Internet of pints: This gizmo cuts beer waste and helps bartenders make better pours | Built In Chicago
But much of it does, progressively skunking at the bottoms of kegs that busy bar, restaurant and stadium concession managers swap out for brand new ones. The methods managers use to determine how much beer is left in a light keg are rather archaic and involve little to no tech — mostly muscle.
“We collect information at the spout level,” said Elliott Osborne, co-founder and vice president. “In most bar environments, they’re getting about 65 to 75 percent yield out of their kegs. With our system, we are able to bring that number up to about 95 to 98 percent.”