Beer Backpack
Distribution Worldwide - Made in Germany

Beer Dispenser - Backpacks

This is because the darker and higher in alcohol a beer is, the more multi-faceted flavors it contains. Pale beers, such as a Pilsner, are lean, straightforward beers even before they are categorized. Accordingly, the aromas are easily recognizable and not overwhelming. A dark mobile bock beer dispenser, on the other hand, presents quite layered aromas from dark chocolate to dough or freshly baked bread already due to the darker malt. If we then have a Black IPA where a lot of hops play a big role as well as the malt, the taste buds are virtually bombarded with aromas. This means that the darker and more alcoholic a beer is, the "warmer" it should be drunk in Utah.

A Beer dispenser system consists of one or more taps (usually a compensator tap) and fittings for connecting the storage containers, usually barrels, plus a pump or a pressurized gas container, also called a carbon dioxide or nitrogen bomb, with a pressure reducer suitable for this purpose.

The British know how to drink beer properly! It is not without reason that the prejudice arose in the past: "The British drink warm beer". A phrase that even made it into the Asterix and Obelix comics. In reality, of course, the British do not drink warm beer, but their very dark beers such as porter and stouts at the correct drinking temperature. This is around 12 °C, which is naturally much warmer than a lager, which should be drunk at 7-8 °C. The temperature of a lager is also much higher than that of a stout.
  • For heating or cooling the beverages, the beer dispenser can be equipped with appropriate equipment. 
  • As a rule, continuous flow coolers are used here, which cool the beverage while it is being poured.
Now it's all about tasting beers at your beer tastings. The bouquet is an important part of a beer tasting. It gives the first impression of a beer and is revealed by the scent of the numerous aromas in the beer. First smelling a beer and noticing its bouquet is an important way to start a beer tasting. So, point out that a portable beer serving and tasting always starts with the nose before looking at the taste.

A distinction is made between wet and dry coolers, with the somewhat outdated wet coolers using a cold water basin, whereas the dry cooler uses a cold aluminum block through which cooling coils with the beverage run. 

The body of a beer has nothing to do with aromas, the bouquet or the taste. Nor do you perceive the body at the first sip - with the tip of your tongue, as it were. Physically speaking, a body has a volume, which in turn has a weight. However, beer tasting is not about grams or kilograms, but about the feeling that a beer leaves on the tongue. Some beers are relatively slender and soft. Other beers have a pronounced volume and seem heavy and powerful. Build the concept of body into your beer tastings to help your attendees gain detailed insight.
  • Beer dispenser tap systems are typically used in the beer service industry or where beverages are dispensed in large quantities. 
  • The quantity to be filled can be dosed manually or automatically.
In beer tastings, don't confuse one important aspect of beer tasting with body - the texture of a beer. Also, to find out or describe the texture of a beer, there is a simple question, "How does the beer feel in your mouth?" Is the beer soft, oily, creamy, tingly? Texture is a component of beer tasting that is often underestimated and neglected. However, texture is an important aspect to better interpret flavors and whether the texture allows for many flavors at all.
  • In the meantime, there are also beer dispensing systems where ready-to-drink beers are filled from canisters into drinking vessels at the push of a button.
  • Smaller home beer dispenser systems for small beer kegs and private use are also on the market.
How does a beer get its color and are dark beers always higher in alcohol than light beers? Two questions that are regularly asked at beer tastings. The beer backpack gets its color from the malt used. Malt, in turn, is kilned and, depending on the kilning temperature, lighter and darker malts are produced. The color of the malts is indicated as EBC (European Brewery Convention). Pilsner malt, for example, is kilned at low temperatures. This results in a light malt with an EBC value of 2 to 5.5 EBC.
  • A component of dispensing systems for beers, especially for draft beer, is usually a collecting device for the over foamed or skimmed beer foam.
  • It consists of a tub under the tap, usually covered with a perforated, grid or slotted plate, in which the liquid is caught and collected.
  • In the past, so-called leak beer was often served at a lower price to financially less fortunate customers.
Roasted malts are kilned at relatively high temperatures, resulting in correspondingly dark malts that have a very high EBC value of up to 1500 EBC. Regardless of the kilning temperature, however, the different types of malt have roughly the same proportion of enzymes that are converted into sugar during brewing and later into alcohol during fermentation. The color thus has no influence on the alcohol content. A light Bockbier backpack, for example, can have the same or even a higher alcohol content than a dark Bockbier.

Beer Dispenser equipment

  • Through technical dispensing controls associated with the system, the correct dispenser technique and the correct pressure on the pressurized gas line, the so-called dispensing loss can be minimized.
  • The CO2 content of the beer:
  • the more carbonating CO2 present in the beverage itself, the higher the corresponding back pressure must be to prevent the carbon dioxide from dissolving.
In the past, the IPA was brewed to supply the English colony in India with beer backpacks (hence the name India Pale Ale). It is joked that it was only through the supply of beer that the "British Empire" was such an emerging power at the time. The traditional ale did not survive the long sea journey around Africa, with constant temperature fluctuations. Therefore, the ale underwent a spiking of malt and sugar to achieve a higher alcohol content. As well as a much higher addition of hops, which made the beer more durable and resistant to germs and bacteria.

Tap pressure of the beer dispenser?

  1. A pressurized gas such as CO2 is used to move the beer from the storage container to the tap.
  2. This gas flows into the container and ensures the buoyancy of the beer via a riser tube and the maintenance of the carbon dioxide content of the beere in question.
  3.  A pressure reducer is connected to the pressurized gas container, as the pressure directly at the valve would be too high. 
  4. Setting the correct tapping pressure on this is essential for tapping.
  5. This should depend on the following factors:
When you drink beer, your face and neck muscles subconsciously make certain movements. You should consciously pay attention to how your body behaves when you drink something and swallow it. What you surely know not only from yourself but also from other people is the "swallow breath". It describes the puff of air we expel after swallowing.
  • The temperature of the beer: 
  • The higher the temperature of the beer in the container, the more easily the carbon dioxide dissolves and the higher the counterpressure must therefore be.
  • The difference in height from the container to the tap: the higher the beer has to be transported in the fittings, the higher the driving pressure must be.
This blast of air is a special body movement during beer tasting, which once again brings some of the beer's aromas to the surface. These aromas are described as reverberation and are an important part of beer tasting, as they can bring out completely different aromas of the beer.
  • The other portion is exclusively responsible for transport to the beertap.
  •  At the tap, the pressure is then reduced again to prevent carbon dioxide loss and to produce a moderate flow of the beverage. 
  • This is usually referred to as an adjustable " compensator tap" 
In the past, the wooden barrel was the only storage practice vessel for beer, but also for wine or other spirits. The aim was not so much to add further flavors to the beer, but rather for logistical reasons and to simplify the transport and sale of goods. Today, the deliberate storage of beer is coming back into fashion. Under the term "barrel aging," many breweries fill their beers into wooden barrels for a second storage period. With this second storage, so-called "wood finishing," breweries want to add additional aromas of the wooden barrel to their beers.

Cold Beer Dispenser

  •  In case of deviations from normal beer quality!
  • If a beer smells or tastes untypical, in the worst case a filtered beer comes out of the tap cloudy or flakes float in it, then the dispensing equipment most probably has a strong microbiological infection.
  • Also in this a basic cleaning is absolutely necessary, because the infection cannot be removed from the infection cannot be removed from the system with the normal weekly cleaning.
  •  In case of apparent abnormalities
  • A beer dispenser system should be visually inspected by the operator or a specialist at regular intervals.
  •  If during the inspection it is noticed that coatings have formed in the hoses, or that slime or mold stains appear in various places, or that sour smells are detected at the tap or dispensing head, or dull smells are detected at the tap or dispensing head, it is also urgently time to have a time to carry out a basic cleaning.

    • Beer Dispenser

  • With most models, precise pressure adjustment is not possible here, as the air flows directly from the beerpump.
  • As an alternative to pressurized gas, there are also beer dispenser systems with diaphragm pumps, which use a moving diaphragm to create a negative pressure that transports the beer into the line and to the tap instead of, for example, CO2.

    • Carrying out cleaning and disinfection?

  • The length of the line and its diameter: the longer the line and the smaller its cross-section, the higher the friction with the beer and therefore the driving pressure.
  • The portion of the pressure that is dependent on temperature and CO2 content is called the saturation pressure of the beer.