If you've had the chance to visit our tasting room in the last three weeks, you might have noticed something different about our beer: it's warmer. We are now serving our draft beer at 44°F, which is about 4°F warmer than we were serving our beer for the first two months of being open. Why are we serving our sours at a higher temperature? It tastes better.
We had casually talked about serving our beer at a warmer temperature for a little while, but it wasn’t until we had our Beer Week dinner at Mikkeller Bar SF that we realized we needed to serve our beer at a higher temperature. Throughout our five course beer pairing dinner at Mikkeller Bar SF, we tasted five of our sours that were served between 45-55°F, and decided that we needed to make this happen.
Why couldn’t we serve our beers warmer before? Originally, we were using straight CO2 to push beer through our lines. With our old set up, our serving temperature range was limited to 38-42°F. The closer we'd get to 42°F, the more problems we'd experience with foaming, because the CO2 would come out of solution. We could potentially have increased the CO2 pressure to keep CO2 in solution, but that would have resulted in us unintentionally carbonating our beers more, which we did not want to do.
How do we serve our beers at 44°F now? We needed to do the following four things to serve our beer at 44°F:
- Increase the temperature on our cooler to 44°F
- Increase the applied pressure on our draft system to keep CO2 in solution (CO2 wants to come out of solution at higher temperatures)
- Install flow-regulated faucets to provide more restriction to the draft system and counter act the higher pressure on the draft system.
- Push beer though the lines with a blend of CO2 and nitrogen, instead of straight CO2
The last part of the puzzle is crucial to the new set up. We recently installed a nifty Green Air Supply, which extracts nitrogen from the atmosphere, then blends the nitrogen and CO2 in a ratio that is calculated for our system. The ratio of nitrogen and CO2 is specific to our serving temperature, draft line resistance, elevation above sea level, and a few other things. Since nitrogen is an inert gas, and doesn’t dissolve into our beer and “carbonate” the beer like CO2 does, we are able to apply more pressure to the whole system, which allows us to serve beer a few degrees warmer.
Sounds like a whole lot of work just to be serving our beer a few degrees warmer, right? We don’t think so. In our tasting room, the tulip glass is the final “package” of our product. Our sours take a very long time to make, and we take great pride in doing everything we can to maintain quality throughout the entire production process. When we find a better way of doing something, we’re going to adapt and improve our processes.
Next time you visit, feel free to leave the mittens at home and let us know what you think about the new serving temperature.
You have questions, and we have answers. Here are a few frequently asked questions that we have some answers for:
Why is the tasting room only open on Friday and Saturday?
We currently don’t have enough draft beer to open up another day. We do intend to open the tasting room on Sunday and potentially Thursday when we have more beer, but until then, we’re going to have to stick with only Friday and Saturday.
Will you expand your seating in the tasting room?
Yes. We are installing an additional 20’ bar top that will seat 20 people. This communal table should be ready for the week of March, 28th.
Why don’t you do samples or sample flights?
You might have noticed that we currently only offer 10 oz pours of our sours, and do not offer sample sizes or flights. Why is that? Well, we believe the 10 oz pour combines the best of both worlds since it is a small enough size for you to try multiple beers without becoming over intoxicated, while at the same time it allows us to maintain timely service. Based on the number of visitors we have and the way our bar set up, we would sacrifice timely service in order to provide you with multiple smaller pours. We’d prefer to get a tulip in your hands in under 5 minutes than four samples in your hands after a 15-20 minute wait. We always have tasting flights in the back of our minds, but until we’re able to do it a manner that doesn’t sacrifice service, we hope that the 10 oz pour is a happy medium!
Where can I find your beer outside of the tasting room?
In order to continue keeping the tasting room open on Friday and Saturday, we’ve paused self-distribution around the Bay Area. For the short term, draft is only available in our tasting room.
How do I enroll in the Founder’s Club?
Unfortunately, enrollment for the Founder’s Club closed last October. However, if you would like us to email you when the details for our 2015 beer club are ready, simply click here and submit your email address in the form at the top of the page. We’ll drop you an email sometime around fall with the details for the next club!
Do you fill growlers?
We are currently testing out a growler program with our Founder’s Club. Once we have enough beer to fill more growlers, we plan to offer more growlers in the Tasting Room. We don't have enough beer to fill a lot of growlers right now. In order to manage our supply of draft beer, we can only fill our growlers.
Do you have any bottles for sale?
As of today, we do not have any bottles available for sale. However we do have a number of brands that are bottle conditioning and should be ready in the upcoming months. If you would like to know when our bottle releases are, follow us on Facebook, Instagram (@therarebarrel), Twitter (@therarebarrel), and our newsletter.
Do you ship beer?
One of benefits included in the Founder’s Club is that we can ship your bottles of beer directly to your residence or business in California. We do plan on expanding our direct shipping program outside of the Founder’s Club at some point, but are not sure when that will be.
We hope that answered a number of the questions you may (or may not!) have had. If you have any other questions, feel free to email us at email@example.com.