Beer is a common ground for people. It serves as a connection, social staple, and also a hobby that more and more are leaning in to, especially as access to craft beer has been restricted for the past year and people are at home looking to re-create that experience on their own. But a return to normalcy is on the horizon.

We're still waiting for restaurants, bars, and breweries to move onto the next stage of occupancy rates within the Philadelphia area. In the meantime, bar and brewery owners are preparing to handle the people that are planning to emerge from their homes, and looking forward to sitting and sipping a cold beer with the perfect amount of foam on top, that they've been missing over the past year.

As your beer program ramps back up, it's important to serve your different styles of beer in a way that positively impacts the customer experience.

Beer Styles and Serving Temperatures

There are many beer styles available today, and there's something for every taste. Some of the top beer styles in the United States are IPA, Stouts, Lagers, Wheat and Sours. 

Lagers are the world's most popular style of beer. There are different styles within the lager family, including Pilsner and Helles. Lager beers you might be familiar with include Heineken and Coors. Lagers are best served very cold at between 35-40°F.

Wheat beers use plenty of wheat to create a hazy style of brew. There are different wheat beers, including American wheat beers and hefeweizen, and they should be served between 40-45°F. 

IPAs

IPA stands for India Pale Ale. Initially created by the English, it got its name because it could withstand shipment from Britain to the colony of India. A hoppy beer, some find it very bitter. An extension of IPAs is NEIPA or New England IPA. The hops are inserted into the recipe differently from a traditional IPA, making a NEIPA less bitter. IPAs should be served between 45-50°F. 

STOUTS

Stouts are dark beers roasted with barley. They have a coffee or chocolate taste and a thicker feel. Probably the most famous example of a stout is Guinness beer. Stouts should be served between 45-50°F.

SOURS

Sour beers are one of the oldest styles of beer. Before pasteurization, many beers would sour, changing the way they taste. They have a tart taste that is now created by adding bacterias that turn the sugars in the beer into lactic acid. Sours are best served at 50-55°F.

Chill-Rite Serves Correctly Every Time

Offering a variety of beer styles at your bar or restaurant can help appeal to a wider variety of customers and help increase your revenues. But serving beers at the incorrect temperature can turn off customers because inaccurate serving temps can change the beer's flavor profile. That's where Chill-Rite can help. 

With the ability to serve different products at different temperatures with one system, Chill-Rite lets you have expanded beverage service while keeping all kegs in the back of the house for more room out front. Chill-Rite allows for temperatures at 32 degrees, or any other desired temperature can be dialed to within one degree of the chillers. That means beer temperatures aren't dependent on keg cooler temperatures or the length of the line run. 

Not only does Chill-Rite let you serve beverages at just the right temperature, but you'll also get a better keg yield with each pour. Third-party studies have shown that Chill-Rite consistently gets keg yields upwards of 95% on average, allowing operators more profit a week. 

Did you know that the One Source Live test kitchen has a newly installed Chill-Rite system? We would love to schedule a time for you to see it yourself in person, and hang out with us while we enjoy a delicious local craft beer together and talk about whatever makes you hoppy. (See what we did there?) 

Ready to learn more about how Chill-Rite can help your bar or restaurant serve beers and other beverages at the right temperature while also increasing profits? Schedule bar and beverage review with a One Source Rep today.