EP0961754A1 - Verfahren und vorrichtung zum schäumen des bieres im zapfhahn - Google Patents
Verfahren und vorrichtung zum schäumen des bieres im zapfhahnInfo
- Publication number
- EP0961754A1 EP0961754A1 EP98903939A EP98903939A EP0961754A1 EP 0961754 A1 EP0961754 A1 EP 0961754A1 EP 98903939 A EP98903939 A EP 98903939A EP 98903939 A EP98903939 A EP 98903939A EP 0961754 A1 EP0961754 A1 EP 0961754A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- beer
- glass
- foam
- range
- diameter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
- B67D1/00—Apparatus or devices for dispensing beverages on draught
- B67D1/08—Details
- B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
- B67D1/14—Reducing valves or control taps
- B67D1/1405—Control taps
- B67D1/1411—Means for controlling the build-up of foam in the container to be filled
- B67D1/1416—Means for controlling the build-up of foam in the container to be filled comprising foam inducing means
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
- B67D1/00—Apparatus or devices for dispensing beverages on draught
- B67D1/08—Details
- B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
- B67D1/14—Reducing valves or control taps
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
- B67D1/00—Apparatus or devices for dispensing beverages on draught
- B67D1/08—Details
- B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
- B67D1/14—Reducing valves or control taps
- B67D1/1405—Control taps
- B67D1/1411—Means for controlling the build-up of foam in the container to be filled
Definitions
- the invention relates to methods for tapping a beer, the beer being allowed to flow through a perforated diaphragm on the way from the keg to the outlet spout and then against a baffle plate, so that carbonic acid gas bubbles are formed with controlled release of the carbonic acid, and a device to carry out the procedure.
- a method of this kind is known from GB-A-1 280 240. This known method is about keeping gas formation under control when dispensing beverages, but ensuring a permanent foam cover in the beer glass.
- the object of the invention is to create a completely new dispensing method in which a beer glass is initially completely or at least almost completely filled with foam and this foam-filled beer glass is handed over to the beer drinker.
- the foam should settle within the next few minutes, for example four to five minutes, with the beer glass sufficient despite the "foam filling", i.e. is filled with beer at least up to the calibration mark.
- This object is achieved in a method of the type described above in that the beer is then allowed to flow through at least one further perforated plate and then against another baffle plate in the already foamed state, the beer being strongly foamed from the spout into a beer glass flows in which it collects exclusively or almost exclusively in foam form and clarifies in more than a minute with the formation of liquid in the amount corresponding to the beer glass.
- the invention is based on the idea that the foam introduced into the beer glass must be very dense.
- the gas content of the foam should, as extensive tests have shown, not exceed 20%. It is also important that the foam has a bubble size of less than 2 ⁇ m. This size results from the consideration that one is at the bottom of the The bubble in the beer glass must have risen to the upper edge of the glass after a few minutes, preferably after about 5 minutes.
- the beer drinker wants to see a long standing foam. This has been done with porous materials such as tried a ceramic membrane or a glass flute; however, it was not possible to create bubbles so small that a stable beer foam is formed. Even with a pore size of less than 1 ⁇ m, the bubbles produced were too large by at least a factor of 10.
- a longer standing foam is realized when tapping a Guinness beer by flowing the beer against a baffle plate after flowing through a perforated screen.
- the foam produced in this way is fairly stable in the beer glass, it does not form much liquid when it is set, which is advantageous for conventional tapping, since overfilling a beer glass, i.e. filling the beer glass up to the calibration mark with liquid beer, is avoided.
- An advantageous method according to the invention is characterized in that the beer is allowed to flow through at least one pinhole with only one hole and then - after flowing around the associated baffle plate - through at least one further pinhole with likewise at least one hole, preferably with a plurality of holes .
- the beer clarifies in the beer glass filled with foam whereby gas bubbles rise from the bottom or from the liquid / foam boundary and are braked at least once on the way up to the edge of the beer glass, whereby also expediently Foam-clearing beer is pushed towards the glass wall over at least a partial height range of the beer glass as it runs off over the glass wall.
- the beer is advantageously tapped with a carbon dioxide content of 3.5 to 4.5 g / 1, preferably 4 g 1, measured before tapping, the beer being conveniently tapped with a degree of fermentation of 78 to 80%, preferably 79% . It is advantageous here if the beer has a temperature in a range from 6 to 10 °, preferably a temperature of 8 ° C.
- a device for carrying out the method with a beer line leading from the beer keg to the mouth of an outlet spout and a tap, preferably a plug tap, is characterized in that in the beer line at least two perforated orifices, each with at least one hole that is extremely small compared to the diameter of the beer line, and each Pinhole at a distance, preferably a short distance, a baffle plate are provided downstream.
- the first pinhole has a single hole and the second pinhole has a plurality of holes, preferably at least five, the holes of the second pinhole advantageously having smaller diameters than the hole of the first pinhole.
- a structurally simple solution for the device is characterized in that the baffle plate has recesses which, seen in the flow direction, are provided on the side of the holes and allow the baffle plate to flow around, a spacer advantageously being provided between the perforated plate and the baffle plate.
- the holes of the second aperture plate advantageously having a diameter between 0.3 and 0.7 mm , preferably 0.5 mm.
- a further preferred embodiment is characterized in that the outlet spout is followed by a beer glass which, viewed from its upper edge, has at least two extensions to the bottom of the beer glass, which are connected to one another by a constriction, the upper extension advantageously having a larger one has maximum diameter D3 as the lower extension.
- Another preferred embodiment is characterized in that the upper edge region of the beer glass widens conically upwards and merges into the upper extension with a further constriction. How it is designed is of particular importance for the beer glass; the ratio of the maximum diameter D1 of the lower extension to the minimum diameter D2 of the constriction is preferably in the range from 1: 0.3 to 1: 0.9, preferably approximately 1: 0.65, and the ratio of the maximum diameter D3 is furthermore the upper extension to the minimum diameter D2 of the constriction in the range from 1: 0.2 to 1: 0.8, preferably around 1: 0.5.
- the ratio of the minimum diameter D5 of the further constriction to the maximum diameter D3 of the upper expansion is in the range from 1: 1 to 1: 1.6, preferably approximately 1: 1.3.
- the ratio of the maximum diameter D4 of the edge of the beer glass to the minimum diameter D2 of the constriction is advantageously in the range from 1: 0.2 to 1: 0.8, preferably around 1: 0.5.
- the ratio of the diameter D4 of the edge of the beer glass to the maximum diameter D3 of the first expansion is advantageously in the range from 1: 0.8 to 1: 1.3, preferably about 1: 1.1.
- the vertical dimensions of a beer glass are also essential for realizing the method according to the invention, the ratio of the height Hl of Dl to the height H2 of D2, measured from the bottom of the beer glass, in the range from 1: 2.4 to 1: 3.0 being expedient , preferably about 1: 2.7.
- the ratio of the height H2 of D2 to the height H3 of D3, measured from the bottom of the beer glass is preferably in the range from 1: 1.6 to 1: 2.2, preferably about 1: 1.9
- the ratio of the Height H3 from D3 to height H4 of the edge of the beer glass, measured from the bottom of the beer glass is in the range from 1: 1.7 to 1: 1.1, preferably around 1: 1.4.
- a beer tapped by the process according to the invention is characterized in that the beer is in foam form immediately after tapping and a substantial proportion of the bubbles forming the foam have a maximum diameter of 2.5 ⁇ m, preferably 2 ⁇ m, with the beer advantageously immediately after the spigot is in foam form and the gas content of the foam is at most 25%, preferably at most 20%.
- FIGS. 1 to 3 each illustrating an exploded view of a beer line with a built-in tap according to one embodiment.
- 4 and 5 show Beer glasses that are preferably applicable for realizing the method according to the invention.
- a threaded connector 1 is connected to a line leading from a beer keg to the tap and is connected via a union nut 2 to a tap 3, which is preferably designed as a plug valve.
- a tap 3 Connected to the tap 3 is an outlet spout 4, from the mouth 5 of which the beer flows into a beer glass 6, which is preferably designed according to FIG. 4 or 5.
- the union nut 2 is designed for this purpose so long that this device has 3 space within the union nut 2 between the threaded connector 1 and the tap.
- the device 7 for gas bubble formation has at least one first pinhole 8 with a central hole 9, which is arranged at a short distance from a cross-shaped first baffle plate 10. The distance between the aperture 8 and the baffle plate 10 is ensured by an annular spacer 11. Downstream of the first baffle plate 10 is a further perforated diaphragm 12 which, according to the preferred exemplary embodiment, is provided with five holes 13 arranged in a cube-eye arrangement.
- a baffle plate 14 is also arranged downstream of this further aperture plate 12, etc. again at a short distance, which is ensured by an annular spacer 11. Between the first baffle plate and the second perforated panel there is also an annular spacer 11 as a spacer before the eye.
- the beer flows from the keg to the outlet spout 4 initially to the first perforated plate 8 and, after flowing through its hole 9, impinges against the first baffle plate 10.
- Foam formation is significantly increased by the further perforated diaphragm 12 with a downstream baffle plate 14, • where extremely small gas bubbles are formed on the second baffle plate.
- the gas bubble diameters are less than 2 ⁇ m.
- the gas bubbles are formed with controlled release of the carbonic acid.
- the beer from the outlet spout 4 enters the beer glass 6 (or 6 ') as a stable foam, which is preferably designed as shown in FIGS. 3 and 4.
- the beer glass 6 or 6 ' is filled with the foam up to the upper edge 15.
- the foam is clarified for more than four minutes, preferably about five minutes.
- the beer glass 6 according to FIG. 4 has at least two extensions 17, 18, viewed from the upper edge 15, which has a diameter D4, towards the bottom 16 of the beer glass 6, the upper extension 18 having the maximum diameter D3 in height H3 and the lower extension 17 has the maximum diameter Dl in height Hl.
- the heights are measured from the bottom 16 of the beer glass 6.
- the extensions 17 and 18 are connected to one another by a constriction 19, the minimum diameter of which is designated D2. This is at the height H2, also measured from the bottom 16 of the beer glass 6.
- the upper extension 18, which is partially spherical has a larger maximum diameter D3 than the lower extension 17, which is at least partially spherical.
- the device 7 for gas bubble formation with controlled release of the carbonic acid is not, as shown in FIG. 1, in the flow direction 20 of the beer in front of the tap 3, but according to FIG. 2 between tap 3 and the spout 4 and according to Fig. 3 installed within the tap 3 itself. It would also be conceivable to install the first perforated orifice 8 together with the baffle plate 10 in front of the tap 3 - in the direction of flow 20 of the beer - and to install the second orifice plate 12 together with the baffle plate 14 behind the tap 3, i.e. between the tap 3 and the outlet spout 4.
- the hole 9 in the first aperture 8 preferably has a diameter of 1 mm and the holes 13 in the second aperture 12 have a diameter of 0.5 mm.
- baffles preferably also being arranged downstream of baffle plates.
- the optimal diameter of holes 9 and 13 also depends, among other things, on parameters of the beer. For example, the carbonation and the temperature of the beer, the degree of fermentation and the delivery pressure are important. For a sufficient filling of the beer glass and a sufficiently long clarification time, the carbon dioxide content is preferably above 4 g / 1, in particular 4.5 g / 1.
- a prefabricated mixed gas with a proportion of approximately 70% nitrogen and 30% carbonic acid has proven to be advantageous as the conveying gas.
- the degree of fermentation is suitably 79% ⁇ 1%, the temperature at 8 ° C.
- the delivery pressure should be set so that there is saturation pressure at the inlet of the tap.
- the beer glass 6 'shown in FIG. 5 is designed similarly to that designed in FIG. 4 up to the upper extension 18. Above the upper extension 18, the beer glass 6 'is conically widening towards the edge 15, a constriction 23 with the minimum diameter D5 being present between the conical extension 22 and the upper extension 18. This constriction 23 is located at height H5 above the bottom 16 of the beer glass 6 '.
Landscapes
- Devices For Dispensing Beverages (AREA)
- Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
- Auxiliary Devices For And Details Of Packaging Control (AREA)
Description
Claims
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT290977 | 1997-02-21 | ||
AT0029097A AT406152B (de) | 1997-02-21 | 1997-02-21 | Verfahren zum zapfen eines bieres und vorrichtung zur durchführung |
PCT/AT1998/000035 WO1998037011A1 (de) | 1997-02-21 | 1998-02-19 | Verfahren und vorrichtung zum schäumen des bieres im zapfhahn |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0961754A1 true EP0961754A1 (de) | 1999-12-08 |
EP0961754B1 EP0961754B1 (de) | 2001-08-08 |
Family
ID=3486623
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP98903939A Expired - Lifetime EP0961754B1 (de) | 1997-02-21 | 1998-02-19 | Verfahren und vorrichtung zum schäumen des bieres im zapfhahn |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP0961754B1 (de) |
JP (1) | JP2001511748A (de) |
KR (1) | KR20000075563A (de) |
AT (2) | AT406152B (de) |
AU (1) | AU6199998A (de) |
DE (2) | DE59801168D1 (de) |
WO (1) | WO1998037011A1 (de) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7244458B1 (en) | 1998-05-15 | 2007-07-17 | Coors European Properties Gmbh | Method of cooling a draught alcoholic beverage in a vessel |
US6974598B2 (en) | 1999-05-14 | 2005-12-13 | Coors Worldwide Inc. | Method of cooling a beverage |
US7478583B2 (en) | 1999-05-14 | 2009-01-20 | Coors Emea Properties, Inc. | Beverage |
US7241464B2 (en) | 2001-01-12 | 2007-07-10 | Coors Emea Properties, Inc. | Draught alcoholic beverage |
DE102017001151B4 (de) * | 2017-02-08 | 2022-07-28 | Carbotek Systems GmbH | Schankanlage, Zapfhahn dafür, sowie Verfahren zur Herstellung nitrogenisierten Kaffees oder Biers |
CN112225562B (zh) * | 2020-09-22 | 2022-04-05 | 陕西固勤材料技术有限公司 | 一种反应烧结碳化硅陶瓷薄壁管、制备方法及其应用 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2165605A (en) * | 1936-09-14 | 1939-07-11 | Novadel Agene Corp | Beer drawing apparatus |
US2510395A (en) * | 1947-11-13 | 1950-06-06 | Wrightway Engineering Co | Water and air mixing device |
GB1280240A (en) * | 1970-05-04 | 1972-07-05 | Guinness Son & Co Ltd A | Device for use in dispensing beverages containing gas in solution |
US4742942A (en) * | 1985-05-17 | 1988-05-10 | Anheuser-Busch Companies, Inc. | Foam producing malt beverage faucet |
GB2289425B (en) * | 1994-05-18 | 1998-09-02 | Bass Plc | Improvements in and relating to beer and other beverages and a method of dispensing beer and other beverages, particularly lager |
-
1997
- 1997-02-21 AT AT0029097A patent/AT406152B/de not_active IP Right Cessation
-
1998
- 1998-02-19 DE DE59801168T patent/DE59801168D1/de not_active Expired - Fee Related
- 1998-02-19 AT AT98903939T patent/ATE203975T1/de not_active IP Right Cessation
- 1998-02-19 JP JP53607198A patent/JP2001511748A/ja active Pending
- 1998-02-19 EP EP98903939A patent/EP0961754B1/de not_active Expired - Lifetime
- 1998-02-19 DE DE19880154T patent/DE19880154D2/de not_active Ceased
- 1998-02-19 AU AU61999/98A patent/AU6199998A/en not_active Abandoned
- 1998-02-19 WO PCT/AT1998/000035 patent/WO1998037011A1/de active IP Right Grant
- 1998-02-19 KR KR1019997007623A patent/KR20000075563A/ko active IP Right Grant
Non-Patent Citations (1)
Title |
---|
See references of WO9837011A1 * |
Also Published As
Publication number | Publication date |
---|---|
EP0961754B1 (de) | 2001-08-08 |
JP2001511748A (ja) | 2001-08-14 |
AU6199998A (en) | 1998-09-09 |
DE59801168D1 (de) | 2001-09-13 |
AT406152B (de) | 2000-03-27 |
ATE203975T1 (de) | 2001-08-15 |
DE19880154D2 (de) | 2000-10-26 |
KR20000075563A (ko) | 2000-12-15 |
WO1998037011A1 (de) | 1998-08-27 |
ATA29097A (de) | 1999-07-15 |
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