How to investigate a foaming complaint with keg drinks
Review keg, route and dispense records against product and equipment instructions.
31 July 2023·Updated 23 September 2026
Short answer
Foam in the glass alone does not prove that a keg warmed up or the product has spoiled. Record keg or lot ID, delivery and storage times, product-temperature readings, and dispense-pressure settings. Compare them with supplier and dispensing-equipment instructions. Map complaints by stop, vehicle or service point, then run a controlled check under the same conditions.
Excess foam is a symptom to investigate in distribution or dispense; it is not, by itself, proof of temperature exposure or spoilage. Review supplier instructions alongside those for the dispense system.
Link the complaint to a specific keg
Record keg or lot ID, loading and delivery times, waiting location, product temperature with measurement point, and dispense equipment settings. Gather the same data across stops to distinguish distribution from venue-side steps.
Analyse repeat complaints by route, vehicle and post-delivery placement. Confirm storage or serving ranges from the label and supplier; do not apply a generic temperature or time.
