How is the Bizzard beer system different from other beer systems?
Our system works! The technical answer is three fold.
- The heat exchanger (the cold plate tombstone tower) We have 24 feet of 5/16 steel tubing for each faucet that runs through the cold plate. This patented design allows for blizzard system to keep up with any volume. All other competitors will claim to be able to pour a 32 degree beer, but they can’t keep up with high volume. Other systems only try to maintain the temperature of the walk-in cooler, however, the Blizzard Beer System drops the temperature from 8 to 12 degrees below the walk-in cooler in most instances. The cold plate design also ensures that there are not any gaps between the heat exchange and the point of dispense, so there is not an area where the beer can heat back up.
- The glycol chiller is unrivaled in this industry. The Cleland Co. has been a family owned refrigeration and manufacturing company for over 35 years. Considered a refrigeration genius to his peers, Jimmy Cleland developed the glycol chiller as a roof top unit that is 30% more efficient than most chillers on the market today.
- The installation is top of the line. From beginning to end, the customer will get a professionally installed system with top of the line parts and equipment. There are no short cuts when it comes to serving cold beer.
How to ensure a profitable beer system:
The first thing Is to have the right design for your operations and then matching that with the right equipment. All too often owners make the mistake of not correctly budgeting for a proper beer system. The result is 15-20% waste from a poorly designed beer system without the right components. Unfortunately that is 15-20% right off the top. There is no way a restaurant could operate with even a 10% slippage rate….imagine throwing every tenth plate directly into the trash. That’s crazy talk. So why is that acceptable with your draft beer. Just think about this. Gas = $3.55/gallon! Beer = $6.45/gallon! So let’s get the right design, with the right equipment and then add a quality install. It’s the details that add up to make any system inefficient. Poor execution is the number one cause of faulty beer systems. Cutting corners makes the difference in a system that lasts 2years(of efficiency) and one that will last 15 years. You get what you pay for on that. If you just have to get the doors open…just remember we offer financing which is a great way to help cash flow.
2 ways to upgrade your beer system. Aesthetics and function!
- Make your beer system stand out by putting a tower in front of the customer that gets there attention.
- The other thing is to make the beer colder.
We make cold beer happen.
Window of enjoyment theory.
All too often I here about pouring ice cold beer is frowned upon in the beer connisour world. The reasoning is that at 38 degrees (ideal temp for beer) the gases in the beer are at that perfect spot for breaking out and creating that delicious aroma from smell. As president of Arctic Concepts and craft beer enthusiast, I totally agree with the above statement. And if we could drink a whole pint at an exact 1 degree set point, then I vote for 38, but I am not here to chug every beer I drink. I actually like to take my time and enjoy that beer. My point is that we are having the wrong conversation about at what temp we pour a beer compared to what temperature range we enjoy our beer. Or for your customers at what temperature they enjoy their beer. So let’s play a game of would you rather. Here is the scenario. You are a customer at a local wings restaurant and you order a beer from your waitress. Would you rather have the bartender pour a 38 degree beer, set it on counter for waitress, waitress deliver to your table(total elapsed time 3min), you take your first sip of beer at 40degrees. It takes you 15 min to eat and drink your beer over which time it ends at 55 degrees, and you force yourself just to finish the warm beer so you can order another one. Or same scenario but I pour it at 30 degrees and you take the first sip at 32 and finish at 47. The problem is that restaurants know this….hence the frozen mugs….I always wondered why restaurants put so much effort into a frozen mug only to pour warm beer into it. It’s like a cheap trick to our taste buds.
As for the domestic beers….just look at the advertising. Ice cold, cold as Rockies turn blue, busting through ice…..last time I checked ice was 32 degrees not 38. So wha they are saying is that it’s ok for the can or bottle to be 32 degrees(oh and here is a koozie to help keep it cold) but the draft should be at 38….sounds like a waffling politician to me.