Perlick HP24TO32R2, HP15TS32RA, HP24TS32R2, HP15TS32R, HP15TO32L User Manual

draught beer basics

Quality & Innovation

that inspires

draught beer

Beer is one of the oldest, and most popular,
beverages known to man. There are over 5,000
breweries in North America and Europe alone,
giving you, the consumer, more choices than
ever. Read on to learn about the basics of
draught beer, as well as important information
about Perlick beer dispensers. We’re proud to
provide brewery fresh flavor right in your home
to satisfy the palate of the most discriminating
beer connoissuer.

trust the brand the pros trust

Perlick is the pioneer of the beer dispensing industry, leading the
competition in innovating how venues move beer in the freshest,
coldest way possible. Since introducing our premier Century
Beer System in 1962, Perlick has gone on to design, engineer and
manufacture systems for bars/restaurants, stadiums and arenas around
the world.

The same commercial-quality parts and craftsmanship go into each and
every beer dispenser we produce. It’s the same technology trusted by
professionals across North America, refined beautifully for the home.

Scan the QR code to see a full list

of our large venue products

the anatomy of beer

There is a reason beer is regarded as the world’s most
popular beverage. Its complex blend of flavors, aromas
and brewing styles create limitless unique beers ranging
from light, fragrant pilsners to bold, robust stouts.

COLOR is determined by the kilning of the malts,

as well as various methods of mashing, boiling
and fermentation.

FLAVOR is determined by the malt, hops and

water used in the brewing process.

AROMA is determined by the malt, grain and

fermentation by-products.

HEAD is produced by bubbles of carbon

dioxide rising to the surface. Industry
experts recommend 1” to 1-1/2” head on
most varieties.

ALCOHOL CONTENT generally ranges

from 3% to just under 30% alcohol by
volume in beer.

CARBONATION is a by-product of fermentation.

styles of beer

Because of its complexity, beer is defined by a style. These styles
dierentiate beers by a number of factors, including (but not limited
to) aroma, appearance, flavor and mouthfeel. There are three main
styles – Ale, Lager, and Hybrid - each having a variety of sub styles
that further categorize the beers characteristics. Below are a variety
of sub-styles with information on how to properly serve them and
recommended food pairings to experience beer as the brewmaster
intended.

Color Serving Temp Glass Type Pairings to Try

Abbey Tripel Strongest of the Belgian
Tripels; high alcohol content

50° - 55°F
10° - 13°C

Pesto, roasted asparagus,

cured meats, peach cobbler

Ale Beer that is fermented more quickly
and at warmer temperature with top­fermenting yeast.

Amber A beer named for its reddish-brown
color, ranging from pale to dark.

Bock A strong, dark German beer brewed
during the springtime.

British-Style Bitter A low-alcohol
content beer with a fruity aroma and avor.
Low carbonation.

Brown Ale Nutty, malty ale that is dark
brown in color with avors ranging from dry
to sweet.

Hefeweizen “Yeast wheat” in german;
an unltered wheat beer that is bottle
conditioned and cloudy when served.

Imperial Stout A strong, hoppy black ale
that originated in Britain for export to Czarist
Russia (also referred to as “Russian Stout”)

40 - 50°F

4.5° - 10°C

50° - 55°F
10° - 13°C

45° - 50°F

7 - 10°C

50° - 55°F
10° - 13°C

50° - 55°F
10° - 13°C

40° - 55°F

4.5° - 7°C

50° - 55°F
10° - 13°C

Bualo wings, pizza, spicy

food, nutty cheese like
parmesan and romano

Chicken, seafood, spicy

foods, Port-Salut

Rich foods like duck or

roasted pork, cured meats

Fish and chips, roasted

chicken or pork, mild

cheeses

Smoked sausage, roasted

pork, grilled salmon, gouda

Lighter fare, such as sushi,

seafood, weisswurst, citrus,

gruyere, feta or goat cheese

Foie gras, long-aged

cheeses, dark chocolate