I am opening small beer bar and due to size constraints would be looking at running 4 to 5 kegs from under the bar. I have been advised against doing this but unfortunately it doesn’t appear I have many alternatives (no cellar – outside area we were going to convert is too small for a working space and can only really be used as storage).
I was wondering whether anyone could provide me with some advice on best way of using this method as I have spoken to a local micro pub not too far away who have an excellent reputation for their beer quality including their keg products which are dispensed this way – kegs kept at ambient temp and then lines run through a remote cooler in room above and then back down again to taps. They have never experienced any problems with quality or temperature of their keg beer and ideally I was looking at also doing this as despite what I have been told this pub/bar seems to be doing just fine
Additionally, I have now also come across undercounter keg coolers (bar I spoke to didn’t use these). If i was to go down this route would i also need to run the lines through a remote cooler and the keg cooler is just used as a mini cellar (i.e. maintain temp around 12 and then cooler will chill further before dispense)
ideally I would like to go for the first method and would (similar to the micropub I have spoken to) have our remote cooler located in another room but now these keg coolers I have come across have me confused!
Hope someone can help! Any help much appreciated as looking to plan bar build pretty soon!