Kvasny Prum. 2003; 49(7-8): 185-187 | DOI: 10.18832/kp2003013

A Negative Influence of the Air as a Tapping Gas on Draught Beer Quality.Peer-reviewed article

Josef KRÝSL, Jiří FAMĚRA

Plzeňský Prazdroj, a.s., Pivovar Plzeň, U Prazdroje 7, 304 97 Plzeň

The authors evaluate the influence of the air use on beer quality during its tapping.The database of ca 18 000 taprooms includes tapping parametres' figures. Their assessment leads to reducing the air use during its tapping. The air in comparison with other working gases almost double the level of contamination in draught beer.The assessment of quality of the used air was taken in the next part. The biggest danger is contamination with oil substances. Economic comparison of the working gas use leads to the conclusion, that the use of CO2 or the mixture of CO2 and N2 increase the production costs of ca 0,15 to 0,17 CZK/0,5 l of beer.The authors evaluate the influence of the air use on beer quality during its tapping.The database of ca 18 000 taprooms includes tapping parametres' figures. Their assessment leads to reducing the air use during its tapping. The air in comparison with other working gases almost double the level of contamination in draught beer.The assessment of quality of the used air was taken in the next part. The biggest danger is contamination with oil substances. Economic comparison of the working gas use leads to the conclusion, that the use of CO2 or the mixture of CO2 and N2 increase the production costs of ca 0,15 to 0,17 CZK/0,5 l of beer.

Keywords: gas for tapping, air, tapping beer quality, oils compounds

Published: July 1, 2003