For a long time, premium draught beer was something you would only find in niche craft bars and a handful of high-end urban outlets. These establishments invested heavily in custom barrel displays and specialized cooling systems to set up their draught bars. The experience was exclusive, like a hidden ritual for those who knew where to go, making it distant for the average consumer.
Until recently, premium draught beer was confined to niche craft beers and a select few high–end urban outlets. These venues made significant investments in custom tap and specialized cooling systems, creating an exclusive experience that felt out of reach for the average consumer.
This is no longer the case. A shift in the draught beer ecosystem, driven by access to affordable and efficient dispensing systems, is breaking down those barriers. Consequently, premium beer on tap is now becoming a common feature across various bars and restaurants in the country. A transformation driven by the introduction of portable draught machines that are easy to install in existing venues without major renovations.
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The tap is becoming a mark of freshness because it delivers a brewery-fresh experience to the consumer.It travels through a sealed, controlled system, ensuring the flavour that arrives in one’s beer mug is precisely what the brewer intended. The result is not just a beer, but a direct expression of the brewhouse itself.
An equally powerful driver is the visual transformation of the draught station itself. Taps have become intentionally branded centerpieces in outlets. With sculpted handles, illuminated logos and sleek designs of the draught machine, they are engineered to pique curiosity.
Brands like White Cap and Tusker are central to this shift, ensuring that beer lovers no longer seek out their pint at a specialized craft bar. To further elevate the experience, the two brands’ draught machines are self–serve setups. It allows consumers to participate in the “Perfect Pour” ritual either as beer connoisseurs or with the guidance of bar staff.
The growing curiosity is already translating into bars pouring more jugs and mugs as consumers develop a tangible appreciation for the tap versions.
Premium draught is becoming a game-changer in Kenya’s beer culture. By democratizing access and removing the need for exclusive venues while enhancing the experience through innovations, EABL is leading a cultural shift. Draught beer is more than a trend; it is a cultural shift flowing straight from the tap.
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on WhatsApp
For a long time, premium draught beer was something you would only find in niche craft bars and a handful of high-end urban outlets. These establishments invested heavily in custom barrel displays and specialized cooling systems to set up their draught bars. The experience was exclusive, like a hidden ritual for those who knew where to go, making it distant for the average consumer.
Until recently, premium draught beer was confined to niche craft beers and a select few high–end urban outlets. These venues made significant investments in custom tap and specialized cooling systems, creating an exclusive experience that felt out of reach for the average consumer.
This is no longer the case. A shift in the draught beer ecosystem, driven by access to affordable and efficient dispensing systems, is breaking down those barriers. Consequently, premium beer on tap is now becoming a common feature across various bars and restaurants in the country. A transformation driven by the introduction of portable draught machines that are easy to install in existing venues without major renovations.
Follow The Standard
channel
on WhatsApp
The tap is becoming a mark of freshness because it delivers a brewery-fresh experience to the consumer.It travels through a sealed, controlled system, ensuring the flavour that arrives in one’s beer mug is precisely what the brewer intended. The result is not just a beer, but a direct expression of the brewhouse itself.
An equally powerful driver is the visual transformation of the draught station itself. Taps have become intentionally branded centerpieces in outlets. With sculpted handles, illuminated logos and sleek designs of the draught machine, they are engineered to pique curiosity.
Brands like White Cap and Tusker are central to this shift, ensuring that beer lovers no longer seek out their pint at a specialized craft bar. To further elevate the experience, the two brands’ draught machines are self–serve setups. It allows consumers to participate in the “Perfect Pour” ritual either as beer connoisseurs or with the guidance of bar staff.
The growing curiosity is already translating into bars pouring more jugs and mugs as consumers develop a tangible appreciation for the tap versions.
Premium draught is becoming a game-changer in Kenya’s beer culture. By democratizing access and removing the need for exclusive venues while enhancing the experience through innovations, EABL is leading a cultural shift. Draught beer is more than a trend; it is a cultural shift flowing straight from the tap.
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By Wanjiru Murage