Beer tower - a tank for serving beer . Gained popularity in the 90s in France , Germany , the UK due to its convenience, and long keeping the foamy drink chilled.
Spill Technology
The most important points for proper compliance with the spill technology are monitoring the degree of saturation of beer with carbon dioxide CO 2 and maintaining the required level of working pressure in the system. First of all, to saturate beer with gas, it will be necessary to stock up on a carbon steel cylinder designed to store food carbon dioxide. In catering establishments, the most convenient to use are compact 10-liter cylinders, which can be easily placed under bar counters.
To maintain a certain level of stable gas pressure in the system, a carbon dioxide reducer with CO 2 mounted on the cylinder is used. His tasks include reducing the initial gas pressure in the "storage" from 60-80 to 1-2 atmospheres and automatically maintaining it at the proper level.
Much depends on the right choice and adjustment of the gearbox, since the excess pressure of beer that appears in the channel can lead to a hose break or even a mini-explosion. The gearbox includes a pressure gauge to demonstrate the high pressure level in the cylinder and a pressure gauge to indicate the low pressure level in the beer line. Typically, using one gearbox, you can pour up to 5 beers at once. Only in this case, you should definitely remember: it is advisable to pour each beer at the pressure specified by the manufacturer. If this rule is neglected, the foaming process will increase significantly and the spill procedure will become more complicated. Since even in stationary conditions of a bar or restaurant, a slight temperature fluctuation may require the bartender to change the working pressure, usually in the gearbox for these purposes it is possible to adjust it on a special scale.
See also
- Keg