In the context of serving draught beer from kegs, the term “draught keg dispense equipment” refers to the numerous components and systems that are utilised. In pubs, bars, and restaurants, draught systems that are properly equipped enable for the serving of fresh, high-quality draught beer while also ensuring that the carbonation, temperature, and pressure are maintained at the appropriate levels.
When it comes to draught systems, the keg itself serves as the foundation. Kegs used for draught beer are normally made of stainless steel and can span anywhere from 5 to 15.5 gallons in capacity. In the keg, the pressure exerted by carbon dioxide gas (CO2) is responsible for maintaining the beer’s carbonation. Notable keg sizes in the United States include the 1⁄2 barrel, which holds 15.5 gallons, and the 1⁄4 barrel, sometimes known as the pony keg, which holds 7.75 gallons. Each keg can be served either vertically or horizontally. In a cooler, horizontal kegs offer for a greater capacity to hold beers.
In order to tap and serve beer from a keg, a coupler is added to the top of the keg. The couplers are made up of two valves that are able to penetrate the keg. These valves are an air line and a beverage line. For the purpose of releasing beer, the air line injects pressurised carbon dioxide into the keg. The beer is dispensed from the beverage line by means of a tap handle located at the bar. It is necessary to have couplers that are tailored to the exact type and size of kegs. For smaller kegs, ball lock couplers are typically used, whereas pin lock couplers are designed to accept full size barrels of 1⁄2 and 1⁄4 in diameter.
In draught systems, having adequate cooling is absolutely necessary. For the purpose of preventing foaming, maintaining carbonation, and providing a chilly pint, kegs should be stored at a cold temperature. Keg coolers contain kegs that are between 36 and 42 degrees Fahrenheit. The most popular types of cooling systems are air-cooled and glycol-cooled. In order to provide effective cooling, glycol makes use of a mixture of water and antifreeze that is pumped via coils. Condensation and spills are collected by a drip pan that is located inside the keg storage space. For the purpose of maintaining pressure, CO2 tanks are also placed nearby.
The correct gas pressure is necessary for the proper dispensing of draught beer, in addition to the cooling and tapping processes. Insufficient pressure might result in beer that is frothy and lacks body, while excessive pressure can induce over-carbonation. For stouts and nitro beers, a beer gas blender is used to combine carbon dioxide with nitrogen. Keg pressure levels are controlled and adjusted manually by regulators. The appropriate serving pressure is determined by a number of parameters, including the type of beer, the length of the draw lines, and the temperature of the surrounding environment.
Additionally, the temperature at which beer is served is affected by the dispense lines that transport beer from the kegs to the taps. Each of these lines ought to be kept as brief as is humanly practicable. Long draw lines and lines that are not properly chilled cause beer to be heated to temperatures that are not optimum for serving. Materials that are commonly used for beverage tubing include stainless steel and vinyl, both of which are resistant to wear, temperature variations, and the appearance of bacteria.
A tap and a shank are fitted at the point of dispense in order to facilitate the pouring and presentation of beer. Both a valve control lever and a nozzle are included in taps. A few examples of common varieties of draught taps are the normal rear-sealing tap, the NxT dispense tap, and the Euro or forward-sealing tap models. For the purpose of connecting the tap, a shank is attached to the bar. The shank is constructed out of nut-and-tail assemblies, which make it simple to remove the tap for cleaning purposes.
Last but not least, drip trays are used to collect liquids that fall below the tap. For the sake of maintaining hygiene, drip trays ought to be emptied on a regular basis. The extra beer that is collected in drip trays is sent to a garbage container by drain lines. In order to prevent the drip tray from overflowing, an automated drain pan sensor notifies the crew when it is necessary to empty the drip tray. Slippery dangers, as well as the formation of bacteria and mould, should be avoided by properly draining drip trays and maintaining sanitation.
Draught keg dispense equipment includes, in a nutshell, the following:
Kegs in which beer is held and stored
Receptacles for tapping kegs
Kegs can be chilled in refrigerators and coolers.
Gases of carbon dioxide and nitrogen for pressurisation
Mechanisms for regulating the pressure of the gas
For the transportation of beer, beverage lines
For dispensing, taps and shanks are used.
Trays for drips to absorb spills and overflowing liquids
When these components are properly integrated, it is possible for pubs and restaurants to increase their draught sales and boost their revenues. The beer is presented in the manner that the brewer intended using an excellent draught system, which is accomplished by supplying the beer at the appropriate temperature, carbonation, and pressure. By performing routine cleaning and maintenance, high-quality draught equipment can give improved draught beer service for a significant number of years on end. The fact that draught accounts for more than sixty percent of beer sales in many pubs highlights the significance of this piece of equipment for the bottom line of any bar.