We want to increase the awareness of draft beer quality.
That's why, each month, we interview draft beer experts, brewers of quality beers and high class suppliers to the draft beer industry to capture ideas, inspirations and stories about how to treat draft beers properly and maintain the brewery fresh taste until the glass.
In the first episode Philip Thonhauser interviews Samual Merritt (civilizationofbeer.com) about what restaurant and bar owners can do to maintain the quality of their draft beers.
Help us raise the level of draft beer enjoyment for all of us - and spread the word of MISSION OF DRAUGHT.
2009/01/21
FIRST PRESS COVERAGE ABOUT THE DRAFTBEER CONGRESS
In its January issue the magazine BRAU INDUSTRIE covered a full page article about the first international draftbeer congress which took place in Vienna in September 2008 (in German only).
In November 2008 the Austrian newspaper DER STANDARD covered a special report about the congress in its weekend supplement RONDO.
Another article can also be found on newsmax.
THANKS to all who take action in promoting a fine, quality driven draftbeer culture!
2009/01/19
Draught Quality Standards Committee releases QUALITY STANDARDS MANUAL in first quarter of 2009
During the Craft Brewers Conference in Boston, MA (USA) from April 21/24, 2009, a US STANDARDS MANUAL for improving draught beer quality will be presented.Similar to the European DIN 6650 standard, the aim is to produce a comprehensive manual addressing draught beer dispensing and serving. This US standard will be available to distributors, retailers, and the public. Behind this manual stands the US-based BREWERS ASSOCIATION; resp. a special Quality Standards Committee, comprising of small, large, and non-US brewers.
A common guideline for dispensing quality is a great first step and we can only applaud to this great initiative! I am already curious to see what will be done in the US to also actively promote the quality mindset among consumers and service personnel...
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