Your best bartender never slows down
Built for stadiums, arenas and large-scale events.
In numbers
See it pour
The same pour in minute one and in minute ninety, through halftime, through the headline act, through the queue that used to cost you the sale.
The system
BeerChamp replaces manual pouring with a high-speed, precision-controlled process. Calibrated flow and pressure mean consistent volume, minimal foam loss and zero overpour, at a pace no bar staff can hold for two days straight.
Learn moreDepending on cup size, 120–150 reusable cups are stored and positioned automatically. Staff refill the magazine; the machine does the handling.
Parallel dispensing fills two cups at once with calibrated flow, pressure and foam control matched to the glass and the brand.
Filled cups move onto the assembly line and wait there, up to eight at a time, so service is grab-and-go instead of pour-and-wait.
Output, keg level and machine status are tracked in real time and sent to the management platform, and to the staff at the counter.
Where it works
Halftime, gate opening, the encore. The demand is concentrated into minutes, and that is exactly where traditional service breaks down.
One complete solution
BeerChamp is not only the machine. It is the machine, the operations system that runs it, and the centralized control system with its web application, where the whole operation is monitored and managed in real time. One product, delivered as one.
Learn moreAccessories
Cooling that holds through a full event, a trolley that moves with the bar, and a cover for whatever the weather does.
Refrigerated storage that feeds the machine and holds the beer at serving temperature.
Stable temperature and optimal beer quality during high-volume dispensing.
Publications
Our notes on waiting times, wastage and the revenue that leaks out of venue bars.
Automation · 13 April 2026
Automation is becoming the backbone of modern hospitality operations, not to replace staff, but to let a fixed team cover a peak it could never cover by hand.
Economics · 13 April 2026
Profit on tap: why beer margin is won or lost in the pour, and what changes once every serving is measured instead of estimated.
Queues · 13 April 2026
No lines, more revenue: why every venue should treat the queue as a revenue control, not as a fact of life.
Tell us the venue, the peak you need to cover and the timeline. We will come back with a configuration and a demo date.
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