Mixed Gas for Beer Dispense

Using gas pressure for beer dispense is not a new idea. In fact it has been common practice since the introduction of kegged beer in the late 1950's and has several advantages; it avoids the use of expensive pumps, it stops the beer going flat and, as the keg empties, prevents contact with air and therefore maintains quality over the life of the broached keg. However, using only carbon dioxide has one major disadvantage. If the beer has to be pushed a long way or lifted from a deep cellar then the gas pressure needed to produce the required flow at the dispense tap is often much greater than that required just to maintain carbonation (equilibrium pressure). The result being over carbonation of the beer and inevitable wastage as the beer 'fobs' as it dispensed in the bar.

For more information on Mixed Gas for Beer Dispense talk to WITT Gas Techniques Ltd