GB2420553A

GB2420553A - Beverage dispense apparatus

Info

Publication number: GB2420553A
Application number: GB0426198A
Authority: GB
Inventors: Lee Robert Saywell
Original assignee: Coors European Properties GmbH
Current assignee: Coors European Properties GmbH
Priority date: 2004-11-30
Filing date: 2004-11-30
Publication date: 2006-05-31
Anticipated expiration: 2024-11-30
Also published as: GB2420553B; GB0426198D0

Abstract

Dispense apparatus for beverages such as beer comprises a tap 518 at a bar, and a reservoir of beverage 510 in a cellar. A pump 552 and pump controller 554 are also provided remote from the bar 516 so as not to be operated by bar staff while they are dispensing the beverage. A line extending from the pump 552 to the tap 518 is of substantially uniform cross-section, thus providing an unrestricted flow of beverage to the tap 518. The pump 552 is preferably a gas pump, and the source of gas is preferably the same as that used to keep beverage under pressure in a keg. A chiller 570, or cooling means, may be provided in the cellar to cool the beer.

Description

APPARATUS FOR TRANSPORTING A BEVERAGE

This invention relates to apparatus for transporting a beverage, and methods of transporting a beverage.

The invention has particular application to beer dispense apparatus, and will be discussed with reference to beer dispense apparatus. However, the invention can also be applied to dispense apparatus for any beverage.

Known systems for dispensing draught beer at a bar comprise having a keg of beer in a cellar, a dispense tap on the bar, and one or more pipes linking the keg to the tap for transporting the beer to be dispensed. A pump is located within the cellar, and is used to pressurize the beer in order that it can flow along the pipe or pipes to the dispense tap. Electric pumps are used to pressurize the beer and pump it to the dispense tap.

Such pumps are set to pressurize the beer to a predetermined manufacturerset pressure, for example 5Opsi or 60psi. The pressure of these pumps cannot be easily adjusted.

The predetermined pressure of the pump is selected at a deliberately high value in order that there is sufficient pressure in the beer when it reaches the dispense tap to dispense the beer at a high enough flow rate, even when used in situations where the dispense tap is a long distance from the keg. A consequence of this is that in the majority of situations the beer reaches the dispense tap at a pressure that is higher than the desired value for dispense, and the beer needs to have its pressure reduced before it can be dispensed. This is necessary because different pubs have different distances from a keg in the cellar to a dispense tap on the bar, and therefore different pressure drops in the beer line between the keg and the tap. Indeed, the same pub may have significantly different keg-dispense tap distances for different dispense taps within the pub, for example if it has more than one bar they could be far apart. It is not acceptable to have the beer arrive at a dispense tap too slowly.

In other known systems, electric pumps are being superseded by gas pumps due to economic reasons and the increased availability of gas compressors in cellars. Gas pumps are essentially powered by the same pressurised gas supply as provides an over-head space pressure in the keg. The pressure of gas supplied to the gas pump works the pump: the pump does not add gas to the beer. Gas pumps are much more controllable than electric pumps since a valve on the pump can be used to control the pressure of gas arriving at the gas pump. Gas pumps also have the advantages of convenience of installation, no requirement for an electrical supply, and the availability of many different gas sources. In addition, metal is often not used in their construction, removing the possibility of metal components tainting the beer. There is also no requirement for a flow control device, which is known to act as a yeast trap (i.e. yeast in beer can get trapped at flow control devices).

These gas pumps are configured in the same way as electric pumps have been: that is to set them all at the same high level, thereby delivering beer at too high a pressure to the dispense tap. The pressure of the beer is then reduced at the tap before it is dispensed.

The pressure in the beer is typically reduced by introducing a restriction in the pipe (restricted pipe) just before the dispense tap. The restriction may comprise a narrower bore pipe or a manually adjustable flow valve.

The "Bernoulli Effect" states that the pressure of a flowing fluid decreases when the flow velocity increases. In the present example, the flow velocity of the beer increases as it passes through the restriction and the pressure therefore decreases.

A dispense engineer sets the flow valve, which is positioned next to the dispense tap, or splices the narrower bore pipe into a main beer supply line and uses an appropriate cross-section of restricted pipe when the dispense tap is set up in order to achieve a suitable flow rate. For a typical lager beer this would be about 18 seconds to dispense a pint. The desired flow rate achieves a balance between splashing the beer everywhere, and filling as many glasses as possible in as short a time as possible.

A disadvantage of introducing the restriction into the pipe is that turbulence and eddy currents are introduced into the beer at the restricted region of the pipe. This turbulence causes nucleation of gas bubbles and causes the gas to fob or breakout of the beer. This leads to a large head of froth being produced as the beer is dispensed into a glass. This slows down the dispense process.

Current methods of trying to reduce the head created as a glass of beer is being dispensed include tilting the glass so that the beer is dispensed into a side of the glass, which requires a degree of skill and artistry by the barman.

An alternative prior art method of filling a glass with beer involves filling a glass with beer including a large head, waiting for the head to collapse, which can take 20 to 30 seconds, and then topping up the glass with beer in a second dispense operation. This method has the disadvantage that it increases the time taken to dispense a glass of beer and also that the second stage of topping up the glass typically involves overfilling the glass, and allowing some of the head to flow over the top, and down the side of the glass. This results in a delay in serving the customer, a wet glass, and wastes beer. Nevertheless, it is a way to give a customer a full pint of beer in a reasonable time scale, bearing in mind "too much" head is being produced.

A further disadvantage when a manually adjustable flow valve is provided is that the valve is typically within reach of the barman, who can adjust the valve as he sees fit. Sometimes, a barman may adjust the valve and cause a reduction in the quality of beer dispense, which reflects badly on the brewers that produce the beer and/or the brand of the pub. Brewers and owners of pub chains strive for consistency in the standard of beer in their pubs, and consistency of appearance of the pint of beer is one aim for such organisations.

There are also known beer dispense systems that do not use pumps. Such systems rely on a gas pressure headspace in the keg, but there are many more premises where pumps are used. Pump-less systems are suitable when the beer has to travel only a short distance from the keg to the dispense tap, for example in a rugby club where the keg is directly beneath the bar, and is not located in a cellar.

An object of the invention is to provide beverage dispense apparatus that ameliorates at least some of the problems discussed. In many embodiments an aim is to dispense a beverage at a faster than is currently standard volumetric flow rate whilst maintaining an acceptable quality of the beverage (faster than 18 seconds to dispense a pint of beer suitable for handling over to a customer).

According to a first aspect of its invention there is provided a beer dispense apparatus comprising: a beer dispense tap mounted on a bar; a keg of beer; a pump adapted to pump beer from the keg to the tap; a beer supply line extending from the pump to the tap, the beer supply line being coupled to a beer inlet coupling provided on the tap; a pump control; in which the pump control controls the pressure or flow rate of beer delivered by the pump to the tap and is disposed remote from the bar in a position such that a barman cannot operate the pump control manually whilst standing at the bar; and wherein the beer supply line from the pump to the beer inlet coupling comprises a restrictionless conduit of substantially uniform cross sectional area so that, in use, beer has unrestricted flow from the pump to the beer inlet coupling.

Having a connecting pipe of substantially constant diameter allows the beverage to be dispensed without introducing unnecessary turbulence and eddy currents into the beverage. This allows a beverage to be dispensed at a faster volumetric flow rate than apparatus having a restriction in the connecting pipe. It has been realised that despite the fact that in the art the beer is always pressurised to too high a pressure and then throttled back to a better pressure just before the dispense tap, that this is in fact not thought through fully. Introducing turbulence just before the tap is not a good idea, after all.

Typically the connecting pipe can have a diameter of 0.265 inches (0.673 cm), and having substantially constant diameter can mean that the diameter does not vary by more than 0.1 inches (0.25 cm), 0.08 inches (0.203 cm), 0.05 inches (0.127 cm), 0.04 inches (0.101 cm), 0.03 inches (0.076 cm), 0.02 inches (0.05 cm), 0.01 inches (0.025 cm), or the diameter of the connecting pipe does not change at all.

Preferably the connecting pipe has substantially constant cross-section (e.g. has the same shape in cross-section, for example constant diameter) between the pump and the dispense tap. More preferably, the connecting pipe has substantially constant diameter between the pump and a point of dispense of the beverage. By a substantially constant diameter, it is meant that the diameter of the pipe does not change to a degree that turbulence and eddy currents are introduced into the beverage to a significant extent.

The beverage container need not be a keg: it could be a barrel, or some other reservoir of beverage. The pump may be a gas-powered pump.

The gas maybe carbon dioxide, nitrogen, mixed gas (e.g. carbon dioxide and nitrogen), or any other inert gas that is suitable. The pump can be powered by the same gas source as provides an over-head space pressure in the keg. Using a gas-powered pump can utilise a gas source that is already present in the vicinity of the keg (e.g. a gas reservoir, generator and/or compressor).

Preferably, the pump is adjustable (that is, the pressure to which the beverage can be pressurised by the pump is adjustable). Adjusting the pump pressure allows the pressure to which the beverage is pressurised to be varied to suit individual situations.

The pump may be a gas pump, and there may be a plurality of beer dispense taps and a plurality of gas pumps. More than one of the gas pumps may be powered by gas from a common gas supply.

The keg may be in a cellar and the bar be in another room. The pump may be in the cellar.

A cooling pipe may be provided in thermal contact with the beer supply line and be adapted to cool beer in the beer supply line. A chiller, or cooling means, may be provided, for example in the cellar, to cool the beer. Beer cooling means may be provided in the dispense tap to cool the beer and/or near the dispense tap. A python may extend from the cellar to the region of the dispense tap, and a region of uncooled beer supply line may extend from the python to the tap.

Complementary threaded connectors may be provided to join the beer supply line to the beer inlet coupling.

The beverage may be alcoholic. The beverage may be beer, lager, ale, porter, stout or cider. Such alcoholic beverages typically have an alcohol by volume (abv) in the range of 2 to 10%, more typically 3 to 6%.

Often, the abv is between 4 and 5%. The beverage preferably has gas dissolved in it and is capable of supporting a head.

The apparatus may be arranged to be capable of delivering a pint of beverage in less than 18 seconds. A pint of beverage may be delivered in a time that is in the range 8 to 18 seconds, 9 to 15 seconds, or 10 to 12 seconds. More preferably, a pint of beverage may be delivered in about 11 seconds. The invention may be, in some embodiments, viewed as a way of speeding up the delivery of an acceptable pint of beer (or dissolved gascontaining beverage) by avoiding an excessive head.

Preferably a pint of beer may be dispensed with less than 5%, or 3%, by volume, of frothy head.

According to a second aspect the invention comprises a method of dispensing beer from a dispense tap unit in a bar comprising having a beer pump in a cellar pumping beer from the cellar to a dispense tap unit at the bar, and controlling the output of the pump in the cellar to pump beer at a desired flow rate or pressure to the dispense tap unit at the bar via a beer supply line from the pump to the dispense tap unit, without providing a throttle or choke point in the beer supply line prior to the tap unit.

The output of the pump may be set whilst the pump, beer line, and tap are operatively coupled together in situo in the bar by deterministically achieving the desired flow rate of beer out of the dispense tap unit by adjusting the pump output in a flow rate setting operation. The flow rate setting operation preferably comprises iterative trial and error setting of the pump and evaluating the flow rate of the dispense tap unit until an acceptable result is achieved. A control remote from the bar is preferably used to control the flow rate of beer at the dispense tap unit.

Motive force gas is preferably provided to a gas pump and is used, and controlled, to control the output of the pump. The same source of pressure gas may be used to pressurise a keg of beer and to power the gas pump.

According to another aspect the invention comprises beverage dispense apparatus comprising: a beverage dispense tap provided at a bar; a reservoir of beverage; a pump adapted to pump beverage from the reservoir to the tap; a beverage supply line extending from the pump to the tap, the beverage supply line being coupled to a beverage inlet coupling provided on the tap; a pump control; in which the pump control controls the pressure or flow rate of beverage delivered by the pump to the tap and is disposed remote from the bar in a position such that a barman cannot operate the pump control manually whilst standing at the bar; and wherein the beverage supply line from the pump to the beverage inlet coupling comprises a restrictionless conduit of substantially uniform cross sectional area so that, in use, beverage has unrestricted flow from the pump to the beverage inlet coupling.

According to another aspect the invention comprises a method of dispensing beverage from a dispense tap unit in a bar comprising having a beverage pump pumping beverage from a dispense tap unit at the bar, and controlling the output of the pump to pump beverage at a desired flow rate or pressure to the dispense tap unit without providing a throttle or choke point in the beverage supply line prior to the tap unit.

According to another aspect the invention comprises method of commissioning a beer dispense tap at a bar comprising providing a beer dispense tap unit at a bar, connecting a beer supply line from a remote supply reservoir of beer to the tap unit, providing a beer supply pump remote from the bar and adapted to pump beer from the supply reservoir to the dispense tap unit, using a beer supply line from the pump to the beer dispense unit that is of uniform internal diameter and that has no valves or restrictions in it, and setting the output of the pump in situo in an ad-hoc operation such that beer is delivered to the dispense tap unit at the desired pressure and flow rate without the need for a restriction or valve in the beer supply line between the pump and the dispense tap unit.

The invention will now be further described by way of example with reference to the accompanying drawings, of which:- Figure 1 shows schematically a prior art system for delivering beer from a keg in a cellar to a glass via a dispense tap on a bar; Figure 2 shows schematically another prior art system for delivering beer from a keg in a cellar to a glass via a dispense tap on a bar; Figure 3 shows schematically a further still prior art system for delivering beer from a keg in a cellar to a dispense tap on a bar; Figure 4 shows schematically apparatus according to another embodiment of the present invention for delivering beer from a keg in a cellar to a glass via a dispense tap on a bar; and Figure 5 shows schematically apparatus according to another embodiment of the present invention for delivering beer from a keg in a cellar to a dispense tap on a bar.

Figure 1 shows schematically a prior art system for delivering beer from a keg 110 located in a cellar (shown schematically as dotted line 112) to glasses 120 via two dispense taps 118 on a bar 116. A pipe 114 transports beer between the keg 110 and the bar 116. A pump 126 is located with the cellar to pressurize the beer and pump it from the keg in the cellar to the dispense taps 118 on the bar 116. The internal diameter of pipe 114 is 0.265 inches (0.673 cm).

The pipe 114 is split, just after the pump (or fob detector if provided), into individual dispense pipes 122 for each dispense tap 118. In this example there are two dispense taps 118 and associated dispense pipes 122. At a point a few feet from the respective dispense taps 118 each of the pipes 122 is joined to a dispense pipe 123 of narrower cross-section.

This is in order to throttle back the pressure of beer reaching the dispense taps 118. The internal diameter of the individual narrower dispense pipes 123 is 0.107 inches (0.2718 cm), that is a smaller internal diameter than pipe 114. As the beer enters the individual dispense pipes 123 of smaller internal diameter, its flow velocity increases and its pressure decreases, according to Bernoulli's Effect. The internal diameter of the individual dispense pipes 123 can be selected so that the beer is at the desired pressure within the individual dispense pipes 123. However, as the beer enters the dispense pipes 123 of reduced internal diameter, turbulence and eddy currents are created in the beer that cause gas-breakout in the beer.

This results in a glass of beer having a large head of foam being dispensed. This gas breakout occurs at a position close to the dispense taps 118; the change in cross-section from pipe 122 to 123 is physically close to the taps 118. Pipes 123 are typically of the order of a metre long, or substantially shorter.

Figure 2 shows an alternative prior art system for delivering beer from a keg 210 to a glass 220 via a dispense tap 218. This system is similar to the system shown in Figure 1 and like components are given similar reference numbers in the 200 series. In this prior art system an adjustable flow valve 230 is present in the pipe 214 just before the dispense tap 218. The flow valve 230 introduces a restriction to the cross-section of the pipe 214. As the beer flows through the flow valve 230 its flow rate increases and its pressure decreases, as stated in Bernoulli's Equation. The flow valve 230 can be adjusted by using the lever/tap 232 to fine-tune the pressure of the beer dispensed by the dispense tap 218.

When the system is first installed, an installation engineer adjusts the lever/tap 232 to set the pressure of the beer being dispensed to a predetermined value set by the brewer of the beer.

However, a barman stood at the bar 216 can further adjust the tap 232 to set the pressure of the beer being dispensed by the dispense tap 218 to his own personal desired value. This can lead to the dispense pressure of the beer being different at different bars, and because of this the beer can look, and perhaps taste, different in different bars. This can reflect badly on the brewer of the beer, who desires consistency in appearance of dispensed pints/half pints and taste of beer in different bars. Again, as the beer flows through the flow valve 230, turbulence is created and a glass of beer having a large head of foam is dispensed.

Figure 3 shows a further still prior art system for delivering beer from a keg 310 in a cellar to a dispense tap 318 on a bar 316. A gas pump 352 is situated in the cellar. The gas pump 352 provides an over-head space pressure in the keg 310 via gas regulating valve 356 and pipe 360. Gas regulating valve 354 controls the pressure of gas to the pump 352 via pipe 358.

Beer communication pipe 362 connects the keg 310 to the pump 352. The beer is pressurised by the pump 352 and it then flows through fob detector 364. Fob detector 364 is used to indicate that there is no beer left in the keg 310 and that it needs changing. After the beer has left fob detector 364, the communication pipe splits into a number of pipes 380, one per dispense tap 318. The pipes 380 then pass through a chiller 370, to chill the beer before it is transported to the bar 316. The chiller 370 also has a water inlet 366 and outlet 368.

The chilled water and chilled beer leave the chiller via pipes 368 and 378 respectively. The pipes 368 and 378 are then bound together in a python 374 so that the cold water in pipes 368 further cools the beer in pipes 382 as it travels from the chiller 370 to the bar 316. At the bar the separate beer pipes 378 of the python split out to transport the beer to the individual dispense taps 318. After the pipes 378 have split from the python 374, they pass through adjustable valves/restrictions 376 as discussed with reference to Figures 1 and 2. As discussed earlier, such adjustable valves/restrictions 376 introduce turbulence into the beer.

Figure 4 shows schematically apparatus in accordance with the invention for delivering beer from a keg 410 in a cellar 412 of a public house (pub) to a glass 420 via a dispense tap 418 provided on a bar 416. A pipe 414 of substantially uniform cross-section connects keg 410 to dispense tap 418. The internal diameter of pipe 414 is 0.265 inches (0.673 cm). An adjustable gas pump 426 is connected to the keg 410 to pressurize the beer and pump it from the keg 410 in the cellar to the dispense tap 418 on the bar 416. Typically, the pump will operate in the range of 10 psi (0.69 bar) around 40 psi (2.76 bar). In some embodiments, the pressure of the pump is set at up to 100 psi (6.9 bar).

When the apparatus is first installed by an engineer, he will set the pressure of the gas pump to a value that he believes will provide beer to the dispense tap 418 at a desired pressure. The pressure of the gas pump can be adjusted by controlling the flow rate of gas that powers the pump.

When setting the pressure of the pump, the engineer may take into account the physical distance between the keg 410 and the dispense tap 418, the difference in altitude between the keg 410 and the dispense tap 418, for example if the keg 410 is downstairs in a cellar and the dispense tap 418 is upstairs in a bar, and any other conditions that may effect the pressure change of the beer as it travels between the keg 410 and the dispense tap 418. The gas pump is typically controlled by altering a pressure - setting knob or valve provided as part of a gas pressure regulator associated with the gas pump unit, but it could, in principle, be controlled by having a separate valve upstream or downstream of the pump relative to the motive force gas pressure supply to the pump, preferably close to the pump (within a metre or two in some examples, or even within tens of cm). The pump itself could have an integral supply gas pressure regulator that is adjustable by a user.

The engineer then goes to the dispense tap 418 at the bar 416, dispenses a glass of beer and observes the time taken for a full glass of beer to be dispensed and the quality of the beer dispensed (e.g. the amount of head created). If the engineer determines that the pressure of the beer being dispensed is not at an optimum value, he goes back to the cellar, adjusts the flow rate of gas that powers the pump 426 and then returns to the bar 416 to dispense another glass of beer. This iterative process continues until a satisfactory glass has been dispensed.

A typical pressure for the pump 426 when used according to embodiments of the present invention is between 10 psi (0.69 bar) and 40 psi (2.76 bar). In some embodiments the pressure of the pump 426 may be set at up to 100 psi (6.9 bar).

It has been found that by using a pipe 414 from the pump 426 to the tap 418 of substantially uniform cross-section a pint of beer can be dispensed in about 11 seconds without a large head of frothy foam on the beer, and without any degree of skill or artistry by the barman. This compares with 18 seconds to dispense a satisfactory pint of beer using a prior art system with a restriction in the pipe, as shown in Figures 1 and 2.

Dispensing beers quickly and easily has the advantage that a large number of customers can be served at a bar in a short space of time. This can lead to customers being satisfied with both the quality of the presentation of the beer and the quality of the bar, and lead to repeat custom. A pint of beer cannot be dispensed as quickly with the prior art system of Figure 1, as the turbulence that is introduced into the beer as it passes through the restriction causes the creation of nucleation sites (for the formation of bubbles of gas) that create an unsatisfactorily large head on the beer if it is dispensed at a faster flow rate.

A further advantage of this embodiment is that a barman, whilst stood at the bar, cannot adjust the flow rate of the beer in the beer line before the dispense tap, as the pressure provided by the gas pump must be adjusted in the cellar. There is no lever/tap at the bar in the beer line prior to the dispense tap. It is known in prior art systems for barmen to alter the flow rate of the beer by adjusting the restriction that is typically located near the dispense tap. Adjustment of the restriction can lead to a decrease in the quality of appearance of the beer or of the customer's perception of the experience of having a glass of beer dispensed. This can reflect badly on the brewer of the beer, or the owner of the bar, where consistency of appearance, dispense experience, can be an important quality.

In some embodiments, an existing gas supply that is used to provide gas pressure to the keg is also used to power the pump 426. This is shown as gas supply 442 in dotted lines in Figure 4 and is well known in the art.

Figure 5 shows schematically apparatus according to an embodiment of the present invention for delivering beer from a keg 510 in a cellar to a dispense tap on a bar 516. The apparatus has elements in common with the prior art arrangement shown in Figure 3, and such elements are given similar reference numbers in the 500 series.

In this embodiment of the invention, the pressure to which the gas pump 352 pressurizes the beer can be altered by adjusting gas regulator valve 554. As discussed with reference to Figure 4, an installation engineer can adjust the gas regulator valve 354 to set the pressure to which the beer is pressurized to suit a specific situation. The adjustment is typically turning a knob, or valve (e.g. with an Allen key).

In this embodiment of the invention, when the individual pipes 578 split out of the python 574 they do not pass through an adjustable valve/restriction as is known in the prior art. The pipes 578 have substantially constant internal diameter between the chiller 570 and the dispense tap 518.

In some embodiments, the internal diameter of pipes 378 is the same as the internal diameter of the pipes 580 between the chiller 570 and the pump 552. In further embodiments, the internal diameter of the pipe 562 between the keg 510 and the pump 552 is the same as the internal diameter of pipes 580 and 578. In some embodiments, the internal diameter of the pipes within the dispense tap 318 also have the same diameter as pipes 578 and/or pipes 580 and/or pipes 562.

Claims

1. Beer dispense apparatus comprising: a beer dispense tap mounted on a bar; a keg of beer; a pump adapted to pump beer from the keg to the tap; a beer supply line extending from the pump to the tap, the beer supply line being coupled to a beer inlet coupling provided on the tap; a pump control; in which the pump control controls the pressure or flow rate of beer delivered by the pump to the tap and is disposed remote from the bar in a position such that a barman cannot operate the pump control manually whilst standing at the bar; and wherein the beer supply line from the pump to the beer inlet coupling comprises a restrictionless conduit of substantially uniform cross sectional area so that, in use, beer has unrestricted flow from the pump to the beer inlet coupling.

2. Apparatus according to Claim 1, in which the keg is in a cellar and the bar is in another room.

3. Apparatus awarding to Claim 2, in which the pump is in the cellar.

4. Apparatus according to Claim 1 or Claim 2, in which the pump is a gas pump adapted to be powered by pressurised gas.

5. Apparatus according to Claim 4 in which the keg has a head pressure of gas, and in which gas supply pipework is provided to supply pressurised gas from the same source to both the pump and the keg.

6. Apparatus according to Claim 5 as it depends from Claim 2, in which the source of pressurised gas is provided in the cellar.

7. Apparatus according to any preceding claim in which a cooling pipe is provided in thermal contact with the beer supply line and is adapted to cool beer in the beer supply line.

8. Apparatus according to any preceding claim in which a chiller, or cooling means, is provided in the cellar to cool the beer.

9. Apparatus according to any preceding claim, in which beer cooling means is provided in the dispense tap to cool the beer and/or near the dispense tap.

10. Apparatus according to Claim 9 as it depends from Claim 7, in which a python extends from the cellar to the region of the dispense tap, and a region of uncooled beer supply line extends from the python to the tap.

11. Apparatus according to any preceding claim, in which complementary threaded connectors are provided to join the beer supply line to the beer inlet coupling.

12. Apparatus according to my preceding claim, in which the pump is a gas pump and wherein there is a plurality of beer dispense taps and a plurality of gas pumps.

13. Apparatus according to Claim 12 in which more than one of the gas pumps is powered by gas from a common gas supply.

14. A method of dispensing beer from a dispense tap unit in a bar comprising having a beer pump in a cellar pumping beer from the cellar to a dispense tap unit at the bar, and controlling the output of the pump in the cellar to pump beer at a desired flow rate or pressure to the dispense tap unit at the bar via a beer supply line from the pump to the dispense tap unit without providing a throttle or choke point in the beer supply line prior to the tap unit.

15. A method according to Claim 14 wherein the output of the pump is set whilst the pump, beer line, and tap are operatively coupled together in situo in the bar by deterministically achieving the desired flow rate of beer out of the dispense tap unit by adjusting the pump output in a flow rate setting operation.

16. A method according to Claim 15 in which the flow rate setting operation comprises iterative trial and error setting of the pump and evaluating the flow rate of the dispense tap unit until an acceptable result is achieved.

17. A method according to any one of Claims 14 to 16, in which a control remote from the bar is used to control the flow rate of beer at the dispense tap unit.

18. A method according to any one of Claim 14 to 17 in which motive force gas provided to a gas pump is used, and controlled, to control the output of the pump.

19. A method according to Claim 18 in which the same source of pressurised gas is used to pressurise a keg of beer and to power the gas pump.

20. Beverage dispense apparatus comprising: a beverage dispense tap provided at a bar; a reservoir of beverage; a pump adapted to pump beverage from the reservoir to the tap; a beverage supply line extending from the pump to the tap, the beverage supply line being coupled to a beverage inlet coupling provided on the tap; a pump control; in which the pump control controls the pressure or flow rate of beverage delivered by the pump to the tap and is disposed remote from the bar in a position such that a barman cannot operate the pump control manually whilst standing at the bar; and wherein the beverage supply line from the pump to the beverage inlet coupling comprises a restrictionless conduit of substantially uniform cross section so that, in use, beverage has unrestricted flow from the pump to the beverage inlet coupling.

21. Apparatus according to Claim 20, in which the beverage reservoir is in a cellar and the bar is in another room.

22. Apparatus according to Claim 21, in which the pump is in the cellar.

23. Apparatus according to any one of Claims 20 to 22, in which the pump is a gas pump.

24. Apparatus according to Claim 23, in which the reservoir has a head pressure of gas, and in which gas supply pipework is provided to supply pressurised gas from the same source to both the pump and the reservoir.

25. A method of dispensing beverage from a dispense tap unit in a bar comprising having a beverage pump pumping beverage from a dispense tap unit at the bar, and controlling the output of the pump to pump beverage at a desired flow rate or pressure to the dispense tap unit without providing a throttle or choke point in the beverage supply line prior to the tap unit.

26. A method according to Claim 25 wherein the output of the pump is set whilst the pump, beverage supply line, and tap are operatively coupled together in situo in the bar by deterministically achieving the desired flow rate of beverage out of the dispense tap unit by adjusting the pump output in a flow rate setting operation.

27. A method according to Claim 26 in which the flow rate setting operation comprises iterative trial and error setting of the pump and evaluating the flow rate of the dispense tap unit until an acceptable result is achieved.

28. A method according to any one of Claims 25 to 27 in which motive force gas provided to a gas pump is used, and controlled, to control the output of the pump.

29. A method of commissioning a beer dispense tap at a bar comprising providing a beer dispense tap unit at a bar, connecting a beer supply line from a remote supply reservoir of beer to the tap unit, providing a beer supply pump remote from the bar and adapted to pump beer from the supply reservoir to the dispense tap unit, using a beer supply line from the pump to the beer dispense unit that is of uniform internal diameter and that has no valves or restrictions in it, and setting the output of the pump in situo in an ad-hoc operation such that beer is delivered to the dispense tap unit at the desired pressure and flow rate without the need for a restriction or valve in the beer supply line between the pump and the dispense tap unit.

30. Apparatus substantially as described herein with reference to Figures 4 or 5 of the accompanying drawings.

31. A method substantially as described herein with reference to Figures 4 or 5 of the accompanying drawings.