WO1998037011A1 - Method and device for foaming beer in a spigot - Google Patents

Abstract

So as initially to fill a beer glass (6) only with foam which after at least one minute settles to yield a quantity of beer sufficient to fill the beer glass (6), the beer, while travelling from the barrel to the outlet spout (4), is made to flow through at least two pin-hole apertures (8, 12). After flowing through each of said pin-hole apertures (8, 12) the beer flows against a baffle plate (10, 14), which results in the formation of carbon dioxide gas bubbles by controlled release of carbon dioxide. The strongly foaming beer flows from the outlet spout (4) into a beer glass (6, 6') in which it collects exclusively or almost exclusively in the form of foam. After at least one minute the foam settles to yield a quantity of liquid corresponding to the amount of beer required for the beer glass (6, 6').

Description

 METHOD AND DEVICE FOR FOAMING BEER IN THE TAP

The invention relates to methods for tapping a beer, the beer being allowed to flow through a perforated diaphragm on the way from the keg to the outlet spout and then against a baffle plate, so that carbonic acid gas bubbles are formed with controlled release of the carbonic acid, and a device to carry out the procedure.

A method of this kind is known from GB-A-1 280 240. This known method is about keeping gas formation under control when dispensing beverages, but ensuring a permanent foam cover in the beer glass.

The object of the invention is to create a completely new dispensing method in which a beer glass is initially completely or at least almost completely filled with foam and this foam-filled beer glass is handed over to the beer drinker. The foam should settle within the next few minutes, for example four to five minutes, with the beer glass sufficient despite the "foam filling", i.e. is filled with beer at least up to the calibration mark.

So far this has not been possible. A beer glass completely filled with foam showed only a very small amount of beer after the foam had been set; the beer glass was filled well below the calibration mark.

From GB-A-2 289 425 it is known to completely fill a glass with foam, but a pressure gas is supplied to the tap to form the foam. However, this is cumbersome and also expensive and also requires specially designed taps.

This object is achieved in a method of the type described above in that the beer is then allowed to flow through at least one further perforated plate and then against another baffle plate in the already foamed state, the beer being strongly foamed from the spout into a beer glass flows in which it collects exclusively or almost exclusively in foam form and clarifies in more than a minute with the formation of liquid in the amount corresponding to the beer glass.

The invention is based on the idea that the foam introduced into the beer glass must be very dense. The gas content of the foam should, as extensive tests have shown, not exceed 20%. It is also important that the foam has a bubble size of less than 2 μm. This size results from the consideration that one is at the bottom of the The bubble in the beer glass must have risen to the upper edge of the glass after a few minutes, preferably after about 5 minutes.

The beer drinker wants to see a long standing foam. This has been done with porous materials such as tried a ceramic membrane or a glass flute; however, it was not possible to create bubbles so small that a stable beer foam is formed. Even with a pore size of less than 1 μm, the bubbles produced were too large by at least a factor of 10.

With processes that are used in the food sector to produce stable emulsions over time, it is possible to produce the necessary bubble size by breaking beer gas bubbles, but the technical effort required for this application is not justifiable. The cost of a plant to carry out such a process is extremely high.

A longer standing foam is realized when tapping a Guinness beer by flowing the beer against a baffle plate after flowing through a perforated screen. Although the foam produced in this way is fairly stable in the beer glass, it does not form much liquid when it is set, which is advantageous for conventional tapping, since overfilling a beer glass, i.e. filling the beer glass up to the calibration mark with liquid beer, is avoided.

An advantageous method according to the invention is characterized in that the beer is allowed to flow through at least one pinhole with only one hole and then - after flowing around the associated baffle plate - through at least one further pinhole with likewise at least one hole, preferably with a plurality of holes .

It is also of particular importance that the beer clarifies in the beer glass filled with foam, whereby gas bubbles rise from the bottom or from the liquid / foam boundary and are braked at least once on the way up to the edge of the beer glass, whereby also expediently Foam-clearing beer is pushed towards the glass wall over at least a partial height range of the beer glass as it runs off over the glass wall.

The beer is advantageously tapped with a carbon dioxide content of 3.5 to 4.5 g / 1, preferably 4 g 1, measured before tapping, the beer being conveniently tapped with a degree of fermentation of 78 to 80%, preferably 79% . It is advantageous here if the beer has a temperature in a range from 6 to 10 °, preferably a temperature of 8 ° C.

A device for carrying out the method with a beer line leading from the beer keg to the mouth of an outlet spout and a tap, preferably a plug tap, is characterized in that in the beer line at least two perforated orifices, each with at least one hole that is extremely small compared to the diameter of the beer line, and each Pinhole at a distance, preferably a short distance, a baffle plate are provided downstream.

According to a preferred embodiment, the first pinhole has a single hole and the second pinhole has a plurality of holes, preferably at least five, the holes of the second pinhole advantageously having smaller diameters than the hole of the first pinhole.

A structurally simple solution for the device is characterized in that the baffle plate has recesses which, seen in the flow direction, are provided on the side of the holes and allow the baffle plate to flow around, a spacer advantageously being provided between the perforated plate and the baffle plate.

Particularly small bubbles form in the foam when the hole of the first aperture plate has a diameter of 0.7 to 1.3 mm, preferably 1 mm, the holes of the second aperture plate advantageously having a diameter between 0.3 and 0.7 mm , preferably 0.5 mm.

A further preferred embodiment is characterized in that the outlet spout is followed by a beer glass which, viewed from its upper edge, has at least two extensions to the bottom of the beer glass, which are connected to one another by a constriction, the upper extension advantageously having a larger one has maximum diameter D3 as the lower extension.

Another preferred embodiment is characterized in that the upper edge region of the beer glass widens conically upwards and merges into the upper extension with a further constriction. How it is designed is of particular importance for the beer glass; the ratio of the maximum diameter D1 of the lower extension to the minimum diameter D2 of the constriction is preferably in the range from 1: 0.3 to 1: 0.9, preferably approximately 1: 0.65, and the ratio of the maximum diameter D3 is furthermore the upper extension to the minimum diameter D2 of the constriction in the range from 1: 0.2 to 1: 0.8, preferably around 1: 0.5.

For a beer glass with an edge area that widens conically upwards, it is advantageous if the ratio of the minimum diameter D5 of the further constriction to the maximum diameter D3 of the upper expansion is in the range from 1: 1 to 1: 1.6, preferably approximately 1: 1.3.

In general, the ratio of the maximum diameter D4 of the edge of the beer glass to the minimum diameter D2 of the constriction is advantageously in the range from 1: 0.2 to 1: 0.8, preferably around 1: 0.5. The ratio of the diameter D4 of the edge of the beer glass to the maximum diameter D3 of the first expansion is advantageously in the range from 1: 0.8 to 1: 1.3, preferably about 1: 1.1.

The vertical dimensions of a beer glass are also essential for realizing the method according to the invention, the ratio of the height Hl of Dl to the height H2 of D2, measured from the bottom of the beer glass, in the range from 1: 2.4 to 1: 3.0 being expedient , preferably about 1: 2.7. The ratio of the height H2 of D2 to the height H3 of D3, measured from the bottom of the beer glass, is preferably in the range from 1: 1.6 to 1: 2.2, preferably about 1: 1.9, the ratio of the Height H3 from D3 to height H4 of the edge of the beer glass, measured from the bottom of the beer glass, is in the range from 1: 1.7 to 1: 1.1, preferably around 1: 1.4.

A beer tapped by the process according to the invention is characterized in that the beer is in foam form immediately after tapping and a substantial proportion of the bubbles forming the foam have a maximum diameter of 2.5 μm, preferably 2 μm, with the beer advantageously immediately after the spigot is in foam form and the gas content of the foam is at most 25%, preferably at most 20%.

The invention is explained in more detail below with the aid of a few exemplary embodiments, with FIGS. 1 to 3 each illustrating an exploded view of a beer line with a built-in tap according to one embodiment. 4 and 5 show Beer glasses that are preferably applicable for realizing the method according to the invention.

1, a threaded connector 1 is connected to a line leading from a beer keg to the tap and is connected via a union nut 2 to a tap 3, which is preferably designed as a plug valve. Connected to the tap 3 is an outlet spout 4, from the mouth 5 of which the beer flows into a beer glass 6, which is preferably designed according to FIG. 4 or 5.

A device 7, which forms extremely small gas bubbles with controlled release of the carbon dioxide of the beer, is provided within the union nut 2. The union nut 2 is designed for this purpose so long that this device has 3 space within the union nut 2 between the threaded connector 1 and the tap. The device 7 for gas bubble formation has at least one first pinhole 8 with a central hole 9, which is arranged at a short distance from a cross-shaped first baffle plate 10. The distance between the aperture 8 and the baffle plate 10 is ensured by an annular spacer 11. Downstream of the first baffle plate 10 is a further perforated diaphragm 12 which, according to the preferred exemplary embodiment, is provided with five holes 13 arranged in a cube-eye arrangement. A baffle plate 14 is also arranged downstream of this further aperture plate 12, etc. again at a short distance, which is ensured by an annular spacer 11. Between the first baffle plate and the second perforated panel there is also an annular spacer 11 as a spacer before the eye.

According to the invention, the beer flows from the keg to the outlet spout 4 initially to the first perforated plate 8 and, after flowing through its hole 9, impinges against the first baffle plate 10. This results in a strong foam formation with small bubbles. Foam formation is significantly increased by the further perforated diaphragm 12 with a downstream baffle plate 14, ^• where extremely small gas bubbles are formed on the second baffle plate. The gas bubble diameters are less than 2 μm. The gas bubbles are formed with controlled release of the carbonic acid. As a result, the beer from the outlet spout 4 enters the beer glass 6 (or 6 ') as a stable foam, which is preferably designed as shown in FIGS. 3 and 4. The beer glass 6 or 6 'is filled with the foam up to the upper edge 15. The foam is clarified for more than four minutes, preferably about five minutes. The beer glass 6 according to FIG. 4 has at least two extensions 17, 18, viewed from the upper edge 15, which has a diameter D4, towards the bottom 16 of the beer glass 6, the upper extension 18 having the maximum diameter D3 in height H3 and the lower extension 17 has the maximum diameter Dl in height Hl. The heights are measured from the bottom 16 of the beer glass 6. The extensions 17 and 18 are connected to one another by a constriction 19, the minimum diameter of which is designated D2. This is at the height H2, also measured from the bottom 16 of the beer glass 6. The upper extension 18, which is partially spherical, has a larger maximum diameter D3 than the lower extension 17, which is at least partially spherical.

When the foam is clarified, gas bubbles rise from the bottom 16 or from the liquid-foam boundary and are braked through the constriction 19 of the beer glass 6 on the way up to the edge 15 of the beer glass 6. Beer that clears the foam is forced to flow over the glass wall over at least a part of the height of the beer glass towards the glass wall, etc. also as a result of the constriction 19. This particular shape of the beer glass 6 can result in a greatly delayed clarification of the foam, so that it is possible to present a beer glass 6 which is merely filled with foam to the guest. The guest can then view the formation of the beer, i.e. follow the clarification process within the next few minutes.

According to the embodiments shown in FIGS. 2 and 3, the device 7 for gas bubble formation with controlled release of the carbonic acid is not, as shown in FIG. 1, in the flow direction 20 of the beer in front of the tap 3, but according to FIG. 2 between tap 3 and the spout 4 and according to Fig. 3 installed within the tap 3 itself. It would also be conceivable to install the first perforated orifice 8 together with the baffle plate 10 in front of the tap 3 - in the direction of flow 20 of the beer - and to install the second orifice plate 12 together with the baffle plate 14 behind the tap 3, i.e. between the tap 3 and the outlet spout 4.

When designing the baffle plates 10 and 14 you have a free hand; it only has to be ensured that the beer flows out of the hole 8 or the holes 13 against the baffle plate 10 or 14 and, after it has flowed onto the baffle plate 10 or 14, can also flow around it. That is, the baffle plate 10 or 14 must be provided with recesses 21 provided in the edge areas. The hole 9 in the first aperture 8 preferably has a diameter of 1 mm and the holes 13 in the second aperture 12 have a diameter of 0.5 mm.

It is within the scope of the invention to provide more than two perforated baffles if necessary (e.g. for certain types of beer), further baffles preferably also being arranged downstream of baffle plates. The optimal diameter of holes 9 and 13 also depends, among other things, on parameters of the beer. For example, the carbonation and the temperature of the beer, the degree of fermentation and the delivery pressure are important. For a sufficient filling of the beer glass and a sufficiently long clarification time, the carbon dioxide content is preferably above 4 g / 1, in particular 4.5 g / 1.

A prefabricated mixed gas with a proportion of approximately 70% nitrogen and 30% carbonic acid has proven to be advantageous as the conveying gas. The degree of fermentation is suitably 79% ± 1%, the temperature at 8 ° C.

The delivery pressure should be set so that there is saturation pressure at the inlet of the tap.

The beer glass 6 'shown in FIG. 5 is designed similarly to that designed in FIG. 4 up to the upper extension 18. Above the upper extension 18, the beer glass 6 'is conically widening towards the edge 15, a constriction 23 with the minimum diameter D5 being present between the conical extension 22 and the upper extension 18. This constriction 23 is located at height H5 above the bottom 16 of the beer glass 6 '.

Claims

Claims: 1. A method for tapping a beer, wherein the beer on the way from the barrel to the outlet spout (4) through a perforated orifice and then against a baffle plate (10) is allowed to flow, so that with controlled release of the carbonic acid gas bubbles characterized in that the beer is then allowed to flow through at least one further perforated plate (12) and then against a further baffle plate (14) in the already foamed state, the beer being strongly foamed out of the outlet spout (4) Beer glass (6, 6 ') flows in which it collects exclusively or almost exclusively in foam form and clarifies in more than one minute with the formation of liquid in the amount corresponding to the beer glass (6, 6'). 2. The method according to claim 1, characterized in that the beer through at least one pinhole (8) with only one hole (9) and then - after flowing around the associated baffle plate (10) - by at least one further pinhole (12) with at least a hole, preferably having a plurality of holes (13), is flowed. 3. The method according to claim 1 or 2, characterized in that the beer clarifies in the beer glass filled with foam (6, 6 '), wherein gas bubbles rise from the bottom (16) or from the liquid-foam boundary and at least once on the way be braked up to the edge (15) of the beer glass (6, 6 '). 4. The method according to claim 3, characterized in that from the foam clarifying beer is pushed to the glass wall when draining over the glass wall over at least a partial height range of the beer glass (6, 6 '). 5. The method according to one or more of claims 1 to 4, characterized in that the beer with a carbon dioxide content of 3.5 to 4.5 g / 1, preferably 4 g / 1, measured before tapping, is tapped. 6. The method according to one or more of claims 1 to 5, characterized in that the beer is tapped with a degree of fermentation of 78 to 80%, preferably 79%. 7. The method according to one or more of claims 1 to 6, characterized in that the beer is tapped at a temperature in a range of 6 to 10 ° C, preferably 8 ° C. 8. Device for carrying out the method with a beer line leading from the beer keg to the mouth (5) of an outlet spout (4) and a tap (3), preferably a plug cock, characterized in that at least two perforated baffles (8, 12) in the beer line each having at least one hole (9, 13) which is extremely small compared to the diameter of the beer line and each perforated diaphragm (8, 12) at a distance, preferably a short distance, from which a baffle plate (10, 14) is provided. 9. The device according to claim 8, characterized in that the first pinhole (8) has a single hole (9) and the second pinhole (12) has a plurality of holes (13), preferably at least five. 10. The device according to claim 9, characterized in that the holes (13) of the second aperture plate (12) have smaller diameters than the hole (9) of the first aperture plate (8). 11. The device according to one or more of claims 8 to 10, characterized in that the baffle plate (10, 14) has recesses (21), which are provided in the flow direction (20) seen laterally of the holes (9, 13) and flow around allow the baffle plate (10, 14). 12. The device according to one or more of claims 8 to 11, characterized in that a spacer (11) is provided between the perforated diaphragm (8, 12) and the baffle plate (10, 14). 13. The device according to one or more of claims 8 to 12, characterized in that the hole (9) of the first aperture plate (8) has a diameter of 0.7 to 1, 3 mm, preferably 1 mm. 14. The device according to one or more of claims 8 to 13, characterized in that the holes (13) of the second aperture plate (12) have a diameter between 0.3 and 0.7 mm, preferably 0.5 mm. 15. The device according to one or more of claims 8 to 14, characterized in that the outlet spout (4) is followed by a beer glass (6, 6 '), which seen from its upper edge (15) to the floor (16) of the beer glass (6, 6 ') has at least two extensions (17, 18) which are connected to one another by a constriction (19). 16. The apparatus according to claim 15, characterized in that the upper extension (18) has a larger maximum diameter D3 than the lower extension (17). 17. The apparatus of claim 15 or 16, characterized in that the upper edge region (22) of the beer glass (6, 6 ') is conically widening upwards and in the upper extension (18) with a further constriction (23) passes (Fig. 5). 18. The device according to one or more of claims 15 to 17, characterized in that the ratio of the maximum diameter Dl of the lower extension (17) for the minimum diameter D2 of the constriction (19) is in the range from 1: 0.3 to 1: 0.9, preferably approximately 1: 0.6. 19. The device according to one or more of claims 15 to 18, characterized in that the ratio of the maximum diameter D3 of the upper extension (18) to the minimum diameter D2 of the constriction (19) is in the range from 1: 0.2 to 1: 0.8, preferably approximately 1: 0.5. 20. The device according to one or more of claims 17 to 19, characterized in that the ratio of the minimum diameter D5 of the further constriction (23) to the maximum diameter D3 of the upper extension (18) in the range from 1: 1 to 1: 1, 6, preferably about 1: 1.3. 21. The device according to one or more of claims 15 to 20, characterized in that the ratio of the maximum diameter D4 of the edge (15) of the beer glass (6, 6 ') to the minimum diameter D2 of the constriction (19) in the range of 1: 0.2 to 1: 0.8, preferably about 1: 0.5. 22. The device according to one or more of claims 15 to 21, characterized in that the ratio of the diameter D4 of the edge (15) of the beer glass (6, 6 ') to the maximum diameter D3 of the second extension (18) in the range of 1: 0.8 to 1: 1.3, preferably about 1: 1.1. 23. The device according to one or more of claims 15 to 22, characterized in that the ratio of the height Hl of Dl to the height H2 of D2, measured from the bottom (16) of the beer glass (6, 6 '), in the range of 1: 2.4 to 1: 3.0, preferably about 1: 2.7. 24. The device according to one or more of claims 15 to 23, characterized in that the ratio of the height H2 of D2 to the height H3 of D3, measured from the bottom (16) of the beer glass (6, 6 '), in the range of 1: 1.6 to 1: 2.2, preferably about 1: 1.9. 25. The device according to one or more of claims 15 to 24, characterized in that the ratio of the height H3 of D3 to the height H4 of the edge (15) of the beer glass (6, 6 '), measured from the bottom (16) of the beer glass, in the range of 1: 1.7 to 1: 1.1, preferably about 1: 1.4. 26. According to a method according to one or more of claims 1 to 7 draft beer, characterized in that the beer is in foam form immediately after tapping and a substantial proportion of the bubbles forming the foam have a maximum diameter of 2.5 microns, preferably 2nd μm. 27. According to a method according to one or more of claims 1 to 7 draft beer, characterized in that the beer is in foam form immediately after tapping and the gas content of the foam is a maximum of 25%, preferably a maximum of 20%.