There are some important factors to remember when you have a draft system at your house. Two of these factors are heat and light. You could also think cool and dark. Light, specifically direct sunlight, is your beer’s most dediblitating factor. If you have a cellar in your house to store your beer in, sunlight might not be that big of an issue, but always remember, a lot basements have small windows that can allow some sunlight to come in. So what is the best temperature for your beer? Often times that depends on your beer, but usually shoot for no more than 68 degrees at the most, and pretty much try to keep the temperature at that steady rate at all times. If you let the beer get any warmer you risk shortening the lifespan of the freshness of your beer, or ending up with an undrinkable beer. Now, does this mean that cooler is is always better? Only up to a certain point really. If beer is too cold it will get a chilled haziness and if served too cold will have less aroma and less flavor. If it’s possible, store beer at the recommended serving temperature – higher alcohol beers, such as Kalik or Guiness, will do okay at just below room temperature, usually around 55-60 degrees. Standard ales and pilsners should be a little cooler, usually around 50-55 degrees, and lighter beers do best chilled at about 45-50 degrees. Should you use a refrigerator to store beer or let it age? There are arguments to be made either way for freshness and taste. Beer often like wine, ages best in a relatively moist atmosphere, and refrigerators are designed to keep food cold and dry, so it can be argued either way. Many pros think that a typical refrigerator can dry cork or the rubber seal on caps of bottles and cause differences in taste or even shelflife. This will let more air get in the bottle and possibly oxidize the beer, shortening its life. For long-term storage, it might be better to stay away from the refrigerator, especially if you are storing corked beers.