growler fills

If you’ve ever taken your growlers to a brewery or a bar to have them filled, you may have witnessed some of the greater atrocities in beer philosophy: too much foam, not enough, or simply too much wasted beer in an effort to avoid too much foam! If you keg your own beer (or work in a bar) and want to know the secrets to a perfect growler fill, follow these five steps — no beer barbarity required.


  1. Chill your growler. Note that we said chilled, not frozen. The ice crystals created from popping your growler in the freezer is apt to produce more foam, so a few minutes in the fridge is all you need.
  2. Connect a foot of tubing to the faucet. Half-inch siphon tubing will be enough — just make sure it fits snugly. There are even plugs that are specifically designed to connect a length of tubing to the faucet if you fill your growler often, but plain, regular tubing will be enough to do the trick.
  3. Drop the serving pressure. Although serving pressure tends to exist within the 10 to 15 PSI range, growler fills require a more gentle touch. Instead, drop your regulator down to between two and four PSI: just enough to get the beer through the faucet.
  4. Fill ‘er up. Thread the free end of the tube into your growler just and let that baby go. Don’t walk away, though; stand and monitor the pour to ensure you don’t waste a single drop.
  5. Enjoy! Though many modern growlers keep their carbonation contained, until you’ve tried it a few times, assume that it’s going to be flat within a few hours; enjoy the fruits of your labor immediately rather than waiting.


With so many different types of beer (and craft beer!) in existence, it is truly a shame to see so little effort and attention given to growler fills. Small and independent breweries now control 12% of the market, and they deserve better than to have their beer squandered thanks to improper growler fill techniques. Hopefully, this article has taught you the importance of perfect growler fills — as well as their payoffs.