DRAUGHTING BEER OPERATIONAL INSTRUCTIONS
Freshly drafted beer in the West has its high price and sale volume
exceeding 15%, although in this region 80% beer consumed is in form
of bottled beer ; only 3% being drafted.
The reason being the regulated temperature of drafted cold beer of
3°C. This is good freshness of the beer being fresh at all times,
meaning it should not be older than some 2-3 days in addition to
protective packing and keeping it cool thanking to procromatics kegs
as safety packing.
In order to meet these conditions, especially to make it possible for
consumers to drink beer of original characteristics at all times – no
metter the joint of beer drinking, special attention should be given to
the DRAFTING the beer into jars.
There are five very important items of primary significance for
acheiving draft beer good quality in regards to consumers :
1. High quality and regular mechanical and biological maintenance of
2. Skilfulneww of personel handling drafting units
3. Storage conditions and mode of proper beer drafting
6. Knowladge of feasibile problems in beer drafting and their
Every keg distributor – especially personnel in charge of beer drafting
units' maintenance has to know the above items.
Thus, at the end of beer drafting into jars and its consumption would
satisfy the joint owner, the distributer and the final consumer.
DRAUGHT BEER INSTALLATION
Draught beer is supplied in 30 and 50 litres kegs under presure. In
order to have drafting beer, it is necessary to add, to keg, additional
pressure of CO2, which pushes beer from the keg to the tap.
Schematics 1. Equipment for beer taping from the keg
Principle 1: CO2 from the bottle ( 1 ) passes through reducing valve
( 2 ) and by CO2 hose it led to connecting head ( 3 ) which is firmly
connected to keg ( 4 ). By increasing CO2 pressure above pressure in
beer keg is pushed through valve of connecting head ( 5 ) and through
beer hose ( 6 ) is led to the cooler ( 7 ). After cooling by passing
through cooler, beer – through isolated beer hose ( 8 ) goes to beer
drafting faucet ( 9 ) and is pored into glasses.
BEER DRAUGHTING UNIT INSTALLATION AND CONNECTING
Draught beer is supplied in standard kegs of capacities of 30 and 50 litres,
made of rustproof steel. Filled kegs weight appr. 41,00 or 63,00 kilograms.
Keg is equipped with sonda for filling, emptying and washing which
guarantees the keg is hermetic closed. On sonda there is protective plastic
cover, with insignia of every brewery and if the cover is not demaged it
means that there is, in keg, sterile product, thus providing maximum
protection of quality, taste and longevity.
Beer in keg is under pressure and can be draugted only to draughting unit, i.e.
by connecting supplied keg head and pushing by CO2.
Any exposure of beer keg to increased temperatures makes higher pressure
inside keg and makes hard cooling of beer to desired temperature. Therefore,
it is necessary to store kegs on temperatures to 20°C – if best quality of
draughted beer is desired.
CO2 bottle (1)
Beer in keg is under pressure and can be draughted only to draughting unit,
i.e. by connecting supplied keg head and pushing by CO2.
Bottle contains CO2 under pressure. Allordidingly , in handling it, measures of
precaution should be used.
Bottle is connected to keg by means of keg head (3), pressure being adjusted
by reducing valve with manometer (2) through which CO2 is pushed by
exactly regulated pressure, the one which provides beer movement, stabile,
from keg to cooler (7), i.e. draughting tap (9). Pressure should be set
according to draughting conditions, mostly depending on temperature. By
increasing keg beer temperature, under equal pressure causes freedom of
carbon dioxide and "beer disturbance" as well as its more difficult
draughting. That is why it is necessary – under keg beer temperature
increase – to make higher pressure can be defined by simple formula :
Beer temperature in keg ( °C ) / 10 = needed CO2 pressure ( bar )
If beer is not draughted during night let say, CO2 inlet should be closed in
order to avoid excesive saturation of beer with CO2 and resulting beer
Cooling device ( 7 )
Beer is cooled to draughting temperature (maximum 10°C) by passing it
through spiral pipe of cooling device in ice bank tub, cooled, of cooling
device at 0°C. Cooling capacity is determined depending on outside
temperature – to recommendations of licenced of draughting unit technician.
Cooling device water pot shall always be full prior to connecting the unit in
current electricity network (220 V AC). Upon connecting, it is necessary 2 to
2,5 hours for forming enough ice with cooling device. Than the device is
ready for use. Cooler has always be connected in order to maintain
neccessary capacity of cooling. Cooling capacity choice is set on relevant
switch, applying position to SUMMER – WINTER, according to instructions of
licenced serviceman of COOL BEER D.O.O.
WASHING AND MAINTENANCE
Faucet (beer tap) and keg head are daily washed by means of brush and warm
water. Keg head and pipes through water, warm, rinsing by use of adaptor as
supplied by brewery. By regular washing and maintenance of installation
prevented is forming of sediments of calcium, yeast and impurity which may
cause CO2 separation from beer, with resulting excessive foaming during beer
draughting as well as speedy deterioration due to improper consumption.
Cellar bar (where is keg stored) should be cleaned regularly.
During operations it is necessary to maintain hygiene of tower and drainer, this
be done by warm water washing. Cooling device and water are washed
through use of brush according to requirement or recommendation Cool Beer
D.O.O., where it is needed because of bad working conditions.
Washing by means of desinfection is performed by licenced serviceman of Cool
Draught installation should be regularly cleaned minimum once in 5 weeks – if
consumption is continuously 2-3 keg weekly, or to maximum every 4 weeks in
case of small consumptions. After cemical cleaning, instalation should by
fresh water rinsed.
In course of beer draughting, the folowing problems may occur :
- Beer foamsduring draughtiny a,b,c,d,e,f,g,
- Beer is haze and foxy h
- Beer is tasteless and doe not foam a,c,i
- Beer does not draught a,c, j,k
a) Check is valve and reducing valve are opened on CO2 containing bottle
b) Beer is saturated by CO2. Close CO2 during the night.
c) Check CO2 bottle. If empty replace same.
d) Check beer pipe functioning. Draught beer temperature is over 10 degrees
f) Check operation of cooling device; is there ice or if beer keg is excessively
heated, near heat source. If cooling device does not work, switch it on and live
it for 2 hours to create enough ice; if beer in keg is to hot, connect colder big
keg and remove it from heat source. Remove keg and draught when cooled.
e) Check presence of foam bubbles within beer in take pipe. If there is, check
g) Uncleaned installation within term agreed upon. Rinse it.
h) Replace keg; washthe installation and connect the new one
i) Check if glasses entirely clean and cold. All remaining oil and grease
matters negatively influence beer foam and taste.
j) Check if keg is empty. Check if connection is properly done or something
hinders normal pasing (lid fell into installation – call serviceman).
NOT TO CARRY OUT ANY UNAUTHORIZED CHANGES AND
ADJUSTMENT ON EQUIPMENT!
CO2 BOTTLE ALWAYS HAS TO BE FIRMLY FIXED BY CHAIN AND
IT IS NOT ALLOWED TO HANG KEG DIRECTLY ONTO CO2 BOTTLE
WITHOUT USE OF REDUCING VALVE!
BEER KEGS NOT TO BE KEPT CLOSE TO WARMTH SOURCE
MAKE AN EFFORT TO ALWAYS CONNECT KEG WICH WAS IDLE
SOME TIME AFTER TRANSPORTATION ( 6 HOURS MINIMUM )!
BEER KEG SHOULD BE EMPTIED WITHIN 3 DAYS MAXIMUM!
KEG CONNECTED SHOULD NOT BE UNHANGED – NEEDLESLY –