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Title Page
Preface
Acknowledgements
Introduction
Section I: Draught Equipment and System Configurations
Chapter 1: Essential Draught System Components
Chapter 2: Temporary Draught Dispense
Chapter 3: Equipment and Configurations for Direct Draw Draught Systems
Chapter 4: Equipment and Configurations for Long-Draw Draught Systems
Section II: Draught Operations
Chapter 5: A Matter of Balance
Chapter 6: Preparation to Pour
Chapter 7: Serving Draught Beer
Chapter 8: System Maintenance and Cleaning
Appendix A: ISBT Guidelines for Beverage Grade Carbon Dioxide
Appendix B: CO2 Gauge Pressure Reference Chart
Appendix C: Figuring gauge pressure or blend percentage of CO2 / N blend
Appendix D: Notes on Serving Cask Ale
Draught Beer Glossary
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