How do I know what serving pressure I should have?


The serving pressure depends on the type of beer you serve and the temperature at which you serve the beer. A simple rule says that the hotter the beer, the more frothy it is. In other words, keeping track of the temperature when serving is the key to serving the perfect draft beer. See the carbon dioxide table below for guideline values:

The table below shows the equilibrium pressure in bar at different carbon dioxide levels and temperatures in the beer before cooling.

CO2 volume / volume
Temp ° C 1.8 2.0 2.2 2.4 2.6 2.8 3.0 3.2 3.4 3.6 3.8 4.0
0 0.1 0.2 0.4 0.5 0.6 0.8 0.9 1.0 1.1 1.3 1.4 1.5
1 0.2 0.3 0.4 0.6 0.7 0.8 1.0 1.1 1.2 1.4 1.5 1.6
2 0.2 0.3 0.5 0.6 0.8 0.9 1.0 1.2 1.3 1.4 1.6 1.7
3 0.3 0.4 0.5 0.7 0.8 1.0 1.1 1.3 1.4 1.5 1.7 1.8
4 0.3 0.4 0.6 0.7 0.9 1.0 1.2 1.3 1.5 1.6 1.8 1.9
5 0.3 0.5 0.7 0.8 1.0 1.1 1.3 1.4 1.6 1.7 1.9 2.0
6 0.4 0.6 0.7 0.9 1.0 1.2 1.3 1.5 1.6 1.8 2.0 2.1
7 0.4 0.6 0.8 0.9 1.1 1.3 1.4 1.6 1.7 1.9 2.0 2.2
8 0.5 0.7 0.8 1.0 1.2 1.3 1.5 1.7 1.8 2.0 2.1 2.3
9 0.5 0.7 0.9 1.1 1.2 1.4 1.6 1.7 1.9 2.1 2.2 2.4
10 0.6 0.8 1.0 1.1 1.3 1.5 1.6 1.8 2.0 2.2 2.3 2.5
11 0.7 0.8 1.0 1.2 1.4 1.5 1.7 1.9 2.1 2.2 2.4 2.6
12 0.7 0.9 1.1 1.3 1.4 1.6 1.8 2.0 2.2 2.3 2.5 2.7
13 0.8 0.9 1.1 1.3 1.5 1.7 1.9 2.1 2.2 2.4 2.6 2.8
14 0.8 1.0 1.2 1.4 1.6 1.8 2.0 2.1 2.3 2.5 2.7 2.9
15 0.9 1.1 1.3 1.5 1.6 1.8 2.0 2.2 2.4 2.6 2.8 3.0
16 0.9 1.1 1.3 1.5 1.7 1.9 2.1 2.3 2.5 2.7 2.9 3.1
17 1.0 1.2 1.4 1.6 1.8 2.0 2.2 2.4 2.6 2.8 3.0 3.2
18 1.0 1.2 1.5 1.7 1.9 2.1 2.3 2.5 2.7 2.9 3.1 3.3
19 1.1 1.3 1.5 1.7 1.9 2.2 2.4 2.6 2.8 3.0 3.2 3.4
20 1.1 1.4 1.6 1.8 2.0 2.2 2.4 2.7 2.9 3.1 3.3 3.5
21 1.2 1.4 1.6 1.9 2.1 2.3 2.5 2.7 3.0 3.2 3.4 3.6
22 1.3 1.5 1.7 1.9 2.2 2.4 2.6 2.8 3.1 3.3 3.5 3.7
23 1.3 1.6 1.8 2.0 2.2 2.5 2.7 2.9 3.2 3.4 3.6 3.8
24 1.4 1.6 1.8 2.1 2.3 2.5 2.8 3.0 3.2 3.5 3.7 3.9
25 1.4 1.7 1.9 2.2 2.4 2.6 2.9 3.1 3.3 3.6 3.8 4.0
Guideline values for carbon dioxide content:
Ale 1.8 - 2.4 volume / volume
Stock 2.2 - 2.8
Wheat beer 3.0 - 4.0

An easy way to see if Co2 breaks out of the beer and thus forms foam when serving is to look at the hose between cask and cask beer cooler. If you see bubbles there, it is a sign that Co2 breaks out and that there is no equilibrium and the pressure needs to be adjusted. Increase the pressure gradually at the same time as you drop a little beer between each test until you do not see any bubbles in the hose, but not more than 4.0 bar.

The table above is a help to which equilibrium pressure applies to which type of beer at different temperatures, but it is individual and unique for each beer, especially craft beer. To slow down the flow that a high pressure means, use the compensator knob on the tap.

Need Help?

Product added to wishlist

This website uses cookies to give the user increased functionality. Cookies are used for visitor statistics and when using forms.

If you do not accept the use of cookies, you can close the browser or suspend cookies via your browser's security settings.