Alfa Laval - Beer Production’s Post

For Plate Magazine's new issue on restaurant waste, I report on how operators are putting former beer taps to new uses. As the trend in beer draft lines moves towards a focused, fast-moving selection rather than quantity for quantity's sake (the days of 75-tap beer towers seem numbered...), bars are asking how they can repurpose some of those lines for beverages like kombucha, coffee, wine, cocktails, even CBD beverages. But swapping out those lines isn't a simple one-to-one substitution. I talked to Peter Popoff, Brett Danielson, and others about how and why operators are to making the switch. Thanks, Liz Grossman, for the assignment! https://lnkd.in/gAnRTnt3

I would also like to add to this discussion an insight on switching prior beer dispensing lines over to non alcoholic beverages particularly for long draw glycol cooled systems. If the beverages don't have alcohol in them they will freeze in the lines. The alcohol content is what prevents them from freezing because it has a lower freezing point. Glycol in powerpacks typically has a set point of 29 degrees and water freezes at 32. I went on several trouble calls as a draft tech for accounts that had tried to dispense nitro cold brew coffee on a long draw system with other beer lines and nothing would come out because the coffee froze in the lines. I suppose if the account is moving enough coffee through the line it may not have time to freeze but sitting overnight will be an issue. Usually cold brew coffee is dispensed in direct draw setups to avoid this issue. If anyone's looking for a way to dispense cold brew on draft Krowne has nitro cold brew dispensing kits for direct draw coolers and Fischer Group can hook you up with the right stuff!

Still planning cocktail recipes for the big day? Never fear – we have rounded up our favorite Christmas cocktail recipes. While some of these recipes require a little more effort (maybe do the prep for these early on in the champagne drinking) others are as simple as adding ingredients to a vessel and stirring (an approach which quite often makes for the most delicious cocktails). The Frankly, My Dear (pictured) is somewhere in between – just mix Cointreau, tequila, fresh lemon juice and peach puree, and then top with sparkling wine. Easy peasy. Find all recipes in the link: https://lnkd.in/erhm2WVz

Ever heard of a salt tasting? It could really shake things up in the kitchen! Click on the video to hear our food and beverage expert, Rene, Bernhard, Nyfeler, explain how tasting individual ingredients can help you streamline recipes and ensure a consistent outcome for any dish on your menu. Watch below, and click here to schedule a free consult with Rene! https://lnkd.in/guYkiKC7

Beer syrup combines the inherent sweetness with the bitterness of beer. The bitterness of beer is a significant aspect of its flavor profile, but at times, consumers may prefer to avoid alcohol for various reasons. With beer syrup, the original flavor characteristics of beer are maintained while eliminating the alcoholic content. This allows you to enjoy the authentic taste of beer while keeping a focus on your health. This beer syrup can be used as a beverage additive, such as in sodas or carbonated water. 📣Application Example: Lychee Beer Sparkling Drink: 35ml Lychee + 15ml Beer syrup + 200ml Green Tea / Carbonated Water #Taiwantrade #bubbleteasupplier #beverage

Did you miss this? @goodbeerhunting dives into the shift away from draft beer in this article! The lines are blurring not only in terms of what consumers drink, but how those beverages are presented. Beer once had the strongest grip on draft presence and canned portability, but wine in a can is no longer taboo. Draft cocktails dispense as quickly as beer. Drinkers both on- and off-premise can find nearly every type of flavor they want in any type of format they want. And in the minds of U.S. drinkers, beer is becoming synonymous with a six-pack more than a pint glass. Check it out below! https://lnkd.in/gEVdPKrj #fermlyknow #knowyourcraft #knowyourbeer #didyoumissthis #knowyourcommunity #qualitycommunity #draftbeer #beerscience #goodbeerhunting

What is your staff's game plan each shift? What bottle of wine will they recommend? Will they upsell mixed drinks to premium liquors? What are their favorite appetizers, specials & desserts to suggest? Learn More - https://lnkd.in/egKP3SU5 #stafftraining

It's January and we all know what that means -- Dry or Damp Drinking. With NA spirits on the rise and beverage programs expanding to be inclusive and capture their market share, here's my piece on the unexpected (and lucrative) benefits of a nonalcoholic beverage program for Plate. https://lnkd.in/eAbZ54mA

The predictions for food and beverage trends are in for 2024 and some interesting ones are on the horizon.  Which one will you be on the lookout for?   Meals are out and bites and snacks are in.    Water is hot – and a new gig as a Water sommelier is now a thing.    Buckwheat will be the grain of the year – think nutty, grainy, and flavorful.   And it’s not your imagination – this will be the year of the espresso martini and other food inspired cocktails like smoked salmon infused gin and bagel spice added to drinks.   Heat is in but not the burn your mouth heat – rather it's the subtle complexity it can add to dishes.   Florals will go beyond the centerpiece of your dining table and show up in your foods – think cherry blossom and violets.   Real food continues to be in and ultra-processed is out.  Consumers expect short ingredient lists – with things they recognize. Sad to say but Twinkies days might be numbered (again!).   What else do you think will be happening in 2024? Leave your thoughts below.

What is your staff's game plan each shift? What bottle of wine will they recommend? Will they upsell mixed drinks to premium liquors? What are their favorite appetizers, specials & desserts to suggest? Learn More - https://lnkd.in/egKP3SU5 #stafftraining