Pouring Braybrooke Beer

Pouring Braybrooke Beer — Simple Guide

When serving Braybrooke, the aim is to keep the beer cold, balanced and gently carbonated — just as it leaves the brewery.

The correct serving pressure must be adjusted based on the beer's temperature to preserve its ideal carbonation level and ensure a smooth, balanced pour with the perfect head. Please refer to the carbonation chart below

1. Temperature

  • Serve and store kegs at 4–6°C.

  • Lagers taste best cold. Warmer beer will lose CO₂ and pour foamy.

  • Keep lines insulated to stop them warming up.

2. Carbonation

Our lagers are naturally carbonated to 2.4–2.5 CO₂ volumes — giving a smooth, delicate sparkle.
To maintain that level, the gas pressure and temperature must stay in balance.

3. Gas Pressure

  • Use around 13 PSI at 6°C.

  • If your cellar is warmer, increase slightly (e.g. 18 PSI at 12°C).

  • Too low = flat beer.

  • Too high = excess foam.

  • Always check for CO₂ leaks and clean, dry couplers.

4. Beer Lines

  • Clean lines weekly.

  • Keep runs short and balanced — long or narrow lines create resistance and foaming.

  • Minimise height difference between keg and tap if possible.

5. Quick Tips

  • Keep kegs cold (ideally in a fridge or kegerator).
  • Let kegs settle before tapping.
  • Clean lines every week.
  • Small adjustments (1 PSI or a few inches of line) can make a big difference.
  • Ask your tech or supplier if you’re unsure — small changes matter.