The beer here at Lucky’s tastes better. It is cleaner and colder because of the obsession for quality, and I don’t mean like when you choose the more expensive bag of pork rinds at the market. There are engineering people who spent a lot of time developing a system that would create the best tasting brew. There are several steps involved, beginning with a beer cave that Lucky’s constructed when they remodeled the joint. The homage to the barley is kept at a constant 38 degrees, and that doesn’t mess with the brewery’s recipe or the optimal drinkability formula from the brewmasters. The next step involves the gas pressure, and that is achieved using individual gas pressure sources and the best blend of carbon. That’s lots of science words that mean each keg can have different pressure to adjust to the uniqueness of the brand of beer. The other steps that follow maintain the constant temperature in the hoses with the final part being the delivery to the tap tower that is large and proud at the front of the bar area. This pricey and deliberate set-up equals the best tasting, coldest, cleanest beer you can find. Once you try it, you’ll understand the keg to glass infatuation and it will become your new passion, too.