When the first Yard House restaurant opened in 1996, we knew our unique concept could catch fire and revolutionize the restaurant industry. We wanted to create the largest draft beer system on the planet. So we did. And faster than you can say “beer me, brah,” we became one of Southern California’s most popular spots to come together. It wasn’t easy though, let’s make that clear. With that much beer and the enormous selection, our draft beer system had to be a monster of a complex network with its heart in a two-story keg room. There’s miles of beer lines. Miles, plural. There were actually miles of beer lines that stretched from the keg room to the center island bar. Then there’s the assembly of individual pumps circulating 2,000 gallons of coolant every hour to keep beer consistently fresh and perfectly chilled. So you see, when we say “beer is in our roots,” you know those roots run deep and they run real, real cold.