Czech brewer Plzensky Prazdroj, known for its range of Czech lager brands including Pilsner Urquell, Gambrinus, Radegast and Velkopopovicky Kozel, has published the results of an extensive survey and research program into the art and methodology of dispensing draft beer. The conclusion: the process has an unquestionable influence on the resulting taste and quality of the product. The optimum results came from dispensing beer with a mixture of carbon dioxide and nitrogen in a one-to-one ratio, a mix that is dubbed “technical gases.” Such a mixture helps prevent beer oxidation and has no impact on its taste. The least desirable results came from the use of pumps driven by air compressors, a drawing technology still common in some parts of the world, but one that doesn’t give the pub keeper complete control over what comes into contact with the beer along with the air. The results, according to Josef Krysl, Plzensky Prazdroj’s technical service manager, will lead the Czech Republic’s leading brewer to recommend that pubs drawing beer from kegs use technical gases, and move away from compressed-air technology. In line with this effort are the other technical duties that the brewery’s technical service sees as important: regular checks of stored beer, cleaning glasses with special detergents, and sanitation of the tapping equipment.