This beer dispenser is connected either to their existing flow-through cooling or to the supplied cooling. Install power supply, draft beer and CO2 and after venting the first beer can be tapped. After about 6 seconds, the beer with the preset filling quantity is in the glass.

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.

Due to the principle of "filling from below", the dispensing loss is very low and the eternal wait for a freshly tapped beer has finally come to an end with this system. Due to the low CO2 pressure required by the system, the beer in the keg is not carbonated and can therefore be tapped without much foam and very fresh. Pre-cooling of the kegs is recommended.

For 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.

Tanks are integrated into two sealed enclosures, which guarantee excellent insulation and minimum temperature loss.
Each team member has an insulated backpack containing an 11L allowing him to move around while offering the public a cold or hot drink, carbonated or not.

The Beer Dispenser Backpack is the perfect solution for serving draft beer and carbonated drinks at festivals, stadiums, or any large-scale event. Trusted by industry professionals for over 35 years, Rocketpacks units combine efficient functionality with outstanding manufacturing quality, making mobile beverage service convenient and impactful.

Why London’s leading hospitality groups choose Beerbackpack dispensers

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.
A pressure reducer is connected to the pressurized gas container, as the pressure directly at the valve would be too high.

You will find equipment and accessories for professional beverage dispensing. Whether for the home bar, cellar bar or the party at home, whether bar, pub, gastronomy or disco - if it is about cooling or serving your drinks, you will find the right product with us.Discover our wide range of products around the beer tap technique: From taps to dispensing systems to cabinet columns and tapping accessories equips you completely.

Speed of service: Reducing queue times at stadiums and arenas

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.

Quality control: Delivering the perfect draught temperature and head

Backpack 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.

Tips for successful beer dispenser with mobile dispensing systems.

Advanced CO2 pressure regulation for consistent flow rates

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.

Mobile dispensing systems? If you need to know more about the special features of mobile dispensing, this brochure is just what you need. It covers all the issues involved, from installation and dispensing to dismantling, in just 13 pages. Particularly in the focus are the legal obligations, the beer and water and electrical connections, the change of pressure gas bottles and beer barrels, industrial safety & hygiene and different problem definitions with solutions. This is presented with many pictures, graphics and checklists.

High-performance thermal lining: Cold beer from the first pour to the last

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.

A dispensing system consists of one or more taps (usually compensator taps) 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. For heating or cooling the beverages, the 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. 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.

Beer Dispenser equipment

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, so-called leak beer was often served at a lower price to financially less fortunate customers.

Dispensing systems are usually used in the catering industry or where beverages are dispensed in large quantities. The quantity to be filled can be metered manually or automatically. In the meantime, there are also cocktail dispensing systems in which ready-to-drink cocktails are filled from canisters into drinking vessels at the push of a button. Smaller home dispensing systems for small beer kegs and private use are also on the market.

Tap pressure of the beer dispenser?
A pressurized gas such as CO2 is used to move the beer from the storage container to the tap.
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.

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.

Setting the correct tapping pressure on this is essential for tapping.

This should depend on the following factors.

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"

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.

Frequently Asked Questions About Mobile Beer Dispensers

Beer dispenser requires more than a beverage container and a tap. Beer temperature, pressure, hose condition, flow adjustment and cleaning all influence the dispensing result. The following answers help professional users understand the mobile system, identify common operating problems and prepare the equipment correctly before an event.

What is meant by a mobile beer dispenser?

A mobile beer dispenser is a portable system that carries beer in a beverage container and delivers it through a hose to a hand-operated tap. The container, pressure supply and dispensing components are installed in or attached to a wearable backpack.

The operator can therefore serve beer away from a permanently installed bar or dispensing counter.

How does a mobile beer dispenser differ from a stationary draught system?

A stationary draught system normally remains connected to a keg, cooler, gas supply and fixed tap. A mobile dispenser carries a limited beverage quantity and must be refilled at a suitable preparation station.

The portable system does not normally contain a continuous-flow cooler. The beer must therefore be chilled before the mobile container is filled.

Which components influence the dispensing result?

The complete liquid and pressure path must work together. Important components include:

Pressure-compatible beverage container
Beverage hose and fittings
Dispensing tap
Manual pump or CO2 pressure supply
Pressure regulator, where fitted
Container closure and seals
Insulated backpack cover

An unsuitable setting, loose connection or contaminated component can affect the flow even when the remaining parts are operating correctly.

What determines the correct dispensing pressure?

The required pressure depends on the beer temperature, carbonation, hose arrangement, tap adjustment and selected container. There is no universal pressure setting that is correct for every beer and every backpack configuration.

The system should be adjusted gradually and tested with the intended beverage. Pressure should not be increased repeatedly without first checking the temperature, flow control and hose condition.

Why should pressure not be adjusted by guesswork?

Too little pressure may result in an irregular or interrupted flow. Excessive pressure can make the beer difficult to control at the tap and may increase foam formation or place unnecessary stress on connections.

Only pressure equipment compatible with the selected container should be used. The operating instructions for the model and regulator must be followed.

Does higher pressure always produce a faster pour?

No. Increasing the pressure does not automatically create a better or more efficient dispensing result. The tap and hose create resistance, while the beer temperature and carbonation influence how the beverage reacts when the pressure is released.

A controlled flow is generally more useful than the highest possible flow rate. Excessive speed can increase foam, spills and product loss.

What effect does beer temperature have on dispensing?

Beer should be chilled before it is transferred into the mobile container. Warmer carbonated beer is generally more difficult to dispense in a controlled manner and may foam more strongly when it leaves the tap.

The insulated backpack slows down temperature changes but does not actively refrigerate the beverage. Ambient temperature, sunlight, starting temperature, filling level and service duration all influence the result.

Can a warm beer be corrected by increasing the pressure?

No. Pressure adjustment cannot replace correct beverage preparation. Increasing the pressure may move the beer through the system, but it does not cool the product and may make foam problems more difficult to control.

If the beer has become too warm, the cause should be corrected before normal service continues.

What is the function of a compensator tap?

A compensator tap allows the operator to regulate the flow directly at the dispensing point. This makes it possible to reduce or increase the serving speed without changing the entire pressure setting for every pour.

The compensator is an adjustment aid. It cannot compensate for warm beer, an unsuitable pressure supply, contaminated hoses or an incorrectly filled container.

Should the compensator tap be fully open?

The correct position depends on the pressure and dispensing behaviour of the beer. The operator should begin with a controlled flow and adjust the tap gradually during the pre-service test.

Opening the compensator fully while the pressure is too high can produce an unnecessarily fast and difficult-to-control pour.

What is the difference between a manual pump and a CO2 system?

A manual pump allows the operator to generate dispensing pressure when required. It is a straightforward and cost-conscious solution that does not require a separate gas cylinder.

A compatible CO2 kit supplies pressure through a regulator and reduces the need for repeated manual pumping. The appropriate option depends on the intended operating period, staff training and selected backpack model.

Does the CO2 kit carbonate the beer inside the dispenser?

The main function of the CO2 kit is to provide the pressure needed to transport the beer from the container to the tap. It should not be relied upon to produce the original carbonation of the beverage or restore beer that has already become flat.

The beer should have the intended temperature and carbonation before it is filled into the backpack.

Can compressed air and CO2 produce different results?

Both methods can generate the pressure required for dispensing, but they use different operating principles. The selection should be based on the intended service process rather than on an assumption that one method automatically produces better beer.

Correct filling, temperature, pressure adjustment and cleaning remain necessary with either option.

Why does beer sometimes flow unevenly from the tap?

An interrupted, pulsing or inconsistent flow can have several causes. Possible points to inspect include:

Insufficient pressure
Nearly empty beverage container
Loose pressure connection
Kinked or restricted hose
Residue inside the tap or beverage line
Incorrectly fitted container closure
Air entering through a loose connection

The system should be removed from service while the cause is being investigated.

What should I check when no beer reaches the tap?

First check whether the container contains sufficient beverage and whether the pressure supply is installed and operating correctly. Then inspect the hose for kinks, closed fittings or incorrectly connected components.

The tap should also be checked for dried beverage residue or an internal blockage. Do not apply uncontrolled additional pressure to force beer through an obstructed line.

Why does the dispenser produce almost only foam?

Excessive foam is usually the result of several interacting conditions rather than one defective component. Check:

Whether the beer was sufficiently chilled
Whether the container was moved or shaken excessively
Whether the dispensing pressure is appropriate
Whether the compensator tap is adjusted correctly
Whether the hose and tap are completely clean
Whether the beer was transferred into the container carefully
Whether the selected beer is suitable for the configuration

A practical test with the actual beer should be carried out before guests are served.

Can movement of the wearer affect the beer?

Yes. Strong movement can agitate a carbonated beverage inside the container. Running, sudden turning or repeatedly placing the filled backpack down roughly may influence the next pours.

The operator should move in a controlled manner and stand securely before opening the tap.

What can cause beer to leak from the system?

Leaks may result from loose fittings, incorrectly positioned seals, damaged hoses, an incompletely closed container or an unsuitable pressure setting.

Service should stop immediately when beer or gas escapes from an unintended point. The container should be placed securely and depressurized according to the operating instructions before the affected connection is inspected.

Can leaking fittings simply be tightened while the system is pressurized?

Connections should not be dismantled or adjusted carelessly while the container is under pressure. The safe procedure depends on the selected system and pressure source.

The operator should stop dispensing, place the backpack securely and follow the instructions for releasing or isolating the pressure before working on the connection.

How should a mobile beer dispenser be tested before an event?

The complete system should be assembled and tested away from visitors. The test should reproduce the planned operating conditions as closely as possible.

Use the intended beer
Check the actual beverage temperature
Fill only to the permitted operating level
Inspect all liquid and pressure connections
Check the system for leaks
Adjust the pressure gradually
Regulate the flow at the compensator tap
Test the intended cups
Check the backpack fit at operating weight

The system should only be issued to the wearer after a controlled dispensing result has been achieved.

Is a test with water sufficient?

Water can be used to check whether the liquid path is open and whether connections are visibly leaking. However, it does not reproduce the carbonation and foam behaviour of beer.

A final dispensing test should therefore be carried out with the beverage that will actually be served.

What should be monitored during longer service periods?

The operator should pay attention to changes in flow, foam, pressure and beverage temperature. The hose, tap and visible connections should also be checked regularly for leakage or movement.

A change in dispensing behaviour may indicate that the container is nearly empty, the pressure needs controlled adjustment or a connection requires inspection.

When should dispensing be stopped immediately?

The system should be removed from service when:

Beer or gas is leaking
A hose or fitting has become loose
The container closure is not secure
The beverage has an unusual smell, taste or appearance
Particles or unexpected cloudiness appear in normally clear beer
The pressure cannot be controlled
The tap is blocked or operates unpredictably
The backpack harness is damaged

The cause should be identified before the system is used again.

What can an unusual smell or taste indicate?

Unusual sour, stale or otherwise unexpected characteristics may indicate beverage residue, insufficient cleaning or contamination inside the container, hose or tap.

The remaining beer should not continue to be served. The complete beverage path must be cleaned and inspected before the next use.

How should the dispenser be cleaned after serving beer?

Empty the remaining beer and rinse the container, hose and tap before residue can dry. A suitable beer-line or beverage-system cleaning solution should then be passed through the complete liquid path according to the instructions for the cleaning product.

After cleaning, rinse the system several times with clean water. Allow the components to drain and dry before the backpack is stored.

Is rinsing the container alone sufficient?

No. Beer also contacts the hose, fittings and internal passages of the tap. Cleaning only the container leaves residue in other parts of the liquid path.

The cleaning solution and subsequent rinse water must flow through every beverage-contacting component.

Which signs indicate that parts require closer inspection?

Visible deposits, discolouration, persistent odours, damaged seals, cracked hoses or a tap that remains difficult to operate should not be ignored.

Cleaning may remove beverage residue, but worn or damaged components may need to be replaced. Spare parts should match the original system and connection dimensions.

Which components are typical wear parts?

Depending on use and cleaning frequency, seals, hoses, clamps and moving tap components may require periodic inspection or replacement.

Replacement should be based on the actual condition of the part. A fixed service life cannot be stated for every application because beverage type, operating frequency, handling and storage conditions differ.

How should the beer dispenser be stored?

The system should be stored empty, clean and dry. The tap and hose should be positioned so that remaining rinse water can drain and the components are not bent or placed under unnecessary tension.

The backpack should be kept away from direct heat, dirt and conditions that could damage the insulation, advertising windows or pressure components.

When is a mobile dispenser preferable to a fixed beer tap?

A mobile system can be useful when the serving point must move between guests or when visitors are spread across a large event area. It can complement fixed bars in stadiums, festivals, exhibitions, hospitality areas and promotional campaigns.

A stationary system may be more practical when the beverage is served continuously from one location, active cooling is required or staff do not need to move through the venue.

Can the system also dispense beverages other than beer?

A suitable configuration may also be used for other clear, low-viscosity beverages. The container material, pressure supply, tap and seals must be compatible with the intended drink.

Beverages containing pulp, fruit pieces, seeds, thick ingredients or substantial sediment require individual assessment because they may obstruct the hose or tap.

What information is required to select a suitable beer dispenser?

Please describe the complete application so that the container, pressure option and accessories can be checked. Useful information includes:

Beer type and brand
Required number of systems
Preferred beverage capacity
Expected serving size
Available keg or filling connection
Manual pump or CO2 preference
Indoor or outdoor use
Expected duration of each service period
Cup capacity and rim diameter
Required promotional surfaces
Event date or requested delivery date
Delivery country and postal code

If the exact model has not yet been selected, describe the venue, expected beverage demand and planned refill procedure. This information allows an appropriate mobile beer dispenser configuration to be assessed.

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.
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.

Professional Beer Dispenser Systems for High-Traffic Events