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.

* 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.

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.

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.

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.

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.

Mixing ice cream with alcohol can be a tricky endeavor. First of all, you need the right equipment behind the bar to make it happen. Second, you need the right menu strategies and recipes. Finally, you need the type of consumer interested in this unusual style of cocktail. And apparently this is happening because boozy floats and alcoholic ice cream drinks are currently trending.

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.

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.

* 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.

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.

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.

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.

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.

Mixing ice cream with alcohol can be a tricky endeavor. First of all, you need the right equipment behind the bar to make it happen. Second, you need the right menu strategies and recipes. Finally, you need the type of consumer interested in this unusual style of cocktail. And apparently this is happening because boozy floats and alcoholic ice cream drinks are currently trending.

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.