Kombucha and cold brew on tap have become standard fixtures in Bay Area break rooms over the past few years. Where a draft system in the office once meant only beer, plenty of SF teams now want the same tap-pull convenience for their morning coffee or afternoon kombucha. Here's what it actually involves — and how to get it set up.
How Kombucha on Tap Works
Draft kombucha runs on the same basic technology as draft beer: a keg, a gas line, CO2 pressure, and a faucet. The main difference is materials. Kombucha is acidic enough to corrode standard plated brass faucets quickly, so the system requires 304-grade stainless steel faucets and barrier tubing rather than ordinary vinyl lines.
Kegs of kombucha are best stored and served cold — around 38°F. If the temperature climbs above 42°F, you'll get foamy pours and uneven carbonation. For a small office setup, a compact kegerator works fine. For a larger team with multiple beverage lines, a dedicated dispensing unit makes more sense. Browse our kombucha selection and our keg equipment and services to see what's available.
How Cold Brew and Nitro Cold Brew on Tap Work
Cold brew on tap works much the same way as draft kombucha — coffee brewed with cold water, kegged, and dispensed with CO2 pressure. Nitro cold brew goes one step further: it's infused with nitrogen gas rather than CO2, which creates a cascading pour and a naturally creamy texture, similar to how a stout beer like Guinness pours. The nitrogen rounds out the bitterness without adding anything extra to the coffee.
The equipment for nitro cold brew is slightly different: you need a nitrogen gas tank (separate from a CO2 tank), a nitrogen regulator, and a stout-style faucet. If your office already has a beer draft system, you'll need a dedicated nitrogen line for the cold brew side — the two gases require separate components and aren't interchangeable.
See what we carry in our cold brew collection.
Keg or Cases: Which Makes More Sense for Your Team?
A keg makes economic sense when your team is going through enough volume to justify the equipment. A sixtel (roughly 5 gallons) yields around 40 eight-ounce servings — enough for a team of 20 to each have one glass a day for two days. A half-barrel (15.5 gallons) yields around 165 eight-ounce servings, better suited to larger teams or high-volume use.
For smaller offices, or teams that want to rotate flavors easily, cases of canned cold brew or bottled kombucha are often the more practical choice. No equipment required, and it's easy to mix and match what you stock week to week.
Browse our full keg inventory — we carry a rotating selection that includes kombucha and cold brew options alongside local Bay Area beers from breweries like Fort Point, Almanac, and Drake's.
Delivery to SF, East Bay, and South Bay Offices
Mike's Liquors delivers to San Francisco offices with same-day service for orders placed by 9 AM — current fees and minimums are on our delivery page. We deliver to the East Bay on Tuesdays and the South Bay on Wednesdays. If you'd rather pick up, our Mission Street store in the Excelsior is open for in-store pickup — no minimum required.
If your team goes through cold brew or kombucha on a consistent schedule, reach out and we can work out a recurring order that fits your break room rhythm.
FAQ
Does kombucha on tap require special equipment?
Yes — kombucha's acidity corrodes standard plated brass faucets and degrades ordinary vinyl tubing. You'll need 304-grade stainless steel faucets and barrier tubing. The rest of the setup is similar to beer: CO2 tank, regulator, and lines. Store and serve cold, at or below 38°F.
What's the difference between cold brew on tap and nitro cold brew on tap?
Regular cold brew on tap uses CO2 pressure, the same as beer. Nitro cold brew uses nitrogen gas, which creates a creamy, cascading texture in the glass and a naturally smoother taste. The two systems use different gas tanks, regulators, and faucets — they can't share components.
Does Mike's Liquors deliver cold brew and kombucha outside San Francisco?
Yes. We deliver to the East Bay on Tuesdays and the South Bay on Wednesdays — current fees and minimums are on our delivery page. Same-day delivery in San Francisco is available for orders placed by 9 AM. In-store pickup on Mission Street is always available.