Many people believe draught beer tastes better than bottled or canned beer. In the right conditions, that belief is justified. A well-poured pint can feel fresher, colder, and more satisfying than the same beer served from a package.
But draught beer is not automatically better. Sometimes it is. Sometimes it isn’t. The difference comes down to how the beer is stored, handled, and served.
This guide explains what really affects draught beer quality. It looks at how draught systems work, why some pints taste great while others fall short, and what makes the biggest difference between an average pour and a great one.
Why People Say Draught Beer Tastes Better
Draught beer often leaves a stronger impression than bottled or canned beer. When served well, it can feel fresher, smoother, and more enjoyable from the first sip.
One reason is freshness. Draught beer is stored in kegs and dispensed as needed, rather than sitting in individual packages. When systems are clean and well managed, the beer reaches the glass with minimal exposure to air and temperature change.
Many drinkers also notice a better mouthfeel. Draught systems allow more control over carbonation, which can make the beer feel softer or livelier on the palate. This balance affects how the beer spreads across the tongue and how long flavours linger.
Foam quality plays a role too. A properly poured draught beer often has a creamier, more stable head. Foam carries aroma and enhances flavour perception, which makes the beer feel richer and more expressive.
Temperature is another factor. Draught beer is usually served colder and more consistently than bottled or canned beer. Stable cooling helps preserve carbonation and keeps flavours crisp and refreshing.
There is also a psychological element. The experience of ordering a pint, watching it pour, and drinking from a clean glass shapes perception. Glassware, presentation, and atmosphere all influence how the beer tastes to the drinker.
Compared to bottles and cans, draught beer can deliver stronger sensory impact. But these benefits only appear when the system behind the bar supports them.
The Draught Beer Process Explained
Draught beer quality depends on what happens between the keg and the glass. Each stage of the process affects how the beer tastes, feels, and looks when it is served.
From Keg to Glass
Once a keg is connected, the beer follows a controlled pathway to the tap:
- Storage
Kegs should be stored in a cool, stable environment. Temperature swings affect carbonation and can make beer taste flat or overly sharp. - Cooling
Beer is chilled as it travels to the tap. Consistent cooling helps CO₂ stay dissolved in the beer, preserving fizz and freshness. - Gas pressure
CO₂ applies pressure to the keg, pushing beer through the system. The pressure must be high enough to maintain carbonation, but not so high that it causes foaming. - Dispense
The final pour should be smooth and steady. When pressure, temperature, and flow are balanced, beer arrives in the glass as intended.
Each step relies on the one before it. A problem at any point can affect the final pint.
The Role of CO₂ in Draught Beer
CO₂ plays a central role in draught beer performance. It does more than move beer through the lines.
- Carbonation
CO₂ dissolves into the beer under pressure, creating fizz and lift. Stable carbonation depends on clean gas and consistent pressure. - Foam formation
When beer is poured, CO₂ forms bubbles that build the head. Clean, stable gas supports tight bubbles and longer-lasting foam. - Aroma release
Rising CO₂ bubbles carry aroma compounds to the surface. This helps deliver the beer’s scent before the first sip.
When CO₂ quality, pressure, and temperature are all controlled, draught beer can perform at its best.
When Draught Beer Isn’t Better
Draught beer has a lot of potential, but it is also more sensitive to its environment than bottled or canned beer. When parts of the system are poorly maintained, quality drops quickly.
Dirty beer lines are a common cause. Residue and biofilm dull flavour, weaken aroma, and damage foam. Even a good beer can taste tired or sour if it passes through unclean lines.
Temperature control is another issue. Warm storage or inconsistent cooling allows CO₂ to escape from the beer. This leads to flat pours, weak fizz, and a soft mouthfeel that lacks freshness.
Incorrect gas pressure causes similar problems. Too little pressure results in flat beer. Too much pressure creates excessive foam and harsh carbonation. Both make the beer harder to enjoy.
Contaminated CO₂ is often overlooked. Even when the system appears clean and pressure is set correctly, impurities in the gas can affect flavour, aroma, and carbonation stability. This can leave beer tasting slightly chemical, dull, or inconsistent from one pour to the next.
A poorly maintained draught system can produce beer that tastes worse than a can. When that happens, the issue is rarely the beer itself. It is almost always the system behind it.
The Hidden Role of CO₂ Quality in Draught Beer
CO₂ quality is one of the most overlooked factors in draught beer performance. Many people focus on the beer itself, the lines, or the temperature. Fewer consider the gas that drives the pour. Yet CO₂ has a direct and constant influence on how draught beer tastes, smells, and behaves in the glass.
What Most People Don’t Realise About CO₂
CO₂ does not simply push beer from the keg to the tap. It becomes part of the beer. It dissolves into the liquid, creates carbonation, forms foam, and releases aroma.
Because of this, any impurity in the gas enters the drink itself. Even small amounts of contamination can affect flavour, carbonation stability, and overall consistency. This is why two pints from the same keg can taste different if the gas quality changes.
When CO₂ is clean and stable, beer performs as intended. When it is not, problems appear quickly.
How Contaminated CO₂ Affects Draught Beer
Contaminated CO₂ can undermine draught beer quality in several ways:
- Flatness
Impurities interfere with how CO₂ dissolves and stays in solution. Carbonation drops faster, leaving beer lifeless. - Harsh or chemical notes
Trace compounds can introduce unwanted flavours or aromas that mask the beer’s natural profile. - Weak foam retention
Poor-quality gas disrupts bubble structure, causing the head to collapse early.
Common contaminants found in draught systems include:
- Carbonyl sulphide (COS), which can create burnt or chemical notes
- Hydrogen sulphide (H₂S), associated with sulphurous aromas
- Hydrocarbons, which can add plastic or solvent-like flavours
- Moisture, which destabilises carbonation and affects foam
These contaminants are invisible and often present even in certified beverage-grade CO₂. That is why gas quality is often the missing link when draught beer fails to live up to expectations.
Draught Beer vs Bottled and Canned Beer
Draught, bottled, and canned beer each follow a different path from brewery to drinker. Those differences explain why draught beer can shine in the right conditions, but also why packaged beer often feels more reliable.
Freshness and Oxygen Exposure
When draught systems are clean and well maintained, draught beer can be very fresh. Beer is stored in sealed kegs and dispensed as needed, with minimal handling at the point of serve. This can reduce oxygen exposure and help preserve flavour and aroma.
Bottled and canned beer, however, benefits from controlled packaging. Oxygen levels are managed tightly during filling, and the beer remains sealed until opened. This makes packaged beer less vulnerable to changes during serving, even if storage conditions are not ideal.
Carbonation and Mouthfeel
Draught systems allow more control over carbonation. Pressure and gas blends can be adjusted to suit different beer styles, which can improve mouthfeel and foam when everything is set correctly.
That control comes with risk. If gas quality is poor or pressure is unstable, carbonation suffers. Bottled and canned beer does not face this issue. Carbonation is fixed at packaging, which makes mouthfeel more predictable from one drink to the next.
The balanced reality is this. Draught beer has higher potential. Bottles and cans are more consistent by default. When draught systems are properly managed, they can outperform packaged beer. When they are not, packaged beer often delivers the better experience.
How to Make Draught Beer Consistently Better
Draught beer reaches its full potential when the entire system works together. Consistency comes from controlling the basics and treating gas quality with the same care as the beer itself.
Maintain Clean Beer Lines
Regular line cleaning removes residue, yeast, and biofilm that dull flavour and damage foam. Cleaning should follow a clear schedule based on volume and beer style. Clean lines protect taste, aroma, and presentation across every pour.
Control Temperature and Pressure
Stable cellar conditions are essential. Beer should be stored cold and kept at a consistent temperature from keg to tap. Pressure should be set correctly for each beer style and adjusted only when necessary. Sudden changes in temperature or pressure lead to flat or overly foamy beer.
Ensure Clean, Polished CO₂
CO₂ should be treated as an ingredient, not just a utility. Because it becomes part of the beer, its purity affects flavour, carbonation, and foam stability. CO₂ polishing removes trace contaminants that slip through supply chains and affect beer quality.
Use CO₂ Filtration
CO₂ filtration provides protection at the point of use. Carboguard removes trace impurities such as sulphur compounds, hydrocarbons, and moisture before the gas enters the draught system.
By delivering clean, polished CO₂, it improves flavour clarity, supports stable carbonation, and helps foam hold its structure. When gas quality is controlled, draught beer becomes more predictable and consistently enjoyable.
Best Practices for Serving Great Draught Beer
Serving consistently high-quality draught beer comes down to a few repeatable habits. When these are followed, beer tastes better, pours better, and stays more consistent throughout the day.
- Clean lines
Follow a regular cleaning schedule to remove residue and biofilm that dull flavour and weaken foam. - Correct gas blends
Use the right gas for each beer style. Lagers and highly carbonated beers need CO₂. Some ales and stouts require mixed gas. - Polished CO₂
Treat CO₂ as an ingredient. Removing trace contaminants protects flavour, carbonation, and foam stability. - Proper storage
Keep kegs cold and store cylinders upright in a cool, dry area to protect gas and beer quality. - Regular system checks
Monitor pressure, temperature, and flow. Small issues caught early prevent bigger quality problems later.
When these basics are in place, draught beer performs as it should.
Final Thoughts
Draught beer can be better than bottled or canned beer. When everything is working correctly, it offers fresher taste, better mouthfeel, and stronger foam.
That quality depends on the system behind the bar. Clean lines, stable temperature, and correct pressure matter. But CO₂ quality is often the deciding factor that separates an average pint from a great one.
When CO₂ is clean and consistent, draught beer reaches its full potential.
Discover how Sure Purity’s CO₂ polishing solutions help bars and breweries deliver draught beer at its very best – every pour, every time.
