craft beers

[Luke Purcell]

Does anyone else find some craft beers to be more sensitive to minor trouble in a system than "mainstream beers"? Example: One beer on a tower is having problems foaming or flashing, while all others are pouring fine. The only flaw in the system seems to be a couple of degree difference from the cooler temp to the faucet (38 in the cooler, beers at 40-41 at the faucet). This doesn't seem to cause any problems pouring the regulars (coors light, bud light, etc.), but the "craft" beer is flashing. Any thoughts?

Thanks,
Luke

[Scott Zuhse]

Most craft brewers pay attention to the C02 volumes closely and stay within their specifications. There may be those who do not control this as they package and it could vary off the line (high).

What type of system do you utilize to dispense your beer and are you using 100% CO2 or are you some other medium to propel the beer. When you refer to the regular beers, are you simply getting the beer to come out of the faucet the majority of the time or are you controlling the carbonation levels throughout the keg while limiting waste? Are you aware of the CO2 volume levels of the craft brews? These can vary from 2.1 up to 2.7 range. To be successful in dispensing all of your beer types, particularly with CO2, you most know these levels. Why is there a temperature fluctuation between the beer in the keg and at the faucet?



Scott Zuhse, Instructor Micro Matic Dispense Institute

[Luke Purcell]

This problem is not specific to one system. I have seen it a lot at different places. The temperature difference was just the only bad thing on some of the systems. The others were fine. The "regular beers didn't have any problems. The CO2 volumes in the craft beer is reported as a range from 2.65-2.70. The last system I saw this on was a relatively short run (11 ft.) and air cooled. I calculated the system balance based on the pressure they were running at(15 psi) and found that were over restricted. I replaced all the beer lines for this beer and calculated the restricton based on 22 psi, as we learned in your class, and the beer pours great now. Will too much restricton (the choker was too long) cause this kind of foaming? The other beer they had pouring at 15 psi was fine even with the longer restriction. This is why I'm confused.
Thanks,
Luke

[draught guy]

I have had problems with some crafted beers and one a local brewer,I have come to learn that some of these beers are forced carbonated and if left on this macine at the brewery to long they can be overcarbonated,adjusting co2 or restriction is futile because the next batch might not have this problem.This might not answer your question but I have found this information useful on service calls

[Scott Zuhse]

Restriction normally will not cause foaming issues less under restricted system. Over restriction will simply slow the flow. As you learned in class, the 22 psi of restriction you built into this system should be based on a target pressure of 22 PSIG at the keg utilizing a blender at 60% CO2 / 40% N.

Using 100% CO2 on even a 11' air system can be difficult particularly with temperature fluctuations and inconsistent carbonation levels of the craft beers. I am willing to bet that there are issues with the domestics as well. If anything, the pressures are cheated high to compensate for the flucuations in temperature resulting in a clear pour until you get to the bottom of the keg. Then over carbonation sets in.

If you want to be successful dispensing most ales and lagers, use higher pressure with a blender at 60% CO2 / 40% N. End result - low pour cost with high resale.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[Luke Purcell]

Sounds about right. Thanks for the input.
LP

[Scott Zuhse]

We never advocate setting the CO2 pressure at the warmest or coldest point of a system for ales and lagers. It must be set at the temperature of the beer at the keg. If a direct draw system or short remote is incapable of maintaining this temperature from the keg to the faucet, either correct the situation or use an on-site gas blender.

The Micro Matic workshops recommend 60% CO2/ 40% N for ales and lagers between the 2.2 and higher range. This will gain perfect equilibrium for the lower end of the spectrum and suffice for the higher volume. Take care of the more expensive slower turning products and still maintain the higher carbonated, faster turning domestic products. Can this be dialed in perfectly for every condition that exists at retail? Absolutely. Not practical.

It is a challenge to revert the gains of gas companies all across the country who are outselling just about everyone in the beer industry with their 25%CO2 / 75%N premixed beer gas in a cylinder. A product that is by far causing more quality issues with draught today less line cleaning issues.

The on-site 60% CO2 / 40% N mix is a ratio that will be much more successful in preserving gas content. Consumers will not be able to detect the changes in carbonation level if the gas content changes slightly for the higher carbonated products. At least not to the point where they deem it undesirable. It just is not practical to have multiple ratios (gas blenders) for the different gas contents between the ales and lagers.

We are doing what we can as an organization to transfer this knowledge to the industry through our workshops at our training facilities, beer wholesalers and other industry entities. Hopefully enough momentum will be gained to convince the retailers who are using the premixed gas for ales and lagers to realize that the gas companies are not looking out for their best interest. They by far are the largest threat to the quality of draught beer since air compressors (less those gas companies who are providing the nitrogen generators).

Scott Zuhse, Instructor Micro Matic Dispense Institute

[Scott Zuhse]

Jeff, once again, if the temperaure in a system fluctuates and you attempt to use 100% CO2, the system will fail. If the fluctuation cannot be [u]corrected</u>, sell "best practice" using a gas blender. Never compromise quality by increasing pressure to compensate for temperature fluctuations.

As to your comment of the 60% CO2 / 40% N being universally ideal. These are your words. This is in contrast to my statement:

quote:The on-site 60% CO2 / 40% N mix is a ratio that will be much more successful in preserving gas content. Consumers will not be able to detect the changes in carbonation level if the gas content changes slightly for the higher carbonated products. At least not to the point where they deem it undesirable. It just is not practical to have multiple ratios (gas blenders) for the different gas contents between the ales and lagers.

I doubt a consumer will be able to detect carbonation changes. If they had, it was a probably at the result of some other condition with the system. Besides, if there truly was a flavor change detection due to an incorrect blend, as you stated and is pointed out in our workshops, we do provide custom blends.



Scott Zuhse, Instructor Micro Matic Dispense Institute

[Luke Purcell]

Take it easy guys! Actually, your little back and forth discussion helped me learn what was going on when I increased the pressure and "fixed" the problem. Now I know that I'm not fixing it, only giving it a temporty fix and probably causing more trouble in the end. Thanks again!

LP

[Scott Zuhse]

Don't forget - "Beer friendly glassware". Or as Drackett labels it - "Beer Clean" glassware. Also, a two minute spiel on how to dispense draught correctly. All great value added discussions at retail.

Scott Zuhse, Instructor Micro Matic Dispense Institute