Hello from the Golden State. Posting here as we have a brewery in San Francisco and are opening another in next few months. One of the new partners works for a US homebrew supplier and was telling me about a product he heard about for draft beer cooling- the glycol plate chiller. Does anyone here have some info or opinions on how those systems work? In the US we typically just run glycol in the draft beer trunk line (python?) so the beer is always cold, even when its just sitting in the lines. The idea of pushing warm beer and chilling it at the bar is strange to me, but if it works it could help us solve some logical issues simply. My main concern is carbonation coming out of solution and not getting fully re absorbed in the plate chiller before it hits the tap. Also im a bit dubious that the beer could get from room temp to serving temp that quickly, especially while serving in a busy taproom. ANyone here have experience with these systems in a commercial setting? Pros and cons of the design? Thanks.