Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

features 16 rotating taps showcasing breweries from across Ohio. With selections that change regularly, you’ll find a wide range of styles — from crisp lagers and hop-forward IPAs to saisons, stouts, and seasonal specialties.

Assemble 16 beers representing a wide range of styles from Ohio breweries: include at least 4 crisp lagers for approachability, 4–6 IPAs spanning hazy to West Coast and one or two higher-ABV offerings, 2 Belgian/saison-style ales for complexity, 2 stouts/porters for richness, and 2–3 seasonal or limited releases that change regularly. Reserve one tap for an occasional guest or collaboration. Aim for diversity in ABV, bitterness, and flavor profiles so there is something for newcomers and enthusiasts.

Curate a balanced 16-tap lineup

Maintain relationships with local breweries: set regular pickups or deliveries, confirm keg sizes and dates, and negotiate rotating tap slots for guest beers and limited releases.

Schedule rotations: plan a core stable (half the taps remain constant for a month or more) and rotate the remaining taps weekly or biweekly. Announce changes on social channels and the in-house display.

Install a sanitary tap tower with 16 faucets connected to individual lines and couplers sized for each keg type. Set up CO2/mixed gas regulators and ensure pressure settings appropriate to each beer style and keg size (commonly 10–14 PSI for most ales, lower for highly carbonated lagers as needed). Ensure the beer lines run through a temperature-controlled environment or glycol system so each keg stays between 36–46°F (2–8°C) depending on style.

Install and configure the draft system

Clean and sanitize draft lines, faucets, and couplers at minimum every 7–14 days (or per brewery/keg recommendation). Use a brewery-approved cleaning solution and follow a push/pull or recirculation method: disconnect keg, attach cleaning bottle, circulate cleaner through lines for 15–30 minutes, rinse thoroughly with water, then sanitize and flush. Clean faucets and tap handles daily by removing and soaking in sanitizer, and brush lines between keg changes.

Sanitize and clean lines regularly

When swapping kegs, purge line of old beer by pulling a one-second pour to clear the coupler, then hook up the new keg. Note tapped date on keg; first in, first out for freshness. Keep an inventory sheet with keg fill dates, ABV, IBU, and serving temp.

Keg handling & rotation

Maintain glassware and service area: wash glasses in a three-sink or commercial dishwasher with proper detergent and rinse aid, check for residual soap or bacteria, and store upside-down on racks. Replace drip trays and wipe the tower and surrounding area frequently.

Train bartenders to pour proper servings (1/2 pint, 12 oz, pint, or 4–6 oz tasting pours) with the correct angle and head (about 1/2"–1" depending on style). Educate staff on flavor notes, ABV, IBU, and recommended food pairings for each tap so they can confidently guide customers through the lineup.

Train staff on pours and descriptions

Provide flight options (4 × 4–5 oz pours or 6 × 3–4 oz) and flight paddles so customers can sample multiple Ohio breweries in one visit. Rotate suggested flights weekly to highlight seasonal or new releases.

Offer flights and tastings

Keep an up-to-date tap list visible on a chalkboard or digital display with beer name, brewery, style, ABV, IBU, and a one-line tasting note. Announce special taps, firkins, or collaborations on social media and in-house signage to drive interest.

Display and communicate the tap list

Collect feedback from customers and breweries to refine rotation strategy and identify popular styles or breweries to re-feature.

Local Ohio breweries (varied taps)

Core lagers (crisp, sessionable)

Hop-forward IPAs (NE/West Coast/Imperial)

Belgian-style ales / Saisons

Stouts / Porters (roasty, dessert)

Seasonal / limited release

Rotating guest tap (collaboration or one-off)

Tap tower with 16 faucets

Kegs (various sizes: 1/6, 1/4, 1/2, full)

CO2 and/or mixed gas regulators and lines

Sanitizing solution (foaming or per keg-line)

Cleaning brushes, couplers, and wrenches

Temperature control (walk-in or glycol system)

Tap labels / chalkboard or digital display

Glassware variety (pint, tulip, snifter, schooner)

Tasting pours (sample 4-6 oz)

Flight paddles

Menu descriptions and ABV/IBU listings

Trained bar staff

Promotional calendar for tap changes

Silos tap wall

Make Silos Tap Wall Recipe in just 3h . features 16 rotating taps showcasing breweries from across Ohio. With selections that change regularly, you’ll find a wide range of styles — from crisp lagers and hop-forward IPAs to saisons, stouts, and seasonal specialties.

Silos tap wall

Descriptors

Tasting Notes

Food Pairings

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