When it comes to kegging, beer gets all the attention. But, speaking on behalf of all other craft beverages, this is a huge oversight. The benefits of kegging are truly universal, and we don't want you to miss out on key areas of opportunity.
These keggable drinks are so good, you might even find yourself in the market for your own keezer. Read on to find out how to make the most out of your keg.
1. Ginger Beer
Making your own ginger beer is pretty hot right now, whether it's for moscow mules or to drink straight. But you know what's even hotter? Your own ginger beer served from your own tap (with real ginger right in the keg).
Whether you make your own wine or buy it from the store, a sleek tap makes a sick upgrade to any wine & cheese night. Plus, if you make your own sparkling wine, kegging makes bubbles a breeze.
Kegging automatically adds an extra ingredient to your cocktail. Something the bartender can't add by hand: time. Want to age something in your cocktail? Keg it.
4. Cold Brew
A hipster walks into a bar... just kidding, the hipster would obviously be walking into a coffee shop. And he would obviously order nitro cold brew. What the hipster doesn't know? You can build your own nitro system at home. And you can do it before it was cool.
Give your taproom a healthy twist. Kegging enhances kombucha's natural fizz, while maintaining a closed, sterile system ideal for probiotic bacteria.
This method lets you fancy up plain ol' H2O with ease: throw in a couple of limes, some fruit, or even flavor extracts, and your water game automatically kicks up a notch.
The same as above, but better. Why drink low-calorie booze from a can when you can craft a batch of artisanal spiked seltzer by hand? Bonus! Click here to learn how to make hard seltzer at home.
Making your own root beer is a game-changer. And serving that homemade root beer straight from the tap? Now that's just unfair.
Dom Perignón would surely roll over in his grave at the idea of champagne on tap... or would he? In fact, because in-keg carbonation takes far less time than in-bottle carbonation, this method makes the winemaker's life easier - more wine, in less time. Dom might have been jealous.
10. Sparkling Rosé
Champagne's trendier, pinker cousin deserves a place in the taproom, too, right? We're sure you can think of a few rosé-crazy friends who would wholeheartedly agree.
11. Hard Cider
Dry or sweet. Apple or pear. Summery or Autumn-y. The options are endless, especially when it's pouring from your keezer or kegerator. Why not throw a few additives into the keg? Go wild.