Do you ever wonder where your food and beverage equipment is made? Have you ever seen state-of-the-art manufacturing in action? Would you like to see first hand what sets one beer system apart from another? Take a few minutes minutes, and join us on a short but comprehensive guided tour of the Perlick facilities in Milwaukee, Wisconsin.

With their lower initial cost and ease of maintenance, air-cooled beer systems could be an attractive and cost effective option for many operations. Perlick is excited to announce three new factory engineered, air-cooled beer system options. The one that is perfect for your operation will depend on the proximity of your bar to your walk in cooler, the number of beers you want to serve and your style preference.

It’s been a long day, and your customers are heading into your bar for a nice cold beer. But when the bartender pulls the pint, what's supposed to be a refreshing beverage pours as a glass filled with foam. The reason is because the beer line is running too warm, and the negative effects are numerous. As we get into the heart of summer, warmer temperatures can impact not only your customers’ experience, but also your bottom line. While most 16 ounce beers should have about 2.25 ounces of head, any more than that will leave your customers feeling cheated.

From speed rails to beer towers, keeping a bar productive and efficient will keep the profits pouring. Installers of bar equipment need that same efficiency when installing equipment like ice chests, sinks, and faucets. Nothing can derail a bar or foodservice operation like downtime needed to install new underbar equipment. It negatively affects both the installer's and the bar operator's time. And in the bar industry, time is money.

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 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!

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?

India Pale Ales, or IPAs, are an enormously popular aspect of the current craft beer movement. From West Coast "hop bombs" to "big beer" Imperial IPAs, there's a wide range of options from which IPA lovers can choose. Here's a brief rundown of the different characteristics of IPA beers. For starters, it's important to know that all IPAs are part of the pale ale family. Pale ales were aptly named because they were brewed "lighter" due to pale malts. Current pale ales are certainly brewed with their fair share of hops, but they are much lighter on the IBU scales used to measure bitterness.

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.

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.

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?

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.

Tobin Ellis and Perlick have partnered to create a unique line of bar equipment. The Tobin Ellis Signature Cocktail Station includes sinks, ice storage, speed racks, drain boards and refrigeration – the important things. Designed for the craft cocktail movement but applicable in any bar setting, the Tobin Ellis Signature Cocktail Station represents the elimination of all the things that annoy bartenders, at least when it comes to equipment.