Beer stands

Beer counters and keg coolers with motor unit

Ristoattrezzature, has selected for you, refrigerated beer benches and countertop or built-in beer coolers of the highest quality and easy to use, to preserve the organoleptic properties of the world's oldest alcoholic beverage.

Among the articles you can purchase in our online shop you will find:

• stainless steel beer coun ters with 1 left-hand tank and 2 doors for 50-litre beer kegs
• beer counterswith motor unit designed for cooling unpasteurised beers
• beer counters with kegdoors and rear motor unit
• and much more

And again, on Ristoattrezzature you can find a wide choice of beer tapping columns, beer taps and beer tappers and kits with 2, 3, 4 beer taps, which can be purchased as additional options, to complete your cocktail station.

How to tap beer: tips and methods

What are the correct steps to take to tap a beer? There are various tapping procedures that are preferred according to the type of beer and therefore its place of origin but, in any case, the first action to be performed is to open the entire tap of the beer tap and let out the part of the beer left over from the past tapping (which has been in contact with the air and is, therefore, hot and has changed in sensory characteristics).

Beer tapping methods

• Belgian-Dutch tapping: place the glass at 45 degrees and straighten it as it fills. Allow the foam to overflow and close the tap by removing the glass from its range. Rip the foam with the gobelet (spatula), held at 45 degrees to the glass, to make the foam compact and dense by removing the bulkier bubbles. Before serving, dip the glass in water to clean its outer walls.
• Gaelic-Irish tapping (necessary for beers such as Stout or special Ale): place the glass at 45° and gradually straighten it as it fills. When the glass is three-quarters full stop and wait for the foam to compact to get the 'waterfall' effect. Finish filling the glass.
• Alpine-German tapping: Place the glass at 45° so that the beer flows down its walls. When the beer has reached the bottom of the glass, start straightening the glass until there is a generous froth covering about 2/3 of the glass. Wait 2-3 minutes until the foam has compacted to 3-4 fingers. Pour the 2nd shot directly into the beer, thus no longer allowing the drink to run down the sides of the glass. Another frothing will occur. Wait about a minute before pouring the 3rd and final shot creating the foam cap, typical of German beers. If the beer is tapped well, the foam cap will not deflate and overflow when the glass is moved.
• Anglo-Scottish tapping: place the glass under the tap and tilt it, as the glass fills, up to a maximum inclination of 45° (straighten it according to the foam developing). Fill the glass taking care to make little foam, although it is sometimes completely absent in these beers of Anglo-Scottish origin. Since they are traditionally drunk with little foam, let the beer stand for a few minutes and then serve.

Would you like to receive information on bar equipment to furnish your bar?

Contact us now to realise your dream of furnishing the bar you have always wanted. Shopping at Ristoattrezzature has never been easier and safer!