Types of Beer Cooling Systems & How They Work

Beer is a beverage loved for generations by millions of people worldwide. And while the world’s oldest brewery, Weihenstephan, was founded in 1040, brewing has changed drastically since then. The old-world style of brewing still exists in the form of what’s now called cask brewing, where beer is served with only its natural carbonation and at a warmer temperature, but most sports bars and restaurants don’t utilize this method. 

But how do these delicious brews stay so cool and refreshing? In this guide, we'll breakdown the major types of beer cooling systems and how they work.

What is the Right Temperature for Draft Beer?

Many non-pasteurized draft beers must be maintained between 34 and 38 degrees Fahrenheit. Beer that deviates from this temperature will release carbon dioxide (CO2), resulting in a foamy pour and product loss. Failure to maintain proper temperature can even promote cloudy beer or sour a keg altogether.

What are the Types of Draft Beer Cooling Systems?

There are three major types of draft beer cooling systems: Direct draw, long-draw air cooled and long-draw glycol cooled. Below is a breakdown of how each works.

How Do Direct-Draw Draft Beer Systems Work?

Direct draw beer systems have kegs stored in self-contained units like kegerators, walk-in coolers or undercounter refrigerators. The line feeds directly from the keg to the faucet, allowing the operator to pour conveniently from the tower.

How Do Long-Draw, Air-Cooled Draft Beer Systems Work?

Air cooled systems keep beer cold by utilizing an open space within the beer tower that circulates cold air from the refrigerator to the area around the beer hoses. They’re commonly found on kegerators, home bars or commercial bars where the towers are close to a refrigeration source.

How Do Long-Draw, Glycol-Cooled Draft Beer Systems Work?

Glycol cooled systems allow beer to be transported longer distances than their air cooled counterparts because the glycol/water mixture keeps beer lines at proper cold serving temperature all the way from keg to tap. Unless your bar backs up against refrigerated storage, it's likely your system will have to be glycol cooled.

These systems use a second chilling unit called a glycol chiller which circulates the mixture of water and glycol alongside the beer tubing for the entire length of the system. Keep in mind, glycol is meant to maintain the temperature of beer, not cool it down, so if your walk-in isn’t temping out properly, glycol will not remedy this issue.

What are Types of Beer Gases in a Delivery System?

There are two major gas sources for beer cooling delivery system: Carbon dioxide (CO2) and nitrogen (N2). Here is how each works.

How Does CO2 Work in Beer Dispensing?

Far and away the most popular gas used to propel beer from keg to tap is CO2. The most basic CO2 systems have one regulator to ensure the proper dispensing pressure, because the pressure released from the tank without a regulator is too high to dispense beer.

With multiple kegs, a distribution manifold is necessary to make sure pressure is spread evenly. If each keg requires different pressures, secondary regulators can be used to ensure proper pressure.

How Does N2 Work in Beer Dispensing?

Nitrogen, often referred to as “Nitro” in the beer-drinking world, is used as a supplemental gas alongside CO2 for some beers. It cannot be used exclusively; the typical mix often called “beergas” is 75% nitrogen and 25% CO2.

While any beer can be sent through the lines with nitro, it changes the flavor and texture. This is because nitrogen replaces some CO2 in the beer, causing finer, smoother bubbles, which provides a smoother mouthfeel and creamy flavor. The smoother feel occurs because while CO2 is acidic, which adds to the perception of bitterness, nitrogen is not. This also causes a pleasing visual effect called cascading.

Some beers are better nitrogenated than others. Guinness stout is among the most well-known nitro beers. Many nitro beers are typically more malt heavy and less hop heavy, because of the aforementioned smoother flavor profile. Thus, you will see many more stouts and porters instead.

Nitro lines are becoming more and more affordable, and now is the time to capitalize on this upward trend while your business can still stand out as one that serves nitro beers. Some aficionados in the beer world disagree, seeing nitro as a fleeting trend, but if the uptick in nitro coffee is any indicator, nitro is here to stay.