If you’re a beer lover, you know we are spoiled by the options here in Houston. As a result, it takes a lot of work to keep those taps fresh and flowing.
The Flying Saucer Draught Emporium in Sugar Land has 80 beers on draught on any given day, along with another 125 beers in bottles and cans.
“Inventory can get a little hairy, especially when we’re getting ready for festivals and special events,” says Josh Vonk,
Those beers are constantly changing with a new menu featuring at least a dozen new offerings coming out every two weeks.
“When we bring on a new beer, we need to bleed the line first because there’s been another beer on there,” Vonk explains. “We use a line cleaner, then we tap the new beer and bleed two pints of that beer through the line. That way, we know the line’s clean and we know the only flavor present is going to be the new beer.”
He and his staff repeat that process a minimum of 12 times with each menu change.
“You clean one line, you bleed another one, tap another beer, bleed another line. It’s a really systematic thing, moving from the back cooler to the front, back and forth,” says Vonk.
Even though it’s a lot of work, he says it’s worth it in the end.
“We have an obligation to our breweries to serve their beer the right way,” Vonk says. “It’s up to us to uphold the quality of that product, not only for our customers, but for the breweries, to make sure the beer is poured to the highest quality standards possible.”