Kegging is a low cost way to get quantities of Kombucha to retailers but they do require upkeep & maintenance. Cornelius Kegs are easier to use over all because of their wider opening. Sankey’s are harder to clean due to the smaller aperture but are more commonly used in restaurants. Sanitation can be tough but many brands have been able to partner with local craft breweries and pay to use their keg cleaner.
New on the scene are one-way kegs that typically come in PET.
For each keg that you have in a restaurant, you will likely need 3-4 others in the rotation to maintain a consistent supply.
If your product is made or distributed in Southern California, Kombucha On Tap may be able to carry your brand. Tell them Hannah sent you!
Lesson Content
0% Complete
0/7 Steps
