Draught Beer Quality Manual
Brewers Publications (Verlag)
978-1-938469-60-2 (ISBN)
The Draught Beer Quality Manual presents well-researched, detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring technique, glassware sanitation, and other valuable advice from the experts. Also included is information on both direct- and long-draw draught systems, important safety tips, and helpful visuals for easy reference. Anyone tasked with performing or overseeing draught line cleaning will appreciate the updated recommendations reflecting current best practices.
Whether you are utilizing short-term solutions like jockey boxes and picnic taps, or designing or updating a draught system, this book can help you deliver great beer. The focus on cleaning, maintenance, and proper operation of draught systems will help ensure quality beer, from effervescent German weissbiers to lightly carbonated English-style “cask” ales. Dedication to delivering quality draught beer will enhance the customer's experience with the beer you brew, distribute, and pour.
This book is intended for draught system installers, beer wholesalers, retailers, brewers, and anyone with an interest in quality draught beer.
Prepared by the Technical Committee of the Brewers Association. The Brewers Association Draught Beer Quality Working Group began focusing on draught beer quality at retail in 2007. Under the guidance of Ken Grossman, Founder of Sierra Nevada Brewing Co. and 2008 Chair of the Brewers Association Technical Committee, the brewing community came together to develop a set of best practices and standards to help brewers, wholesalers, retailers, and draught system installers improve and maintain the quality of available draught beer. The Draught Beer Quality Manual continues to evolve through collaborative efforts within the brewing community.
TABLE OF CONTENTS
Preface
Acknowledgments
Introduction
Section I:
Draught Equipment and System Configurations
Gas
Beer
Cooling
About This Section
Draught Beer Dispensing Systems
Chapter 1:
Essential Draught System Components
Refrigeration/Cooling
Kegs
Keg Valves
Couplers
Tail Pieces and Connectors
Metal Parts & Hygienic Design
Beer Line
Faucets
Shanks
Gas Source
Gas Filters
Gas Leak Detectors
Gas Line
Regulators
Pressure and Pressure Gauges
Elevation Affects Pressure
Chapter 2:
Temporary Draught Dispensing Systems
Hand Pumps
Jockey Boxes
Jockey Box Setup and Use
Setting Up a Cold Plate Jockey Box
Setting Up a Coil-Style Jockey Box
Cleaning and Maintenance
Chapter 3:
Direct-Draw Draught Systems
Equipment
Drip Tray
Towers
Shadow Box
Gas (CO2)
CO2 Monitors
Carbonation Dynamics
A Note about Altitude
Determining CO2 Pressure in a Direct-Draw System
System Balance and Achieving Flow
Chapter 4:
Long-Draw Draught Systems
Beer Line
Barrier Tubing
Choker Line
Wall BracketsFoam on Beer Detector (FOB)
Beer Pumps
Quick-Connect (or Push) Fittings
Gas
Mixed Gas: Carbon Dioxide (CO2) and Nitrogen (N2)
Blended Gas Bottles
Gas Blenders
Nitrogen Generators
System Balance and Achieving Flow
Designing for Resistance
Accommodating Beers with Varying Carbonation
CO2 Percentage Adjustment
Applied Pressure Adjustment
Applied Pressure Adjustment with Flow-Control Faucets
Balancing Draught Systems
Nitrogenized (Nitro) Beers
Cooling
Glycol Chiller Maintenance
Section II
Draught System Operations
Chapter 5:
Preparation to Pour
Behind the Scenes Checklist
Outside the Cooler
Inside the Cooler
At the Tower
Cold Storage and Proper Chilling of Kegs before Serving
Linking Kegs in Series
Chapter 6:
Serving Draught Beer
Glassware Cleaning
Manual or Hand Cleaning in a Three-Tub Sink
Automatic Glass Washing Machines
Handling Clean Glasses
Testing for “Beer-Clean” Glass
Glassware Temperature
Pouring Draught Beer
Technique
Pouring Hygiene
Free-Flow PouringFaucet Hygiene
Growlers
Growler Container Cleanliness
Growler Filling
Growler Filling Hygiene
Consumer Education, Post-Filling Quality
Chapter 7:
System Maintenance and Cleaning
Cleaning Guidelines
Common Issues
Cleaning Safety
System Design and Cleanliness
Other Line Cleaning Methods
Sponge Cleaning
Sonic Cleaning
Automatic Cleaning Systems
Line Replacement and Materials
Detailed Recommendations
Cleaning Frequency and Tasks
Cleaning Solutions and Their Usage
Caustic-Based Cleaners
Acid-Based Cleaners
Water Rinsing
Cleaning Methods and Procedures
Before You Start
Electric Recirculating Pump Cleaning
Key Considerations When Setting Up
Electric Recirculation Pump Cleaning Step-By-Step Procedure
Pressurized Cleaning Canister
Key Considerations
Pressurized Cleaning Canister Step-By-Step Procedure
Unusual Situations When Cleaning with a Recirculation Pump
Pneumatic Beer Pumps
Split or Y'd Lines
Challenging Cooler Connections
Testing for Cleanliness
Sensory Evaluation
ATP Testing
Color-Indicators
Plating
Visually Inspecting for Cleanliness
Summary of Draught System Cleaning and Service Recommendations
Draught Beer Line Cleaning Log
Chapter 8:
Troubleshooting
Off-Flavors in Draught Beer
Appendix A:
ISBT Guidelines for Beverage Grade Carbon Dioxide
Appendix B:
CO2 Equilibrium Gauge Pressure Reference Chart
Figuring Ideal Gauge Pressure When Carbonation Level is Not Known
Converting Volumes of CO2 to Grams per Liter
Appendix C:
Carbonation, Blended Gas, Gas Laws, and Partial Pressures
Carbonation
The Dispensing Gas Blend Affects Carbonation
Calculating Gas Blends and Pressures
Determining the Ideal CO2 / N2 Blend
Determining the Correct Pressure for a Fixed CO2 / N2 Blend
Appendix D:
Notes on Serving Cask Ale
Temperature
Carbonation
Dispensing Cask Ale
Beer Engines
Cask Ale Best Practices
Cask System Hygiene
Pouring Cask Ale with a Head
Draught Beer Glossary
Index
| Erscheinungsdatum | 22.03.2019 |
|---|---|
| Mitarbeit |
Sonstige Mitarbeit: Technical Committee of the Brewers Association |
| Zusatzinfo | Illustrations; Tables; Halftones, Color including Color Photographs; Halftones, Black & White including Black & White Photographs; Color Illustrations |
| Verlagsort | Boulder, CO |
| Sprache | englisch |
| Maße | 208 x 273 mm |
| Gewicht | 322 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Sozialwissenschaften ► Pädagogik ► Berufspädagogik | |
| ISBN-10 | 1-938469-60-7 / 1938469607 |
| ISBN-13 | 978-1-938469-60-2 / 9781938469602 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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