Presenter: Johannes Tippmann, Technische Universität
München – Lehrstuhl für Brau- und Getränketechnologie,
Coauthors: Tobias Voss, Heiko Mann, and Thomas Becker,
Technische Universität München – Lehrstuhl für Brau- und
Getränketechnologie, Freising, Germany
The issue of draft beer is a very hot topic that is based on
a lot of knowledge from trial and error and experience. For
this reason, in recent years a series of studies was conducted
in Weihenstephan, based on which has gradually arisen the
formula for a perfect draft beer from a hygienic point of
view. In the course of these investigations, various aspects
of how to both build and maintain a dispensing system were
examined, with hygienic handling always in the foreground.
In the studies, which will be presented in this paper, physical
and sensory parameters of draughted beer were examined more
deeply. The first part of the presentation shows investigations
on the selection of the correct beer tap. If this component is
incorrectly selected, there will be heavy foaming and high
CO2 losses, whereby the property of the beer is significantly
altered. A series of trials was conducted to characterize the
flow behavior of different beers at different flow rates with
different temperatures in a variety of different beer glasses.
The foaming was analyzed and evaluated scientifically. The
second part of the presentation deals with the use of mixed gas
(blends of CO2 and N2). Here, the focus of the investigation was
mainly on sensory properties, but also on factors such as foam
creation, stability, and consistency. After the implementation of
a new analysis method, the CO2 and N2 contents in the tapped
beers were analyzed. In addition, studies were performed to
investigate the solving behavior of pre-assembled mixed gases.
Johannes Tippmann graduated from university in 2004
as a diploma engineer for brewing sciences and beverage
technology. In 2005 he started his Ph.D. thesis with Prof.
Sommer at the Lehrstuhl für Verfahrenstechnik disperser
Systeme, TU München, on solid handling in the brewhouse.
In 2012 he changed his affiliation and is now working as a
group leader for the “brewhouse processing and dispense
systems” work group at the Lehrstuhl für Brau- und
Getränketechnologie, TU München. Since 2000 he has worked
as a student research assistant in dispensing systems and
collected lots of experiences in this subject area. Since 2006, he
has been responsible for research issues in dispense systems.
He is also a member of the “dispensing systems” technical
committees of the government association for food and
catering industry (BGN) and of the DIN German Institute for