A poor pint is not always a recipe problem. The Brewers Association’s Draught Beer Quality Manual organizes quality around the whole route from keg to glass: storage, system design, gas dispense and balance, line cleaning, sanitation, pouring, and take-away containers.
Turn the manual into an operational record
A useful venue checklist should record delivery and storage temperature, the system and gas setup, cleaning dates, who completed the work, glass-cleaning practice, and recurring faults at each tap. That gives staff something more actionable than a general instruction to “check the lines.”
The manual is written for installers, wholesalers, retailers, and brewers. That shared audience is important: quality failures can cross organizational boundaries, so the record needs named owners and dates rather than assumptions about who handled the previous step.
Primary source: Brewers Association — Draught Beer Quality Manual, current resource page dated February 1, 2026.
