Homebrewing

On Tap

Saratoga Suds has a four-handle draft system. Some things are just better on draught. Nothing feels better than walking up and getting an ice-cold draft beer, cider, or soda.

Our system is a converted Cornelius pre-mix soda dispenser. It is a model 284354 Venture four-flavor unit, estimated to be have been built in the 80s or 90s. It creates a 32 pound block of ice that keeps 10 gallons of water at a constant temperature of 32F. It has been reconditioned and upgraded throughout the years, and gets a lot of TLC.

The drinks start in a reconditioned Cornelius-style keg (5 US gal) at room temperature under the dispenser. The drink travels through twenty feet of stainless coil to chill to around 40F when it exits the dispenser. It can continuously serve 4 6-ounce drinks a minute at 40F, so no waiting for a cold pint!

In Bottle

Not everything goes on tap. Limited small batches, like meads and experimental beers, may only yield a dozen bottles. That is not enough volume to fill a keg and such a small volume would be gone in an instant on a tap handle.

Many meads and big beers benefit from aging and are at their best after 6 months or longer. Cellaring in bottles allows them the environment and time to mature. Even certain styles of smaller beers benefit from bottle conditioning (i.e., carbonating in the bottle) and their flavor would not be the same if kegged.

Besides that, bottling is fun! Sure, cleaning and sanitizing bottles can be a drag. But nothing beats cracking open a homebrew and gathering all the gear to bottle a couple cases of beer. I really enjoy making the labels as well. It is all part of the fun of the hobby.