Draught Beer in Stadiums

Draught beer systems in stadiums face many of the same challenges as those in bars and restaurants—only on a larger scale. 

Here are some common problems stadiums may encounter with their draught beer lines:

High Volume and Quick Turnover

   Stadiums serve large crowds in a short time. The need to pour high volumes of beer quickly can lead to:

•     Pressure fluctuations within the system, causing foaming or flat pours  

•     Partial or rushed cleaning between events, increasing the risk of buildup

Inconsistent Temperature Control

   Long lines means your cooling systems are working harder. Keeping beer cold all along a stadium’s long-draw     system is challenging. If the beer warms even a few degrees en route:

•      Foaming becomes more likely and can lead to product waste  

•      Yeast and bacterial growth can accelerate in warmer sections, leading to off-flavors

Frequency and Quality of Line Cleaning  

   Cleaning schedules must align with event calendars. With multiple events in a row or large back-to-back events, lines might not be cleaned as thoroughly or as often as recommended:

•      Buildup of beer stone, yeast, and bacteria  

•      Off flavors (musty, buttery, or sour) developing in the lines  

•      Potential for clogged or partially blocked lines, slowing down service

Cost and Resource Constraints

   Stadiums often have to manage tight budgets, so spending on new equipment, quality monitoring, or consistent line cleaning might be limited. This can result in:

•      Outdated or poorly maintained equipment  

•      Suboptimal cleaning practices, especially if cost-saving measures override best practices

Staff Training and Turnover

  High turnover among seasonal or part-time staff can lead to knowledge gaps:

•      Improper pouring techniques that contribute to waste and foaming issues  

•      Inconsistent monitoring or reporting of issues like temperature spikes or pressure problems

By addressing these challenges—through proper cleaning schedules, temperature control, and well-trained staff—stadiums can improve both the consistency and quality of the beer they serve to large crowds.