Equilibrium Brewery

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

Blondes. Lagers. IPAs. Whatever you’re into. We Have Them Cold.

Select one light/clean lager or blonde, one hop‑forward IPA, and one lower‑ABV session or hazy blonde to cover a range of flavors and drinkability. Ensure each keg is the right style, fully chilled (34–40°F / 1–4°C), and that ABV and IBU are appropriate for your crowd.

Choose three complementary drafts

Verify kegs are pressurized with CO2 at the recommended psi for the beer style and line length (typically 10–14 psi for most lagers, 12–16 psi for IPAs depending on line resistance). Check temperatures on the keg and under the tap to ensure beers will pour cold.

Confirm keg readiness

Place the three pint glasses in a cooler with ice and 250 ml cold water for 2–3 minutes to quickly chill, or store in a beer cooler/freezer at 35–40°F until just before service. Do not leave glasses in the freezer long enough to frost heavily, which flattens head retention.

Chill glasses

Slice lemon or lime into wedges. Keep them chilled. Offer one wedge per lager glass; avoid citrus with IPAs unless specifically requested.

Prepare optional garnishes

Confirm draft lines, faucets, and couplers have been cleaned within the recommended interval (typically every 2 weeks for high‑use lines). Flush lines and check for off‑flavors before service.

Ensure draft system cleanliness

Attach the correct keg coupler to each keg, set CO2 regulators to the prechecked psi, and open the tap briefly to purge air. Place a drip tray under each tap.

Set up taps and pressure

Hold the chilled glass at a 45° angle under the spout, open the tap fully and pour toward the center of the glass. When the glass is about two‑thirds full, tilt upright and finish pouring to create a 1/2 to 1‑inch (1–2 cm) head. For highly carbonated lagers, ease the pour to control foam.

Proper pour technique

Present the three freshly poured pints on beer napkins or a flight board. If offering as a $3 special, clearly label each glass with the beer name and ABV or use a small card. Offer optional lemon/lime wedge with the lager. Check guests for any additional requests (salt, food pairing).

Serve the flight as $3 Drafts (Happy Hour)

Monitor keg levels and line temperature; rotate kegs as needed. Replace glasses that warm or become soiled. If foam becomes excessive, inspect line pressure and temperature and adjust CO2 as needed.

Maintain quality during service

Pale Lager (blonde / easy‑drinking)

American IPA (hoppy, 5.5–7.5% ABV)

Session Ale or Hazy Blonde (lower ABV, hazy)

Ice (for chill bucket)

Cold water (for ice bed)

Clean pint glasses (or schooners)

Lemon or lime wedges (optional, for lager)

Beer napkins/coasters

Draft tap(s) and lines (cleaned)

Keg coupler (appropriate fitting)

Drip tray

$3 Drafts

Queso

Small Ritas

Small Drafts

HOUSE WINE

FROZEN JACK & COKE

8 oz Top Sirloin

Make $3 Drafts Recipe in just 15m. Blondes. Lagers. IPAs. Whatever you’re into. We Have Them Cold.

$3 Drafts Recipe

Descriptors

Tasting Notes

Food Pairings

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