Perfect carbonation means better beverages and better business.
The value of serving the perfect pint – great taste and zero waste.
Foamy Beer
The use of carbon dioxide alone with beer pumps can create over-carbonated, foamy beer, resulting in excessive waste, lost revenue and unhappy customers.
- 8% waste (from beer left in the keg)
- 158.7 ounces lost/keg
- $45.35 revenue lost/keg
- $21,767 revenue lost/year
Flat Beer
The use of a 25% CO2 / 75% N2 blend on ales and lagers creates under-carbonated, flat beer, resulting in over-pouring, lost revenue and unhappy customers.
- 5% waste (due to over-pouring)
- 99.2 ounces lost/keg
- $28.34 revenue lost/keg
- $13,604 revenue lost/year
Perfect Pint
A precise blend of carbon dioxide and nitrogen delivered at the correct pressure is the key to perfect carbonation. The optimal draught beer pour for maximized customer enjoyment and restaurant profitability – the “perfect pint” – is a 14-ounce pour comprised of 13.5 ounces of beer and 0.5 ounce of beer within a ¾-inch head of foam.
Based on 40 kegs/month, the perfect pint can deliver:
- $1,134-$1,814 additional revenue/month
- $11,563-$18,502 incremental profit/year
Zero Waste Means Optimal Profit
Tiny bubbles can make a big difference at the cash register. Thousands of dollars of draught beer can be wasted annually, simply because the blend of carbon dioxide and nitrogen gas is not properly administered.
