Draught Beer Quality Manual

The American Brewers Association has published this manual to help improve the quality of the draft beer served. It contains chapters on the components of a draft beer system, how to organize your system, how to balance the carbonation level, and how to care for and clean draft beer systems.

The manual has become something of a standard work on how to manage your draft beer system. This is the fourth edition.


Delicious draught beer is a true delight, but the key challenge is ensuring that beer arrives to the consumer with all the freshness and flavor the brewer intended. In an ongoing effort to improve the quality of beer served at retail, the Brewers Association (BA) Draught Beer Quality Committee introduces the updated and revised fourth edition of the Draught Beer Quality Manual.

The Draught Beer Quality Manual presents well-researched, detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring technique, glassware sanitation, and other valuable advice from the experts. Also included is information on both direct- and long-draw draught systems, important safety tips, and helpful visuals for easy reference. Anyone tasked with performing or overseeing draught line cleaning will appreciate the updated recommendations reflecting current best practices.

Whether you are utilizing short-term solutions like jockey boxes and picnic taps, or designing or updating a draught system, this book can help you deliver great beer. The focus on cleaning, maintenance, and proper operation of draught systems will help ensure quality beer, from effervescent German weissbiers to lightly carbonated English-style “cask” ales. Dedication to delivering quality draught beer will enhance the customer's experience with the beer you brew, distribute, and pour.

This book is intended for draught system installers, beer wholesalers, retailers, brewers, and anyone with an interest in quality draught beer.