellis

    Tobin Ellis knows his way around the bar, and today, knowing your way around the bar can be more important than tradition might dictate. That's why Perlick's collaboration with Tobin Ellis has worked out so well.

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  16. Why Cocktail Ice Makes a Difference

    If you ask ice machine manufacturers, companies who specialize in ice sanitation, or even companies that produce and sell ice, one theme is common. Ice is food.

    This is no different in the world of bar and beverage.

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  17. What Were Bars Serving 100 Years Ago?

    The year 1917 began with our nation on the brink of World War I, which would eventually happen a few months later when President Woodrow Wilson declared war on Germany. On a different gridiron, the New Year began with Oregon beating Pennsylvania in the third annual Rose Bowl. And throughout the year and across the country, bars, saloons, and taverns were as popular as ever. But what were bars serving 100 years ago?

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  18. A Look Back at 100 Years of Bar and Beverage Equipment Innovations

    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.

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  19. Cocktail Bars to Follow on Instagram in 2018

    Instagram is a great place to get mixology inspiration from professionals and home experts alike, but there are a few cocktail bars we check in on often because of their beautiful imagery, creative recipes, and quality classics.

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  20. What a Perlick Speed Rail Means for Your Bar

    At Perlick, we’re all about bar and beverage innovation. We’ve been that way for 100 years. And now, the latest bar equipment design can be found directly in front of bartenders. The improved Perlick speed rail and lock cover design is the solution to lingering problems for bartenders and bar operators alike.

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  21. 5 Design Elements Bars Should Consider for Enhanced Performance

    The biggest reason bar designs don't work is because those doing the designing have often never tended bar, let alone in a busy Las Vegas nightclub pumping out hundreds of drinks per hour.

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  22. 5 Tips for Upgrading Your Bar or Restaurant’s Tap List

    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.

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  23. What Bar and Beverage Operators Should Know About Gen Z

    Every few years, we seem to have a new conversation about the nuances of the next generation. Well, it's time to have that talk again here in 2018 as we examine Gen Z.

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  24. How the Spanish Mastered the Gin and Tonic

    The Gin and Tonic is a cocktail we often associate with the U.K. or here at home in the United States. But if we're looking at how this barroom staple has changed over the years, and we're being objective when we do it, there's no denying the Spanish have mastered the Gin and Tonic.

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  25. 5 Cinco de Mayo Facts That May Surprise You

    Many holidays have an iconic character associated with them. Christmas has Santa Claus. Valentine’s Day has Cupid. Cinco de Mayo has the bartender. Much like St. Patrick’s Day, Cinco de Mayo is both a cultural celebration and sales enhancer for bars and restaurants. We know what we do on Cinco de Mayo, but why exactly are we celebrating?

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  26. The Benefits of Cocktails on Tap in the Wake of a Pandemic: Pour My Beer

    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.

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  27. Vintage Perlick: The Values That Make Us Great

    It's been said that success comes from two things: the instinct to know what to do and the drive to do it. If it weren't for a combination of both instinct and drive, we'd never be where we are today after more than 100 years.

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  28. The Canned Cocktail Trend: Do you have ready to drink cocktails ready to serve?

    Canned cocktails have become the buzz in the beverage industry. With consumers looking for more diversity in their beverage offerings, ready to drink (RTD) cocktails are taking the scene by storm. Hard seltzers paved the way, but pre-mixed canned cocktails are now one of the fastest growing beverage trends in America. We want to share how this beverage category can benefit both bartenders and bar operators.


    The ready to drink category isn’t new


    Ready to drink cocktails have been on the market for decades, but not a lot of consumers knew about them. It took the COVID-19 pandemic to help them skyrocket to fame. DISCUS President and CEO Chris Swonger, stated,

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  29. Industry Spotlight: Women Who Inspire, A Q&A with Leigh Fox

    In celebration of Women’s History Month, Perlick is highlighting accomplished female leaders in the food and beverage industry who have had profound influence. Today, we are introducing Leigh Fox, a Registered Dietitian Nutritionist with SSA Foodservice Design + Consulting. Headquartered in Tampa, Florida, SSA is a global, award-winning food service design and consulting firm that covers a multitude of sectors.


    Leigh has been on the SSA team for more than 10 years and has developed a 30-year friendship with SSA’s president, Ken Schwartz. Entering the industry as a registered dietitian, Leigh built a professional relationship with Ken as a healthcare consultant/RD, collaborating on many healthcare projects with SSA before joining the team full-time. Through their work, Leigh and Ken have built a lifelong friendship that has brought many opportunities to grow tog

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  30. Testimonials for the Perlick Tobin Ellis Cocktail Station

    The Tobin Ellis Signature Cocktail Station is one of Perlick's greatest innovations over our first 100 years as a company. With the rise of craft cocktails, bars needed an easy way to maintain quality while increasing quantity. And when you increase quantity, you obviously increase profits.

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  31. How Festivals Serve Beer to Thousands of People

    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.

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  32. Zena’s Take: Food Service Expert Talks Perlick and the Future of the Industry

    Perlick is proud to work with other family owned and operated businesses, including many various restaurant and bar equipment dealers like Market Source, Inc. Founded by CEO Dick Curtis, Market Source has provided Oklahoma with top quality food service supplies since 1986. 

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  33. A Closer Look at the "Bartender's Cockpit"

    The Tobin Ellis Signature Cocktail Station from Perlick is one of the only pieces of underbar equipment in the industry designed by a bartender for bartenders. Often referred to as the "Bartender's Cockpit," the Tobin Ellis Signature Cocktail Station features many thoughtfully designed and ergonomically created features that help eliminate typical bartender pain points.

    Refrigerated Storage

    The Perlick unit has refrigerated storage that is accessible. No more turning around or running to a different area of the bar to find what you need. The Tobin Ellis Signature Cocktail Station provides access to things like garnishes and vermouth (in their ideal storage conditions) without taking a single step.

    Narrower Ice Bin

    Bartenders who have to lean over a wide ice bin in order to make cocktail after cocktail are uncomfortable to say the least. The Tobin Ellis Signature Cocktail Station has a narrower ice bin allowing bartenders t

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  34. Perlick Knows Playoff Baseball

    For many sports fans, October is arguably the best month of the year. The football season is in full swing, basketball and hockey start back up, and playoff baseball has entire cities worked into a frenzy. We know that postseason baseball means packed stadiums on crisp autumn nights, seas of rally towels waving in unison, and cold beer keeping fans satisfied, no matter the score.

    And Perlick knows playoff baseball. That's because Perlick beer systems are pouring and storing baseball fans' favorite beverages throughout the postseason.

    The history of baseball and beer goes back well over a century. Today, baseball stadiums have expanded their offerings to wine, liquor, and dozens upon dozens of craft beer options.

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  35. The Profit Potential in Sober Curious Customers

    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.

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  36. Analyzing the Vegetable Cocktail Trend

    If you stop and think about it, you can probably come up with a few cocktails that incorporate vegetables -- Bloody Mary's, Mojitos made with cucumber, or even a jalapeño-infused Margarita. And while fruits are still far more popular than vegetables when it comes to cocktail flavors, don't count out the veggies just yet.

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  37. Reimagining the Classic Daiquiri Cocktail

    Take a quick trip with us to rediscover the classic rum drink that’s been around since 1898 and carries a legacy that is still cherished today. We're talking about the daiquiri. Many of us have enjoyed this refreshing cocktail while on vacation, or at our favorite cocktail bar, but few of us know the story behind the Papa Doble...better known as the Hemingway Daiquiri.

    The great American author, Ernest Hemingway, was known to enjoy a cocktail or two. He became synonymous with the daiquiri after a chance meeting between him and a famous Cuban bartender helped shape the history of this drink.

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  38. A Close Look at Cider Consumption in the United States

    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.

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  39. A Closer Look at the Top Foodservice Trend of 2019

    Every year, the National Restaurant Association surveys chefs across the country to report on the hottest trends of the year. This year, 77 percent of all those surveyed chimed in with the same answer for the top spot, and it wasn't even related to food.

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  40. Checking in on the Wine on Tap Trend

    As a customer at a restaurant or a bar, it’s a bit disappointing to find out you can’t order a glass of your favorite wine because it’s only sold by the bottle. For operators, they would love to help mitigate this disappointment. In fact, restaurants and bars would love to offer every single wine on their list by the glass: if wine is the item with the highest markup, single glasses score even higher profits.

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  41. Today's Staffing Crisis Breakdown and Possible Solutions: PourMyBeer

    By Delaney Corson, PourMyBeer

    What accounted for the staffing crisis?

    892,000 workers have chosen to leave the industry amidst the pandemic. At first, it was thought to be due to industry instability, but studies have shown that it goes well beyond that. The Washington Post stated: “The industry has 1.7 million fewer jobs filled than before the pandemic, despite posting almost a million job openings in March, along with hotels, and raising pay 3.6 percent, an average of 58 cents an hour, in the first three months of 2021.” This fact shows that workers are choosing to change industries despite plenty of job openings. Let’s break down the leading causes of workers leaving the industry.

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  42. A Brief Look at 100 Years of Cocktail Trends

    A lot has changed over the last 100 years. From bars to wine, the beverage world has evolved since 1917. Subsequently, so has the popularity and trendiness of certain mixed drinks and cocktails. Peek behind any bar and you’ll see what amounts to a museum of ingredients needed to create nearly every combination of cocktails from the past. Each decade, from Pre-Prohibition to the 21st century, has an iconic cocktail that reflects the culture and society of the era. Let’s take a look at some of the cocktail trends from the last 100 years.

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  43. Badger State Pride: Perlick Pulls Up To Liberty Station

    At Perlick, we pride ourselves on the partnerships we have with our customers. We work with large venues across the nation, bar and restaurant chains, and local bars and eateries in the U.S. and worldwide.

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  44. Sakamichi Brewing: Crafting Excellence in Tokyo's Dynamic Craft Beer Scene

    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.

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  45. Vintage Perlick: The Connection Between the Perlick Process and Your Pint of Beer

    The Perlick Process has always been about you, the customer. Not always the person who owns the bar or restaurant, it's much deeper than that. Our process is about the guy at the ballpark who wants a cold draught beer or the mom who wants to spend a lazy afternoon in the garden with a chilled glass of rosé.

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  46. 5 Craft Beer Trends in 2019 You Can’t Miss

    As we pass the quarter mark of 2019, we’ve seen a number of this year’s craft beer predictions hold true, while others may not yet have come to fruition. So what might we expect to see in the world of craft beer in 2019? What's in store for the next nine months?

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  47. Perlick Profile: Get To Know Mitch And West Goad

    Talk about keeping it in the family! Perlick isn't only a 103-year-old, family-owned, 5th generation company. We also have some multi-generational associates who work side by side with their family members. In this Perlick Profile, we chat with Mitch and West Goad. Combined, the father/son duo has worked at Perlick for more than 4 decades, and they have a great story to tell.

    Mitch was born and raised in Milwaukee. He and his wife Mary have 4 boys, ranging in age from 25 to 33 years old. Mitch and Mary home-schooled all 4 boys! In addition, Mitch has worked at Perlick's manufacturing plant for 36 years. He loves Milwaukee, especially living near Lake Michigan.

    Mitch's oldest son West started working at Perlick in 2012. His background is in making eyeglasses, so it's been an interesting transition to bar and refrigeration equipment.

    You can tell just by talking to Mitch and West that they are a close family, and enjoy each other's company. Let's learn more about this

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  48. An Early Look at Beverage Trends for 2020

    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.

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  49. Capitalizing on the Current Hard Seltzer Trend

    Recent years have seen a slight dip in the sales of alcoholic beverages, while non-alcoholic beverages continue to earn a greater market share. Yet one product has managed to buck this trend: hard seltzer. Hard seltzer is an alcoholic beverage that has been showing strong sales growth over the last few years.

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  50. Perlick Asks the Beer Guy: Homebrewing

    In honor of the Brewers Association’s National Beer Week May 11-17, Perlick wants to recognize home brewers. Given the current situation our world is facing due to COVID-19, most people are spending more time at home, and some are dabbling in new hobbies. From sourdough starters to crocheting, painting to brewing beer, the opportunities are endless!

    Perlick is proud to work with some of the most skilled workers in the bar and refrigeration equipment business: engineers, machinists, welders and beer experts. Today we ask beer expert Dan Bode for his tips for successful home brewing.

    Dan is a skilled Perlick Beverage Systems Sales Engineer (and cookie baker, but that is a topic for a future blog ?). He has some simple tips to get your homebrewing operation up and running.

    As a Perlick Beer Expert, y

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  51. Miller Park Unveiled Concessions Renovations (and they're amazing)

    [image source]

    Miller Park announced this week that the renovations to their concessions area is now complete and ready to go for opening day, April 3.

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  52. 100 Years of Advertising in the Beer Industry

    As the entire country gathers around the television on Super Bowl Sunday, we’ll all have our rooting interests. Some will be pulling for their favorite team and others will be rooting for the host to announce, “The wings are ready!” However, a good number of us will have far more interest in the commercials than the football game itself. Ask someone about their favorite play in the Big Game or their favorite commercial and we bet they’ll recite the advertisement first!

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  53. 100 Years of Baseball and Beer

    Two simple words are like music to a baseball fan’s ears. No, not “Play ball!”

    “Beer here!”

    Baseball and drinking beer. These two American pastimes have gone hand-in-hand over the last 100 years. But the relationship between baseball and beer has had its ups and downs. In the late 1800s, the National League kicked teams out of the league for selling beer. Today, you can’t go one pitch without seeing beer advertisements. 

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  54. Building Community Through Self-Pour: Table Tap and Perlick Apartment Installs

    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,

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  55. Storing More Wine in Less Space

    Square footage. It's hard to come by no matter where the operation. Even restaurants in suburban or rural locations have to deal with the challenges of doing more with less in their attempts to maximize profits.

    Bar and beverage. For many restaurants, it's hard to imagine a menu segment that brings in more revenue, and wine is an important part of this, especially as more and more Americans consume wine.

    Taking these two ideas together, the challenge then becomes, how can we offer a wider range of wines in a smaller space.

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  56. Perlick on Draft: Endless Opportunities, including Kombucha

    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.

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  57. Everything You Need to Know About the Great American Beer Festival

    The Guinness Book of World Records claims there is no other place on earth where a beer aficionado can find more beers on tap. It’s been named one of the top 1,000 places in the country to visit before you die. For us, the Great American Beer Festival sounds like paradise. 

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  58. Perlick Profile: Get To Know Jeff Burnett

    (Note: Photo taken before COVID-19 and Perlick’s mask policy was put in place)

    Many of us are looking for ways to give back to the community, especially during these difficult times. The subject of today’s Perlick Profile has been serving his community for years, and we want to tell his story. Today we meet Product Engineer Jeff Burnett!

    Jeff was born in Caledonia, Wisconsin, which is south of Milwaukee in Racine County. His family moved just west of there to Raymond when Jeff was about 6 years old, and he still lives in Raymond with his wife Lori and their children Gary and Samantha. Jeff has been with Perlick for almost 5 years.

    Jeff is very friendly and knowledgeable, and willing to take time to help any of his coworkers. Let’s learn more about Jeff!

    What are your main duties as a Product Engineer at Perlick?

    Jeff: I work on both underbar and beverage dispensing, and we will be starting the redesign of th

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  59. Family-owned businesses: A built in support system to promote success

    Family-owned businesses are the cornerstone of the U.S. economy. In fact, according to the U.S. Census Bureau, about 90% of U.S. businesses are family-owned. Perlick knows a little bit about being a family business. Since 1917, Perlick has been family-owned and headquartered in Milwaukee, Wisconsin. In 1917, Robert K. Perlick, a young German immigrant, started the R. Perlick Brass Works. Over the next five generations the Perlick family, along with many dedicated associates, has grown the business into a global manufacturing leader in commercial bar and beverage systems, premium residential refrigeration and brewery fittings.


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