Better quality of foam
The intensive CO₂ mixing during carbonation causes the formation, during tapping, of a more consistent, more compact head of foam than with normal keg beer. A good head of foam is of benefit to all (brewery, landlord, consumer), as it is the mark of a good-quality beer.

Always the same concentration of CO₂
With Bag-In-Box the beer from the tap always has the same CO₂ concentration, as it does not previously undergo carbonation or CO₂ bonding.

Longer tapping time
There is a problem of carbonation with normal keg beer. The longer the keg is tapped, the more the beer is aerated with CO₂. After a few days this leads to problems with bar dispense. Whilst aeration can be prevented by the use of mixed gas (Biogon), the beer then becomes flat as CO₂ leaks away. Bag-In-Box beer is only aerated with carbon dioxide on its way to the tap, so it does not matter how long it stays in the bag. For the landlord this means longer tap time and consistent quality.

Better biology
As a barrel is pressure emptied with CO₂, there is always some transfer, from the CO₂ line into the barrel, of bacteria and germs that spoil the beer. This represents an additional problem to carbonation. This problem does not exist with Bag-In-Box beer. So, another quality benefit..