Here we are again with Ben Knutson, resident Cicerone here at Butcher & the Boar. He gave us the down low on the high end tap setup at the bar. Not only are there 30 taps available in the main bar, the tap system in place is one you’d expect to see in any high end beer service throughout the country.
Starting the tap line are glass rinsers to ensure that each beer is served in the cleanest glass possible. As we get to the mechanics of the tap system, Cicerone Ben has something to say:
“They’re all kept at a very constant and specific temperature. They’re chilled with a glycol system - a food grade anti-freeze system that goes alongside the beer lines to make sure that they’re maintained at that temperature from the keg room up to the faucet, so that regardless of it being poured less frequently as other beers that we serve, it is served at a specific temperature and carbonation so that it doesn’t matter how often that beer is served, that throughout this service it is served at the exact same temperature and carbonation that the brewer indicates.”
We pride ourselves on giving you the beer as the brewer intended it with every glass we serve. Stay tuned as we go through our lineup selection process as well as some fall secrets.
